Pork Chops (500g) Reviews

4.9 Rating 23 Reviews

Our pork chops come with the bone in and are thick cut, helping you to get the most out of this versatile piece. Cut from the loin, the meat is tender, juicy and lean. They are best pan-fried or baked in the oven. We suggest brining the pork chops before cooking. Our favourite technique is to sear them on the stove first to create a caramelised crust, before transferring them to a hot oven for 10 minutes. Rest for at least 5 minutes before serving. Two chops per pack. Our free-range pork is reared outside all year round by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment means exceptional tasting pork. We hand-butcher to order and deliver all our meat fresh so it can be frozen.

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“Loving the pork chops they cook really nice and are tasty.”

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Posted 11 months ago

“Lovely!!!!”

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Posted 1 year ago

“Excellent size and taste”

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Posted 2 years ago

“Really tasty and 'roast' really well. Good amount of fat on each job.”

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Posted 3 years ago

“Always thick cut with a good meat to fat ratio. The first thing I noticed was that they don’t ooze that weird white/brown foamy gunk when they’re cooking, probably because they’re not pumped full of water and additives. These are a staple on every Field&Flower order as they’re so good. I simply leave them out for a few minutes while the oven heats up. Then I make snips in the fat about 2cm apart and roast them on a bed of onions and chopped potatoes or sweet potatoes. I add some green veg (broccoli, asparagus, green beans, or whatever I have) about 15 mins before they’re ready, and sometimes a lemon and mustard dressing a few mins before the end, but they’re great with simply salt and pepper. My mouth is watering just thinking about it!! I won’t buy pork chops anywhere else!”