Pork Chop with Rosemary & Anchovy Butter
Dry-Aged Pork with a Savoury, Umami-Rich Butter
All hail the mighty pork chop! It is a cut we return to time and again, a reminder of why we go the extra mile to source native, rare breed pork and age it on the bone for 2 weeks. The results are immediately distinguishable from the bland, wet pork so often found elsewhere. We invite you to pay homage to this standout piece of meat with this one-off special: a combination of flavours certain to ignite the passion of anyone lucky enough to be at your table.
This limited-edition pack features a pair of our supreme, rindless pork chops presented with two discs of our rosemary and anchovy butter. A sophisticated and delectable combination of flavours awaits. Anchovies are a fantastic way of adding a salty, umami-rich layer to meat; while chicken, beef, and lamb all benefit from their saline beauty, it is perhaps with pork where the combination is most purely expressed. Long-time bedfellows, the anchovies perfectly complement the rich flavour of our dry-aged pork, here supported by rosemary, lemon zest, and a sprinkling of shallot.
Chef Ryle's Cooking and Serving Inspiration
Cook the chops in a pan, taking time to render the fat first and then finishing with brown, foaming butter before resting well. Carve the meat off the bone, slice, and place the disc of butter on top. Flash quickly in a warm oven or under the grill, taking the butter to the point where it is just beginning to melt.
Serve simply with a dish of sliced potatoes, onions, and fennel roasted in olive oil, or a bowl of white beans braised in wine, stock, and olive oil. Either option is deserving of a crisp green salad on the side."
Dry-Aged Pork with a Savoury, Umami-Rich Butter
All hail the mighty pork chop! It is a cut we return to time and again, a reminder of why we go the extra mile to source native, rare breed pork and age it on the bone for 2 weeks. The results are immediately distinguishable from the bland, wet pork so often found elsewhere. We invite you to pay homage to this standout piece of meat with this one-off special: a combination of flavours certain to ignite the passion of anyone lucky enough to be at your table.
This limited-edition pack features a pair of our supreme, rindless pork chops presented with two discs of our rosemary and anchovy butter. A sophisticated and delectable combination of flavours awaits. Anchovies are a fantastic way of adding a salty, umami-rich layer to meat; while chicken, beef, and lamb all benefit from their saline beauty, it is perhaps with pork where the combination is most purely expressed. Long-time bedfellows, the anchovies perfectly complement the rich flavour of our dry-aged pork, here supported by rosemary, lemon zest, and a sprinkling of shallot.
Chef Ryle's Cooking and Serving Inspiration
Cook the chops in a pan, taking time to render the fat first and then finishing with brown, foaming butter before resting well. Carve the meat off the bone, slice, and place the disc of butter on top. Flash quickly in a warm oven or under the grill, taking the butter to the point where it is just beginning to melt.
Serve simply with a dish of sliced potatoes, onions, and fennel roasted in olive oil, or a bowl of white beans braised in wine, stock, and olive oil. Either option is deserving of a crisp green salad on the side."
Original: $14.07
-70%$14.07
$4.22Description
Dry-Aged Pork with a Savoury, Umami-Rich Butter
All hail the mighty pork chop! It is a cut we return to time and again, a reminder of why we go the extra mile to source native, rare breed pork and age it on the bone for 2 weeks. The results are immediately distinguishable from the bland, wet pork so often found elsewhere. We invite you to pay homage to this standout piece of meat with this one-off special: a combination of flavours certain to ignite the passion of anyone lucky enough to be at your table.
This limited-edition pack features a pair of our supreme, rindless pork chops presented with two discs of our rosemary and anchovy butter. A sophisticated and delectable combination of flavours awaits. Anchovies are a fantastic way of adding a salty, umami-rich layer to meat; while chicken, beef, and lamb all benefit from their saline beauty, it is perhaps with pork where the combination is most purely expressed. Long-time bedfellows, the anchovies perfectly complement the rich flavour of our dry-aged pork, here supported by rosemary, lemon zest, and a sprinkling of shallot.
Chef Ryle's Cooking and Serving Inspiration
Cook the chops in a pan, taking time to render the fat first and then finishing with brown, foaming butter before resting well. Carve the meat off the bone, slice, and place the disc of butter on top. Flash quickly in a warm oven or under the grill, taking the butter to the point where it is just beginning to melt.
Serve simply with a dish of sliced potatoes, onions, and fennel roasted in olive oil, or a bowl of white beans braised in wine, stock, and olive oil. Either option is deserving of a crisp green salad on the side."