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An all Cornish pork dish!

A Jack Stein recipe championing the locally sourced pork from Primrose Herd.  Located within a world heritage site in Cornwall, Primrose Herd combines the benefits of traditional breeds reared slowly and naturally outdoors.

Experience the best of Cornish produce and cook along with Jack Stein. It’s no secret that the best quality ingredients aren’t often in big supermarket chains. Watch as Jack shows you how to create a deliciously succulent pork chop dish using award-winning products. Order your ‘cook along’ pack here to get the best seasonal ingredients from local artisan producers, freshly picked and to your door in matter door. Free delivery nationwide!

Jack Stein


As a chef with over 15 years’ experience and countless more exploring the culinary world, Jack has been inspired by the excitement of different cuisines and flavours. He’s combined the gastronomic memories collected on his travels with his passion for the best of British produce to develop his own style of cookery.

Video Demo:


  • Dish type: Main
  • Cuisine: Modern British
  • Serves: 2 people
  • Prep time: 10 mins
  • Cook time: 20 mins
  • Total time: 30 mins


  • 2x Pork chops 250g
  • 200g new potatoes
  • 100g prepped spring greens
  • 1 shallot
  • 25g cider vinegar
  • 10g soy sauce
  • 100g olive oil
  • 10g Cornish sea salt
  • 50g Cornish salted butter
  • 50g mustard

How to make:

  1. Cook the potatoes in cold water bring them to simmer season well with salt.
  2. Make a vinaigrette with oil vinegar shallots and soy.
  3. Cook the pork steaks in a frying pan. Season well, baste with foaming butter until 65degrees internal temperature. Around 6-8 minutes
  4. Steam the greens in a little water then add the vinaigrette and cook it our for a moment.
  5. Add a nob of butter to the potatoes and. Plate up with the mustard.

Wine Pairing

  • Rick Stein Spanish Red

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