Rindless Pork Loin Chops

Our rindless pork loin chops are an absolute classic and bestseller to our restaurant community.

Proper pork chops are a real treat, the rich seam of fat maximising flavour, the bone retaining natural juices. Our rindless pork loin chop come prepared with the rind-off and are best cooked over high heat or barbecued, our proper dry-ageing allowing the meat to caramelise quickly and evenly.

We use Middle White and Tamworth pigs reared outside at their own pace, dry-aged in house as we believe this results in the very best pork possible, world-class in our opinion.

Outdoor-reared, heritage breed pork

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

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