Pork chops with rhubarb and grains in a roasting tray

Soaking the chops in a brine
Resting them after cooking
Finishing them in a low oven
Cooling the pan of seared chops by adding a liquid such as cider
Roasting them on top of vegetables so as to protect one side from the intense heat

The quickest way to cook pork chops is to pan-fry or griddle them. As the chops can be quite large, this method is best when serving one or two people. If you’re cooking for more you might want to try roasting or grilling.

Plate of sliced pork chops with mustard butter beans and spinach

Pork chops shouldn’t be served raw or rare, so it’s a good idea to test the meat with a skewer before serving – the juices should run clear. Check this at the thickest part or, if the chop is on the bone, test as close to the bone as you can, because that area can take longer for the heat to permeate.

Pan fried pork chops recipe

Serves 2

1 tsp oil (such as sunflower or light olive oil)
2 pork chops

Rub the oil on the chops and season well with salt and pepper.
Heat the pan over a medium-high heat then add the chops and pan-fry for about 7 mins on each side until cooked through.
Remember to brown fat on the edge, too.
Take the pan off the heat and leave to rest for a few mins, then pour the resting juices over the meat to serve.

Barbecued pork chops with lemon and bay leaves

How to cook pork chops in the oven

Serves 4

750g new potatoes
500g vine-ripened tomatoes
2 garlic cloves, finely chopped
3-4 rosemary sprigs, leaves finely chopped
olive oil
4 pork chops

Heat the oven to 200C/180C fan/gas 6. Wash the potatoes, but don’t peel them. Cut into thickish slices then cook in boiling water for 6-8 mins until almost tender. Drain. Slice the tomatoes to the same thickness.
Drizzle a little olive oil in the base of a shallow ovenproof dish wide enough to take the chops in one layer. Arrange rows of potatoes and tomatoes across the dish, seasoning as you go and sprinkling with half the rosemary and all the garlic.
Drizzle a couple more tbsps of olive oil over the vegetables and bake for 15 mins, then sit the pork on top, season and sprinkle with the remaining rosemary. Return to the oven for 35-45 mins, until the pork and potatoes are tender.

Grilled pork chops recipe

Serves 4

4 pork chops

Optional extras:

4 tbsp apple sauce
100-140g blue cheese

Turn on the grill. Season the chops on both sides. Grill under a moderate heat for 12-16 mins, turning once, until just cooked (or 16-18 mins if not adding a topping).
Add the topping if using. Thinly slice the cheese (don’t worry if it breaks up a bit). Spoon the apple sauce over the chops and top each one with a couple of slices of cheese. Slide back under the grill for 2-3 mins until the cheese is melted and tinged brown. Serve with mashed potatoes and a green veg such as leeks or broccoli, and with any melted cheesy bits from the bottom of the pan.

What to serve with pork chops

Due to pork chops’ mild flavour, they are highly versatile and can be served with a vast range of food. Why not pair your protein with our best ever creamy mashed potatoes? Add a little colour to the plate with our chilli charred Brussels sprouts. Apple and pork is a classic flavour pairing, so slather your meat in our easy-to-make, three-ingredient apple sauce.