Tender, juicy and full of flavour. With the right cut and technique, pork chops can be a weeknight favourite or a weekend standout.
Why Pork Chops Deserve a Second Look
Pork chops are often overlooked, but when cooked properly and sourced from quality pork, they deliver serious flavour and satisfaction. At Peter Bouchier, we select heritage-breed pork with ideal marbling for moisture and depth.
Choosing the Right Pork Chop
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Loin chops: lean and quick to cook
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Cutlets: bone in for extra flavour
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Shoulder chops: fattier and best for longer, slower cooking
Look for pale pink meat with good marbling. Bone in cuts are typically juicier and more forgiving.
How to Prepare Pork Chops
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Bring the chops to room temperature
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Pat dry with paper towel
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Season with salt, cracked black pepper, olive oil and a light sprinkle of garlic powder or paprika if desired
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Keep the fat cap intact to help lock in moisture during cooking
Pan Frying Pork Chops
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Preheat a heavy-based pan over medium-high heat
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Add oil and sear chops for 3 to 4 minutes per side depending on thickness
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Use a meat thermometer if needed. The ideal internal temperature is 63 degrees Celsius
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Rest the chops for at least 5 minutes before serving
Oven Roasted Method
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Sear the pork chops in a pan for 2 minutes per side
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Transfer to a 180 degree Celsius oven for 6 to 8 minutes
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Let rest to allow juices to redistribute
Serving Suggestions
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With apple slaw and roasted sweet potatoes
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With mustard cream sauce and sautéed greens
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With caramelised apples and a sage butter glaze
Bouchier Tips for Better Pork Chops
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Do not overcook. Pork dries out quickly if taken past its ideal temperature
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Bone in chops retain more moisture and flavour
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For extra tenderness, brine your chops in salted water for 30 to 60 minutes before cooking
From Our Butcher’s Bench
Our pork chops are cut thick, bone in and full of natural flavour. Visit Peter Bouchier in Toorak or Malvern, or shop online to bring home pork that cooks beautifully every time.
