Pork Chops (center-cut, boneless)

This is the cut that makes people understand Mangalitsa. Center-cut chops come from the loin, traditionally one of the most prized parts of the pig. In commercial pork, the loin can be lean to the point of blandness. In Mangalitsa, it becomes something else: dark, beautifully marbled, and edged with buttery fat. Cook these like a great steak — hot pan or grill, medium to medium-rare, then rest. Raised slowly on pasture in Coldstream, these chops are simple, but they are not ordinary.