New Zealand Pork Shoulder Chops are hearty, juicy and full of flavour. With a little more fat and marbling than loin chops, they stay tender and tasty when slow-cooked or grilled. Whether you’re whipping up a cosy stew or throwing them on the barbecue, these chops are real crowd-pleasers. ● Packed with: Protein, B vitamins (like B1 and B12), iron, selenium and zinc. ● Cook options: Best grilled, braised, or slow-cooked until fall-apart tender. ● Prep process: Pat dry, season well and bring to room temp before cooking. Meal inspiration: ● Barbecue pork chops: Can’t go wrong when you have pork chops on the barbecue! ● Slow-cooked pork & apple stew: A warming feed for chilly evenings with the whānau. ● Sticky glazed chops with rice: Quick, easy and almost always tamariki-approved. Storage tips: Keep chilled in the fridge and use by best-before date, or freeze for up to 6 months.