Pork Butt Chops

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook than lean loin chops. The pork-chop equivalent of a ribeye. Pan-sear hard, finish in a 400°F oven to a 145°F internal, rest. The marbling renders into the meat as it rests. Full flavour, forgiving cooking.