A pork chop is not a loin steak. It has a bone, more fat along the edge, and it forgives a minute that a thin boneless steak will not. Pork Chops 1kg (Frozen) is a frozen kilo, a family pack. Defrost it in the fridge. Shop pork chops and frozen pork together if the same order is filling a freezer with pork.
Pan and oven
Pat dry, salt, medium-high pan. Render the fat edge 2 minutes, then 4 to 5 minutes a side until 70°C near the bone. Rest 5 minutes. A blush of juice is fine; grey dry chops are a habit, not a safety rule, once they have hit temperature. Oven: 180°C for 25 to 30 minutes from defrosted, turning once, useful when you are cooking the whole kilo. Pork Loin Steaks 4x 135g are the boneless week-night alternative and they cook faster — do not give them chop times or they will dry.
BBQ and air fryer
BBQ: 5 minutes a side over medium heat, fat edge first. Air fryer: 190°C for 16 to 18 minutes, turning once. Probe. From frozen in the air fryer is possible with extra time, but the outside can dry while the bone-side is still cold; fridge defrost is kinder. Shop mixed grill if a chop is sharing the pan with a sausage and a gammon, and pork for loin joints and belly in the same shop.
Gravy, portions, leftovers
Onion gravy from the pan, mustard, apple sauce. A 1kg pack is four to five chops depending on size, a family grill. Cook what you will eat; freeze the rest as individual chops with paper between them. Leftover chop, sliced off the bone, is a sandwich. Do not stew chops; that is shoulder. Do not confuse this cook with a honey-garlic glazed recipe that lives elsewhere on the site — this is the plain chop method you can use every week. Rest is when the bone stops stealing heat from the meat on the plate.
A 1kg frozen pack is a cheaper pork supper than four individual supermarket chops, but only if you defrost it and time it. If you only need two chops tonight, cook two and freeze the rest as soon as the pack is open, with paper between them so they do not weld into a pork brick.
Bone in, 70°C, rest. That is a pork chop, and it is still one of the better British midweek plates we pack.