STEAKS, CHOPS, CHUMPS AND CUTLETS

No need to mess with these- the meat speaks for itself. 
Glaze with good olive oil, season, sprinkle with rosemary. Sear on a hot plate, frying a pan, or grill with care.
Allow to rest for a moment in a warm place.
Ideal served with cumberland sauce, mint sauce or redcurrant jelly. Just don't overcook, please.

Barnsley Chops
Barnsley Chops

Chops
Chops

Barnsley Chops
Barnsley Chops