Product Description: The loin is one of the most tender cuts. Cut from the rib end they have a touch more fat covering. We sell our chops the traditional way with the rind-on (it’s a brilliant source of cooking fat). This is easy to trim off with kitchen scissors and doing so can help the meat cook more evenly.
Cooking Instructions: Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil. Season with sea salt just prior to cooking. Place the chops in the pan or griddle fat side down, to render a little and become golden. Place onto flat side then Cook over high heat turning the chop only once after a rich, golden crust has formed, reduce heat to medium when crust has formed. Cook 7 to 8 minutes first side then 6 minutes until firm to touch. Finish by adding a small knob of butter when frying or on the griddle. Leave to rest in a warm place for 2 to 3 minutes before serving.