How to cook pork chops

I first got my pork chop prowess while working in a South Kensington restaurant, which honestly, was often quite stressful. These days, I take my time, dry brining them with a little salt to really season them from within. I like to serve them with a fiery noodle salad, packed full of veg and a generous amount of fish sauce. With any meat cooking, a meat thermometer is your best friend – it takes the guesswork out of things. Read on for all my top tips.

Helena has developd hundreds of recipes for Good Food, and trained as a chef and worked in restaurants before joining the team. Read on for her top pork chop tips, or check out more of Helena's recipes.

Pork chops, like steak, are versatile and easy to cook. Taken from the loin of the pig, they have a generous fat layer on one side and sometimes have a small piece of bone left in. Served with vegetables and mustard or a simple sauce, they make a great speedy meal. But they can easily become tough and dry if you’re not careful with the temperature or timings.

Tips for cooking the perfect pork chops

I find the key to flavoursome chops is cooking the fat on the outside really well over a high heat. This should be done quickly so as not to dry out the meat inside. You can help keep the chops nice and tender by doing one of the following:

• 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

What is the best way to cook pork chops?

I switch up the way I cook pork chops based on how much time I have and the number of people I'm serving. It also depends on other factors such as desired texture.

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.

Pork chops shouldn’t be served raw or really 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

1. Rub the oil on the chops and season well with salt and pepper.
2. 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.
3. Remember to brown fat on the edge, too.
4. Take the pan off the heat and leave to rest for a few mins, then pour the resting juices over the meat to serve.

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

1. 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.
2. 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.
3. 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

1. 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).
2. 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, so I'm always developing new ways to cook them. For winter comfort food, I always turn to our best ever creamy mashed potatoes. I also like to add a little colour and spice to the plate – try these 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.

Our top 5 pork chop recipes:

1. Quick honey & garlic pork chops

You can prep these speedy chops using storecupboard ingredients in just five minutes and cook them in 10. Perfect for an easy midweek dinner.

Discover more 15-minute meals.

2. Air fryer pork chops

Put your air fryer to brilliant use with these easy pork chops, resulting in a seared finish with minimum effort. It makes for a speedy family dinner, ready in less than 20 minutes. We seasoned ours with paprika, mustard, onion powder and parmesan, and served with wilted greens and peas.

Discover more air fryer recipes.

3. Pork chops with rhubarb and grains

Rhubarb complements the pork chops in this dish perfectly, adding a touch of sharpness. Served with mixed grains, it's an easy midweek supper.

4. Oven-baked pork chops

Enjoy oven-baked pork chops cooked in a honey and wholegrain mustard glaze with new potatoes for a deliciously easy dinner. Just add your favourite veg.

Discover more new potato recipes.

5. Pork chops and mustardy butter beans

Serve up a quick dinner for two with these easy pork chops, mustardy butter beans and spinach. It makes a great midweek meal and delivers three of your 5-a-day.

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How do you like to cook pork chops? Leave a comment below...

Helena Busiakiewicz

Helena oversees all the recipe testing for the Good Food magazine and website as well writing and developing her own. A trained chef, she's worked in restaurants, taught cooking in prisons, and worked as a home economist and food stylist. Helena likes getting people cooking and interested in food through her recipes and passion for seasonal ingredients. Discover more of Helena's recipes