Boneless Pork Chops

About this cut

Cut from the loin with the bone removed, so they cook faster and portion easily. Leaner than the bone-in version, which means timing matters more.

Good for

A hot pan and a few minutes a side, or straight on the grill. Brine them if you've got half an hour. Take them off before you think you should and rest them, and they'll stay juicy. Apples, mustard and sage all suit them.

From our kitchen

The only trick with these is taking them off before you think they're ready.

That took us years to learn. Hot pan, three or four minutes a side depending on thickness, then off the heat and resting on a plate while everything else comes together. A spoonful of mustard stirred into the pan drippings with a splash of cider makes a sauce in about a minute. Rice or buttered noodles and something green, and it's on the table in fifteen.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.