Thermometer (5: Fill & Download for Free

Get the right cut of chop. The shoulder chops may be more economical, but they are filled with connective tissue, which makes it tougher and more appropriate for other methods of cooking. Instead look for rib or loin chops.Make sure that they are thick cut. Thick allows you to develop a crust before the inside dries out. Around 1.25–1.5 inches is ideal.Trim the thickest pieces of fat off. Some fat is good, but fat must be rendered. If you have to render a lot of fat, your meat might cook well before the fat is done.Buy and use a meat thermometer.Season with salt and pepper right before they cook.Two stage cooking.Step One: Arrange the chops on a wire rack set in a rimmed baking sheet, in a preheated oven of around 200–250F. Let it cook until it’s 15 degrees below what you want it to be (115F)Sear it in a red hot skillet quickly.Eat and enjoy.Yes, I’m learning to cook.

Some meat ones:1. Never wash meat: you just splash bacteria around your kitchen2. Take meat out of the fridge a while before you cook it, preferably an hour before3. Always let meat rest for at least 10 minutes after cooking. It will be much less tough.4. Learn to use a meat thermometer.5. Fat/oil not liquid adds moisture to meat. If your casseroles are coming out with dry tasting meat, try adding streaky bacon or even some butter.6. Most of the flavour in meat comes from the fat. If you are trying to cut fat out of your diet cut the fat off your meat after cooking.7. As a generalisation, slower cooking cuts of meat have more flavour than faster cooking ones.8. If you like sausages don't find out how they're made!9. Anchovies are surprisingly good when cooked in roasted lamb.10. Cooking meat with the bone in adds flavour. If you cook a pork belly bought from a butcher, ask for the ribs to make a trivet to stand it on.11. Buy the best welfare standard meat you can afford. A happy animal is a tasty animal.12. Changes in the way pigs are reared means it's ok to eat the meat slightly pink in most countries.13. Baste meat if you are roasting it a couple of times during the roasting process unless it's a really fatty cut.14. Lightly seasoning meat before cooking enhances the flavour and doesn't dry out the meat. Be careful with pepper though if cooking at high temperatures as pepper burns quite easily.15. Don't be afraid of offal. Flash fried strips of lamb's liver in a red wine sauce with mashed (puree) potatoes is one of the great dishes.

Season the meatPut it in a panPut it in the oven at 450 for about 20 - you want a crust on the roast, but you don't want to burn itTurn the oven down to 250 for about 3 hours. Cooking time is based on the size of roast. Use a thermometer.Take the roast out of the oven and let it sit for about 20 minutes. This step is crucial - don't do it and your roast will be dry and toughThis is how we did it at a restaurant I worked in. It's also how I've been cooking roasts for the last 30 years.