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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