Hogget Chops with Greek Salad

Main courseServes 2

Using the finest hogget loin chops from the team at Swaledale Butchers, this dish celebrates simpleness and flavour. A dish that has been cooked countless times, this is a classic for a reason and one you’ll reach for during the summer months again and again. For more recipe inspiration and to buy their award-winning range online visit www.swaledale.co.uk  


4 x 120g Hogget Loin Chops

1 clove of garlic, finely grated

1 tsp dried oregano

For the salad

2 large, ripe tomatoes, roughly chopped

1 red onion, peeled and thinly sliced

1 cucumber, halved, deseeded and roughly chopped

2 handfuls of Kalamata olives, pitted

2 tsp dried oregano

4 tbsp extra virgin olive oil

organic red wine vinegar

150g barrel-aged feta


  1. Remove the chops from the fridge and season with dried oregano, the grated garlic, and a drizzle of oil. Toss together to coat the chops and set aside for an hour.
  2. Fire up the bbq and let the charcoal burn down.
  3. Season the chops with salt and place on a cooler area of the grill, fat side down and allow the fat to render for 4-5 minutes.
  4. Lay the chops on their side and move to a hotter part of the grill. Keep moving around and flipping regularly, to ensure an even cook.
  5. Cook the chops for 3-4 minutes, allowing them to take on as much char as you desire, the remove and leave to rest.
  6. For the salad: Take a large bowl and add the tomatoes, red onion, and cucumber. Season with sea salt and toss. Add a splash of red wine vinegar and leave to sit for 5 minutes.
  7. Add the dried oregano, black olives, and olive oil. Toss together and taste, adjusting the seasoning as necessary.
  8. Decant onto a platter and lay the feta over the top in large chunks. Sprinkle over a little more dried oregano and serve.