Pork - Loin Chops approx. 700gm fresh

Two loin chops per packet. Free-range pork from WA farms, butchered by RJ Quality Meats.

Tips to keep your chops tender and juicy.

• Remove meat from fridge 30 minutes before cooking for less of a thermal shock and fibres tightening because of this.
• Rub with olive oil and season with salt before cooking.
• Pre-heat pan or BBQ before cooking to medium or medium high. The more meat you put in the pan, the higher the initial heat needs to be.
• Cook until meat is just springy to the touch. Raw meat feels like a feather pillow, leaving an indent from your finger. When it feels more like a latex pillow and springy to tough it's done!
• Rest for at least 5 minutes on covered warm plate to complete cooking and allow the fibres to relax. This is important as tight fibres will squeeze out more juice when meat is cut!