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Grid Iron Meat

Pork Chump Steak with Herb Butter, Garlic & Rosemary Potatoes and Honey-Glazed Carrots

INGREDIENTS

Chump Steaks

  • 2 thick-cut pork chump steaks (about 300g each)
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 cloves garlic, finely chopped
  • Fresh herbs (such as thyme, rosemary, and parsley), finely chopped
  • Juice of half a lemon

Herb Butter:

  • 50g unsalted butter, softened
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 1 small clove of garlic, minced
  • Zest of half a lemon
  • Salt and pepper, to taste

Garlic and Rosemary Potatoes:

500g baby potatoes, halved
3 tbsp olive oil
3-4 cloves garlic, minced
1 tbsp fresh rosemary
Salt and freshly ground black pepper

Honey Glazed Carrots:

  • 500g carrots halved
  • 2 tbsp unsalted butter
  • 2 tbsp honey
  • A pinch of cinnamon (optional)
  • Salt and pepper to taste
METHOD

This cut, often overlooked, is wonderfully tender and full of flavour, making it perfect for a simple yet satisfying meal. Here's a recipe that brings out the best in this cut:

Thick-Cut Pork Chump Steak with Herb Butter

Instructions:

  1. Prepare the Herb Butter:
    • Mix together the softened butter, chopped parsley, thyme, minced garlic, lemon zest, salt, and pepper in a bowl.
    • Place the mixture on a piece of cling film or parchment paper, and roll it into a log shape. Refrigerate until firm.
  2. Season the Steaks:
    • Take the pork steaks out of the fridge about 30 minutes before cooking to bring them to room temperature. This ensures even cooking.
    • Season both sides of the steaks generously with salt and pepper.
  3. Cook the Steaks:
    • Heat the olive oil in a frying pan over medium-high heat.
    • Once hot, add the pork steaks and cook for about 4-5 minutes on each side or until they are nicely browned and cooked to your liking. For a thick cut, you might need to cook them a bit longer.
  4. Add Flavour:
    • Reduce the heat to medium. Add the tablespoon of butter, chopped garlic, and a sprinkle of your fresh herbs to the pan.
    • Spoon the melting butter and herbs over the steaks as they finish cooking.
  5. Rest the Meat:
    • Remove the steaks from the pan and let them rest for a few minutes. This helps in retaining the juices within the meat.
  6. Serve:
    • Slice the chilled herb butter and place a disc on top of each steak. The warmth of the meat will melt the butter, creating a flavourful sauce.
    • Finish with a squeeze of lemon juice for a fresh kick.

Garlic and Thyme Roasted Potatoes

  1. Preheat Oven: Preheat your oven to 200°C (400°F).
  2. Prepare Potatoes: Wash the baby potatoes and halve them. In a large bowl, toss the potatoes with olive oil, minced garlic, thyme leaves, salt, and pepper.
  3. Roast: Spread the potatoes in a single layer on a baking tray. Roast in the preheated oven for 25-30 minutes or until they are golden and crispy on the outside. Halfway through, stir the potatoes to ensure even roasting.
  4. Serve: Once done, check the seasoning and add more salt or pepper if needed. Serve hot alongside your pork chump steak.

Honey-Glazed Carrots

Instructions:

  1. Cook Carrots: In a large pan, bring water to a boil. Add the carrots and cook for about 4-5 minutes until they are tender but still have a bit of crunch.
  2. Drain: Drain the carrots and return them to the pan.
  3. Glaze: Add butter, honey, and a pinch of cinnamon to the carrots. Cook over medium heat, tossing frequently, until the carrots are well-coated with the glaze and heated through. Season with salt and pepper to taste.
  4. Serve: Serve the honey-glazed carrots warm with your pork chump steak.

Print recipe

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Sourced From Heritage Breeds, Raised on Yorkshire Pastures Our pork chump steaks come from native breeds, carefully reared on the verdant pastures of North Yorkshire. These animals are raised with care and respect, ensuring a life of quality that translates into the superior taste of our meat.

A Cut Above: Why Our Pork Chump Steak?

  • Unparalleled Texture and Taste: The chump steak, cut from the lower back of the pig, is a remarkable blend of tenderness and flavour. This cut is beautifully marbled, leading to a succulent and juicy steak when cooked.
  • Versatility in Cooking: Whether pan-seared to perfection, oven-roasted for a comforting meal, or grilled for that irresistible smoky flavour, our pork chump steak is a versatile performer in the kitchen.
  • Nutritional Value: Not only delicious, but this cut also offers an excellent source of protein, essential vitamins, and minerals, making it a wholesome choice for your meal.

Perfect for Every Occasion From a family Sunday roast to a special gourmet treat, the pork chump steak from Grid Iron Meat is an ideal choice. It pairs wonderfully with a range of sides – think garlic and thyme roasted potatoes or honey-glazed carrots – and can be enjoyed with a variety of wine and beer pairings.

Committed to Excellence At Grid Iron Meat, our commitment to quality, sustainability, and the promotion of local farming practices is unwavering. By choosing our pork chump steak, you're not only indulging in a delectable dining experience but also supporting a tradition of excellence in British farming.

Experience the Richness of Yorkshire on Your Plate Visit Grid Iron Meat today to discover the unique and delightful taste of our pork chump steak. It's more than just a meal – it's a celebration of tradition, quality, and the bountiful produce of North Yorkshire.

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Pairings

Wine Pairings

  1. Red Wine:
    • Pinot Noir: A lighter red wine like Pinot Noir can complement the pork without overwhelming it. Its fruity notes and slight earthiness can enhance the herbs and spices used in the recipe.
    • Zinfandel: If you prefer a fuller-bodied wine, Zinfandel, with its bold fruit flavours and a hint of spice, pairs well with the savoury and slightly sweet elements of the dish.
  2. White Wine:
    • Chardonnay: A medium-bodied Chardonnay, especially one that's not too oaky, can balance the richness of the pork and buttery sides. Its creamy texture and hints of citrus can be a delightful match.
    • Riesling: For a sweeter contrast, a slightly off-dry Riesling can work well, especially with the honey-glazed carrots. Its acidity and fruitiness can cut through the richness of the meal.

Beer Pairings

  • Pale Ale: A pale ale, known for its balanced bitterness and malty sweetness, can complement the pork and the caramelisation of the roasted potatoes and carrots.
  • Amber Lager: This type of beer offers a smooth maltiness with a moderate hop flavour, which can pair nicely with the hearty and earthy flavours of the meal.

Non-Alcoholic Options

  • Apple Cider (non-alcoholic): The natural sweetness and slight acidity of apple cider make it a refreshing complement to the pork and the sides.
  • Iced Tea with Lemon: A glass of chilled iced tea with a squeeze of lemon can provide a refreshing and palate-cleansing effect, balancing the richness of the dish.
  • Sparkling Water with a Twist: A simple yet elegant option, sparkling water with a twist of lemon or lime, offers a refreshing and light accompaniment that doesn't compete with the flavours of your meal.

Recipe Collections