Picked up some pork sirloin chops and wondering what to do with them? Let’s figure it out!
About pork sirloin chops
The first thing you should do is confirm you actually have pork sirloin chops. Depending on where on the loin the chop was chopped, the way you cook it changes.
Pork sirloin chops are a cheaper, tougher cut taken from the back of the loin. It has more bone than other chops and may contain a few different muscle groups. It’s best to cook these low and slow, but you can also get away with faster cooking methods if you are careful about temperature and brine in advance.
Other pork chop varieties include rib pork chops, center-cut loin chops, loin chops, shoulder chops, and boneless loin chops. Most of those chops aren’t as lean and play nicer with higher heat cooking, but some cuts like boneless are also super lean.
How to cook the best pork sirloin chops
Here are a few quick tips for cooking good pork sirloin chops!
Choose thicker pork chops
One way to get around how lean pork sirloin chops are is to ask for double-cut pork chops and/or choose the thickest ones you can find. Aim for 1” or thicker. This makes them more juicy and less prone to overcooking.
Brine your chops
Brining helps preserve moisture and distributes flavor throughout the chop. Make a mixture of water, salt, sugar, and whatever other seasonings you like, cover the chops, and let them sit for a few hours.
Opt for bone-in when possible
Bone-in chops have some extra fat around the bone that helps keep the chop moisture and have a more porky flavor.
Add a good sear
Starting or ending with a sear at the right temperature makes all the difference. Makes sure your skillet is ripping hot before finishing it.
Let the pork rest
Cutting into meat immediately after cooking causes the juices to spill out because the protein strands haven’t relaxed enough to reabsorb those juices. Give it 5 minutes or so before cutting in!
Add a sauce or glaze
There’s a reason glazes and sauces are so popular for pork chops. Adding a bit of extra moisture in the form of a sauce is the perfect complement to this lean cut.
Cook it to the right temp
Americans used to chronically overcook pork out of contamination fears, and for good reason, but pork producers are held to stricter rules and any parasites to be worried about are unlimited once the pork is cooked to 137° degrees or higher — 8 degrees under what we consider rare [*].
So please don’t cook your pork to 160! Bring up to 140° or so and then take it off the heat. The meat will continue to cook up to 145° before cooling down during the rest.
14 awesome pork sirloin chop recipes
Okay! Feeling ready to tackle some pork chops? These recipes will work for most kinds of pork chops.
This recipe from Savory Nothings is as weeknight as it gets, and I don’t mean that in a bad way. It’s just a simple spice blend and some time in the oven. Don’t skip the tenderizing, and if you have time to marinade the chops — do it!
Made with juicy, bone-in pork chops and a delicious balsamic glaze featuring honey, dijon mustard, and garlic, these chops are super good. The finishing sear really brings out the color and flavor, so try and get a good crust before flipping the chop.
One of my favorite ways to have pork is to pair it with a sweet glaze. Think orange or brown sugar. Or in this case, maple cider! This is a one-skillet recipe that you and your family will love.
This recipe is keto-friendly and super simple. You just need to brine it in advance and then broil the pork to temp. Try topping the pork chops with some brown butter and fresh sage for extra flavor.
Crock pot recipes are great for pork sirloin chops since they’re so lean. I am also a sucker for any sort of mushroom gravy. This recipe from Spend With Pennies turns tough pork chops into melt-in-your-mouth deliciousness — give it a shot!
Who says you need crostinis to have bruschetta? This recipe is best in the summer with fresh tomatoes and basil, but don’t let that stop you if you’re out of season. I’d add a brine to this one as well!
To push your chops into Indian territory, try this curry pork chops recipe. It uses a coconut and curry marinade and is perfect alongside cauliflower rice. Yum!
This recipe is proof that with well-sourced, simple ingredients, the easiest recipes can sometimes be the most delicious. Pick up some heritage pork and let Diethood show you how to make the most of it!
We’ve already discussed my love for mushroom cream sauces, so here’s another on-brand mushroom recipe from Lemons and Zest. You could get fancier cream of mushroom soup, but I think taking the nostalgic route with some Campbell’s is the way to go.
This recipe from Dinner Then Dessert combines delicious Yukon potatoes with a sweet garlic rub for an easy and delicious weeknight treat. I’d pair this with some sauteed fresh asparagus!
The secret to this recipe from AllRecipes is its spice mixture. Paprika, fennel seeds, and brown sugar? Mmm. The maple syrup is also a really nice touch!
Is it any surprise that the cheesy breadcrumb recipe is from Pillsbury? No shame. This recipe will be a hit with the kids!
This recipe from Primavera cooks pork chops with a butter herb baste just like you would a good steak. The end result is a beautiful crust that bursts with flavor.
SeriousEats always goes down the rabbit hole with their recipes, and they’ve perfected the sous vide to sear combo with this one. Take a look at their temperature chart, too.
That’s the list! But remember — the best recipes start with the best pork!
Buying great pork sirloin chops
Mass production has been worse in terms of health and taste to pork than poultry and beef. Most producers pack their pork with sugar and additives, and if you buy cheap pork you will be eating the most unhealthy meat the industrial meat companies have to offer.
We recommend working with local producers or companies who exclusively work with small family farms that raise their pigs on pastures. Even if you have to eat less pork to offset the cost of good pork, the taste and health benefits you get in return make it worth it.
Try heritage pork raised the right way
Supermarket pork pales in comparison to real, heritage pork raised on sustainable family farms. Our pasture-raised pigs forage for food on open pastures and don’t eat any feed that has GMO or soy.
It’s hard to describe the difference in quality between this kind of pork and supermarket pork, but try it once and I guarantee your taste buds and body will feel the difference.
Check out our heritage pork selection.
Nathan Phelps owns and writes for Crafted Copy, a boutique copywriting shop that finds the perfect words for interesting products. He is also an ethical foodie, outdoors-aficionado, and hails from Nashville, TN. He splits his time between helping sustainable businesses find new customers and managing his ever-increasing list of hobbies, which include playing guitar, baking bread, and creating board games.