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Boneless Pork Chops


Lean pork chops provided with the bone removed, but with the rind still on for excellent flavour. Fry or grill them for a lovely classic pork chop dinner served with your favourite accompaniments – we suggest a cracking apple sauce.


Outdoor Reared Pork:
Westend Farm, Bishops Canning, Wiltshire – Cameron Naughton’s pigs enjoy lifestyle.

Discover the succulent perfection of our Boneless Pork Chops at The Black Farmer. Sourced from trusted farmers who prioritize animal welfare, these premium cuts are a testament to our commitment to quality. Indulge in the tender juiciness of our boneless pork chops, expertly trimmed and hand-selected for your dining pleasure. Whether grilled, pan-seared, or oven-roasted, these versatile chops boast a rich and flavorful taste that will leave you craving more. With their ideal balance of lean meat and natural marbling, each bite delivers a melt-in-your-mouth experience.
To ensure the freshness and quality of the Boneless Pork Chops, it is recommended to store them properly. Keep the bag of pork chops in the refrigerator at a temperature below 40°F (4°C). Make sure the bag is tightly sealed to prevent any potential contamination or exposure to air. Properly stored, the pork chops can be refrigerated for up to 2-3 days. If you don’t plan to use them within that time frame, you can also freeze the pork chops. Transfer them to airtight freezer-safe containers or resealable plastic bags, removing as much air as possible before sealing. Frozen pork chops can maintain their quality for approximately 3-4 months. When ready to use, thaw the pork chops in the refrigerator before cooking. It is important to cook thawed pork promptly and consume them within a few days for the best taste and safety.
This pack contains 2 pieces.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.


Cooking instruction for boneless pork chops:

1. Preheat your oven or skillet: Preheat your oven to 400°F (200°C) or heat a skillet over medium-high heat.
2. Season the pork chops: Season the boneless pork chops with salt, pepper, and any other desired seasonings like garlic powder or paprika. Rub the seasonings into both sides of the chops.
3. Sear the pork chops: If using a skillet, add a small amount of oil or butter to the pan and let it heat up. Place the seasoned pork chops in the hot skillet and sear them for 2-3 minutes on each side until they develop a golden-brown crust. If using an oven, skip this step.
4. Finish cooking in the oven (optional): If using an oven, transfer the seared pork chops to a baking dish and place them in the preheated oven. Bake for 12-15 minutes or until the internal temperature reaches 145°F (63°C) for medium doneness. Adjust the cooking time according to the thickness of the pork chops.
5. Let them rest: Once cooked, remove the pork chops from the heat source and let them rest for a few minutes. This allows the juices to redistribute and ensures a juicy and tender result.
6. Serve: Serve the boneless pork chops with your favorite side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.

Remember, cooking times may vary depending on the thickness of the pork chops, so it’s always a good idea to use a meat thermometer to ensure they are cooked to your desired level of doneness.


Nutiritional information typical values per 113g,

as sold
Energy 140 kCal
Fat 6 g
of which saturates 2 g
Carbohydrate 1 g
of which sugars 1 g
Fibre 0 g
Protein  21 g
Salt 0.14 g

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