Heritage pork chops don’t need much. In fact, the biggest mistake people make is over-complicating things. When you start with well-marbled meat from a pasture-raised pig, simplicity is your friend.
Here’s how we cook pork chops at home.
Start with Room Temperature Meat
Take your chops out of the fridge 30-45 minutes before cooking. Cold meat hitting a hot pan leads to uneven cooking—grey on the outside, undercooked in the middle.
Season Simply
Heritage pork has flavor that commodity pork can only dream of. Don’t bury it under marinades and rubs.
- Kosher salt (generous)
- Fresh cracked black pepper
- That’s it
Season both sides and let it sit while the meat comes to temperature.
Get Your Pan Ripping Hot
Cast iron is ideal. Stainless steel works too. Non-stick won’t give you the sear you want.
- Heat your pan over medium-high for a few minutes
- Add a high smoke-point oil (avocado, grapeseed) or a mix of butter and oil
- When the oil shimmers and just barely starts to smoke, you’re ready
The Cook
Place chops in the pan and don’t touch them for 3-4 minutes. Let the crust form.
Flip once. Add a knob of butter, a few crushed garlic cloves, and some fresh thyme or rosemary. Baste the chops with the herb butter as they finish.
For a 1-inch thick chop:
- 3-4 minutes first side
- 3-4 minutes second side
- Target internal temp: 140°F (will rise to 145°F while resting)
Rest Your Meat
This is non-negotiable. Move chops to a cutting board and let them rest 5 minutes. The juices redistribute, and you won’t lose them all when you cut in.
That’s It
No complicated sauces needed. Maybe deglaze the pan with some cider or white wine if you want a quick pan sauce. But honestly? Well-raised pork with salt, pepper, and butter is hard to beat.
The difference between heritage pork and supermarket pork is never more obvious than with a simple preparation like this. When there’s nowhere for bad meat to hide, good meat shines.
Want to try this with our Gloucestershire Old Spot pork? Visit our shop for chops and other cuts.