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
What to ask for
This recipe calls for Barnsley chop. Can't get it where you are?
Ingredients & method
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
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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.
Cook this well
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