[Snap Dragon]

OK... hands up.... I need help to cook a pork chop!

I haven't cooked one for years and they always ended up tough. Hubbys Mum could cook them so they would melt in the mouth but has taken the secret with her to a better place.

I've got some chops in the freezer and would like to surprise hubby with them one evening so what's the secret? Are they best in a pan, under the grill or in the oven?

I've got an ordinary electric oven and a gas hob so where shall I start?

Heeeeeeeelp 

[mumofstig]

I do mine very quickly under a very hot grill............they take a lot less time than you think.
But this way doesn't give you crackling...........

[Snap Dragon]

Thanks Lesley... I'm not worried about crackling.... just want a nice juicy chop 
Grilling sounds nice and quick 

[arugula]

I fry them quickly in olive oil with some salt, pepper and maybe a bit of paprika. You can up-end them to get the skin done too. The secret is in the resting - 10 mins or so - it doesn't only apply to large bits of meat like joints or whole birds.

[mumofstig]

I think you have to make sure the rest of the meal is very nearly ready before you start grilling.
As for Argyllie's thoughts..you'll have to try it and see
Personally i find that they carry on cooking in their own heat when you rest them and this means they are overcooked when you eat them. I treat them as you would a rare steak and eat right away.

[arugula]

As for Argyllie's thoughts..you'll have to try it and see
Personally i find that they carry on cooking in their own heat when you rest them and this means they are overcooked when you eat them.

Just take them off the heat before they are actually ready... 

[SMD66]

make sure they are cooked through.  I always use a meat thermometer, you can get them quite cheap but they help a lot.  Chops only take a short time and over cooking is the way to a tough chop.
I grill mine with a brushing of a little olive oil and a sprinkling of herbs.

[Spana]

I turn the oven on to about 200c and put a greased tin in to get hot. When the oven is up to temperature  fry the chops very quickly in a hot pan on the hob to brown on both sides .  Then transfer to the hot pan in the oven for about 4mins . I always think the chops on the bone are more juicy.
If you have a pan that will go on the hob as well as in the oven use that. 

[hectic]

I struggle with chops as well but this delia recipe is superb, a lot easier than it sounds and any shrooms will do the job 

http://www.deliaonline.com/recipes/main-ingredient/pork/pork-chops-baked-with-wild-mushrooms-and-creme-fraiche.html

[Snap Dragon]

Thanks peeps... You've given me some good ideas to try there 

I'm now very hungry and want a roast dinner though. 

[arugula]

I'm now very hungry and want a roast dinner though. 

Typical, eh? 

[mumofstig]

Throw all your veg...spud wedges, swede pieces, pumpkin pieces, onion quarters courgettes, red peppers etc ..you get the drift... into a little olive oil sprinkle with salt and a very little cayenne pepper and some dried oregano.
Toss and put onto shallow baking tray and put into hot oven for about 30 mins drag chop through remains of oil and place on top of veg for another 10 mins or so in the oven, you can also add a few cherry toms or halved bigger ones at this stage.
The juices left in the pan can be mixed with a little mild mustard as well to make tasty 'gravy'
  
Meat and lots of veg with only a bowl, a baking tray (and your plate) to wash up

[arugula]

Sounds good MoS and we like the few dishes approach very much. 

[Parsnip]

I struggle with chops as well but this delia recipe is superb, a lot easier than it sounds and any shrooms will do the job 

http://www.deliaonline.com/recipes/main-ingredient/pork/pork-chops-baked-with-wild-mushrooms-and-creme-fraiche.html

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm that's sounds scrummy. Oh loves Pork chops. I love that recipe!