Serve with easy pull-apart… Heat the oil in a large frying pan, over a high heat. Cook the chops to your liking following the recommended times. Get our latest recipes, features, book news and ebook deals straight to your inbox every Friday. A double-cut pork chop is a thicker two-bone chop, which means it’s less likely to dry out when cooking. Ask the butcher to trim it and remove the chine bone as well.

The pork loin is effortlessly seasoned with fresh lemon juice before being roasted to perfection. Here at Delish, we think pork chops get a bad rap. Maybe it has something to do with all the dry, overcooked chops we were served as kids—but it doesn’t have to be that way. Pork chops have the potential to be juicy, tender, and flavourful, really! This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior.

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Cut the lemon in half. Put in the chops, squeeze over the lemon juice, and place the squeezed lemon halves in the tray. Roast in the oven for 10 minutes.

Put on the pork chops and season lightly with salt and plenty of freshly ground black pepper. Wash your hands and all surfaces after handling the chops. Grilling the pork chops first gives them an interesting, charred flavour.

Serve with punchy homemade relish for an impressive main. This dish is baked with white wine and cider leaving the pork rich and succulent. Prunes add a wonderful sticky sweetness which compliments the salty pork. Serve on a bed of winter greens with new potatoes. To serve, pour the juices from the deglazed chop pan onto the steaks and serve with the sautéed potatoes, crisp sage leaves and Dijon mustard.