The chops come from the loin. So they are tender and tasty. When they are thin, be careful not to overcook them. The advantage of the bone on this chop is that it reduces drying out during cooking. This is why it will be preferred for barbecue cooking.
Pork
Take the meat out of the fridge for 20-30 minutes to let it come to room temperature out of direct sun.
Pan cooking
In a frying pan, over medium heat, heat a little olive oil. Cook the chops for 4 minutes on each side or until the meat thermometer inserted in the centre reads 71 °C (160 °F).
Oven cooking
Preheat oven to 180 °C (350 °F).
In an ovenproof skillet, heat a little olive oil over medium-high heat. Sear the chops for 2 minutes on each side.
Continue cooking in the oven for 10 to 12 minutes or until the meat thermometer inserted in the centre reads 71 °C (160 °F).
Barbecue cooking
Preheat barbecue to medium intensity.
Cook the bone-in chops for 7 to 8 minutes on each side or until the meat thermometer inserted in the centre reads 71 °C (160 °F).
