The double loin chop cut across the saddle — a single chop with two eyes of meat, T-bone style. Yorkshire's pub-lunch classic. Pan-fried in butter and finished with a sharp mint sauce.
Serves 2Prep 15 minCook 12 min
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Ingredients
- 2 Barnsley chops (about 350 g each, 3 cm thick)
- Salt and freshly cracked black pepper
- 1 tablespoon neutral oil
- 30 g unsalted butter
- 2 sprigs rosemary
- 1 garlic clove, smashed
- —
- For the mint salsa:
- 1 large bunch fresh mint, leaves only
- 1 tablespoon capers, rinsed
- 1 garlic clove
- 1 tablespoon white wine vinegar
- 60 ml extra-virgin olive oil
- Salt to taste
Method
- 1Make the salsa: chop the mint, capers, and garlic together on a board until they form a rough paste. Scrape into a bowl, stir in the vinegar and olive oil. Season.
- 2Bring the chops to room temperature, pat dry, season heavily with salt and pepper. Stand the fat strip up in a hot dry pan for 90 seconds to render the strip first.
- 3Lay the chops flat. Add the oil and cook 4 minutes on the first side without moving — a deep golden crust should form.
- 4Flip, add the butter, rosemary, and garlic. Baste the chops with the foaming butter for 3 to 4 minutes more. Internal target: 55 °C (131 °F) for medium-rare.
- 5Lift onto a warm plate and rest 5 minutes.
- 6Plate each chop with a generous spoon of mint salsa and a heap of new potatoes.
Chef's tip
The fillet side cooks faster than the loin side — when probing, aim the probe at the loin (the larger eye) for the most reliable reading.