Chef Secrets for Making JUICY Flavorful Pork Chops
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- čas přidán 3. 08. 2024
- This tasty fried pork chops recipe is cooked to perfection, loaded with flavor, and served with incredible candied pancetta glaze. You will be amazed at how easy this recipe is and how flavorful it is. You will not want to eat out ever again.
Ingredients for this recipe:
• 4 1” thick bone-in pork chops, each one will weigh 10-12 ounces
• 2 teaspoons olive oil
• 6 tablespoons unsalted butter
• 2 peeled small shallots, cut in half
• 6 sprigs fresh rosemary
• 12 cloves of garlic
• 8 ounces medium-diced pancetta
• 1/3 cup sherry vinegar
• ½ cup simple syrup
• coarse salt and fresh cracked pepper to taste
Serves 4
Prep time: 10 minutes
Cook Time: 30 minutes
Procedures:
1. Pat dry the pork chops on both sides with a paper towel.
2. Generously season them on both sides with salt and pepper.
3. Add the oil to a large 12” cast iron or stainless-steel pan and heat it on high heat until it begins to lightly smoke.
4. Place the pork chops' fat cap side down next to each other while leaning it against the edge of the pan. If you’re doing this in a stainless steel pan, you can hold them together with your tongs. Cook for 2 to 3 minutes or until browned.
5. Turn the pork chops onto their sides, turn the heat to medium-high, and sear for exactly 4 minutes.
6. They should be well-browned. If they’re not, consider moving each one around the pan slightly to help brown any needed areas.
7. Flip the pork over and turn the heat to medium-low, closer to the lower side.
8. Add in the butter, shallots, garlic, and rosemary.
9. Move the pork to one side of the pan and baste the pork using a large spoon and continue to do so until each chop reads 135° internally. This takes about 8-10 minutes total.
10. Set the pork on a rack over a sheet tray and rest for 5 to 7 minutes.
11. Remove the remaining oil and herbs from the pan and return it to the burner over medium heat. Add in the pancetta and cook while frequently stirring until they become crispy and lightly browned, which takes about 3 to 4 minutes.
12. Deglaze with sherry vinegar and cook on medium-high heat until it is reduced by half, which only takes about 2 minutes.
13. Add in the simple syrup and cook for 2 to 3 minutes or until it becomes like a thick syrup.
14. Add the pork chops back in to slightly reheat or serve the glaze over top of the pork chops. - Jak na to + styl
Thank you for sharing this video and they look so delicious 😋
These pork chops look so delicious. Going on my weekly menu this week 😊
This is in the menu soon. Thanks chef!
Hey Billy. So glad I discovered your channel. You are the best! Very simpatico and I appreciate your easy going style.
I really like the technique you shown here. Really like the combo between the Dijon mustard and soy sauce. I’ll definitely steal that
Olive oil is our go to for pan frying our pork chops. Great vid!
This looks great Chef! I also like apple chutney as a sauce
Never heard of the glaze before sounds interesting will definitely be trying that out 👍👍👍👍🥰
YUMEEEEE
Cannot wait to make this!
Let me know Walmart you think!
Excellent video, and that meals looks like i can do it!
I’m not a sugar fan but I’ll try the recipe and then see if I need to alter. I love your food.
thanks for all your pork recipes
Amazing
Thick pork chops, seared in a pan is one of my favorite, go-to alternatives to much more expensive steaks. I cook 'em very similar to how you do and they always come out so good. Going to try the candied pancetta sauce though - that's something I haven't tried. Looks super easy and delicious.
No joke, you will love that glaze!
@@ChefBillyParisi - and thanks for all your videos. I find your approach to cooking very compatible with what I like to do.
That looks absolutely delicious, can’t wait to try it…..thank you.
That glaze just makes it.
I’m sure it is, I know I’ll love it. Lol
Love this channel!
Billy you rock dude!
Appreciate the kind words, thank you.
Billy keeps butter in business!
Sounds and looks delish!! Just stumbled on your channel I was surprised you live in Crown Point I grew up there on Grant Street. I live in Merrillville now. Love your studio kitchen! Ive been binge watching all your vids. Excellent!!
Hello, neighbor!
Another Hoosier in the house...thx for chop recipe
Step 1: stop buying the cheap pork chops at Aldi
🤣😂🤣😂Butcher shop best.
Heyy! I have a question and I just get nervous so I want to just understand , it was super good , however I was looking up the cooking temps after making this delicious recipe ... everything online says it's unsafe to eat pork below 145 degrees and that your at a more significant risk or food infections..is this not a standard in professional kitchens or is there a reason it's okay for pork chops?
So this is what the what the song Pork And Beans by Weezer was about, finally makes sense after all these years.
Billy, which olive oil did you use? Did you use “light” olive oil, or extra virgin?
😋😋😋😋😋😋👍👍👍👍👍
Thanks for watching!
Here piggy piggy piggy. Heeeeere piggy ...
So the chops are fridge cold to help not overcook?
It gives you a wider time range to actually cook it and build up that beautiful brown crust. If you’re already at 70°, you’ve got 65° to work with as opposed to 90.
How long in the oven ?
Thanks. Have a question: I do not like sugar in my food, sometimes honey is fine but not with the meal - the sweetness of a fruit is ok. What sauce would you recommend? a mustard sauce?
This is way less sweet than honey
Old reliable… Applesauce 😊
Smoking chops the best. There is no arguement. In a pan? No way. Oil? Never by me. Smoking is the best way. All that work, a waste of time. For the best pork chop. I have been cooking, over 40 years. Commercially.
Could you tell me what salt you use? There is so many different salt out there, rock salt, table salt, etcc,
Coarse sea.
Looks so good, why didn't your pork chops curl? I've read to cut through the fat every two inches or so and I can't envision that so I tried to find a video and your video popped up but you didn't do that, looks like you didn't have to because yours stayed flat, do you have a trick to keep them flat?
Make sure they’re thick
🔥🔥🔥🔥🫡🫡🫡
Just cooked these pork chops last night. Not nearly as flavorful as you’d expect. Very mild. Made me wonder if the garlic, shallots, and basil was even necessary. Really juicy and tender though. Just not a ton of flavor.
Sounds like you need more salt and pepper
Washed off the crust when you basted the chops on too low of a heat
Overcooked.
I was so confident this sauce would be delicious after watching the video because the chef said you’ll never want to eat the pork any other way! Way too sweet! 1/2 a cup of the simple syrup is too much! The pancetta is good and vinegar is good and maybe a few tablespoons of the syrup but never again 1/2 cup! Next time I’ll add 1-2 TB Dijon mustard to that sauce. I made this exactly like the recipe and my husband and adult daughter agreed way too sweet!! Sorry
Hello Chef, love your recipes. I will try this but am more of a savory flavor kinda of guy. So should I just omit the glaze or can you recommend something not sweet? Green beans look great by the way. Thanks.