A classic cut that has stood the test of time. Benefiting from a double hit of flavour from buttery fat and dense honeycomb marrow-rich bone, our Saddleback Pork Chops are a real treat.
Rather unusually we hang our Saddleback pork for at least three weeks, this results in a lingering depth of flavour and firm texture, resulting in pork that is really special.
Our pork chops can vary in shape.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Get a cast iron pan hot. Take the chop and hold it upright with a pair of tongs so that the fat crisps and begins to caramelise.
Lay the chop on one side and seal the surface. Turn the chop over and do the same on the other side. Turn the heat down to medium and watch carefully until the juices just appear on the surface. Turn over and carefully watch for the same on the other side. As soon as this happens it is cooked.
Allow to rest for 10 minutes. Whilst this is happening, deglaze the pan with a glass of white wine, cider or best of all cider brandy! Pour over and serve.