Pork Shoulder Chop 800g

⭐ great taste® 2022

Cut from the fore rib, this substantial pork* 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.

Henry Harris recommends:
"Pork shoulder chop with anchovy and lemon dressing; heat a heavy pan, season the pork chop well then add a splash of oil to the pan and fry the chop on both side to get a good crust 5-minutes each side should do it. Then turn the heat down to low and add a knob of butter and cook for a further 5-10 minutes until the chop cooks to a nice medium. It can be nice to throw in a couple of smashed garlic cloves 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 rasps of lemon zest, a pinch of chilli flakes, 1 very finely chopped shallot and 2 tablespoons of chopped fresh parsley, mix well.

To serve, slice the pork as you would a porterhouse or cote 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."

great taste® commented:
"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."

*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, all our native breed pork is dry-aged on the bone for 3-weeks in our Himalayan salt chamber; this further enhances the rich and distinctive flavour. Swaledale Pork Shoulder Chops are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.