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Serve the chops with a few whole garlic cloves, a couple spoonful’s of the pan juices, mashed potatoes and steamed green.


  1. Release all the cloves from the bulb of garlic, do not peel the skin off, with the skin on the garlic cloves lightly crush the cloves with a sharp knife.
  2. Place an ovenproof dish large enough to hold the chops in the oven and heat it to 220 degrees (gas mark 7).
  3. Heat the olive oil in a frying pan and add all the cloves.
  4. Fry for a few minutes then add the chops.
  5. Brown the chops for a minute each side, seasoning the chops with salt and pepper as they brown.
  6. Remove from the pan and arrange in the preheated dish with the rind and the bones of the chops poking in the air (this will help the rind get crispy as the meat braises in the pan juices).
  7. Remove the garlic from the frying with a slotted spoon and scatter over the chops.
  8. De-glaze the frying pan with the cider allowing it to bubble and reduce by half.
  9. Tip the contents of the over the pork chops and season again with salt and pepper and return the dish to the oven.
  10. Roast the chops for 15-20minutes, basting them with the pan juices half way through.
  11. When they are done, the meat should be cooked through and the rind should be crispy.The garlic cloves, though perhaps a little blackened on the outside, should be sweet and tender under the skin and the pan juices make superb gravy.

Source: Our collection - Farmison