I experience major cognitive dissonance when it comes to pork chops. One part of my brain (the health freak part) tells me I should cook with pork loin chops, the lean meat that hardly contains any fat, and the other part (the understanding, indulgent twin) tells me I should always make pork chops with pork shoulder butt.
I don’t particularly like the texture of pork loin because those that I’ve had outside tend to be a little dry as the meat is very lean. Some people love the texture though, but not me.. I love a juicy, succulent piece of pork chop with some fat.. which the seasoning caramelises together with to form a savoury, sticky sauce that coats the meat perfectly. There isn’t that much fat in reality.. it is ok to have some fatty meat (it’s not that bad anyway) as long as you watch portion size. Everyone should make pork chops with pork shoulder!
I prepared this dish two ways- oven baked the first time as I was cooking a few pieces together, and airfried the next day for a single serving. Both were lip-smackingly tasty and tender. The airfryer version didn’t have much gravy because I used the grill pan, but it was still very juicy. Because my table-top oven is small, I always cover chicken or pork with foil before baking so that the meats don’t burn or dry up easily. To reduce the stock which I cook the meats in, remove the foil for the last 10 minutes and spray some cooking oil on top to get the glaze or crusty finish. The meats always turn out moist this way.
The picture above is making me drool.. I can even see the marbling of the meat! (click on the pic to enlarge it!)