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Pork T-bone Chops (Pack of 2)

(22 customer reviews)

£8.00

Pork T-bone Chops are a proper, honest, mid-week pleaser that will remind you why chops are so delicious & great.

Our pork is woodland pork. The pigs are native breeds including saddlebacks and Gloucester Old Spot that spend their free-range lives foraging in Yorkshire Woodlands.

The 10oz Pork T-bone Chops are taken from our woodland pork. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We only select the very best gilts and when ready we dry age our pork for around 7 days in a special pork dry ageing fridge. This process helps intensify the flavour whilst developing an incredible crackling.t.

Weight to range between 540-580g or 10oz per Chop

Our Recommended Cooking Instructions:
  • Preheat your oven to 200 and season well with salt.
  • Use a medium-hot cast iron pan. Balance the chops fat side down so that the meat doesn’t start to cook whilst you render down the fat.
  • Once rendered down (12+ minutes) turn up the heat to create some crackling, before cooking the meat for 1-2 minutes per side creating a lovely crust.
  • Place in the oven for 4 minutes before resting for 10 minutes
  • Enjoy.

Try next… Our delicious Pork Shoulder

Join our community on Instagram! Give us a follow @randjyorkshiresfinest. 

⭐⭐⭐⭐⭐- John M

Beautiful meat. So much nicer than supermarket packs

SKU: 9300 Category:

Description

Pork T-bone Chops are a proper, honest, mid-week pleaser that will remind you why chops are so delicious & great.

Our pork is woodland pork. The pigs are native breeds including saddlebacks and Gloucester Old Spot that spend their free-range lives foraging in Yorkshire Woodlands.

The 10oz Pork T-bone Chops are taken from our woodland pork. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We only select the very best gilts and when ready we dry age our pork for around 7 days in a special pork dry ageing fridge. This process helps intensify the flavour whilst developing an incredible crackling.t.

Weight to range between 540-580g or 10oz per Chop

Our Recommended Cooking Instructions:
  • Preheat your oven to 200 and season well with salt.
  • Use a medium-hot cast iron pan. Balance the chops fat side down so that the meat doesn’t start to cook whilst you render down the fat.
  • Once rendered down (12+ minutes) turn up the heat to create some crackling, before cooking the meat for 1-2 minutes per side creating a lovely crust.
  • Place in the oven for 4 minutes before resting for 10 minutes
  • Enjoy.

Try next… Our delicious Pork Shoulder

Join our community on Instagram! Give us a follow @randjyorkshiresfinest. 

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