How to Cook Juicy and Tender Pork Shoulder Chops in New Zealand

Pork shoulder chops are an underrated cut of meat that is full of flavor. The extra fat marbling makes them perfect for braising, grilling, pan searing and roasting. With the right technique, pork shoulder chops can turn out incredibly moist, tender and delicious.

As a busy home cook in New Zealand, I’ve experimented with all kinds of methods to get the best results when cooking pork shoulder chops. In this article, I’ll share everything I’ve learned about choosing preparing and cooking pork shoulder chops so you can make this humble cut of meat shine.

Choosing the Right Pork Shoulder Chops

The first step is selecting high quality pork shoulder chops at the market Here’s what to look for

• Thickness – Go for chops that are 2-2.5 cm thick. Thinner chops will dry out quickly. Thicker chops may stay chewy.

• Marbling – Look for decent streaks of white fat running through the meat. The marbling adds moisture and flavor.

• Color – Opt for chops with a reddish-pink hue. This indicates freshness. Avoid chops that look pale gray.

• Size – Try to pick chops that are equal in size and thickness. This allows for even cooking.

• Labeling – Pork shoulder chops may also be called pork steaks or blade chops. Ask the butcher if unsure.

Preparing Pork Shoulder Chops

Proper preparation is key to ensuring tender and juicy pork chops. Here are some tips:

• Trim excess fat – Only trim large chunks of surface fat. Leave the marbling intact.

• Score the fat cap – Use a sharp knife to cut shallow slits in the outer layer of fat. This helps the fat render and crisp up.

• Pound gently – Use a meat mallet to softly pound the chops. This helps them cook evenly.

• Marinate overnight – Soak chops in a marinade for 8-24 hours. This deeply seasons the meat.

• Pat dry – Always pat the chops completely dry with paper towels before cooking. Wet meat won’t brown properly.

Grilling Pork Shoulder Chops

Grilling is one of the quickest and easiest cooking methods. The smoky char adds wonderful flavor. Follow these tips:

• Use medium heat – Grill chops over medium heat, not high. This prevents burning.

• Get the grill super hot before adding the chops. This helps them caramelize.

• Cook 6 minutes per side – For 2cm thick chops, grill about 6 minutes on each side.

• Flip only once – Just flip the chops over a single time during cooking.

• Brush with glaze – In the last 2 minutes, brush chops with a sweet and sticky glaze.

• Rest 5 minutes – Always let chops rest after grilling before eating. This makes them extra juicy.

Pan Searing Pork Shoulder Chops

Pan searing is a quick weekday cooking technique. Browning the chops builds tons of flavor. Here’s how:

• Use a heavy pan – Choose a thick, ovenproof pan to pan sear chops. Cast iron or stainless steel works best.

• Dry chops thoroughly – Blot chops with paper towels before searing. Moisture will make them steam, not brown.

• Get the pan screaming hot – Preheat your pan over high heat until it’s nearly smoking. This ensures a good sear.

• Don’t overcrowd the pan – Cook chops in batches if needed. Too many chops will lower the pan temperature.

• Sear hard for 2-3 minutes per side – Let the chops develop a dark, caramelized crust before flipping.

• Finish in the oven – After searing both sides, transfer the pan to a 230°C oven to finish cooking through.

Baking Pork Shoulder Chops

Roasting pork chops in the oven is foolproof and hands-off. The dry heat crisps up the exterior. Here are some tips:

• Bring chops to room temp – Let chops sit out for 30 minutes before baking. Cold meat takes longer to cook.

• Rub chops with oil and seasonings – Coat chops in oil then sprinkle on salt, pepper and other spices.

• Bake at 200°C – Cook chops at a high temp to achieve a nice crust on the outside.

• Flip halfway through – Flip the chops over midway during baking for even cooking.

• Bake 25-30 minutes – The total baking time depends on thickness. 2cm chops take about 25-30 minutes.

• Check for doneness – Use a meat thermometer to confirm chops reach 63°C internally.

Braising Pork Shoulder Chops

Braising is ideal for transforming tough chops into succulent, fall-off-the-bone morsels. Just take your time with these steps:

• Sear the chops – First, brown the chops well in batches in a skillet with oil.

• Saute aromatics – Next, cook onion, garlic and herbs briefly in the same pan.

• Add liquid – Now pour in broth, wine or juice until it comes halfway up the chops.

• Simmer slowly – Gently simmer chops for 90 minutes to 2 hours, until very tender.

• Thicken the sauce – Finally, remove the chops and simmer the liquid to reduce it down to a luscious sauce.

Serving Suggestions

Pork shoulder chops pair well with endless sides and sauces. Here are just a few ideas:

• Pile chops on top of creamy mashed potatoes or hot cooked rice.

• Serve with roasted vegetables like carrots, parsnips, Brussels sprouts.

• Drizzle chops with chimichurri sauce or mojo sauce.

• Make tacos with chopped pork shoulder, cilantro and lime.

• Toss chops into noodle soups or stir fries.

• Layer into sandwiches with pickles and mustard.

• Make a pan sauce from the fond after searing.

Key Takeaways

Cooking up tender, juicy pork shoulder chops is easy when you follow these tips:

• Select 2cm thick chops with nice marbling.

• Always marinate or season the chops before cooking.

• Use medium heat and flip once when grilling.

• Sear then bake chops or braise them low and slow.

• Rest pork chops before carving to prevent juice loss.