BBQ pork chops are the classic summer plate — a hot grill, a golden edge, and dinner that tastes of charcoal. Pork Chops 1kg (Frozen) is the frozen kilo pack for proper family plates. Shop it in pork chops and BBQ.
BBQ method
Thaw overnight in the fridge if frozen — icy centres cook unevenly over charcoal. Pat dry, oil lightly, and season with salt, pepper, and a pinch of sage or paprika. Set the BBQ for medium direct heat — not a roaring fire, or the outside burns before the middle cooks. Grill 5 to 7 minutes a side depending on thickness, flipping once, until the centre hits about 71–75°C and the juices run clear. Bone-in chops need a touch longer near the bone — probe the thickest part. Stand the fat edge toward the heat for 20 to 30 seconds so it turns sticky. Rest three minutes on a warm plate. One layer only; overcrowded chops steam. Brush with glaze only in the last two minutes so sugar does not burn.
Grill, oven and pan backup
No BBQ: medium grill 5 to 7 minutes a side, oven 200°C for 18 to 25 minutes, or hot pan 4 to 6 minutes a side. Apple sauce or mustard at the table finishes the plate. Browse pork chops for pack sizes, and BBQ when you want ribs and sausages on the same fire.
What to serve
Mash, greens, and apple sauce, or chips and a sharp salad. Leftover chop meat slices into sandwiches or fried rice the next day. Freeze spare packs flat; thaw fully before BBQ so the centre is not still icy when the crust is done.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.