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How to Make Pan-Seared Thick-Cut Boneless Pork Chops
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- čas přidán 9. 08. 2019
- Bridget shows Julia how to revamp boneless pork chops for a weeknight treat.
Get the recipe for Pan-Seared Thick-Cut Boneless Pork Chops: cooks.io/2HKyKTS
Buy our winning cast-iron skillet: cooks.io/2DKcPZ4
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I love this show...I could hang with these ladies in the kitchen for days, learning, laughing and cooking. Absolutely terrific recipes, content and presentation.
I just made some very thick pork chops using this method and they were the BEST I have ever made. So glad to have this recipe.
I discovered that if you make a few slices in the Fat, avoiding cutting the meat, that they won’t warp.
Also, a suggestion for a review if you don’t mind. This may sound boring, but could you recommend chef’s towels? I’ve bought several sets from different places but I’ve yet to find one that I really like.
I agree about the towels!
Naheed Arang Thanks, I was beginning to think that I was the only one that couldn’t find good quality chef’s towels
I agree, but the flip flip method produces better results in the middle as well.
Big Mo Thanks, I’ll have to look for that. So far I’ve tried 2 sets, one from Amazon and one from a chef supply company. The 2nd one was better but still not up to what I’m looking for. But you made a really good suggestion that I haven’t thought of, and living near Nashville I would think that they would have one
Costco.
The pork chops looked delicious and with the sauce definitely a must try recipe.
Hey it's Sunday and getting ready to binge watch you guys 😁😁👏👏👏👍 thank u for sharing 👀🤗
thank you I tried my hand at your method tonight for the first time making pork chops. It would have been a 5-star dinner but I didn't add enough spices. I'm glad you made it easy to follow and looking forward to trying again. My sauce was fried onion, pineapple and carrots
These chops came out perfect and the Roasted Red Pepper Sauce would be good with so many dishes. Couldn't find cherry peppers or anchovies so I used all Roasted Red Peppers and some Kalamata olives for the salt. Side of cauliflower fried rice and sauteed asparagus and it was the best meal! Love your show..Tks!
Been looking for a good boneless pork chop recipe. This fits the bill. Delicious!
This is an amazing recipe and I am definitely making these this weekend. I do a similar recipe with my Lodge cast iron with thin bone in pork chops. I add salt, pepper, Lawry's season salt, yellow mustard and dry thyme. Super quick weekday dinner with a side of mash taterzz! The best. Ty , you guys ROCK!
They are idiots when it comes to cast iron. Notice they never compare cast iron to clad / disk bottom, and they never tell you that you can season stainless for the same exact food release.
@@madthumbs1564 I don’t believe that these ladies are idiots,
A great company dinner! Sauce is good for fish, cheese, etc. also. This is my new go to when my body craves steak; just as good if not better. Very cost effective. Thanks!
I made this sauce and used it for smoked pulled pork. OMG!
Nicely done. I’m a little surprised you didn’t turn the pork on their sides to brown and crisp up the fat. Who wants soggy fat? Oh, well, looks good.
I did rotate them on their side, just l like on my bacon wrapped fillet minions on the grill.
I love soggy fat!
@@JDL_2020 “fillet minions?” That must be a new cut? 😜🤔
@@mistergrendel32 It is, that is what we call them. When they are a little past BB date you turn a little yellow after eating them. It's all we can afford these days.
@@JDL_2020 Hi Jon L! When pork chops are a "little" beyond the BB date, I call them "aged" but when they are "well" beyond the BB date, I call them "budget"!
IMO, you can "tell by the smell" if it safe to proceed with out of date meat, of any kind. Just be certain that meat that has been previously frozen is given enough time to thaw completely before you begin the process of cooking it
These two are my favorite.
You ladies are playing with my emotions, and that sauce is better then icing on a cake😊
Well done ladies!
