You can use boneless pork loin steaks if you like. Use a meat thermometer to check that the chops are cooked to 60°C or 140°F before removing and resting. I have a thing for pork chops, I love ’em! I have North African influenced harissa pork chops, Chinese Takeaway influenced sweet and sour pork chops and pretty trad honey and mustard pork chops to name a few.

I like it with rice and sautéed greens. This recipe practically depends on it. You’ll have it the rest of your life. In a small bowl mix together butter, rosemary, and garlic. The meat should be completely white all the way through.

Drain and mash with butter, a splash of milk and plenty of salt and pepper. Preheat the grill to medium-high. In a frying pan, soften the onion in 1 tbsp of the olive oil over a low heat for 5 minutes. Remove and set aside to cool a little. These quick cheesy pork chops are as comforting as a cuddle from your mum.

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.

With experience you can learn to know how firm the meat should be for it to be cooked to your liking. Reduce the heat of the potatoes, add the butter and two-thirds of the persillade. Taste and adjust the seasoning if necessary. Add the pork and cook until brown on both sides, stir in the soup, milk and minced garlic and bring to the boil stirring frequently. One of my fav ways to eat this is also with some steamed rice.

This Pork Chops with Spring Greens recipe was part of James’s masterclass. The chops are served with a hazelnut butter and there are two choices of greens. The first is made with spring green centre leaves, sage leaves and veg oil and the second is spring greens shredded, butter and a splash of water. Meanwhile, peel and cut the potatoes into even chunks, then cook in a large pot of salted water for minutes until tender.

I have used Kashmiri dried red chillies which lend a deep red tone to the dish without too much heat. So if you prefer add an extra ½ tsp of cayenne pepper powder for that spice kick to the marinade. In a blender add the drained Kashmiri chillies, onion, tomatoes and garlic cloves along with the remaining oil. Blend to a thick paste. Tip the mix into a bowl and add the soaking liquid along with the cumin powder, tamarind paste, cayenne pepper and salt.

Anything past 65°C is the danger zone, so keep a close watch. Sign me up for the latest news, offers and events and for my data and information to be used to personalise my experience. Hear our latest news, try our delicious recipes and access exclusive promotions.

Place the chops on the grill pan in a single layer and grill for 8 to 10 minutes, basting regularly with the marinade. Turn the chops and grill for a further 8-10 minutes, again basting to ensure a really golden and sticky coating. You want to remove the chop form the oven when the thickest part of the pork chop reaches an internal temperature of 60°C or 140°F.

Put the pork chops in a roasting tin and coat in half the honey mixture. Roast for 20 minutes, basting halfway through with the juices. Then combine the chopped parsley and rosemary in a bowl and mix with the crushed garlic and some salt and freshly milled black pepper.