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April 17, 2021

Roasted Pork Chops – I’ll vote for them any day!

Posted on November 9, 2016 by in pork

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Roasted Pork Chops

Roasted Pork Chops, now there is something that grabs my attention far more than the #USelection2016.

So I vote for Roasted pork chops. I love the flavor, the fat, the price and how easy they are to cook. Seriously, you can’t mess this one up. If you follow my instructions and make friends with your butcher, you will have winner, winner pork chop dinner!

Roasted Pork Chops

This is important!

#1 – Ok, so let’s begin with the source. It is important that you get to know your butcher. Make sure he is reliable and knows a thing or two about meat and the different cuts. Sometimes I come with weird requests, like these beef shanks.  It is then I want my butcher to listen and try, walk that extra mile for me. I find that most butchers are actually quite excited if you challenge them every now and then. Having said that, be reasonable, you cannot expect to get that same time consuming service on a weekend when the people are queuing outside the shop to be served. Give him enough time and warning and you will get great service, guaranteed.

Roasted Pork Chops

#2 – Do your research, ask Dr Google for terms and cuts. Print out a picture, but give the butcher something to work with. Meat is pricey and it will be grossly unfair to expect anybody to waste meat cuts only because you are not sure of what you want.

#3 – Ok, enough lecturing. My philosophy with meat is simple: less is more. I want to taste the flavor of  the meat. I’m not talking about stews and casseroles, yes, then you can go wild with flavors. I am talking about steaks, chops, fillets and such.

Roasted Pork Chops

#4 – Cooking methods are very important. With steak, chops and fillets  you want high intense heat, but with meat on the bone, I prefer low and slow. There are exceptions, but this is how I work.

So, to get back to my pork chop. I asked the butcher for a thick chop, as in three bones thick. Most people know it as a rack of pork, like a rack of lamb. I prefer to keep the fat on for two reasons. It keeps the meat moist during cooking and what will roasted pork chops be without the crackling.  You can also ask your butcher to score the fat for you, their knives are usually sharper than yours.

As I’ve said earlier, seasoning is basic and I love the combination of salt, pepper, ground coriander and a little lemon juice. That is it!

Roasted Pork Chops

Roasted Pork Chops

serves 4


2 thick pork chops or racks of pork – mine was 10 cm thick each – ask your butcher to score the fat for you

juice of 1 lemon

30 ml olive oil

15 – 20 ml coarse salt

15 ml ground pepper

30 ml ground coriander


Preheat the oven to 180 C. Squeeze the lemon juice over the pork chop. Rub the chops with olive oil, BUT DO NOT RUB OIL OVER THE FAT. Season with the salt, pepper and coriander. Heat a pan or skillet on the stove and when hot, sear the meat on both sides. Place the skillet in the oven and roast for about 45 min. If by then the meat is not cooked, give it 5-10 minutes more. If the meat is cooked, but the crackling not, turn the oven setting onto the grill function and grill until the crackling is perfect. Serve as is or with this delicious pepper sauce.

Roasted Pork Chops

Pepper sauce


100 ml chicken stock

250 ml cream

10 ml cracked pepper

10 ml pepper corns

salt if necessary


Pour most of the fat from the pan in which you have roasted the pork chops and de-glaze  with the chicken stock. Add the cream and pepper and reduce until the sauce thickens. Season if necessary. Serve with the pork chops.

Roasted Pork Chops

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2 Responses to “Roasted Pork Chops – I’ll vote for them any day!”

  1. Catherine 10 November 2016 at 6:20 pm #

    I totally agree… That is how we met. Thanks to a massive pork chop.

    • nerinatimm 16 November 2016 at 10:36 am #

      Precious memory!

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