This cut is the same meat as the pork sirloin, but cut in slices and with the bone remaining. A nice pork chop is tender and tasty and can be used for most purposes. Most common is to simply fry the chops in a pan.
Keep in mind
The taste and the result depend on the raw material and that can vary a lot. Don’t hesitate to ask questions in the store.
How to cook pork chops
Tasty, marnled chops can simply be fried the way they are. If the meat is lean, breading them can add some fat and flavor.
Cut slits in the strip of fat to make the chops maintain their shape even when cooked. Keep in mind that the meat is lean and easily dries out, even when the strip of fat remains.
For an appetizing, seared surface, rub a little oil (not butter) on the chop and fry in a dry, pre-heated pan.
Preferably serve with something sweet, sour and fruity, such as apples in any shape or form.
For a perfect sauce: Add cream, broth, sage, balsamic vinegar and a dash of sweet wine to the remains in the pan. Whisk and bring to a quick boil.