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Pork chop
Bone-in chop with a proper fat edge for crackling.
£11.62 per kg
Cut on the bone, which keeps the meat moist and adds flavour as it cooks. Serve with apple sauce, wholegrain mustard, or a heap of buttery mash.
Stand it on the fat edge for 3 min first to render and crisp. Then 4 min a side. Aim for 63°C at the bone, not grey right through.
1 chop per person, 250-300g on the bone