How to Cook Pork Loin Chops

How to Cook Pork Loin Chops: Pork loin chops are one of the most popular and versatile cuts of pork, often considered the pig’s equivalent of a beef sirloin steak on the bone. Taken from the loin, the section running from the base of the shoulders to the small of the back, this cut includes meat from both the rump and ribeye ends.

A hallmark of proper free-range, heritage breed pigs is the generous layer of back fat along this part of the carcass. This fat is key to both flavour and texture and plays an important role in protecting the meat during dry-ageing. The result is pork loin chops that are juicy, well-marbled and full of rich, traditional flavour.

Common methods for cooking pork chops include grilling, baking and pan-roasting. While all have their merits, we believe bone-in pork loin chops are best seared over high heat in a heavy-based pan or cooked over coals on the barbecue. The bone not only helps retain moisture but also adds depth of flavour to the meat.

Pork loin chops vary slightly in thickness, so precise cooking times can differ. A good indicator of doneness is when the juices run clear or show a very faint blush. We recommend serving pork chops with a hint of pink in the centre for optimal juiciness – the eye of the loin is lean, and overcooking will only dry it out.

As a general guide, bone-in pork chops take around 16–18 minutes to cook in total, including time to sear the rind and caramelise both sides.

For outdoor cooking tips, see our guide to How to BBQ Pork Loin Chops.

1. Start by removing your pork loin chops from the fridge, taking them out of any packaging, and patting them dry with kitchen paper. Allow them to come up to room temperature.
2. Lightly oil the chops and season generously with sea salt and cracked black pepper. If you like, add some bruised thyme or rosemary at this stage for extra flavour.
3. Make small cuts in the fat at 2 cm intervals using kitchen scissors – this helps to stop the meat curling during cooking and allows the fat to render properly.
4. Place the chops in a cold pan or griddle, rind side down. If cooking more than one, balance them upright against one another or use tongs or a wooden spoon to support them. This stage takes about 5 minutes.
5. As the fat begins to render and colour, gradually turn up the heat. Once the pan is hot, use tongs to ensure the rind gets good contact all over for another 3 minutes or so.
6. Then, turn the chops flat-side down and immediately reduce the heat slightly. Cook for 2–3 minutes per side until nicely caramelised. If the bone lifts part of the chop away from the heat, press gently with a spoon to ensure even colouring.
7. Continue to turn the chops every 30 seconds or so for the remaining cook time, until done to your liking.
8. Leave to rest in a warm place for 5 minutes before carving or serving.

• Let them reach room temperature: Taking your pork chops out of the fridge at least 30 minutes before cooking helps them cook evenly and retain moisture.
• Score the fat: Make small cuts through the fat at 2 cm intervals to prevent curling and encourage even rendering.
• Start fat-side down: Begin cooking with the rind down in a cold pan, gradually increasing the heat to crisp and render the fat before searing the meat.
• Don’t overcrowd the pan: Give each chop enough space in the pan to ensure a good crust forms and heat is evenly distributed.
• Rest before serving: Allow the chops to rest for 5–6 minutes after cooking. This redistributes the juices and keeps the meat tender.
• Pair with anchovies: Anchovies bring natural salinity and umami to pork. A dressing or salsa verde incorporating anchovy can elevate grilled chops beautifully.