• Rindless Pork Loin Chops
  • Rindless Pork Loin Chops

Rindless Pork Loin Chops

In stock


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

Select pack quantity

We currently have 13 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

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

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