Pork chops
A pork loin cut usually including bone and a fat edge. It can be pan-seared and finished in sauce; figures refer to edible meat without bone.
What it offers and why to use it
A pork loin cut usually including bone and a fat edge. It can be pan-seared and finished in sauce; figures refer to edible meat without bone. Brown on both sides and finish over moderate heat to cook the centre without drying the surface. Check doneness without touching bone with the probe.
A pork loin cut usually including bone and a fat edge. It can be pan-seared and finished in sauce; figures refer to edible meat without bone.
From shopping to cooking
Choose
Choose chilled chops of similar thickness and even colour. Distinguish total weight from the amount of meat actually eaten.
Store
Keep refrigerated at 4°C or below, separate from ready-to-eat foods. Follow the supplier’s use-by date and thaw in the fridge.
Prepare
Brown on both sides and finish over moderate heat to cook the centre without drying the surface. Check doneness without touching bone with the probe.
How to make the most of it
Good pairings
Pairs with pulses, potatoes, onions and stewing vegetables.
How to substitute it
Do not swap for another cut without adjusting time, fat and edible yield.
Recipes with pork chops
Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →
