This is the original English spare rib, as opposed to the Chinese spare rib, which is a bony invention, carrying little meat. The other name for a shoulder chop is a chine chop. It comes from the shoulder, i.e. a continuation of the rack; if taken from a cow, it is called a prime rib, so it has all the flavour and plenty of inter-muscular fat to keep it soft during cooking. The cut sits under the collar bone, so there is no skin – i.e. crackling – to worry about.
1. Preheat the oven to 180 oC
2. Melt the butter in a casserole dish, add the leeks and keep over a gentle heat, stirring until the leeks begin to soften (if it looks like the butter is being absorbed, add a bit more).
3. Once the leeks are softening, add both mustards and then the double cream and grated cheese. The mixture will start to smell amazing and should be of a soft consistency that will coat the back of a spoon easily.
4. Meanwhile, fry the chops in either butter or olive oil for about five or six minutes, turning quite regularly - don't let them burn but allow them to take on a nice brown colour. If you have an oval skillet to do this in so much the better, as you can leave the chops in there when they're browned and pour over the creamy, cheesy leeks.
5. Place uncovered in an oven around 180 oC for 20 minutes. If the mixture bubbles too much, drop the heat down a little. Serve with mashed potatoes.
1 shoulder chop per person
4 leeks, cut lengthways and then into half moons
Half a pint of doule cream
1 big tsp of Dijon mustard
1 big tsp of wholegrain mustard
200g of Ogleshield cheese, grated
100g of Gruyere cheese, grated
A decent piece of butter