If this was the same cut from a cow, it would be called prime rib, or without the bone a rib-eye steak, which is probably now the most popular of all the steaks thanks to restaurants and food writers. Just like its beef counterpart, the shoulder chop will always eat well, be tender and flavoursome, so to this end it is great to use on a barbecue – a lot better than a loin chop, which doesn’t have the inter-muscular fat.
The shoulder chop has a layer of fat around the edge which is quite hard and takes a bit of cooking to render down. It is often the case that by the time the fat is cooked through the meat in the loin chop has gone hard and dry.
A quick marinade of all the ingredients mixed together and smeared over the chop for a couple of hours makes a sticky glaze to a barbecued pork shoulder chop. Follow the same routine you'd use for a rib eye on the barbecue - or if not the barbecue then the grill in the kitchen, and serve with salad on a hot summers day.
A tablespoon of BBQ sauce or tomato ketchup