Australian🥩 Meat

Crispy Pork Chops

Name: Crispy Pork Chops
Total time: 50 min
Cuisine: Australian
Ingredients: ~2 Pork chops; ~1½ tsp Salt; ~2 tbsp Oil; ~½ tsp Ground fennel; ~½ tsp Paprika; ~½ tsp Cumin

⏱ 50 min

A technique for cooking pork chops where the skin is scored and the fat cap is secured with skewers, then slowly rendered over low heat to achieve crispy, golden skin while keeping the meat juicy, finished with a quick high-heat sear.

High-protein

Adapted from a video by Back of House

My Favourite Pork Chop Technique

Watch on YouTube

Ingredients

Pork chopswith a thick fat layer~2est.
Salt~1½ tspest.
Oilto help seasoning adhere~2 tbspest.
Ground fenneloptional seasoning mix~½ tspest.
Paprikaoptional seasoning mix~½ tspest.
Cuminoptional seasoning mix, a little~½ tspest.

Steps

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1
Select a high-quality pork chop with a thick fat layer, which is essential for achieving crispy skin and keeping the meat juicy.
2
Score the pork skin with a small knife, making shallow incisions that go through the skin but not into the fat layer. Cover the entire skin with as many scores as possible to help keep it flat during cooking.
3
Make a cut along the line between the fat cap and the loin, leaving a thin layer of fat under the meat while keeping most of the fat cap intact. Do this on both sides until the fat cap lies flat.
4
Insert metal skewers through the fat cap along its entire length, using two skewers and keeping them at least half a centimetre from the top. This prevents the fat from curling during cooking.
5
Lightly coat the underside of the pork chops with oil to help seasoning adhere. Season the skin generously with salt. Season the flesh side with salt and optionally ground fennel, paprika, and cumin, but avoid putting spices on the skin.
6
Heat the grill to low temperature. Place the pork chops skin-side down on the grill with the meat standing upright. Use a protein press or weight to gently hold the skin flat. Cook low and slow for 20–25 minutes to slowly render the fat and crisp the skin.
7
Monitor the cooking process by observing colour changes in the fat, listening for sound changes, and smelling for any burnt odours. Check at around 10 minutes. If you have time, maintain low heat; if you need to speed up, gradually increase temperature.
8
When the fat is well rendered and the skin is golden, remove the pork chops temporarily. Increase the grill heat to high until it is very hot.
9
Place the pork chops meat-side down on the hot grill, pressing with a protein press. Sear for about 30–45 seconds, flip, then sear the other side for another 30–45 seconds until the internal temperature reaches 70°C.
10
Remove the pork chops from heat. Rest for 10 minutes to allow the meat to relax.
11
Remove the crispy skin. Carve the meat away from the bone. Pull out the skewers. Optionally reassemble on the bone for plating, or cut into pieces as preferred.

Crispy Pork Chops

Ingredients

Steps

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