Prime Free-Range Pork Loin Chops

Thick-cut, beautifully marbled, and rimmed with a generous ribbon of fat that crisps into golden crackling, our free-range pork loin chops are a British classic done right. Because our pigs are ethically raised outdoors with room to roam, the meat carries a depth of natural sweetness, tenderness, and rich juiciness that supermarket cuts simply can’t match.

Chef’s Cooking Tips

• Render the edge first: Hold the chops upright with tongs in a hot cast-iron skillet for 2–3 minutes to render the fat strip into crunchy, golden crackling before searing the flat sides.

• Butter-baste: Sear over medium-high heat for 3–4 minutes per side. In the final two minutes, toss in a knob of butter, a smashed garlic clove, and fresh sage or thyme, spooning the foaming butter continuously over the meat.

• Rest without fail: Pull the chops off the heat at 60°C to 63°C (for a faint blush of pink) and rest for 5 minutes on a warm board. This lets the juices settle back through the cut instead of spilling onto the cutting board.

Serving Suggestions

• The Comfort Classic: Serve alongside velvety Maris Piper mash, butter-glazed heritage carrots, and a rich cider-and-wholegrain-mustard pan gravy made straight from the skillet drippings.

• A Tuscan-Style Grill: Season heavily with cracked black pepper, sea salt, and crushed fennel seeds. Grill over hot coals and plate over warm cannellini beans tossed with wilted cavolo nero, lemon zest, and a drizzle of peppery extra virgin olive oil.

• The Orchard Plate: Pair with slow-caramelised Bramley apples, roasted fennel wedges, and a sharp, bitter leaf salad to cut through the rich meat.

Ethically farmed, expertly butchered, and delivered fresh to your door—ready for the pan.

2 per pack, Approx 550g