Love this recipe. Pork chops turned out perfect!
amazing. Thank you so much for existing America's test kitchen. By the way, you two ladies are my favorite. I never learned how to cook from Kelly and Ryan or Marilyn Dannis show .
I love it when Bridgette points out cuts of meat on her own anatomy - that's a real chef right there....
That’s the pork cut we in UK use to make back bacon 🥓 mmmm
Those chops have been called Iowa chops for years and years here in Iowa.
They are very good pan fried, but much better reverse seared on a charcoal grill with a little hickory wood for smoke.
For really juicy chops, get them off the grill at 140 degrees, tent with foil for 10 minutes and enjoy.
Hi all! I realize that this comment is from 3 years ago but I must have missed it way back then or I would have offered this suggestion- do not grill pork chops to 140 F.
IMO, the best tip from this youtube is their suggestion that you pan fry only until you reach an internal of 125 to 130 F. and then you allow the pork to "carryover" the additional 10 degrees. This method works for outdoor grilling even better! I use a tent of aluminum foil for the carryover step, to prevent unwelcome fingers from attempting to pick off a piece or two. Happy cooking!
delish! a new favorite, Thanks, ladies!
Jut tried this method with bone in chops a 1.5 inches thick and they came out perfect. Thank you for all your tips. By the way roasted red pepper sauce is killer, I could put that on any protien and it would be to die for.
Very good. I'll try this recipe. Thank you.
love these recipe videos
Thanks Bridget and Julia
Looks fantastic!
I love my ATK ladies. They amuse they hell out of me.
A great example of good team work gals. ...👍 And tasty too.
I like the simplicity of the 2 minute flip over and over. It basically worked but I had a few problems. They were huge and more like cubes so they got browned on 4 sides. I think my chops weren't quite thawed in the middle. I had trouble getting them to temperature. They tasted fine, eventually but I was worried they were undercooked so didn't enjoy mine.
microwave
Great information on the pork & a Delicious looking, versatile sauce...served with humor :)
Costco this exact type of cut for crazy cheap, it's like $10 for 9 medallions so this would be perfect for that.
Mikkel I was thinking the exact same thing!
Those are the ones I used and they turned out super juicy!
Costco meats are the best.
Yep! Looking at mine no!
Exactly! Love Costco forever 😃😆
Hello and thanks for the video.
Wow. I’ve wondered how my favorite restaurant makes thick pork chops. Now I know! Wonderful.
looks great. will try
I just made these a few days ago,but I add olive oil with salt and pepper but will try your way,my hubby loves thick pork chops,and I make my own chunky applesauce soooo good Thank you💕
Let's do it wrong first is the best learning technique. SF/
You guys are a riot...lol Nicely done though on those chops...
Can't wait to try.
Nice recipe ladies but I gotta have bone-in chops! Cooked the same way they just have better texture and taste way better.
Lovely Video clip! Sorry for chiming in, I would appreciate your thoughts. Have you researched - Viyemily Mature Mansonella (search on google)? It is a great one of a kind guide for losing weight after fourty minus the hard work. Ive heard some amazing things about it and my coo-worker after a lifetime of fighting got cool success with it.
Chewin on that bone is the best Farmer Bob!
@@windermere2330 You ain’t lyin’!
Heavily season 2” pork chops
Preheat cast iron pan at 500º in oven
Move to stovetop, set burner on high
2 tbs oil, heat til shimmering
Cook, flipping every two minutes, until 120º internal temp
Tent and let rest for 15 minutes
Sauce
3/4 cup roasted red peppers into a food processor
2 jarred cherry peppers, stemmed
2 cloves garlic, peeled
2 anchovy filets
2 tsp rosemary
1/2 tsp salt
1/8 tsp black pepper
Pulse 15-20 times until smooth
Add 1/4 cup water
2 tbl white wine vinegar
Process 5 more seconds
Move to bowl
Whisk in by hand 1/3 cup EVOO, along with
2 tbl chopped parsley
Would this technique work for stuffed chops?
30 seconds on the edges would have been perfect.
