From the excellent Laverstoke park Farm, where animal health and welfare is top priority, these pork loin steaks are less fatty than other cuts. They're also very easy to cook. Grilled, fried, baked. Anyway you like. Try it fried with a cider and crème fraiche sauce for the non-guilt free option.
Laverstoke Park is a Grade II listed park of approximately 275 rolling acres which include the upper reaches of the River Test. The farm is a haven of biodiversity and forward thinking organic farming. They have complex grass leys containing over 30 different grasses, clovers and herbs as well as a diverse mix of hedges, trees, animals and crops which all contribute to furthering the biodiversity. Using slow-growing breeds and proving the animals with delicious organic feed and room to express their natural behaviour, we are delighted to offer such excellently-flavoured meat.
Pork and bacon are rich in protein, iron and B vitamins. Pork is particularly high in Thiamin, which is used in the conversion of starchy foods into energy. Iron is essential to red blood cells, whereas protein and B-vitamins are used in the growth, maintenance and repair of all the body's cells.
Pre-heat a grill, ribbed griddle pan, barbecue or heavy frying pan. Season the pork chops with salt and pepper and cook for 3-5 minutes on each side depending on the thickness. Pork should be kept at a very cool temperature, wrapped and kept away from other foods. It can be frozen, but should be thoroughly defrosted at the bottom of the fridge, below and away from other foods, before cooking. Never re-freeze meat that has been thawed from frozen, and always thoroughly wash chopping boards, utensils, kitchen surfaces and hands after touching raw meat.