These thick-cut loin chops have tender, lean meat with a flavoursome rind of fat along the edge. The bone remains intact, lending extra flavour.
These thick chops are absolutely delicious when pan-fried and then finished with a slow cook in the oven - this makes for tender meat and a rich, caramelised rind. Before cooking, rub with garlic, fresh rosemary, and fennel seed. Then, finish with a good splash of balsamic vinegar.
These pork loin chops come vac-packed, which keeps the meat fresher for longer and it keeps the packaging to a minimum. It also saves a bit of space, which is vital for those of us with small fridges and freezers!
This pork comes from Newington Farm in Gloucestershire, which is run by Richard Hazell, an organic farmer who recently acquired this farm with the specific purpose of supplying his customers with the next best thing to organic.
Richard says, “I acquired Newington Farm in response to recent economic pressure on the organic industry and the recession affecting consumer's food budgets.” Newington Farm is a traditional free range farm where he raises pigs using the same fundamental organic principles and adopts the highest animal health and welfare standards – the pigs are even provided with a 100% organic diet. Newington Farm is not certified as organic but instead provides you with the opportunity to buy truly superior free range pork at an affordable price.
Free-range pork (100%)
These chops are best for slow-cooking. Pan-fry in a bit of butter or oil to caramelised the surface, then pop into a 160°C oven for 45 minutes or until the juices run clear when pierced. Serve with a honey mustard glaze or a simple apple sauce, and a heap of buttery mash!
Pork should be kept at a very cool temperature, wrapped and kept away from other foods. Pork can be frozen, but should be thoroughly defrosted before cooking.
Upon opening, vac-packed pork can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!