How to Cook Perfect Pork Chops

Who doesn’t love pork chops?  Served on a bed of mashed potatoes or by themselves with some fresh green beans, pork chops satisfy that primal craving for meat while providing a very filling meal. 

Best still, pork chops are cheap!  Check out your local supermarket or butcher and you’ll find you can get a pack of four for under $5.

Cooking the humble pork chop is an art form, so in order to master this dish you’ll need a timer and a good sense of judgment.

You’ll need:

Thick-cut pork chops (approx 1-inch thick)

Olive oil (3 tablespoons)

Salt and pepper

Fresh or dried rosemary

Half a cup of white wine

1 cup pork broth (optional)

1 tablespoon butter

Frying pan

First, salt and pepper both sides of your chops, and trim off any visible fat.  Remove the bone if there is one so the chops will cook uniformly. 

Heat your frying pan to medium-high.  When the pan is warm (not before), add a large splash of olive oil to the pan.  Swirl it around to coat the pan.  Add your chops, and cook the first side of the chop for four minutes (thick-cut), or two minutes (medium-cut). 

Don’t put a lid on the pan or your chops will steam instead of fry and turn white and rubbery.

The secret to cooking port chops in a frying pan is to cook EACH SIDE for one minute PER centimeter of thickness, on medium-high heat.  You’ll know each side is ready when you see the edges of the chop turn white, and lift upward from the pan as the chop starts to naturally curl upwards. 

Here’s a tip – resist the urge to ‘stir’ or move the chop around in the pan to stop it from sticking.  Sticking creates that lovely brown color on the bottom of the chop and seals in the juices.  Make sure the heat isn’t too high though, or the chop will burn.

When you have cooked the first side, use tongs or a spatula to turn the chop over.  Tip a little rosemary into the palm of your hand and crush it with your fingers to release the fragrance.  Sprinkle a small amount over the cooked side of the chop while the fresh side cooks.  When done, flip the chop back over in the pan and sprinkle rosemary on the other side so both are lightly sprinkled.  You can now remove the chops from the pan.

Now it’s the fun part – time to make the gravy!  Take a spatula and scrape any burned bits up from the pan.  These will give the gravy its flavor.  Add in the broth and the white wine on top of the burned bits and olive-oil grease.  Pour in any juices that have settled around the cooling chops.  Increase the heat and boil the mixture.  Simmer for two minutes, reducing it down.

When the mixture is reduced by about half, add in the butter.  Swirl it around in the mixture until it is dissolved, give it a brisk stir, then pour the pork gravy into a serving jug.  You will find it very flavorful and rich.

Serve with mashed potatoes and fresh green beans for a very memorable Sunday meal that your family will want you to make again and again.

Article by:

Natasha Rhodes