Pork Chop (bone-in)
Let's face it, who doesn't love a pork chop?
- Prime free-range pork loin
- On the bone for extra flavour
- Your perfect easy midweek meal
Price per kg:
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Our butchers leave just a thin edging of fat on these iconic chops - crisp it up for added deliciousness. The lean, tender loin muscle provides the perfect juicy bite.
I keep a small dish of oil beside my griddle pan, with a lightly bruised clove of garlic in it. I then use sprigs of rosemary or thyme to brush the oil onto the steaks and chops before searing them, for a beautifully subtle flavour.
Remove the chop from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the chops to your liking following the recommended times.
Well Done: 4-5 minutes per side, rest for 1 minute.
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.