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Pork Chop

A proper pork chop from taken from the middle of the loin. We sell our chops the traditional way with the rind-on (it's a brilliant source of cooking fat). This is easy to trim off with kitchen scissors and doing so can help the meat cook more evenly. Always use the juicy fat for flavour during cooking, even if you don't like to eat it.

Available for delivery:

Tuesday to Saturday

Cooking Instructions

Proper pork chops are best with woody or sweet flavours. Try browning off in a hot, high sided frying pan before finishing with cider, thinly sliced apple, plently of black pepper and sage under a lid.

Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked.

Storage Advice

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Average shelf life: 2-3 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.