Chops are tops in versatility. And once you know how to cook them to a tender, juicy finish, you won't even need a recipe. A perfectly cooked pork chop pairs wonderfully with condiments like pickled fruits, chutneys, mustards, kimchi, or sauerkraut. Or fry up some sliced apples, peaches, or pears — the caramelized sweet fruit is a delicious companion for pork chops.
​So keep a few chops on hand for quick weeknight dinners.

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Honey Bourbon BBQ Sauce

Pork Belly

Cooking Tips

Braising Pork Chops

If your aspiration is melt in the mouth texture, and a flavour to die for, then braising is the perfect option. When you braise meat and vegetables, you give them a quick high-heat sear in the skillet first, then cook them through by covering with liquid and simmering over a long period. Every fibre of the resulting meat is tender and delicious, with a rich, flavoursome sauce or gravy that almost makes itself. Braising takes pan-fried pork chops one delicious step further, and is also a forgiving cooking method. Because the chops finish by simmering in liquids, they won't dry out as easily.

How to Bake Chops

Cooking pork chops in the oven often starts on the stovetop. Because one of the best ways to bake pork chops is to start in an oven-safe skillet on the stove and then transfer them into a hot oven. High-heat frying sears them to a golden brown; and a moderately hot oven (180 degrees Celcius) bakes the pork chops gently enough to keep them from drying out.
This "sear-roasting" method is a great way to cook pork chops in the oven: Fry one side to golden brown, then flip, and place the chops directly in the oven. The second side will brown beautifully as the heat from the oven cooks the middle to a tender finish.

How to make stuffed Pork chops

Wondering how to cook boneless pork chops? Stuff 'em! Of course, stuffing is also a great method for thick bone-in chops. Lay a thick chop flat on a cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone (if there is one), but leaving the sides intact. Then stuff the pocket with yumminess.
Not sure what to stuff in them? How about cream cheese, bacon, and parmesan, or onion, apple and breadcrumbs, or for something a little more exotic: apple, rhubarb and bacon with 5 spice.

Bacon:

Heat the pan to moderately hot heat, while heating trim bacon rinds. Throw the rinds into the pan, cook until the fat is rendered out and only the rind remains. Throw in the bacon tails, these take a little longer to render than the eye meat. Remove the rinds, and leave to drain. Push everything aside, throw in your eye meat for a quick sear on either side, then serve your bacon, with the crunchy rinds as a garnish. Don't eat the rinds while they are sill hot, as they only get crunchy once they cool down. Drain your lard off into your lard pot ($20 on eBay) for later use.

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USA Style Ribs:

Ribs are best cooked slowly at low heat. If you prefer a less fatty option, boil your ribs in enough water to cover, then strain. Find your sauce. You might like BBQ, Satay, Teriyaki, Plum, really the world is your oyster. Personally, Andre likes a Honey Bourbon Maple Syrup BBQ sauce. Cover your meat with your sauce, seal tightly with a lid or foil, cook over low heat for 4-6  hours, or all day in your slow cooker, and your dinner is as good as done.

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Pork Fillet:

Fillet is the smallest pork cut, and comes from just under the spine. Soft and tender, this cut needs only a quick sear on all sides, and can be eaten as is, sliced sliver thin for stir fry or Pho, or cooked in a mustard sauce, German style. Whatever way you try it - there is minimal fat, so you can take care of your health, as well as enjoying something utterly delicious.

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Pork Belly Recipe

Honey Bourbon BBQ Sauce Recipe