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Grilled Heritage Pork Chops

Week Night Meals Main Dish

Grilled Heritage Pork Chops & Potatoes Paprika

  • Ready Time: 35min
    No Reviews
  • Prep Time: 15min
    Cuisine: American
  • Cook Time: 15min
    Special: Kid FriendlyPrice Per ServingLow SodiumDairy-Free
  • Serves: 2
    Prep Method: Grilled
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  • 2 Thick Cut Heritage Breed Pork Loin Chops from Tony's (Brined are even better - Just ask our Butchers to help!)
  • 1 Packet of Tony's Calgary Steak Rub
  • 1 Potatoes Paprika Veggie Grill Pack from Tony's
  • De Cecco L'Olio Olive Oil

Prep Time: 15min | Cook Time: 15min

  1. Pre-heat grill to medium high.
  2. Allow pork chops to rest at room temperature while grill preheats.
  3. Coat the pork loin chops with olive oil on both sides and season liberally with Tony’s Calgary Steak Rub.
  4. Place Potatoes Paprika Veggie Grill Pack on the grill. (This pack takes around 12 minutes to cook fully).
  5. Grill Pork Loin Chops around 5 minutes for the first side.
  6. Flip chops and continue grilling for 4-7 minutes on the second side.
  7. Start taking the temperature at the thickest part of the pork loin chop closest to the bone once you see the juices coming out of the chop.
  8. Promptly remove the pork loin chop when your thermometer reaches internal temperature of 145°.
  9. Let chop and grill pack rest tented in foil for five minutes.
  10. Plate Pork Loin Chops whole or slice for serving and enjoy!


Recipe by: Stefan Kosmicki

Heritage breeds stand out from other commodity pork due to their high fat content. As opposed to low-fat commodity pork, when heritage breed pork is cooked, that fat melts away and creates a decadent and juicy piece of pork that is packed with flavor. When you serve your family heritage breed pork from Tony's, you can skip on the applesauce and dry chops. Much like a fine steak, we recommend cooking your heritage breed longbone pork chops using the "reverse sear" method.

Fun Fact: The USDA recommends cooking pork to just 145° internal which will leave your pork moist and flavorful, not dry. Embrace the pink! Be sure to invest in a good meat thermometer and rest your pork for 5 minutes after cooking.


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