Forequarter Chop

Larger chop, great for barbecuing or grilling. Try barbecuing with a marinade, seasoning or rub for best results.

Instructions based off 2.5cm thick pork chop

NOTE: If your pork chop is slightly thicker than 2.5cm, your chop will be cooked blushing pink, which chefs prefer as the meat is extra juicy. If you’d like your chop to be cooked to just white – adjust the cooking time by a few minutes on each side.

Click on each drop-down step below:

STEP 1

On a medium-high heat, without any oil, once the pan is hot, sear the outer edge of the chops for 3 minutes or until nice and golden. Use your tongs for one chop or for multiple, a pair of skewers can help keep them upright.

Sear Pork Loin Chop     Searing Pork Loin Chop

STEP 2

Cook the chop on one side for 4 minutes. Turn and cook for a further 2 minutes. Add a little bit of oil or butter and cook for a final minute.

Pork Loin Chop     Pork Loin Chop

STEP 3

Set the pork aside on a plate and let it rest for a final 2 minutes before serving.

Pork Loin Chop     Pork Loin Chop

Pork chops can be slow-cooked in either a saucepan or slow-cooker, but care needs to be taken not to overcook them as they may dry out.

Instructions based off 4 x 170g pork chops 

Use additional ingredients of your choice:

  • 2 litres brine (½ cup salt dissolved in 2 litres water)
  • 2-3 cups veg
  • 1½ litres cooking liquid

OR follow our basic ‘Slow Cooked Pork Chops with Potatoes & Tomatoes’ recipe below.

Click on each drop-down step below:

STEP 1

Place the pork chops in brine in a lidded glass container in the fridge for 4 hours or overnight then drain. Discard the brine.

NOTE: Brining before cooking helps the meat to draw in moisture, improving the flavour and tenderness of the finished dish.

STEP 2

Place vegetables of choice in a lidded saucepan or slow cooker. Put the chops on top and add cooking liquid.

   

STEP 3

Simmer very gently for 3½ hours, or cook in a slowcooker, on low temperature for 6-8 hours, until the meat is tender.

Steps in Motion: Basic Recipe

SLOW-COOKED PORK CHOPS WITH POTATOES & TOMATOES

Preparation time: 15 minutes + brining time
Cooking time: 4 hours

  • 4 x 170g pork chops
  • 2 litres brine
  • 1½ cups sliced potatoes
  • 2 cups vegetables (onions, celery, garlic)
  • 1½ litres cooking liquid (stock, tomatoes, wine)
Pork chops can be baked casserole-style in the oven in a lidded dish. They become most tender after around 2½ hour total baking time. The addition of a creamy component helps make them richer and even more delicious.

Instructions based off 4 x 170g pork chops

Use additional ingredients of your choice:

  • 3 cups mixed veg
  • 1½ litres cooking liquid
  • ½ cup cream or equivalent (optional)

OR follow our basic ‘Pork Chop Casserole with Creamy Cider Sauce’ recipe below.

Click on each drop-down step below:

STEP 1

Season the pork chops generously with salt and pepper, then brown in a pan over a high heat.

NOTE: Searing the meat before cooking helps caramelize the surface and enhances the flavour of the finished dish.

   

STEP 2

Combine the pork chops, vegetables or choice (and fruit if using) and cooking liquid in a lidded casserole dish.

   

STEP 3

Bake at a low-moderate heat for 2 hours until tender. If using, add cream and bake for a final 30 minutes.

Steps in Motion: Basic Recipe

PORK CHOP CASSEROLE WITH CREAMY CIDER SAUCE

Preparation time: 15 minutes
Cooking time: 4 hours

  • 4 x 170g pork chops
  • sea salt flakes and freshly-ground black pepper
  • 3 cups mixed vegetables and fruits (onions, celery, garlic, apples)
  • 1½ litres cooking liquid (stock, tomatoes, cider)
  • ½ cup cream or equivalent

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