Outdoor reared, heritage breed pork, salted butter (milk), anchovies (fish), banana shallots, fresh rosemary, red wine vinegar (sulphites), lemon zest, salt, black pepper.

• Allergy Advice: For allergens, see ingredients in bold

Cooking Instructions: Pork Chops with Rosemary and Anchovy Butter - best enjoyed medium-well, with a slight blush of pink inside!

1. Remove the pork loin chops from the fridge, take off the packaging, pat dry with kitchen paper, and pop on a plate to reach room temperature for at least 30 minutes.
2. Season the chops generously with sea salt.
3. Heat a heavy-based frying pan or cast-iron skillet over a low to moderate heat.
4. Stand the chops fat-side down in the dry pan, balancing them against each other. Cook for 5 to 10 minutes until the fat is nicely rendered and golden brown.
5. Turn the heat up; once the pan is smoking hot, lay the chops onto their sides and cook for 2 minutes without moving them to allow a deep, golden crust to form.
6. Flip the chops and repeat on the other side. Add a large knob of butter and turn the heat down so the butter foams and browns without burning. Use a spoon to baste the chops, flipping them every 30 seconds or so for a total cooking time of 7 to 9 minutes.
7. Remove the chops from the pan, pouring over a little of the rendered fat, and let them rest for 10 minutes.
8. Carve the meat off the bone and slice. Place a disc of the rosemary and anchovy butter on the sliced meat and flash briefly in a hot oven or under the grill, just until the butter begins to melt. Serve immediately.

Prep time: 5 minutes

Cook time: 15 to 20 minutes (including rendering)

Outdoor-Reared Native Breed Pork: Naturally Flavoured and Dry-Aged
At Swaledale, our Tamworth and Middle White pigs are reared outdoors across the Yorkshire Dales, where they are free to root, wallow, and express their natural behaviours. By allowing our pigs to mature at their own pace, the fat is able to marble naturally through the meat, resulting in tender, succulent pork with exceptional texture.

All of our native breed pork is dry-aged on the bone for three weeks in our dedicated salt chamber, a process that intensifies its rich, distinctive flavour. Swaledale Rindless Pork Loin Chops are Always Fresh, Never Frozen®: expertly butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready for the pan.