Pork Chop

Let me tell you about the pork chop, and why so many people ruin it.

A chop is a slice on the bone, cut across the muscle. Watch it in the pan: the meat right by the bone always seems to take a little longer to finish than the rest, so cook that part last and don't rush it. Once it's off the heat, let the pork chop rest a few minutes before you cut into it — the meat settles, and that's reason enough to wait, nothing more.

Choose it by look: the cut surface should be pale pink and slightly moist, never grey, never wet with pooled liquid. Press it — it should spring back a little under your finger. A fresh chop barely smells of anything; a sharp sour smell means leave it on the shelf.

Some people say a pork chop must be cooked until it's white all through and dry, because "pork has to be well done." No! Colour alone won't tell you it's ready — check with a thermometer if you're unsure, not by eye. Cut into it — the centre should feel springy and juicy, not dry and chalky. Chase that dryness and you'll end up with a chop that tastes of nothing at all, just effort wasted at the stove.