Pork Chop


Average Weight:
280g per chop


On the bone for extra flavour, this is cut from the loin where the meat is tender and juicy. Great on a BBQ or a midweek family meal, the pork chop is the most versatile of cuts. Pan fried or oven baked, the rim of fat crisps to a perfect crackle crunch every time.




Pork Chops with Sage, Garlic & Lemon

Serves: 4

Marinating time: 2 hrs

Cooking Time: 16 mins


  • Lean thick pork chops
  • Garlic
  • Black pepper
  • Sage
  • Lemon
  • Olive oil
  • Butter
  • Lemon
  • Parmesan cheese
  • Sage
  • Baby veg for dipping


  1. Crush together (either using a pestle and mortar, or bowl and wooden spoon) 3 cloves garlic, black pepper and 6 fresh sage leaves, roughly chopped.
  2. Add to this 1 lemon, juice and rind and 30ml (2tbsp) olive oil.
  3. Place in a large bowl 4 lean thick pork chops and add the marinade mixture, smear all over the chops, cover and refrigerate for about 2 hours.
  4. Buttery Dip: Add to a small bowl 50g (2oz) butter, juice and rind of ½ lemon, 30ml (2tbsp) Parmesan cheese, grated and 5 fresh sage leaves.
  5. Place in the microwave for about 1 minute or until melted. Stir together.
  6. Cook chops on a preheated grill, griddle or barbecue for 6-8 minutes per side.
  7. Serving Suggestion: Serve with a selection of baby seasonal veg, eg, sugar snap peas, asparagus, baby sweetcorn, baby fennel for dipping - raw or plunged into boiling water, plus a wedge of crusty bread.