Pork Shoulder Chop 800g

⭐⭐ great taste® 2022

Cut from the fore rib, this substantial pork shoulder chop is perfect for two to share. Seldom cut this way, it's a bestseller among our restaurant community, offering an outstanding depth of flavour enhanced by our dry-ageing process.

Inspired by Chef George Ryle
"This beauty of a pork shoulder chop comes alive when cooked either in a pan, or on a grill over hot, smouldering coals. Either way, be sure to take the time to crackle the rind and render the fat, the results will be well worth the effort. We believe this chop is best served medium.

Try pan roasting the pork shoulder chop in foaming butter and serving with Henry Harris' anchovy and lemon dressing. The exquisitely balanced flavours of the dressing compliment to the fatty, caramelised pork perfectly. Serve with some grilled slices of fennel and a well-dressed salad.

Or try pork shoulder chop with romesco sauce - a well-made romesco is a thing of wonder, naturally complementing the pork and sweet roasted shallots. Adding a splash of sherry vinegar to the pan juices brings a delightful, tangy finish.

Alternatively, boil  and lightly crush some new potatoes. Then sauté them in brown butter, fresh sage leaves and garlic until they are beautifully golden and crisp. Serve with a salad of raw apple, celeriac and watercress."

great taste® Judges Comments
"What a handsome cut. We really appreciated the balance of bone, meat and fat here, and the thickness of the cut. Beautifully juicy, the chop holds together very well. The meat is deeply sweet and savoury, and the fat fully flavoursome too - sweet and almost nutty. A perfect specimen!

Amazing looking pork chop, with a good amount of fat to add flavour. Also added flavour expected by being cooked on the bone. Very good quality meat, the dry-ageing method has certainly added flavour. Very moist and the fat has a great crispness. Best pork the judge has eaten so far.

This is a fine looking cut that has a generous amount of good looking fat. The fat is creamy and rich and the meat juicy and flavoursome. There is a fairly light almost fruity apple like taste to the meat and it would make a fine feast."