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 in this fashion, this pork chop is a bestseller amongst our restaurant community boasting stand out depth-of-flavour enhanced by our dry-ageing methods.

Chef George Ryle inspires:
"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 perhaps try my recipe for pork shoulder chop, roast shallots and romesco sauce. A well-made romesco sauce is a thing of wonder and instinctively feels at home between the pork and the sweet roasted shallots. A splash of sherry vinegar in the pan juices is a delightful touch.

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® 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.

**Henry Harris' pork shoulder chop recipe w/ anchovy & lemon dressing is published on our journal.