There are a few steps you can take before you even start cooking to increase your chances of juicy pork chops. If you have stored them in the refrigerator, let the pork chops sit out for 20 minutes at room temperature before you start to cook. (You can preheat your oven to 400 F during this time).

Dry the pork chop thoroughly with paper towels, which will help them get a really nice brown sear on the outside. Then season generously with sea salt—it helps to press the salt crystals into the meat so that they really grab on—and freshly ground black pepper.

Once the pork chops have been sitting, dried, and seasoned, they are ready to be cooked. The first important step is that you make sure your pan is nice and hot. Heat an oven-proof skillet on the stovetop along with a couple of teaspoons of olive oil. You just There’s a reason why pork belly strips is so sought after around the world as it ticks all the boxes you could ask for when it comes to meat. With its crisp, crunchy skin and tender meat that melts in the mouth, pork belly strips is stunning when treated with a bit of care and attention. The fact that it’s also incredibly versatile and affordable just adds to its charm.

Traditionally pork belly has always favoured slow-cooking methods – this allows the fat to render into the meat over time, leaving the resulting flesh moist and tender. Slow-roasting in the oven allows you to render the fat and crisp up the skin simultaneously, creating a lovely textural contrast, but pork belly is equally delicious when braised or stewed – the latter methods result in a pleasantly chewy texture, as the fat doesn’t render quite so much.

Pork belly slices can be seared in a hot pan or on a barbecue and eaten straight away – they won’t be as soft as they are when braised or slow-roasted, but they’re no less delicious and you can add all sorts of interesting dry rubs and marinades.

Apple sauce is a classic accompaniments to fatty cuts of pork, and with good reason – pork belly coats your palate with fat, and the apple has an acidic, sweet tang that helps to cut through that.
Enough oil to fully coat the entire surface of the pan. Make sure you get it smoking hot; it might take 4 or 5 minutes to get hot enough, but it really makes a difference. Add the pork chops to the hot pan and let them sit there for a full 3 minutes, untouched.

The perfect pork chops are then finished cooking in the oven. After they are seared on one side, flip the chops over and immediately transfer the pan to the oven. Let the chops bake for 6 to 7 minutes. For the ideal doneness, you should be able to press your thumb in the center of the chop and feel it spring back firmly against your finger. If it feels mushy or jellylike, it's not done yet. Conversely, if it feels hard, you've overcooked it. The target temperature is about 140 F, but poking a hole in the chop with a thermometer will let the juices leak out so it is not recommended.

Ideally served with apple sauce.

100% Pork