Great barbecued, grilled or pan fried. The bone adds extra flavour and helps slow the cooking time, preventing them from drying out. Can be prepared with rind on or off depending on your preference.
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:
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.
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.
Set the pork aside on a plate and let it rest for a final 2 minutes before serving.