Cornish Outdoor-Reared French Trimmed Pork Cutlets 500g

Cornish Outdoor-Reared French Trimmed Pork Cutlets 500g

A French trimmed pork cutlet is a thick prime bone-in rib chop where the rib bone has been meticulously scraped clean of all meat, fat, and cartilage, leaving a stark, ivory bone exposed.

Cut from the prime loin rack, it pairs a thick, succulent eye of pork loin with restaurant-grade presentation. Beyond looking elegant, the exposed bone acts as a natural handle while insulating the meat during cooking—demanding a quick brine, high-heat pan sear, and butter basting for maximum juiciness.

Contains 2 pork cutlets.

Total weight of 500g

Why Choose Primrose Herd Pork?

• Award Winning Pork
• Traditional Cornish Butchery: Expertly prepared by hand to order.
• Outdoor Reared: High welfare standards for superior meat texture.
• Rich Natural Flavour: Perfect for roasting, searing, or slow cooking.
• Chilled Delivery: Eco-friendly vacuum packaging delivered directly to your door.

Weight: 500g

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C.

Delivery: Mainland UK Only.

👨🍳 Chef’s Tip: Master French Trimmed Pork Cutlets

A French trimmed pork cutlet is the crown jewel of pork chops—thick, lean, and incredibly elegant. Because it is cut from the prime rib section, the meat is exceptionally tender, but its lean nature means it can dry out quickly if overcooked. The secrets to restaurant perfection are protecting the bone, a quick dry brine, rendering the fat cap, and basting generously with foaming herb butter.

1. Foil the Bone & Dry Brine

Wrap the exposed bone tightly in a small piece of tin foil before cooking. This stops the clean ivory bone from scorching or turning black in the hot pan, keeping that stunning presentation intact. Season the cutlets generously with sea salt at least 30 to 45 minutes ahead (or overnight in the fridge on a wire rack) to lock in moisture and build a superior crust.

2. Score & Render the Fat Edge

Pork cutlets feature a thick fat layer running along the curved side. Make 3 small diagonal snips through the fat cap with a sharp knife so the cutlet stays flat in the pan.

• Preheat a heavy cast-iron skillet over a medium-high heat with a dash of oil.

• Hold the cutlets upright on their fat strip using tongs for 60 to 90 seconds to render the fat until golden and crisp.

3. Sear Hot & Flip Frequently

Lay the cutlets flat in the rendered fat. Cook over medium-high heat, flipping every 60 seconds. Frequent flipping cooks the thick cutlet evenly from both sides without creating an overcooked grey ring beneath the crust.

4. Baste with Foaming Herb Butter (Arrosé)

During the last 2 minutes of cooking:

• Turn the heat down to medium.

• Throw 30g of unsalted butter, 2 bruised garlic cloves, and fresh thyme, sage, or rosemary into the skillet.

• Tilt the pan towards you and continuously spoon the foaming brown butter over the cutlets to bathe the meat in rich fat and aromatics.

5. Target 60°C & Rest for Juicy Meat

Insert an instant-read probe thermometer sideways into the thickest part of the meat (away from the bone). Remove the cutlets from the pan at 60°C–62°C. Transfer to a warm board, pour the pan butter over the top, and let them rest for 5 to 7 minutes. Carryover heat will bring them to a perfect 63°C–65°C (Medium)—leaving the interior succulent and faintly blush-pink.