How to Cook the Perfect Pork Chop
If you're after a quick weeknight dinner then you'll love this simple recipe for pork chops. Simply seasoned with salt, pepper and a dash of spice it won't be beaten on flavour.
How to Cook the Perfect Pork Chop
If you're after a quick weeknight dinner then you'll love this simple recipe for pork chops. Simply seasoned with salt, pepper and a dash of spice it won't be beaten on flavour.
- Serves: 2
- Prepare: 5 Minutes
- Cook: 10 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Ingredients
- 450g organic pork chops
- 1tbsp salt
- 1tbsp pepper
- 1tbsp sage
- 3/4 sprigs rosemary
- 1tbsp thyme
- 2tbsp olive oil
Method
- Pat the pork chops dry and season with salt, pepper, sage, rosemary and thyme, leave to one side for now
- In a cast iron skillet pan and on a medium-high heat, fry the olive oil, rosemary and shallot onions
- Add in the pork chops and sear on each side for 5-6 minutes or until cooked through, being careful not to move the chops around and ensuring that you also brown the fat
- Serve with some tasty vegetables and enjoy those flavours
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WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC PORK?
We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.
Frequently asked questions
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When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic pork is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic pork is a good idea. They range from the contribution of organic pork to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional pork animals having a detrimental effect on our health.
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Pigs cannot survive only on grass, they also need some grain in their diet, this is why you will not find ‘grass fed pork’ on meat packaging, unlike beef which can survive on grass alone. Our pigs are raised on a diet of grass, hay and concentrated food that helps them grow at the rate nature intended.
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Organic pork comes from organic pigs that have been reared in accordance to high welfare standards, we there are raised a nature intended, they live active lives outdoors, foraging and exercising freely. Our pigs are slow grown unlike intensive farming, this gives their muscles deep colour and robust flavour.