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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.
A pork chop is just a pork chop, right? Well, there’s actually more than one cut out there! Depending on what you buy, this popular cut of meat may be tender, mild-tasting, and only need quick cooking; or it can be tough and need braising but be extremely flavorful at the end. Pork chops are the equivalent of beef steaks and the priciest part of the animal. In fact, chops and steaks are actually quite similar in the way they are cut and priced. So here’s a guide to the most common pork chop cuts, what they taste like, and the best ways to prepare them.
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. Method: Use a sharp knife to deeply score the fat of the pork chop in a criss-cross pattern. Season all over with a good pinch of sea salt, then transfer to a cooling rack set over a tray and leave to dry-brine in the fridge for 4 to 12 hours.
You can help keep the chops nice and tender by doing one of the following:
Serves 2. 1 tsp oil (such as sunflower or light olive oil), 2 pork chops. Rub the oil on the chops and season well with salt and pepper. 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. Remember to brown fat on the edge, too. Take the pan off the heat and leave to rest for a few mins, then pour the resting juices over the meat to serve.
When you’re ready to cook, pat the chop dry using kitchen paper. Place a large frying pan on a medium-low heat with 1 tablespoon of oil, then use tongs to hold the chop in the pan, fat-side down, and sear for 6 to 7 minutes, or until golden and the fat has rendered out. Turn the heat up to medium-high, then lay the chop flat in the pan and cook for 7 minutes, or until browned and cooked through, turning every minute or so and basting with the lovely pan juices. With 1 minute of cooking time left to go, pick the sage leaves, bash the unpeeled garlic cloves and add to the pan. Remove the chop, sage and garlic to a board and rest for at least 10 minutes. Drain most of the fat from the pan into a jar to use for cooking another day, then add fruit to the pan with a splash of red wine vinegar and a pinch of sea salt. Cook for 3 to 4 minutes, or until jammy, stirring regularly, then transfer to a serving platter. Slice the pork off the bone, carve crossways into thick strips and serve on top of the stone fruits with the crispy garlic and sage.
Serves 4. 750g new potatoes, 500g vine-ripened tomatoes, 2 garlic cloves, 3-4 rosemary sprigs, olive oil, 4 pork chops. 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. 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. 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.
Serves 4. 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). Add the topping if using: spoon apple sauce over the chops and top each one with a couple of slices of blue 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.
I have been introduced to a new cut of pork called a pork steak. It’s from the pork shoulder, the same pork shoulder you roast low and slow, but this steak is cooked in a cast iron skillet fast and hot-smoking hot. Preheat a cast iron skillet for 3 minutes, add the oil and heat it to smoking, add the pork steak and cook 3 minutes, flip the steak and cook 3 minutes more until the internal temperature reaches 165. I thought the final product would be tough, but it was anything but. It was tender, juicy, and delicious, like a beef rib eye. This cut is economical and cost me $5 at the butcher. This is a perfect cut of meat for summer grilling, and works just as well in a grill pan on the stove. Cook this hot and fast, like beef. If you’re already a steak aficionado, try your tricks here.
Pork Steak in Filipino cooking is pork braised in soy sauce and calamansi with onions on top. We call it bistek-style because it follows the same method as Bistek Tagalog, just with pork instead of beef. Marinating in soy sauce and calamansi. The soy sauce seasons the meat while the acid starts to soften it. Pan frying before simmering. Browning the pork first gives you color and flavor. Simmering low and slow. You want the pork to cook gently. Adding onions in two stages. Half goes in while simmering so the flavor gets into the sauce.
Jak připravit grilovaný vepřový špíz
Recipe outline: Combine pork chops, soy sauce, and lime juice in a large bowl or resealable bag. Marinate for at least 1 hour. Heat a pan and pour in cooking oil. Pan fry the marinated pork chops over medium heat for 3 minutes per side. Remove the pork chops and set aside. Using the remaining oil, sauté the garlic until it starts to brown. Add half of the onions. Sauté until the onion softens. Pour in the remaining marinade and water. Add back the pork chops and simmer for 45 minutes or until the pork is tender. Cover and simmer for 45 minutes or until the pork is fork tender. Turn off the heat and transfer to a serving plate.
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. Steamed white rice, sinangag (garlic fried rice), fried egg, ginisang repolyo (sautéed cabbage), atchara (pickled papaya) also work well with Filipino-style pork steak.
| Нарезка | Лучший метод | Примечание |
|---|---|---|
| Rib chop | Grill, broil, sear-roast | Жир и кость сохраняют сочность; хорош для быстрой готовки |
| Loin chop | Grill, sear-roast | Очень постное мясо, осторожно с перезапеканием |
| Shoulder/Blade chop | Braise, slow cook | Много соединительной ткани - любит медленное приготовление |
| Boneless | Grill, sear-roast, air fryer | Лучше предварительно засолить/мариновать |
| Sirloin chop | Braise, stews | Разные мышцы - требует медленного приготовления |
Freezing - Store leftovers in an airtight container and freeze for up to 2 months. Refrigerator: Keep it in a container with a lid. Reheating: Warm it up in a pan over medium low heat. Add a little water if the sauce got thick. This Pork Steak actually tastes better the next day.
Read on for all my top tips. I have been introduced to a new cut of pork called a pork steak. Give this recipe a try and let me know how it goes.
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