• Pork Loin Chops
  • Pork Loin Chops
  • Pork Loin Chops
  • Pork Loin Chops
  • two pork loin chops cooking beautifully on the bbq and about to be served

Pork Loin Chops 2 x 300g

£10.20

In stock
  • 2 x 300g chops in each pack (approx.)

Select pack quantity

We currently have 18 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Cook on the BBQ
  • Great for home roasting

Product description

⭐ great taste® 2023

Swaledale Butchers® Pork Loin Chops are a wonderful expression of all that’s great about pork from The Dales. Butchered from the loin of our native breed pigs*, each thick cut pork chop has the perfect fat covering and is mouthwateringly tender.

An absolute classic and bestseller to our restaurant community, these proper pork loin chops are a real treat. The rich seam of fat maximises flavour whilst the bone retains natural juices. They’re incredibly versatile but perhaps best pan-roasted over high-heat or barbecued. Our proper dry-ageing allows the dense meat to caramelise quickly and evenly, it’s delicious.

Chef top tip: make small cuts in the fat with a pair of kitchen scissors to stop the meat from curling up when cooking.

Chef George Ryle inspires:"Pork loin chops are one of my absolute favourite cuts, very few things can beat it when the pork is this good. Be sure to take your time to crackle the skin and render the fat. Then it's all about good caramelisation on the flesh, basted in lots of brown butter, fresh sage and garlic if you are pan cooking or over smouldering coals on the BBQ**.

For pure simplicity, try braising some fresh borlotti beans in stock with wine, sage and garlic. Serve just warm, with the chop and an anchovy-heavy salsa verde. Or maybe some flat beans - piattone or runner – blanched and dressed with fresh tarragon, mustard and capers. A clean and bright garnish for the summer months.

As the seasons turn, roast some seasonal squash to serve with the chops. Plenty of brown butter from the pan, with a good splash of good quality white wine vinegar and crispy sage leaves over the top. Or braise down some cime di rapa with an exorbitant amount of garlic and anchovies, plus a little dried chilli. Much loved in regional Italian cooking, it is a complex flavour that sits perfectly with the fat of these chops."

great taste® commented:
"These are generously sized cuts of meat with a thick covering of fat. The meat is succulent, and moist with fat not coating the tongue on the finish. The caramelisation is good and even, giving added depth of flavour to the meat. It is a clean tasting pork, with a buttery flavour. Pork notes are present, but not intrusive. This is a fabulous looking chop which had good colour and a rich layer of fat and rind...the flavours are meaty, rich and desirable."

*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, all Swaledale native breed pork is dry-aged on the bone for 3 weeks in our Himalayan salt chamber; this further enhances the rich and distinctive flavour. Swaledale Pork Loin Chops are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

**Detailed guides on how to bbq pork loin chops and how to cook pork loin chops are published on our journal

Ingredients

Outdoor-reared pork.

Cooking advice

  1. Take chops out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Cut the rind in 2cm intervals
  3. Oil* the chops and season generously with coarse sea salt and cracked black pepper
  4. Heat a non-stick pan or cast iron skillet over a low to moderate heat
  5. Place the chops rind down to the dry pan, balanced against one another and let the skin render for approx. 5-mins
  6. Turn the heat up to full and manoeuvre the chops so all areas of the skin come into contact with the pan. Continue for 3-minutes or so
  7. The pan will now be smoking hot - turn the chops onto their sides and immediately turn down the heat slightly
  8. Cook for 2-minutes, resisting the urge to move the chops about - a rich golden crust should have formed
  9. Repeat on the other side then turn every 30-seconds or so for a total cooking time of 8-10 minutes**
  10. Remove from pan and rest for 6-mins

*Select an oil with a high smoking point and neutral flavour

**Best eaten medium-well-done, with a blush of pinkness within

Customer reviews

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