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Scottish Pork Chop 227g (8oz)

Our Scottish pork loin chops are hand cut from the leanest loin and neatly trimmed. All of our pork is sourced in the West of Scotland, processed in Ayrshire and then expertly prepared by our Master butchers.

With lighter meat than a cutlet, you get plenty of tender white meat and a bone to gnaw at. Bone-in chops can be grilled or pan-fried but often fare better in the oven. Make an excellent one-pot bake with onions and apples for an effortless weekday dinner.

£3.29

Scottish Pork Chop 227g (8oz)

Description

Our Scottish pork loin chops are hand cut from the leanest loin and neatly trimmed. All of our pork is sourced in the West of Scotland, processed in Ayrshire and then expertly prepared by our Master butchers.

With lighter meat than a cutlet, you get plenty of tender white meat and a bone to gnaw at. Bone-in chops can be grilled or pan-fried but often fare better in the oven. Make an excellent one-pot bake with onions and apples for an effortless weekday dinner.

Additional information

Weight0.227 kg
Shelf Life

Minimum of 4 Days on Delivery

Packaging

Carefully Vacuum packed by our team for freshness.

Cooking Tips

ROAST
Bone-in pork chops are bulkier than a dainty little lamb chop so fare far better in the oven than in a frying pan or grill. Don't expect crackling though; our chops don't have rind on but they do have a nice layer of fat. The fat would not crackle in the time it takes to roast a chop anyway. Roast in a hot oven 200C/Gas6 for about 30 mins. They will also roast well as a one-pot dish; place in a large shallow tray with chunks of potato onion apple and a few sprigs of sage. It may take slightly longer with all the added bits. Bone-in chops will grill or pan fry nicely; if you turn the heat down at the end add a little liquid like cider, for instance, and cook slowly for a further 15 minutes they make a good faux braised dish too.

GRILL When we say grill nowadays we usually mean either a grill pan that goes onto the hob or a barbecue. Using a grill pan is pretty much the same as pan-frying except that the pan touches the meat in ridges and the fat runs into the grooves.

PAN FRY Often confused with saute pan-frying is also not to be confused with shallow frying. Pan-frying involves larger pieces of meat say a steak or chicken breast a very small amount of oil and not too much movement. Essentially it has replaced the overhead grill and is a far moister way of cooking meat. You need a hot pan but not searingly hot as pork needs longer than steak. Add a good drop of oil to the hot pan add the meat and then season with salt. Give the chops or steaks about 5 to 7 minutes each side until the juices run clear.

Pack Size

227g (8oz) Chop

Servings

1