Best way to cook a pork chop?


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If you must fry it, use the veg oil and not the olive. Better still, use sunflower oil if you've got it.

I'd grill 'em like, on foil/tray to keep the fat in.

Must be Fried in Butter, touch Veg oil to stop the butter burning.
 
these chops gettn a decent bit rind on 'em mate. if so sear it mate, sear it good, rub a bit salt in there mate and get the rind well cooked in the pan there. balance the chop rind end down mate and sear it.
 
these chops gettn a decent bit rind on 'em mate. if so sear it mate, sear it good, rub a bit salt in there mate and get the rind well cooked in the pan there. balance the chop rind end down mate and sear it.

all noted mate.
 
Dinnit listen to these wannabees. Oven on, 190c slice onions put in a roasting dish and season with salt and pepper. Put pork chops on and season them too also add a little oil. Put in oven for about 15 mins then pour over gray for another 20 mins.

Serve with mash and veg.

thats how i roll like,mind iv never even used me grill before
 
in the end i opted to brush them with veg oil, season with salt and cover in this crushed dried chili/pepper grinder that you buy at the supermarket, fried just until cooked through, went well lads!

also bought some of that extra special pork (asda) for the first time, it definitely is nicer than the regular gear.

thanks again for the shouts.
 
You did right frying them. But it makes a massive difference to the tenderness if you dont let the chops come up to room temperature before putting them in the pan. (this goes for steak too).

I use veg oil and heat it till it smokes then hoy the chops in, this quickly seals the outside and locks in the juices (apparently), and it DOES make a difference.
 
You did right frying them. But it makes a massive difference to the tenderness if you dont let the chops come up to room temperature before putting them in the pan. (this goes for steak too).

I use veg oil and heat it till it smokes then hoy the chops in, this quickly seals the outside and locks in the juices (apparently), and it DOES make a difference.

funny that, i read that you SHOULD let the meat come up to room temp before you cook it, especially with steak so that if you have it rare its not cauld in the middle?
 
You did right frying them. But it makes a massive difference to the tenderness if you dont let the chops come up to room temperature before putting them in the pan. (this goes for steak too).

I use veg oil and heat it till it smokes then hoy the chops in, this quickly seals the outside and locks in the juices (apparently), and it DOES make a difference.

no it doesn't, meat is better cooked at room temperature especially larger joints,also meat is tender cos its good quality and cooked correctly, any meat can become tough and chewy by incorrect cooking.

for steaks chops and small peices of meat drizzle a bit of olive oil over the meat and rub it in,add desired seasonings ,herbs mustard dried chillies or whatever floats your boat, dont put oil in the pan, get your pan hot and add meat andd cook for a few minutes either side add a small knob of butter for the last minute of cooking and as it starts to foam baste your meat to add an extra dimension of taste
 
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