Molly Makes Pan-Roasted Brined Pork Chops | From the Test Kitchen | Bon Appétit

Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen. Watch as Molly perfectly pan-roasts brined pork chops!



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Molly Makes Pan-Roasted Brined Pork Chops | From the Test Kitchen | Bon Appétit

[kellyhoward]

I love how everyone explains what they’re doing and why it’s important. Such a great channel.

[mikeearls]

I would quit my job to come cut onions at this place

[Mukkod]

feeds 2-3 people... The Fat Controller Laughed "you are wrong"

[joecooper]

Brad: Fermented things
Claire: Gourmet junk food
Gabby: Comfort food
Carla: Comfort food, but Italian
Molly: Salt!

[TurnOntheBrightLights.]

Y'all didn't even show her eating it? TREASON!!

[jheckie]

Bet that smelt amazing! Also I like her commentary and the little notes on screen. Thanks BA

[colina]

That crackling sound that the thyme make when it hits the hot butter is one of my favourite sounds in the world.

[tmspica]

No cross section? No bite? D:
I have to know if it tastes as good as it looks!!!

[decomposite]

Half the time I was drooling over the pork chop, the other half - over Andy's bubble butt in the back! lmao 😍😍😍

[tosht]

*_"A B B. A-always, B-be, B-basting. Always be basting. ALWAYS BE BASTING!"_*

[assult]

Glad to see Claire is feeling better

Also Brad !

[ModeratelyAmused]

OK As someone that cooks a lot of meat, I was surprised to hear that flipping the meat as it rests, helps to keep the cooking more even. Is this recommended for a thick steak like a ribeye as well? I always let it rest an additional 5 minutes after I'm done cooking it to medium rare.

[rneustel]

It would have been nice to see how you sliced this. I wouldn't know where to start. Butter basting is so delicious and my favorite way to do chicken breast.

[Fpsmexicanninja]

its always best when they share the food with the people in the back

[Tony-lcfy]

Brad needs to leave the room if someone is filming. He's such a beautiful distraction

[CaptainEdMercer]

Molly is a great chef. I learned something new from this video. Very informative, Molly. Thanks.

[bensmith]

I just tried this, without the basting, and even then the texture is firm yet juicy, with much more pork flavour than a simple pan fry.

It really is the best way ive tasted to prepare pork chops. I imagine spcifically bred pigs would produce even better flavour. The pan seared crust, plenty of pepper and a little salt due to the brine, makes a beautiful cut of meat.

Try it. Worth it.

[steve_seguin]

Basting with butter. I'll try that sometime! Thanks, Molly!

[Arianm]

"After you eat it you also want to keep flipping it so that it gets digested evenly"...

[London]

I have never seen a more beautiful pork chop.