Pork

Pork Chop

The premium cut of pork, the chop contains the sweetest finest fat and most tender flesh found on the pig.

Pork chops are packed with flavour from the bone, which when cooked spreads throughout the meat, and the soft fat that melts out and crisps in the pan.

These chops are a wonderful simple dinner and are a great comfort food.

Cooked hot and fast in the pan these are delicious but are also great slowly roasted.

Can be served blushing pink.

Build your box

Choose your cuts in a box from £99. Free meat in every box, free delivery.

Cooking & storage

Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Chops, rashers and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

A recipe for the perfect simple pork chops pan fried in a skillet.

Heat a skillet up on a medium heat. Season your chops well on both sides with sea salt and pepper. Add to the skillet whilst just still warm fat side down in the corner of the pan. Slowly melt and caramelise the fat till golden brown.

Place your chops down flesh side and cook for 3 minutes on each side whilst flipping every 2 minutes. Add some garlic, rosemary and thyme to the pan. Then add a good knob of butter and baste for 2 minutes till the butter is nutty and brown.

Remove the pork chop and rest for at least 5 minutes. You should have the perfect medium cook on the chop.