Description

A generous 12–14oz pork T-bone chop, cut from the loin so that you get the best of both worlds — the tenderness of fillet on one side of the bone and the flavour of loin on the other.

Prepared using pork sourced from Packington Free Range or Blanchard’s Outdoor Bred Hampshire breed pork.

Cooking Guide (Oven Finish Recommended)

• Preheat oven to 200°C (180°C fan).

• Season well with salt and pepper.

• Heat a frying pan and sear for 2–3 minutes each side.

• Transfer to the oven and cook for 12–15 minutes, until the internal temperature reaches 70°C.

• Rest for 5 minutes before serving.

Serving Suggestion
Serve with garlic roast potatoes and steamed greens, or with chips and a refreshing apple slaw.

Recipe Idea: Apple Slaw

Ingredients

• 1 small white cabbage, finely shredded

• 2 carrots, grated

• 1 red onion, finely sliced

• 2 crisp apples (e.g. Braeburn), cut into matchsticks

• 150ml Mayonnaise

• 1 tbsp Dijon Mustard

• 1 tbsp cider vinegar

• Salt & pepper

Method

1. Mix Mayonnaise, Mustard, and cider vinegar in a large bowl.

2. Add cabbage, carrots, onion, and apple.

3. Toss well until coated, season to taste.

4. Chill for 30 minutes before serving.