Yum! Should the pork be room temperature or just out of the fridge? Thanks
I saw a video not too long ago where another CZcams channel - Helen Rennie - tested whether meat needed to be room temp or could be cold when cooked. She found it made no difference.
mine was right out of the fridge
Hello Bridget and Julia what size of cast iron pan do you use for the pork chop recipe? Thank you
If you have two skillets...place the other one bottom down first onto the meat for those two minutes intervals.
Hello. did you pat dry the chops before cooking?
The top broiler of an oven also works great for this, especially when cooking marinated chops, at the same high temp.
That sauce is like a red pepper chimichurri.
Does it make sense to saute the chops and then finish in the oven or for that matter, to cook partially in the oven first and then saute ?
I see Chef Tim in the background!!
I saw a chef slice into the fat cap and that prevents the buckling
Love it, but I’m still thinking about your comment that at 125° you take them off at a lower temperature because they were cooked at a high temperature. If the chops are 125°, I don’t understand how it could matter whether they got there by being cooked at 350° or 500°.
pawkchopsh and appleshawshe, shwell!
Brining is always your friend with pork chops.
You ought to show people how to cook cajun style stuffed pork chops.
I love you guys. Please keep on showing more pork steak recipe. But I like them too be quick and easy. To do. O can you also do bon in also. And can you also do it in cast iron skillet or a cast iron pan. Don't forget about center clutch pork steak recipe. Like you get out of a ham. I would love to to learn on how to do that stuff. Because before my ant die. She was trying to tech me on how to do that. And I would love to know how.
How come cooking shows always have big cloves of garlic and whenever I buy a head of garlic all the cloves are small?
They have people that source their ingredients based on look, season, cost, and recipe being made. The rest of us have Timmy in produce stocking things. LOL
Yea, I guess Timmy likes little cloves.
@@AirrowRocket I order culinary garlic online, large cloves.
You can get them from Sam's Club, they're always really nice and big.
There is a thing called elephant garlic here in middle GA, the bulbs are really big.
The increase in doneness temp was 20 degrees due to carryover for 10 minutes? Wow, that sounds like a lot.
Oh yeah! I've tested it on the large chicken breasts. Removed to cutting board, temp went up 17 degrees before stable. That's why they were always tough and dry. You need to account for carry over when removing from pan (or oven).
I had a little thinner chops and they carried over 20deg in 10 min and that was the peak of the temp. I cooked for 10 min flipping 2.5 min or so and less heat (med) to reduce smoking.
Looks really great, I have to try this one!
Cast iron on a glass top electric ??? Can it be done?
America's Test Kitchen --- Have you ever heard of pork button ribs baked in oven with stuffing layered between button ribs? We called it Mock Duck.
Hi Would the same technique work on a hamburger patty, ie) flipping them every 2 minutes to keep them from curling up? Thanks
A good method to use for ground meat patties is to press a "divot" into the center of the patty so that it's thinner there than at the rim. That way, when the center puffs up it becomes nearly the same thickness as the rest of the patty.
@@seikibrian8641 Yes this works.
What handle guard is that?
They look great but I wouldfirst cook them on the fat side to render it and grown it, it would taste even better
I've never had pork chops with applesauce. Where does this originate?
❤❤❤
That cooker is a looker ... the one with the pony tail !
I learned the hard way about keeping the pan that’s roaring hot handle covered. I severely burned the palm of my hand. I’ve been cooking for decades and have burns all over from cooking but nothing compared to the burn on my palm. It seared 🔥instantly and the pain was like no other burn before. Everyone that has a pan that you finish your meat in the over, get one of those handle covers ASAP please . I thought I was to good of a cook to have this happen . 🤦🏼♀️
Hello.
I do believe I'll be making these tomorrow night.
I like to cook mine in the oven and pour a 1/2 to a cup of Cabernet Sauvignon into the pan(depending on number of pieces) to get my sauce going. I'll also use that to make a gravy. Should have seen the look on my wife's face the first time I did it. Since then she expects me to make a sauce or gravy when I cook.
