Smoked Bone-In Pork Chops (2 Pack)
A proper smoked pork chop starts with a center-cut loin, hand-trimmed and cut to hold its shape through the smoke. These are hickory-smoked low and slow until the meat is fully cooked, the bone draws flavor into every bite, and the surface carries the kind of color that only comes from real hardwood and real time.
Ossian uses a proprietary cure developed over decades — not a shortcut brine, not an injection of artificial smoke flavor. The chops go into the smokehouse and come out fully cooked, vacuum-sealed, and frozen at peak. Each pack contains two bone-in chops cut from center-loin, approximately 8 oz each, 16 oz total.
Sear them in a cast iron pan to wake up the crust, finish in the oven if you want them heated through evenly, or throw them on a hot grill for a few minutes per side. They hold up to heat without drying out because the bone keeps the moisture where it belongs. Good alongside roasted potatoes and a sharp mustard, or sliced cold the next day on a sandwich with pickled onions.
The Maker
Ossian Smoked Meats has been operating out of Ossian, Indiana since 1946. Four generations of the same family have run the smokehouse, turning out hickory-smoked pork products using a proprietary cure and smoking method that hasn't changed because it doesn't need to. Their products are sold in major national retailers — and they've earned that reach without ever chasing a trend.
Ingredients
Ingredients:
[VERIFY: Ossian does not publish a full ingredient list for their pork chops publicly. Confirm ingredients from product packaging before publishing.]
FAQ
Are these fully cooked?
Yes. The chops are fully cooked during the smoking process and just need to be reheated before serving. Internal temperature should reach 145°F.
What is the best way to reheat them?
Cast iron is the best option — sear on medium-high heat for 2 to 3 minutes per side. You can also oven-finish at 350°F for 10 to 12 minutes, or grill over medium-high heat. All three methods work; cast iron gives you the best crust.
What does the pack include?
Two bone-in, center-cut smoked pork chops, approximately 8 oz each, 16 oz total. Vacuum-sealed and frozen.
How should they be stored?
Keep frozen until ready to use. Thaw in the refrigerator overnight. Once thawed, use within 3 to 5 days and keep refrigerated.
What makes Ossian different from grocery store smoked chops?
Ossian has been using the same proprietary cure and hickory-smoking method since 1946. They cut from center-loin, hand-trim each chop, and smoke in-house in Indiana — not outsourced, not mass-produced on an industrial line.
