Pork chops are one of quickest dinner staples in our house. They are so simple to cook and can be dressed up so many ways. I have lots of favourite pork chop recipes, but they all start with knowing how to cook the chops well.
I usually try to get the chops out of the fridge as soon as I start preparing to cook. Let them get to room temperature first. Pork has a mild flavor and does not have a great deal of texture, so the best way of cooking it is to add plenty of seasoning and cook on a high heat to get a golden colour and some crispy texture.
While your pork is getting up to room temperature you can give it some help in the flavor department with a speedy marinade. Add some olive oil and salt and pepper then add any of the these mixes, or improvise your own:
- smoked paprika and maple syrup
- crushed garlic and grated ginger
- crushed garlic and chopped rosemary
- jerk seasoning, garlic and thyme
Let your pork chops soak up the flavours for 20 minutes and then prepare for cooking. I prefer to fry chops as there’s more control of the cooking speed, but you could also grill them.
If frying, get the pan as hot as you can. Don’t add oil at this stage, as it will just spit and splutter. When the pan is really hot put the chops in. The secret here is not to mess about with them in the pan. Leave them be. Don’t poke or prod, just let them sit. If they sit for five minutes, they should develop a lovely crisp brown crust – this adds the vital flavor and texture. Flip over after five minutes and cook on the other side.
After this time, you can let the chops rest on a plate, covered with a piece of tin foil, for ten minutes. This helps the meat relax and also finishes the cooking process. Any juices which come out can be returned to the pan with a splash of white wine, add in the spare marinade and you have some instant gravy. Serve with mashed potatoes and some greens.
