How to cook a pork chop #pork #porkchop #cooking

[dankturt]

NO!!! DRY AND THEN SEASON!!! You’re taking off some of the seasoning when you season then dry. Looks like a solid recipe though

[ChickensEntertainment]

Parents have left me and my siblings alone to go on a two week vacation. Teaching myself how to cook things while they’re away 😎

[richardmolina]

I once ate a porkchop at 135 and ended up in the hospital the broad who made it swore it was fully cooked that John was still pink 😂 lol NEVER AGAIN i now burn the shit out my chops 😂

[dcgravity]

The vocal fry is strong with this one!😂

[dannymac]

I've been rockin' no internal thermometer for so long, I finally just got one, cause I ain't about to cut into it just to see if it's done. It's sacrilegious. Ty for the video.

[jessicarocks]

Brining takes pork chops to another dimension😍. Am surprised you posted this without that step. I press against it to tell how cooked it is & it always comes out perfect. Thermometers are good for beginners I guess.

[jmyers]

Pork is "dry" texture because the muscle fiber is more dense than beef. Microscopic check. Still very good 🥩

[cgirl]

Sous Vide to 133 then sear it. Foolproof. Impossible to overcook and removes the pressure to have your sides done when the chop is done. Pull the chop when the searing pan is ready and the sides are done. Sear it and serve. Also sous vide doesn't need resting.

[amandaalvarado]

So glad you made this video. Thank you so much. You saved my dinner because I didn’t know what to make for us.

[jeromegilhooley]

Hi. I'm your friendly neighborhood food critic. Basting pork chops with rosemary is a waste of rosemary. I'll be here all week.

[cvance]

I literally decided to join when she said “temp that shit.” I’m sold!

[joannkelly]

Looks good. Thank you for sharing. Stay blessed,

[brysonjackson]

How do you make that gravy that was on top?

[jig]

Worked like a charm. This was the best non-grilled pork chop I ever made.

[whocanitbenow]

The growl frying the vocals though. 😩

[TheEMC]

We do them this way but also simmer in onion gravy for super tender delcious pork chops that fall off the bone. Lots of fresh cracked black on the bone and in the gravy.

[MsBebegurl]

Those look amazing but why not render fat first to give additional flavor to the meat when you sear it? Have I been doing it wrong?

[bellaangel]

Looks great! Sauce on bottom … why did you hide all that beautiful sear on the chop? 😅

[elynations]

Lmao the “temp that shit” caught me off gaurd 😅😅😅

[gabrielarcher]

Scoring the pork chop can also help keep it from curling up if you tend to use too much heat.