One of the biggest issues people face when cooking pork chops is that if they’re overcooked, they instantly turn out dry, tough and flavourless.

Even though for many years the recommended way of preparing pork was to cook it well-done due to food safety concerns – today’s pork is much leaner, meaning it contains less fat and moisture, making overcooking an even more frequent problem.

In fact, although it may look worrying, it’s perfectly safe for pork to have a slight rosy hue. To make sure you get it right – here’s a few top tips on how to cook beautifully succulent pork chops.

1. Go with the bone

Believe it or not, out of all the chops you can buy, you’re better opting for pork chops with bones. Although it may seem like less meat, the bone contributes to the flavour and helps keep the pork chop juicy.

2. Let it wait

It may be tempting to cook the pork chops straight away after lifting them out of the packaging, allow them to sit out at room temperature for roughly 20 minutes. While you’re waiting, you can set your oven to 400°F and set the table so you’re not rushing at the end while the chops go cold.

3. Season

When you lift pork chops out of their packaging, they can feel wet and greasy from being contained for so long. Lightly dab the chops with some paper towels so that the seasoning won’t slide off.

Depending on your tastes – if you don’t like anything too fussy, simply sprinkle salt and pepper over your chops. If you want to take your pork chops up a notch – try pressing some paprika onto them too. This gives them a smoky flavour and would be great for a barbeque.

4. Pan cook

You’re best using an oven-proof skillet so that it works for both the pan and the oven. Add a couple of teaspoons of high-heat vegetable oil and ensure that there’s enough to coat the entire surface of the pan. When you turn your pan on, leave it for five minutes to get really hot. Add the pork chops to the pan and allow them to sit for three minutes without touching them.

5. Oven bake

After your three minutes is up, flip the chops over and transfer the pan to the oven. Let them bake for seven minutes. When this stage is done, the best way to test your chops is to firmly press your thumb in the centre of the chop and feel it spring back against it. Be wary if it feel mushy or jellylike, that means it hasn’t cooked through enough yet – or if it feels hard, then it’s been overcooked. Don’t poke a hole in the chop with a thermometer as this causes the hard-earned juices to leak out.

6. Tent with foil

Once you’re satisfied with the outcome of your chops, place them onto a plate and tent them with foil for a further four minutes. This allows them to immerse themselves in the remaining steam and creates more flavour.

While they rest you can also sort out your side dishes, accompanying sauces and additional seasoning options. By the time you have placed them on the plate they will have lowered to a reasonable eating temperature – ready to be enjoyed straight away.