A loin chop is cut from between the rib bone of a loin rack
What does it look like
Typically used for Sear & Bake, Roasting, Frying/Stir-frying and Slow Cooking.
Sear & Bake
It’s difficult to give precise timings, as the thickness of this cut can vary hugely. So we suggest to sear the outside by frying briefly in a frying pan, then placing the meat in the middle of a medium heat oven for the remainder of the cook. You will know it’s cooked when the juices run clear, the meat is steaming throughout and there is no pink meat on the inside, and remember to let it rest for a couple of minutes.
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, uncover for the last 5-10 mins to brown off the chops.
180°C, 160°C Fan, Gas Mark 4-5.
Stir -frying - when using chops, first remove the bone and then cut them thinly across the grain into 1cm strips, this prevents shrinkage & 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 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) simmer slowly, 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, 170°C, 150°C Fan, Gas Mark 3 for about 1- 1 1/2 hrs.