A spare rib pork chop (also known as a rib chop or shoulder rib chop) is cut from the shoulder end of the pork loin, right where the loin meets the ribs.
It features a eye of tender loin meat attached to a curved rib bone, surrounded by rich fat and connective tissue.Because it sits near the shoulder, it is far more marbled, flavorsome and forgiving to cook than lean centre-cut chops
Contains 2 spare rib chops.
Total pack weight 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 - 2 x Chops
Packaging: Vacuum-sealed, chilled
Origin: Cornwall, UK
Storage: Keep refrigerated below 4°C.
Delivery: Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.
👨🍳 Chef’s Tip: Master Spare Rib Pork Chops
Because a spare rib chop is cut near the shoulder, it has much higher fat marbling and connective tissue than a lean center-cut chop. This makes it far more forgiving and flavorful! The secret to cooking the perfect spare rib chop is rendering the edge fat first, medium-high searing with aromatic butter basting, and letting the meat carry over to a juicy 63°C.
1. Dry Brine to Lock in Juices
Season the chops heavily with coarse sea salt at least 30 to 45 minutes before cooking (or overnight in the fridge uncovered). This draws out surface moisture and reabsorbs the seasoned liquid deep into the muscle fibers, resulting in a deeper crust and ultra-juicy meat.
2. Score & Sear the Exterior Fat Edge First
Spare rib chops feature a thick ribbon of fat along the outer edge. Use a sharp knife to make 3 small vertical nicks through this fat strip so the chop doesn't curl up in the pan.
Preheat a heavy cast-iron skillet over medium-high heat.
Using tongs, stand the chops on their side so the thick fat strip rests directly on the hot surface for 60 to 90 seconds to render out crisp, delicious pork fat.
3. High-Heat Sear with Frequent Flipping
Lay the chops flat in the rendered fat. Cook over medium-high heat, flipping every 1 minute. Frequent flipping distributes the heat gently through the thick rib chop, creating a deep golden-brown crust without overcooking the layer of meat beneath it.
4. Baste with Butter & Acidic Aromatics
Pork shoulder meat loves sweet and sour contrast. During the last 2 minutes of cooking:
Turn the heat down to medium.
Add 2 tbsp unsalted butter, 2 crushed garlic cloves, fresh thyme or sage, and a strip of lemon peel (or a dash of apple cider).
Tilt the skillet and continuously spoon the foaming, nutty brown butter all over the meat and around the bone.
5. Pull at 60°C–62°C (Medium)
Insert a digital probe thermometer sideways into the thickest part near the rib bone. Pull the chop from the pan when it reaches 60°C–62°C.
6. Rest for 5 to 7 Minutes
Transfer to a warm cutting board and pour the remaining butter and pan juices over the top. As it rests, carryover heat will bring the internal temp to a perfect 63°C–65°C—leaving the pork incredibly tender, juicy, and faintly pink in the very center.
Yes, the bacon contains Nitrates. We haven't found a nitrate-free cure that maintains the high quality stnadards of our pork and bacon products?
How does the meat arrive via courier?
All orders are despatched in high quality packing including woollen insulated lining and frozen coolling pads. The packaging keeps your meat cool for at least 48hrs. We send all orders on an overnight delivery service via APC couriers*
If deliveriing to Scottish Highlands, or IOW orders can take longer to arrive.
Will I receive order tracking?
When your order is despatched, you will receive a despatch notification from APC couriers via email. Additionally you will receive an SMS from the courrier on the morning of delivery. Usually a 2-hr delivery window is communicated to you so you know when in the day your items are arriving.
Is the meat sent fresh or frozen?
All our meat is shipped fresh in high quality packaging perfect for freezing once you receive your items if you wish.
When will my poultry order arrive?
All our poultry from Primrose Herd is ordered fresh each week and despatched on Thursdays and Fridays. Cut off for same week despatch is 1am on Wednesdays (for same week despatches) otherwise orders with poultry will despatch the following week.
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