Pork Chops

Full product description

Weeknight hero, Sunday staple—pork chops do it all. Thick-cut and juicy with a clean, lightly sweet flavour, they sear to a golden crust in minutes and finish tender on the pan, under the grill or on the BBQ. Keep it classic with salt, pepper and a knob of butter, or go bold with garlic, mustard and herbs. For extra succulence, give them a quick brine and a proper rest.

Why you’ll love it

• Butcher-cut for even cooking and great browning

• Available bone-in or boneless (varies by batch)

• Hot-and-fast friendly: pan, grill or BBQ

• Takes well to rubs, marinades and glazes

Cut details

• From the loin (centre/loin chops), typically bone-in; boneless may be available

• Natural fat cap for flavour and self-basting

• Thickness/weight varies by steak

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp; pat dry. Season generously (salt, pepper; add garlic, thyme or rosemary if you like).

2. Pan + optional oven:

   • Sear in a hot pan 2–3 mins per side until well browned; render the fat edge briefly.

   • For thicker chops, finish at 180°C (fan 160°C) 4–8 mins.

3. Grill/BBQ: High heat 2–4 mins per side, then move to indirect heat to finish. Lid on.

4. Centre temps (guide): Juicy 63–65°C, Well done 70°C+.

5. Rest 5–8 mins before serving.
   Optional quick brine (juicier chops): 1 litre water + 60g salt + 30g sugar, 30–60 mins, then rinse and dry well.

Serving ideas

• Garlic–herb butter with roast potatoes and greens

• Apple & mustard pan sauce with mash

• Smoky BBQ glaze with slaw and pickles

• Mediterranean: lemon, oregano and olive oil with a crisp salad

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

FAQs

Bone-in or boneless—what’s the difference?
Bone-in has extra flavour and stays juicier; boneless cooks a touch faster and slices neatly.

Do I need to marinate them?
Not essential—salt, pepper and high heat are enough. Mustard, garlic and herbs are great if you fancy.

Can pork be a little pink?
Aim for ~63–65°C and rest—juicy with a faint blush is normal. Cook longer if you prefer well done.

How do I stop them drying out?
Don’t overcook; brine briefly and rest before serving.