Pork Chop

Chops are, of course, what QCH was originally designed to serve in the 1800s, to give the factory workers of Clerkenwell a hot meat lunch. Whether those Victorian chops were as ‘quality’ as the restaurant claimed is debatable. Today, at least, we think our chops definitely live up to our name. It’s the thickness rather than the weight of a pork chop that is most important; a chop that is too thin, such as you might find on a supermarket shelf, will overcook.