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Pan fry and leave to rest; deglaze the pan with cider or white wine, add crème fraîche, butter and a spoonful of wholegrain mustard; the perfect mid week supper.
Availability: In stock
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Pork chops make an excellent week day supper, the cut comes from the loin of the animal and can be grilled, pan fried or roasted but also works for braising if the meat is browned off first.
Our pork is rare breed, outdoor reared meaning it tends to have a good degree of marbling which keeps it moist when being cooked and gives it lots of flavour. A great but simple method is to pan fry the pork chops then remove them to rest and de-glaze the pan with some cider or white wine; add a table spoon of crème fraîche, some wholegrain mustard and a knob of butter for a delicious sauce.
Farm: Deep Clough Farm
Farmer: Nathan and Carole Brown
Breed: Gloucester Old Spot or Saddleback
What a difference
©Albert Matthews 2012
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