Pork chops usually come from the loin.  Pork chops can also be taken from nearer the shoulder, these chops are referred to as cutlet or rib chops.  Cutlet/rib chops tend to contain a little more fat, which in turn adds to their flavour and succulence.

We’ve compiled what you need to know about how to store and cook pork chops and some tasty recipes below.

Pork rib chop

How to buy pork chops

There are several different pork chop cuts you can opt for, with each having their own taste, texture and characteristics.

The most common chops are loin chops, with rib chops also being popular. You can learn more about pork chop cuts on our cuts page.

Choosing the right pork chop is easy once you know what to look for. Simply choose the cut you want, then pick one that:

  1. Has a healthy pink-red colour
  2. Has some marbling.  These are the visible flecks and streaks of white fat that runs through the meat. They break down during cooking and add extra flavour to your steak

If you’re at the supermarket, you’ll have to trust your eye. At the butcher’s, do ask to find out more about where their pork is from and their recipe suggestions.

How to store pork chops

We would always recommend storing pork chops, wrapped in a food bag or in a sealed container, at the bottom of the fridge, with a temperature of 5°C or below on the bottom shelf for up to 2–3 days.  Pork chops can be kept in a freezer at -18°C for up to 4–6 months. They should be placed in a sealed plastic container or wrapped in foil, cling film or a plastic food bag to prevent freezer burn. You can read more about storing, freezing and defrosting pork.

Pork chop with rhubarb apple and ginger chutney served in a white dish, with chutney jar on side.

How to cook pork chops

There are numerous ways to cook pork chops, which is one of the reasons why they’re so popular. However, we’ll detail the classic way to cook them.

As with most pork cuts, remove the chops from the fridge and bring up to room temperature.  This allows for pork chops to cook through more evenly.

Next, heat up a frying pan to high. Ensure the chops are relatively dry then season with whatever seasoning you want and just put them on the pan! Learn more on our page about seasoning and spices that complement pork.

You can add butter, oil or anything else you want on the pan. Time varies depending on the thickness of the chop, but aim for 6-8 minutes on each side.  It needs to reach an internal temperature of 75°C.  Always remember to rest for at least 5 minutes before serving to allow the meat fibres to relax to ensure your steak is succulent and juicy.

After that, you can serve with whatever you like (though we’d recommend you use one of our recipes!)

Other cooking methods

Roasting

  • Mix together 2 tablespoons of oil and some seasoning or herbs of your choice and smear over the chops.
  • Arrange in a single layer on a large roasting tin with some root vegetables, cut into wedges.
  • Cover and cook in a preheated oven for 30mins at 180°C, 160°C Fan, Gas Mark 4, uncover for the last 5-10 mins to brown off the chops.

Stir frying

  • When using chops, first remove the bone and then cut them thinly across the grain into 1cm strips, this prevents shrinkage and helps to tenderise the meat.
  • Prior to cooking the meat, cut up a selection of vegetables into thin strips, allowing about twice the quantity to meat.
  • When all ingredients are ready, heat 1 teaspoon of oil in a wok or large frying pan, and when hot carefully add the meat and stir-fry for about 2-4 minutes per 225g meat.
  • Then add vegetables and sauce and stir-fry together for a further 2 mins.

Slow cooking

  • It can be done on the hob or in the oven, and allows the meat and vegetables (approx 350g  chunky root vegetables and 150ml  liquid (eg stock, wine, cider, beer or water) per 450g of meat) to simmer slowly. This is ideal for tenderising some of the tougher cuts.
  • Cook in either a large heavy based saucepan or an ovenproof casserole dish with a tight fitting lid, to prevent the pan drying out, cook on a low heat or if in the oven at 170°C, 150°C Fan, Gas Mark 3 for about 1- 1 1/2 hrs.

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