Pork chop

Pat it dry, season it and sear in a lightly oiled hot pan for about 3–4 minutes on each side for a chop around 2 cm thick. Check the thickest part reaches 70 °C for 2 minutes, then rest it for 3 minutes before serving.

Yes, the bone adds flavour and helps protect the meat from overcooking beside it, but the meat near the bone can cook more slowly. Check the thickest part, away from the bone, with a food thermometer.

Brown them briefly in a hot, oven-safe pan, then transfer the pan to an oven at 200 °C. A chop about 2 cm thick often takes 8–12 minutes; cook until its centre reaches 70 °C for 2 minutes.

Choose chops of even thickness so they cook at the same rate, with a fresh, mild smell and no excessive liquid in the pack. A thin rim of fat can help keep the meat moist as it cooks.

Keep them covered on the bottom shelf of the fridge and cook within 1–2 days of buying. Freeze them if you will not use them in that time; thaw them in the fridge, not on the worktop.

Serve them with apple sauce, mustard or a pan sauce, and pair them with mashed potatoes, roast potatoes or vegetables such as cabbage, green beans or carrots. They also work well with sage, thyme and garlic.

Yes. Cool them promptly, wrap or seal them well and freeze; thaw in the fridge and reheat until steaming hot throughout. Slicing the meat before freezing makes it quicker to thaw and useful for sandwiches or a quick meal.

A pork loin steak is a close alternative and cooks in much the same way, though a thinner piece needs less time in the pan. For a different meat, use a chicken thigh or breast and cook it until the centre reaches 75 °C.