If you are going to cook pork chops in the oven then your choice of cut is very important or you may end up with nasty dry pork chops.
The best pork chops for roasting are thick chops at least an inch thick. The chop should also come with the bone in and a layer of fat and rind. If you go to the supermarket you often find the “value range“ pork chops are a good choice as they have more fat on them. I think you need this for flavor and succulence. A good butcher will also supply the type of chop you need.
How to Cook Pork Chops in the Oven
To prepare the chop, take a strong pair of kitchen scissors and snip the rind and fat but not the meat an inch apart. This prevents the chop from distorting under the heat of the oven.
Rub each chop with olive oil and season each side of the chop with salt and freshly ground black pepper.
Pre heat the oven at your highest temperature. Place the chops onto a baking tray, and cook until the fat is crispy, about 10 minutes then turn the oven temperature down to 140C and cook for a further 15 minutes, check the chop is cooked all the way through.
Take the chop out of the oven an rest the chop for about minutes before eating.
I really like eating pork this way plain and simple but you could easily add a herby or spicy rub to the chop before cooking.
I like to eat with buttered vegetables and nothing else. Also, I like to gnaw on the bones as I find the meat right next to the bone is the most delicious.