Cornish Outdoor-Reared Spare Rib Pork Chops 500g

Cornish Outdoor-Reared Spare Rib Pork Chops 500g

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.