Hiya, i have never cooked pork chops before, and i like them with apple sauce and cheese on top.

Now do i cook the pork chops, then take them out add the apple sauce and cheese, then put them back in to let the cheese melt? Or is it like...they have to be turned whilst being cooked and i have to cook it on the newly turnt over side?

Thanks xxx

Why not try a variation? Instead of apple sauce why not core (but don`t peel) your apple then cut into thick slices, brush with a little butter, sprinkle with a little sugar, grill on both sides then place a slice of Applewood smoked Cheddar on top of the apple. Cook the chops in the normal way - hot pan, a little oil & butter, then top with the apple.

hi erenthae, i love cooking pork chops with apple sauce and cheese. I usually pan fry the chops and then put apple sauce and cheese on top and put in the oven until melted. Another variation i do is apple sauce then a little stuffing on top and then stilton cheese.... delicious. Hope this helps and you enjoy x

I always struggle with pork chops...they always seem very dry and tough.
Can anybody advise the best way to cook and for how long?

The length of time they take to cook depends very much on how thick they are. I find the best way with pork chops is to put fry them on fairly high heat to start with to give them a nice colour, then reduce the heat down till they are just cooked. They should be fairly firm to the touch and still juicy in the centre, don't over cook them as this is when they become dry.

I might just add that it's worth going to a good butcher. I myself do not have much faith in supermarket meat. I saw one of the more expensive ranges bragging that their pork was injected with water & sugar to improve succulence, What's that all about?

Good luck and hope this helps

Pork is my favourite roast, due to my grandmother being able to cook it perfection....crispy crackling and beautiful moist falling apart meat. Mine always seems dry and a bit tough. What are the best cuts for a fab pork roast and any secrets for a perfect moist fall apart meat?

Oh and Bookey thanks for your previous advice...have just found a great butcher due to the Food heroe section.

I used to find that pork chops I'd fried were tough so I changed my cooking method. Now I fry one side for 3 or 4 mins then turn them over, fry for 2 or 3 mins , add some stock, white wine or cider and then finish the cooking in the oven. About 10 to 15 mins Gas 5.(depending on the thickness of the chops)

The oven is an all round heat and is much less harsh than frying and so the chops are more tender. Also, the small amount of liquid is the base for a sauce.