• Thick-Cut Rindless Pork Loin Chops
  • Thick-Cut Rindless Pork Loin Chops
  • Thick-Cut Rindless Pork Loin Chops
  • Thick-Cut Rindless Pork Loin Chops

Thick-Cut Rindless Pork Loin Chops 2 x 300g

Offer £8.40 Save £1.50 Regular price Was £9.90

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

Select pack quantity

We currently have 46 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, these rindless pork loin chops are thick-cut with the rind expertly removed, leaving behind the perfect layer of fat to enhance flavour during cooking. Known for their tender, succulent texture, these chops reflect the exceptional quality of Yorkshire Dales pork, sourced from heritage breeds such as Tamworth and Middle White.

The pork loins are dry-aged for three weeks in our Himalayan salt chamber, a process that intensifies the depth of flavour and enhances the natural marbling, resulting in juicy, flavourful pork loin chops with a satisfying bite.

Ideal for grilling, pan-frying, or roasting, these premium pork chops offer a versatile option for any meal – from classic British dishes to more adventurous culinary creations. Whether you're preparing a simple midweek dinner or hosting a weekend barbecue, the quality and flavour of our native breed pork ensure a standout experience.

Inspiration from Chef George Ryle
"Thick-Cut 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."

Ingredients

Outdoor-reared, heritage breed pork. By allowing the pork to hang for 21 days, we intensify the rich umami notes and create a product that reflects the unique heritage of British farming.

Cooking advice

Cooking Thick-Cut Rindless Pork Loin Chops - best enjoyed medium-well, with a slight blush of pink inside!

  1. Remove the pork loin chops from the fridge and take off the packaging.
  2. Pat dry with kitchen paper, place on a plate, and allow to reach room temperature.
  3. Lightly 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 low to moderate heat.
  5. Place the chops fat-side down in the dry pan, balancing them against each other.
  6. Let the fat render for approximately 5 minutes.
  7. Turn the heat to high and manoeuvre the chops to ensure all areas of the fat touch the pan.
  8. Continue for 3 minutes or until the fat crisps.
  9. Once the pan is smoking hot, turn the chops onto their sides and reduce the heat slightly.
  10. Cook for 2 minutes without moving them to allow a golden crust to form.
  11. Flip the chops and repeat on the other side.
  12. Continue turning the chops every 30 seconds for a total cooking time of 8-10 minutes.
  13. Remove the chops from the pan and let them rest for 6 minutes before serving.

*Use oil with a high smoking point and neutral flavour.

Journal

George Ryle's Pork Loin Steak Recipe with chard and anchovy is available on our journal.

Background

Our Tamworth and Middle White pigs are reared outdoors in the Yorkshire Dales, allowing them to root, wallow, and express their natural behaviours. They mature at their own pace, allowing the fat to marble naturally through the meat, resulting in tender, flavourful pork with exceptional texture.

All of our native breed pork is dry-aged on the bone for three weeks, enhancing its rich, distinctive taste and premium quality.

Swaledale Thick-Cut Rindless Pork Loin Chops are Always Fresh, Never Frozen® – expertly butchered to order, vacuum-packed for freshness, and shipped in recyclable packaging to ensure they arrive insulated and ready to cook.

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