How to Cook Pork Chops


  • pork loin chops 
  • olive oil
  • sea salt
  • black pepper
  • dried herb (optional)


The following timings work for pork chops approximately 300g each and 3cm thick.  Adjust according to your pork chop size
  1. Get the chops out of the fridge so they can come up to room temperature before you start cooking 
  2. Put your frying pan or griddle on a medium heat 
  3. Lay the chops on a board, drizzle with olive oil and season with a pinch each of sea salt, black pepper (and if you’re wanting to add additional flavour; your favourite dried herb – rosemary, thyme and oregano compliment pork well)
  4. Rub this seasoning into the meat 
  5. Carefully place the chops to the pan or griddle and cook for 8 to 10 minutes (depending on their thickness), turning every minute or two, until coloured on both sides
  6. Use tongs to hold the chops up on the [fat] edge to render the fat and give it a bit of colour for approximately a minute or two 
  7. Make sure you’re only cooking as many chops as you have room for in the pan (they shouldn’t be touching each other – cook them in batches if necessary)
  8. Rest for 4-5 minutes (half cooking time) before serving

NB/ When cooking pork, make sure they’re cooked all the way through and that no pink remains.