Pork Chops

Thick-cut chops from our own well-marbled pork, taken from the loin with a generous rim of fat for flavour and moisture. Pan-fry or griddle them hot and let them rest pink in the middle. They love a simple partner: a knob of butter and sage, a spoonful of apple sauce, or a sharp wholegrain mustard. Honest, satisfying midweek eating.

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