Looks like a good recipe . Too bad a pay wall link leading to a trial membership from hell.
I did the exact same thing and after 2 minutes they were burnt! 🥺
Maybe the heat was too high. I have to cook with my nose as well as my eyes, lite my grandmother did 75 years ago! She never had a thermometer, or thermostat. Just a wood fired ‘cook stove’. Oh yes, she even butchered her own hogs, beef and chickens but I doubt these lovely ladies want to demonstrate that! Grandmother’s hams and sausage were unforgettably delicious. I still remember the aromas of that wonderful smokehouse! ❤️
Lesson should be learnt. Don’t borrow if you can’t make the payments
Who the heck is putting apple sauce on pork chops to taste good? Goya Adobo, that’s what pork chops need.
I've had apple sauce as a side dish, but on the pork no. I have cooked pork with apples and onions.
I pity the folks who don't eat pork.
I love my Lodge skillet but dang they are heavy.....
the sauce is cold, is that ok?
Not a fan of lean meat but this actually looks edible. Nice
Summer special suggestion - Bridget and Julia pool side in swisuits for a BBQ demo. Oh yeah, they need a few drinks in them. Bet they were party girls back in the day.
The chops look excellent. Wish people would use a fork properly...!!!
After resting you guys wanted 140°¿
Ahhhhh no not trying DIE🙃...
145° is done.
Did you say cook those on high heat in an iron skillet for 10 to 12 minutes?! If I did that my house would catch on fire, my cast iron skillet would get so hot they would burn to a crisp. Maybe I didn't hear you right.
2 minutes each side for total of 10....think I will do this out o my grill
Don’t like Skillets, I like frying Pans, cast iron of course.
Keep the temperature low if you want tender chops,
7-8 minutes a side, don’t bugger about turning chops every two minutes. Tip, get your chops from a good butcher !!
The Costco boneless pork chops are thick and pretty consistent.
I knew why you flipped them. I don't know why you heated the pan in the oven. You can do that on the stove top faster. Don't tell me it was so it was exactly 500 degrees from the oven either. That has no bearing as long as it is really hot. They also make infrared thermometers if an exact temp is required.
They put tape over the handle of that skillet so that you can't see it's a "LODGE". I guess they didn't get the sponsorship money.
You should still brine the meat. Brining is not just about keeping the meat moist; it also denatures the protein, making it tender.
No on the sauce😩.... Yes on a good pan milk gravy, pass the mashed potatoes👍
Eww... what? Why would you dump apple sauce on them?? ;)
#HonkinChops
I don't think I'd use that sauce on pork, but it looks like it be great with plain old boneless skinless grilled chicken
I'm amazed no one's asked how thick the chops should be. I don't believe the presenters said.
i thought 2022 USDA guidlines recommend a min. of 145 internal temp?
That pork chop looked pink.. undercooked pork is a big no no….
Not all that helpful, since I'm not going to buy a big slab of pork or serve those huge slices. I'd prefer a method for frying up a couple normal-size chops in a tasty way.
you didn't say the what the final temperature should be and you did not show with your test with your thermopro to show that you hit your temp perfectly after "letting it rest".... i highly doubt you hit the "required" temp. i understand it's all fake, but you need to give out the info.
140 degrees 6:12 mark in the video
They didn't show it but I think she said the temperature was 160 something.
You think it's all fake anyway but you want to see a pantomime where they show a fake temperature?
I’ve had think cuts of meat jump 15* so I’m sure it worked for them, and like already said final temp is 140
I sure hope that those four poorly cooked chops were eaten and not tossed. I'd eat it. Waste not, want not.
Well it looks like you busted your chops but good.
What a way to ruin a nice thick chop.
Without some sort of brining those very lean chops will turn out to be chalky. Where did this moisture come from? Certainly not that very lean meat. This is BS.