Pork Shoulder Chop

Cut from the fore rib, this substantial chop is perfect for two to share! Seldom cut in this fashion, this chop is a bestseller amongst our restaurant community boasting stand out depth-of-flavour enhanced by our dry-ageing methods.

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!

Henry Harris @ Wright Brothers recommends serving Pork Shoulder Chop with an anchovy dressing: 

Heat a heavy pan. Season the chop well. Add a splash of oil to the pan and fry the chop on both side to get a good crust. Five minutes each side should do it. Then turn the heat down to low and add a knob of butter and cook for a further five to ten minutes until the chop cooks to a nice medium. It can be nice to throw in a couple of pieces of garlic and some sprigs of fresh thyme. Remove the chop and rest on a platter in a warm place; pour the pan juices over it too.

Meanwhile, take 4 anchovy fillets and chop them finely, put them in a bowl along with a good glug of olive oil, a few rasp of lemon zest, a pinch of chilli flakes, 1 very finely chopped shallot and 2 tablespoons of chopped parsley, mix well.

To serve, slice the pork as you would a Porterhouse steak or Côte de Boeuf. Arrange on the platter with the resting juices and then spoon over the dressing.

New potatoes and a bitter green salad are ideal as an accompaniment.