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Pork chops can often be a mystery and are often over cooked. This is the definitive method for cooking the perfect pork chop.
- 1 pork chop per person
- 1 tablespoon of vegetable oil
- 15g unsalted butter
Preparation Time: 10 seconds
Cooking Time: 8 minutes (+ 5 minutes resting)
Serves: Depends on initial quantity
- Season both sides of each chop with salt & pepper.
- In a frying pan, heat the oil and butter over medium heat. When the butter is melted and fizzing, put in the chops, making sure they are spaced apart.
- For a 2cm thick pork chop, fry for 4 minutes, then turn them over and fry for a further 4 minutes. To test whether the chop is cooked, stick a sharp knife into the chop close to the bone and then remove it; if the juices that come out of the knife cut are red, the meat is undercooked, they should be clear and colourless.
- Once the chop is cooked, carefully stand the chop upright on its fat in the pan for about a minute until it becomes crisp (use a pair of tongs to hold it in place).
- Remove the chop from the pan and allow it to rest for 5 minutes.
- One of the problems with pork chops is that they can curl up when being fried (because the connective tissue that holds the muscles and fat together tightens when it is heated). To prevent this from happening, make cuts spaced about 1cm apart into the fat of each chop using a pair of scissors before they are fried.