This was another pork chop from Dart’s Farm. When visiting Devon I often stop off at Dart’s Farm in Topsham, near Exeter to charge my electric vehicle. While it is charging I usually grab a coffee from the cafe and then browse the farm shop. There is an amazing butcher counter at the farm shop and recently I have been buying a few things to take home.
On a recent trip I bought one of their pork chops. Price wise it was similar or cheaper than a supermarket equivalent.
The first thing I did was use my chef’s blow torch on the rind, to make it crispy. The oven could do this, but then I find the pork will be overcooked. So after crisping up the crackling, I then sear and seal the pork chop in a frying pan. I then put the chop in the oven for about 15-20 minutes to finish cooking. Meanwhile in the pan I make a sauce, this time it was mushrooms and cream. Last time I did a cider sauce.
I get the chop out of the oven and let it rest. I then put the sauce on the plate, rice on the side, and the pork chop on top of the sauce.
The pork was lovely and tender and was full of flavour. So very different to the pork chops I can buy in the supermarket.