Pan fried pork chops sound great in theory. Season a piece of pork, toss it into a frying pan and bang – you are ready to eat. In practice they curl. They don’t brown properly. Part of the chop is perfectly done, the rest is bone dry. A big part of the problem is the choice of chop. Thin chops are no good. Centre-cut chops – the ones with the loin and the tenderloin – are really no good. Rib chops work well. One muscle keeps things consistent. Just make sure they’re about an inch thick and this recipe will work every time. Chipotle gravy is easy to make and really adds a nice dimension. Using the stovetop and then the oven is a pretty common restaurant trick. Start by frying the chops on the stovetop until brown on one side, then pop them into the oven to finish. Easy and consistent. That’s why restaurants do it.
