{"product_id":"pork-spare-rib-chops-500g","title":"Cornish Outdoor-Reared Spare Rib Pork Chops 500g","description":"\u003cp\u003e\u003cstrong\u003eCornish Outdoor-Reared Spare Rib Pork Chops 500g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp id=\"p-rc_32366a3018397cbf-21\"\u003e\u003cspan class=\"citation-17\"\u003eA \u003c\/span\u003e\u003cb\u003e\u003cspan class=\"citation-17\"\u003espare rib pork chop\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-17 citation-end-17\"\u003e (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.\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e \u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003cp id=\"p-rc_32366a3018397cbf-22\"\u003e\u003cspan class=\"citation-16 citation-end-16\"\u003eIt features a eye of tender loin meat attached to a curved rib bone, surrounded by rich fat and connective tissue.\u003csup class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e \u003cspan class=\"citation-15 citation-end-15\"\u003eBecause it sits near the shoulder, it is far more marbled, flavorsome and forgiving to cook than lean centre-cut chops\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains 2 spare rib chops.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal pack weight 500g\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhy Choose Primrose Herd Pork?\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eAward-Winning Pork\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Cornish Butchery:\u003c\/strong\u003e Expertly prepared by hand to order.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOutdoor Reared:\u003c\/strong\u003e High welfare standards for superior meat texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich Natural Flavour:\u003c\/strong\u003e Perfect for roasting, searing, or slow cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilled Delivery:\u003c\/strong\u003e Eco-friendly vacuum packaging delivered directly to your door.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight: \u003c\/strong\u003e500g - 2 x Chops\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery: \u003c\/strong\u003eDelivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Master Spare Rib Pork Chops\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eBecause 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 \u003cb\u003erendering the edge fat first, medium-high searing with aromatic butter basting, and letting the meat carry over to a juicy 63°C\u003c\/b\u003e.\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003ch4\u003e1. Dry Brine to Lock in Juices\u003c\/h4\u003e\n\u003cp\u003eSeason the chops heavily with coarse sea salt \u003cb\u003eat least 30 to 45 minutes\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003ch4\u003e2. Score \u0026amp; Sear the Exterior Fat Edge First\u003c\/h4\u003e\n\u003cp\u003eSpare 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.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ePreheat a heavy cast-iron skillet over medium-high heat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUsing tongs, stand the chops on their side so the thick fat strip rests directly on the hot surface for \u003cb\u003e60 to 90 seconds\u003c\/b\u003e to render out crisp, delicious pork fat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e3. High-Heat Sear with Frequent Flipping\u003c\/h4\u003e\n\u003cp\u003eLay the chops flat in the rendered fat. Cook over medium-high heat, flipping every \u003cb\u003e1 minute\u003c\/b\u003e. 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.\u003c\/p\u003e\n\u003ch4\u003e4. Baste with Butter \u0026amp; Acidic Aromatics\u003c\/h4\u003e\n\u003cp\u003ePork shoulder meat loves sweet and sour contrast. During the last 2 minutes of cooking:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eTurn the heat down to medium.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd \u003cb\u003e2 tbsp unsalted butter\u003c\/b\u003e, 2 crushed garlic cloves, fresh \u003cb\u003ethyme or sage\u003c\/b\u003e, and a strip of lemon peel (or a dash of apple cider).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTilt the skillet and continuously spoon the foaming, nutty brown butter all over the meat and around the bone.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e5. Pull at 60°C–62°C (Medium)\u003c\/h4\u003e\n\u003cp\u003eInsert a digital probe thermometer sideways into the thickest part near the rib bone. Pull the chop from the pan when it reaches \u003cb\u003e60°C–62°C\u003c\/b\u003e.\u003c\/p\u003e\n\u003ch4\u003e6. Rest for 5 to 7 Minutes\u003c\/h4\u003e\n\u003cp\u003eTransfer 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 \u003cb\u003e63°C–65°C\u003c\/b\u003e—leaving the pork incredibly tender, juicy, and faintly pink in the very center.\u003c\/p\u003e\n\u003cdiv class=\"attachment-container unknown\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003celicitations class=\"lm-enabled ng-star-inserted\"\u003e\u003c\/elicitations\u003e\n\u003c\/div\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":51262256480546,"sku":"Pork Spare Rib Chops 500g","price":7.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/rib-chops_8894c458ae1d359f.jpg?v=1771891541","url":"https:\/\/shopartisanboxhits.com\/products\/pork-spare-rib-chops-500g","provider":"ArtisanBox","version":"1.0","type":"link"}