Pork chops are taken from the loin of the pig, the piggy equivalent of a beef sirloin. With the bone in, they take slightly longer to cook but are even tastier than usual!
Tender. They're ideal for a quick weeknight dinner, or dressed up a bit for something a bit more formal, you can't go wrong. Our farmers' outdoor-reared, native breed pigs develop an intense flavour and a lovely, healthy natural layer of fat as they mature at their natural pace.
Native breeds include Gloucester Old Spot, Cornish Black, Berkshire, Tamworth and Blythburgh.
Minimum weight: 454g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Rub a little bit of olive oil, salt and pepper into the chops. Sear them first for a couple of minutes before popping them in the oven at about 200. They should be juicy and tender within 6-10 mins depending on thickness. Rest. Serve with some green veg. Prepare for a fight over leftoversCheck out more recipes
It all comes down to priorities really. Speed vs. Taste. The bone slows down the cooking time but it gives a slightly richer flavour and time to get a crispy sear on the meat. If you're in a hurry though grab a pork loin steak and you'll be done in minutes