Pork Loin Cutlets 

1. Make sure the cuts are at room temperature. (Take out of fridge 1 hour before cooking).
2. Fire up the grill or heat your pan to smoking hot. There’s a huge difference between meat cooked over real charcoal and one cooked in a pan so use charcoal if you can – it should be to the point where it’s painful to hold your hand near it
3. At the last minute season well with ELSCo Pig Rub, don't use oil – if the grill is hot enough the meat won't stick
4. Stick the chops on. leave for a couple of minutes and then turn.  Carry on turning every couple of minutes until evenly coloured all over. If it’s really thick turn more regularly to avoid burning
6. Exact cooking times will depend largely on the thickness of the chops, the animal they came from, and the temperature of the grill. As an example:

300g bone-in Pork Loin Cutlet – Cook for 5 minutes on each side

7. Rest, uncovered, on a warm plate (not too hot to touch) for at least 10-15 mins before serving.
8. Pig out!

PLEASE NOTE: To cook to perfection, professional chefs would use a meat thermometer. 
Interior Temperatures for precise cooking: Medium rare: 60oC, Medium: 70oC, Medium Well: 80oC