• Pork Loin Chops, Rindless
  • Pork Loin Chops, Rindless
  • Pork Loin Chops, Rindless
  • Pork Loin Chops, Rindless

Pork Loin Chops, Rindless 2 x 300g


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

Select pack quantity

We currently have 9 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Great for home roasting
  • Cook on the BBQ

Product description

Butchered from the loin of our native breed, outdoor reared pigs, rindless pork* loin chops are cut thick and have the rind, or skin, removed. With a perfect fat covering and tender flesh, the loins of pork from which these chops come from are allowed to dry-age in our Himalayan salt chamber to help intensify the textures and flavours. A wonderful expression of all that is great about pork.

Chef George Ryle inspires:
"Rindless pork loin chops are excellent both on a grill over hot coals or in a pan. Either way, take time to render out some of the fat, then cook** to a blushing medium, to ensure a tender, moist meat. If pan frying, then towards the end of the cooking add some rosemary or sage leaves to the hot fat to crackle and release their flavour as you baste the chop; a nice little trick.

A simple ensemble of rainbow chard, blanched in salted water and then dressed with an anchovy and garlic emulsion. Carve the chop off the bone and then dress with some capers and rosemary crackled in the hot fat, plus a good squeeze of lemon juice. Or for a more autumnal affair, try baking a potato, cream and cep gratin, with crispy sage leaves and a good splash of sherry vinegar in the pan as the chops rest."

*Our 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. Our native breed pork is hung on the bone for three weeks which further enhances the rich and distinctive flavour. Swaledale Rindless 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.

**George Ryle's pork chop w/ anchovy dressing recipe is published on our journal.


Outdoor-reared, heritage breed pork.

Cooking advice

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

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

**Rindless Pork Loin Chops are best eaten medium well done, with a blush of pinkness within

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