Pork Chops


A proper pork chop taken from the middle of the loin. We sell our chops the traditional way with the rind-on (it’s a brilliant source of cooking fat).

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How To Cook

  • Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil. Season with sea salt just prior to cooking.
  • Place the chops in the pan or griddle fat side down, to render a little and become golden. Place onto flat side then Cook over high heat turning the chop only once after a rich, golden crust has formed, reduce heat to medium when crust has formed.
  • Cook 7 to 8 minutes first side then 6 minutes until firm to touch. Finish by adding a small knob of butter when frying or on the griddle.
  • Leave to rest in a warm place for 2 to 3 minutes before serving.

About Our Outdoor Bred Pork

All of our pork, including sausages & bacon comes from British outdoor-bred pigs that we buy in, we always try and buy locally sourced pork in from Essex. They all live outdoors, free to roam in large paddocks with access to straw-bedded arcs or tents. The pigs enjoy large swathes of land broken down into smaller pens, giving the deep rooted pasture the ability to regenerate as the pigs move around the farm.

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