Who doesn’t love a big juicy pork chop? Here Richard Corrigan shows us how to cook one to perfection.
1. Start with a thick pork chop with the bone still in. Cut off the end, cutting right down to bone.
2. Scrape away the meat and fatty bits from the bone so they don’t catch and burn when you cook your chop.
3. Season both sides really well with some salt and freshly ground black pepper. This’ll make it super tasty so don’t forget.
4. Heat a pan until really smoking hot then pick up your chop with some tongs and hold it fat-side down in the pan.
Fry it until it’s really golden and crispy. The fat that comes out into the pan will flavour the meaty bit when you come to cook it.
5. Next fry each of the meaty sides for a couple minutes to get a nicely brown, caramelised colour. Turn the chop over with tongues.
6. Transfer it to the oven (180°C/gas mark 4) to finish off; about 4-5 minutes should do it. Pork isn’t served pink, but you want to only just cook it through so it’s still nice and juicy.
Let it rest for 5 minutes once it’s cooked so it’s even juicer.
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