Pan Fried Australian Pork Chops

Pork chop is a loin cut taken perpendicular to the spine of the pig and usually contains a rib or part of a vertebra. Here we explain the recipe of pan-fried pork loin with fried potato wedges & glazed vegetables with reduced jus sauce.

Ingredients for 10 portions

2.50KgPork chops
0.10KgDijon mustard
0.05KgChopped garlic
0.02KgCrushed pepper
0.02KgDried rosemary
0.30KgVegetable oil
Glazed vegetables
0.20KgBaby carrot
0.20KgBaby Bok Choy
0.20KgMushrooms button
0.20KgCherry tomato
Starch & sauce
0.85KgPotato wedges
0.05KgFresh parsley
10NosRosemary sprig


  • Marinate the pork chops with salt, pepper, Dijon mustard, garlic, rosemary & oil
  • Blanch – diced carrots, broccoli and bokchoy
  • Sear the pork chops and cook in oven till it’s well done.
  • Get the Jus from oven and mix with demiglaze and butter & reduce to make the sauce.
  • Pour some oil into a skillet and fry the pork chops
  • Meanwhile, on another pan – fry the potato wedges
  • Butter toss the mushroom and add the blanched vegetables to it. Add cherry tomatoes at the end and check salt.
  • Plate the pork chops alongside with glazed vegetables and pan-fried wedges.
  • Sprinkle chopped fresh parsley and keep a rosemary sprig as garnish.
  • Place Jus sauce on the side.