Cornish Outdoor- Reared Pork T-Bone Chops 500g

A pork T-bone chop is simply another name for a pork loin chop cut toward the hip—the pig's version of a beef T-bone steak.

It gives you two cuts in one: a meaty, lean strip loin on one side of the central T-shaped bone and a tender, melt-in-your-mouth tenderloin medallion on the other. Because both sides are ultra-lean and cook at different speeds, it calls for a fast hot sear, butter basting, and pulling it off the heat while slightly blush-pink.

Contains 2 Pork T-bone chops.

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.

Total weight of pack 500g

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 the Perfect T-Bone Chop

Whether it's a pork T-bone chop or a beef T-bone steak, cooking this cut presents a unique culinary challenge: you have a larger, firmer muscle (the strip/loin) and a smaller, leaner, ultra-tender muscle (the tenderloin/fillet) attached to the same bone. Because the tenderloin cooks faster than the loin, the secret to perfection is heat positioning, frequent flipping, and butter basting.

1. Dry-Brine Ahead of Time

Season the chops generously with coarse salt at least 45 minutes (or up to 12 hours) before cooking, and leave them uncovered in the fridge on a wire rack. This draws out surface moisture, allowing the salt to penetrate the meat while creating a bone-dry surface that sears instantly in the pan.

2. Position the Tenderloin Away from Direct Heat

When you place the T-bone in your skillet or on the grill, position the larger loin section over the hottest part of the pan/coals and keep the smaller tenderloin section angled toward the cooler side. This compensates for the tenderloin cooking at a faster rate.

3. Sear the Fat Cap First

Stand the chop on its thick outer fat edge using tongs for 60–90 seconds in a hot cast-iron skillet. This renders down the solid fat strip into rich cooking oil before you lay the faces flat.

4. Flip Every Minute & Baste generously

• Flip often: Flipping the chop every 60 seconds builds a deep brown crust gradually without creating a thick, overcooked gray band beneath the surface.

• Arrosé (Butter Baste): During the last 2 minutes of cooking, drop the heat to medium, throw in 2 tbsp butter, crushed garlic cloves, and fresh thyme or rosemary. Tilt the pan and continuously spoon the foaming herb butter over the meat—focusing extra butter on the delicate tenderloin side.

5. Pull by Internal Temperature (Don't Guess!)

Use an instant-read digital thermometer inserted sideways into the thickest part of the loin (avoid touching the bone):

• Pork T-Bone Chop: Pull at 60°C–62°C (Medium, slight blush pink). Carryover heat will bring it to a juicy 63°C–65°C while resting.

• Beef T-Bone Steak: Pull at 52°C for Medium-Rare (rests to 54°C) or 57°C for Medium.

6. Rest Before Carving

Transfer the chop to a warm board and pour the leftover pan juices over it. Let it rest for 5 to 8 minutes. This allows the muscle fibers to relax and reabsorb the hot juices so they don't spill out