How to Cook Pork Chops
Achieving a succulent, restaurant-quality pork chop requires just a few minutes of focused attention. The secret lies in matching your technique to the specific thickness of your cut so the meat retains its natural juiciness rather than drying out. If you want to master other straightforward kitchen classics, explore our wider meat recipes collection for plenty of mid-week inspiration.
Pan Frying - Get a splash of oil smoking hot in your skillet before dropping in the seasoned meat. Sear for 3 to 5 minutes on each side to establish a deep, golden crust, then baste with a knob of butter and a splash of stock to keep the center beautifully tender.
Oven Baking - Preheat your oven to 200°C. Flash-fry the pork chops in a hot pan for two minutes to seal in the moisture, then move them to a baking dish to finish cooking for 10 to 15 minutes, leaving a loose sheet of foil over the top to trap the steam.
Slow Cooking - Place thicker, bone-in cuts into the cooker with a splash of rich broth and fresh herbs before heading out to work. Let it simmer on low for 6 to 8 hours so you can return home to meltingly tender meat that falls away easily.
