Pork Loin Chops
Heritage Breed Pork Loin Chops from the Yorkshire Dales
Swaledale Pork Loin Chops are a brilliant showcase of native breed pork reared in the Yorkshire Dales. Butchered from the loin, each thick-cut chop features an ideal fat covering and is beautifully tender.
A classic cut and a favourite among our restaurant community, these pork loin chops are rich in flavour, thanks to the natural marbling and the bone that locks in juices during cooking. Theyâre highly versatile. Pan-roast over high heat or throw them on the barbecue for great results. Our dry-ageing process ensures the dense meat caramelises evenly and quickly for exceptional flavour.
Chefâs tip: Make a few small cuts through the fat with kitchen scissors to help the meat stay flat as it cooks.
We also sell Pork Shoulder Chops, Rindless Pork Chops and Thick-Cut Pork Chops, each with its own character and ideal cooking method.
Chef George Ryle Inspires
âPork loin chops are one of my absolute favourite cuts. Very few things can beat it when the pork is this good. Be sure to take your time to crackle the skin and render the fat. Then itâs all about good caramelisation on the flesh, basted in plenty of brown butter, fresh sage and garlic, whether youâre pan-cooking or grilling over smouldering coals.
For pure simplicity, try braising some fresh borlotti beans in stock with wine, sage and garlic. Serve just warm with the chop and an anchovy-heavy salsa verde. Or go with flat beans, piattone or runner, blanched and dressed with fresh tarragon, mustard and capers. A clean, bright garnish for the summer months.
As the seasons turn, roast some seasonal squash to serve with the chops. Spoon over the brown butter from the pan with a splash of good-quality white wine vinegar and scatter with crispy sage leaves. Or braise down some cime di rapa with a generous amount of garlic and anchovies, plus a little dried chilli. Much loved in regional Italian cooking, itâs a complex flavour that pairs perfectly with the fat of these chops.â
â great tasteÂź 2023 Judges' Comments
"These are generously sized cuts of meat with a thick covering of fat. The meat is succulent, and moist with fat not coating the tongue on the finish. The caramelisation is good and even, giving added depth of flavour to the meat. It is a clean tasting pork, with a buttery flavour. Pork notes are present, but not intrusive. This is a fabulous looking chop which had good colour and a rich layer of fat and rind... the flavours are meaty, rich and desirable."
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Pork Loin Chops
Pork Loin Chops
Heritage Breed Pork Loin Chops from the Yorkshire Dales
Swaledale Pork Loin Chops are a brilliant showcase of native breed pork reared in the Yorkshire Dales. Butchered from the loin, each thick-cut chop features an ideal fat covering and is beautifully tender.
A classic cut and a favourite among our restaurant community, these pork loin chops are rich in flavour, thanks to the natural marbling and the bone that locks in juices during cooking. Theyâre highly versatile. Pan-roast over high heat or throw them on the barbecue for great results. Our dry-ageing process ensures the dense meat caramelises evenly and quickly for exceptional flavour.
Chefâs tip: Make a few small cuts through the fat with kitchen scissors to help the meat stay flat as it cooks.
We also sell Pork Shoulder Chops, Rindless Pork Chops and Thick-Cut Pork Chops, each with its own character and ideal cooking method.
Chef George Ryle Inspires
âPork loin chops are one of my absolute favourite cuts. Very few things can beat it when the pork is this good. Be sure to take your time to crackle the skin and render the fat. Then itâs all about good caramelisation on the flesh, basted in plenty of brown butter, fresh sage and garlic, whether youâre pan-cooking or grilling over smouldering coals.
For pure simplicity, try braising some fresh borlotti beans in stock with wine, sage and garlic. Serve just warm with the chop and an anchovy-heavy salsa verde. Or go with flat beans, piattone or runner, blanched and dressed with fresh tarragon, mustard and capers. A clean, bright garnish for the summer months.
As the seasons turn, roast some seasonal squash to serve with the chops. Spoon over the brown butter from the pan with a splash of good-quality white wine vinegar and scatter with crispy sage leaves. Or braise down some cime di rapa with a generous amount of garlic and anchovies, plus a little dried chilli. Much loved in regional Italian cooking, itâs a complex flavour that pairs perfectly with the fat of these chops.â
â great tasteÂź 2023 Judges' Comments
"These are generously sized cuts of meat with a thick covering of fat. The meat is succulent, and moist with fat not coating the tongue on the finish. The caramelisation is good and even, giving added depth of flavour to the meat. It is a clean tasting pork, with a buttery flavour. Pork notes are present, but not intrusive. This is a fabulous looking chop which had good colour and a rich layer of fat and rind... the flavours are meaty, rich and desirable."
Original: $14.41
-70%$14.41
$4.32Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Heritage Breed Pork Loin Chops from the Yorkshire Dales
Swaledale Pork Loin Chops are a brilliant showcase of native breed pork reared in the Yorkshire Dales. Butchered from the loin, each thick-cut chop features an ideal fat covering and is beautifully tender.
A classic cut and a favourite among our restaurant community, these pork loin chops are rich in flavour, thanks to the natural marbling and the bone that locks in juices during cooking. Theyâre highly versatile. Pan-roast over high heat or throw them on the barbecue for great results. Our dry-ageing process ensures the dense meat caramelises evenly and quickly for exceptional flavour.
Chefâs tip: Make a few small cuts through the fat with kitchen scissors to help the meat stay flat as it cooks.
We also sell Pork Shoulder Chops, Rindless Pork Chops and Thick-Cut Pork Chops, each with its own character and ideal cooking method.
Chef George Ryle Inspires
âPork loin chops are one of my absolute favourite cuts. Very few things can beat it when the pork is this good. Be sure to take your time to crackle the skin and render the fat. Then itâs all about good caramelisation on the flesh, basted in plenty of brown butter, fresh sage and garlic, whether youâre pan-cooking or grilling over smouldering coals.
For pure simplicity, try braising some fresh borlotti beans in stock with wine, sage and garlic. Serve just warm with the chop and an anchovy-heavy salsa verde. Or go with flat beans, piattone or runner, blanched and dressed with fresh tarragon, mustard and capers. A clean, bright garnish for the summer months.
As the seasons turn, roast some seasonal squash to serve with the chops. Spoon over the brown butter from the pan with a splash of good-quality white wine vinegar and scatter with crispy sage leaves. Or braise down some cime di rapa with a generous amount of garlic and anchovies, plus a little dried chilli. Much loved in regional Italian cooking, itâs a complex flavour that pairs perfectly with the fat of these chops.â
â great tasteÂź 2023 Judges' Comments
"These are generously sized cuts of meat with a thick covering of fat. The meat is succulent, and moist with fat not coating the tongue on the finish. The caramelisation is good and even, giving added depth of flavour to the meat. It is a clean tasting pork, with a buttery flavour. Pork notes are present, but not intrusive. This is a fabulous looking chop which had good colour and a rich layer of fat and rind... the flavours are meaty, rich and desirable."
