We love Barnsley Chops. It’s that lovely cut from the loin. Barnsley Chops are like ordinary chops except you get meat either side of the bone. Which is probably why the Americans call it: ‘double loin chop’. If you want to know more about specific cuts, see the Modern Meat Kitchen book, we’ve written a short article on it, or pop into the shop and we’ll show you.
- Fry the chops lightly for about 4-5 mins on each side
- Boil some new potatoes
- Add some fresh green salad leaves (the salad dressing for the mince beef jackets works well)
When the potatoes are done, leave to cool slightly, then throw in a bowl with the salad leaves and mix together – if you want to 🙂