How to Cook a Pork Chop

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.

Check out all the recipes featured on Cookery School.

Want more? We thought you might like this video.

Like this artice? Subscribe to our newsletter to get more articles like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice


Sign Out

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

1 comment
Please login to comment
Posted by Report
We cooked this last night, but when we turned the chops over with our tongues, we burnt our chins.