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Pork Collar Chops – Free-Range | Australia | 500g
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Gooralie free-range pork collar chops, 500g. APIQ certified. Well-marbled and full-flavoured: pan-fry or grill and rest before serving. Try our Hainanese Pork Chop recipe for inspiration.
Description
About this cut:
Collar chops are cut from the neck and shoulder area, one of the more marbled sections of the pig. The intramuscular fat keeps the chop moist during pan-frying or grilling, producing a fuller flavour than leaner loin chops. Best cooked over medium-high heat and rested for 5 minutes before serving.
Where it comes from:
Raised at Gooralie’s free-range farm in Goondiwindi, Darling Downs, Queensland, a single-site family operation where pigs are free to roam 24 hours a day with access to clean, spring-fed water, shade, and shelter.
How it gets to you:
Cut and vacuum-sealed at the source, then blast-frozen at peak condition. The pack is never opened between processing and your kitchen, arriving in an insulated chiller bag with ice packs. Free next-day delivery islandwide for orders before 2pm.
How to cook it:
Thaw in the refrigerator overnight and bring to room temperature for 20 minutes. Pan-fry or grill over medium-high heat for 4 to 5 minutes per side, depending on thickness. The fat on the collar chop renders during cooking and bastes the meat, so no additional oil is needed. Rest for 5 minutes before serving. Try it in our Singapore Laksa or Hainanese Pork Chop recipe.
Good to know
- APIQ Certified Free-Range
- Free of growth hormones and antibiotics
- Serves 2-3
- Weight variance (±10%)
- Keep frozen; use within 3 days of thawing
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Pork Collection.
Frequently asked questions
The Meat Club sells a 500g pack of free-range pork collar chops in Singapore, sourced from Gooralie's farm near Goondiwindi, Queensland. The chops are APIQ certified free-range, raised without added hormones, and blast frozen at the source before shipping under cold chain to Singapore. Cut from the marbled neck and shoulder area, the pack serves 2 to 3 people.
These collar chops come from Gooralie, a single-site family farm near Goondiwindi in Queensland's Darling Downs, operating since 2003 and certified under the Australian Pork Industry Quality Assurance (APIQ) programme. The pigs roam freely with constant access to spring-fed water, shade and shelter, and are raised without added hormones or antibiotics. The 500g pack is cut and vacuum-sealed at the farm, then blast frozen before shipping to Singapore.
Pan-fry or grill pork collar chops over medium-high heat for 4 to 5 minutes per side, depending on thickness, after bringing them to room temperature for around 20 minutes. The marbling running through the collar renders as it cooks and bastes the meat, so no extra oil is needed. Rest the chops for 5 minutes before serving to let the juices settle.
This 500g pack of pork collar chops arrives frozen and should be thawed in the refrigerator overnight rather than at room temperature. Once thawed, use the chops within 3 days and do not refreeze them. Pat the chops dry and let them come to room temperature for about 20 minutes before pan-frying or grilling for the best sear.
Pork collar chops carry 16.6g fat and 18.8g protein per 100g, with the fat concentrated in visible marbling through the neck and shoulder muscle rather than a separate fat cap. That marbling is what keeps the chop moist during high-heat pan-frying or grilling. A 500g pack contains 2 to 3 chops depending on thickness and serves 2 to 3 people.
