Cooking

The key to the best pork chops

To start off it's always best to pick the right chops. Go for bone-in pork chops that are thick. If they are too thin you can risk them being overcooked & dry. Thicker pork chops will take longer to cook but having the bone adds to the flavour and moisture, which means juicy chops.

Season the meat.

Season the meat with salt and pepper before cooking.

Cook your meat from room temperature.

Don’t forget to bloom the meat.

How to get crispy pork crackling.

The trick to crunchy crackling?

Dry skin. The skin on the pork needs to be very dry for it to be able to bubble and crisp up. Before placing the pork in a hot oven, Rub the skin with salt and lots of black pepper. The salt also adds to the crisping of the skin. Starting the roasting at the highest heat possible also helps start that initial crisping of the skin to happen.