Chops cut from the shoulder are a bit fattier than the loin so crisp up nicely, though the fat can be easily trimmed. They’re great marinated and grilled or pan-fried but also work well in slow cooking such as braising.
It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from 1 – 2.5cm. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.
It’s as easy as 6+2+2! Take your 2cm thick chop and place it on a hot barbecue or fry pan for 6 minutes on one side. Flip it over and cook for 2 minutes on the other side. Rest it for 2 minutes off the heat, and enjoy!