LOL FOR A SECOND I THOUGHT JUDGE JUDY WAS ABOUT TO COME ON. I GOT HUNGRY WATCHING THIS, AND I LEARNED A NEW WORD TOO. I THINK POP WILL LIKE THESE. I'M GLAD TO SEE YOU USE REAL MAPLE SYRUP! I DON'T LIKE YO BUY THAT ARTIFICIAL CRAP. IT IS SO EXPENSIVE THOUGH. BUT AT ALDI IN FLORIDA IT WASN'T BAD, MAYBE 3.49. I WAS SHOCKED TO GET BACK TO KS AND FIND AT ALDI HERE IT WAS 6.49!
Those chops look so good, I'm going to need a mop to soak up the drool off the floor. I see my future now. I could eat those chops with Cream cheese scrambled eggs, for breakfast, have them for lunch with a salad, or dinner with some wild rice and veggie. Excellent video. Thank You.
Congrats on appearing in my search results after all these years. Your glaze is really quite nice so this is offered constructively: Your pan is not hot enough at the start. That's why the second side of the chops looked so much nicer – the pan should have been that hot to begin with. Stop fussing with the chops. I know other commenters already gave you a hard time about this, but video issues aside, they call new chefs who do this "potshakers." Put the chops in the oil and leave them alone until they release from the pan.and your browning will be much better (making the glaze more delectable). You probably know all this – I know it's different when the camera is running.
If I were making this (and this complicates things so may not be worth it – again I like your glaze), I would hit it on both sides, as you did, but then put it in the oven and roast it for juicier chops. Then you can still do the same glazing.
One other suggestion is that any pepper will work – this would be brilliant with chipotle powder in place of the black pepper (or any other pepper of your choice). Bobby flay had a famous veal chop recipe that was essentially this recipe, except with veal and ancho powder. So if you don't eat pork, veal works great here.
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I tried this recipe and it was great! Super easy to make and quite tasty.
LOL FOR A SECOND I THOUGHT JUDGE JUDY WAS ABOUT TO COME ON. I GOT HUNGRY WATCHING THIS, AND I LEARNED A NEW WORD TOO. I THINK POP WILL LIKE THESE. I'M GLAD TO SEE YOU USE REAL MAPLE SYRUP! I DON'T LIKE YO BUY THAT ARTIFICIAL CRAP. IT IS SO EXPENSIVE THOUGH. BUT AT ALDI IN FLORIDA IT WASN'T BAD, MAYBE 3.49. I WAS SHOCKED TO GET BACK TO KS AND FIND AT ALDI HERE IT WAS 6.49!
if He Moved The Chops One More Time In That PAN!##
Turned Out Absolutely Fantastic!!!
I Started To Think You Were The Conductor Of That Concerto!!!! Lol.
Thanks For A Great Meal!!!
Never seen anybody fiddle and fart about wither the chops in a pan so much
😊 no offence meant going to try this today 👍
Those chops look so good, I'm going to need a mop to soak up the drool off the floor.
I see my future now. I could eat those chops with Cream cheese scrambled eggs, for breakfast, have them for lunch with a salad, or dinner with some wild rice and veggie.
Excellent video. Thank You.
Congrats on appearing in my search results after all these years. Your glaze is really quite nice so this is offered constructively: Your pan is not hot enough at the start. That's why the second side of the chops looked so much nicer – the pan should have been that hot to begin with. Stop fussing with the chops. I know other commenters already gave you a hard time about this, but video issues aside, they call new chefs who do this "potshakers." Put the chops in the oil and leave them alone until they release from the pan.and your browning will be much better (making the glaze more delectable). You probably know all this – I know it's different when the camera is running.
If I were making this (and this complicates things so may not be worth it – again I like your glaze), I would hit it on both sides, as you did, but then put it in the oven and roast it for juicier chops. Then you can still do the same glazing.
One other suggestion is that any pepper will work – this would be brilliant with chipotle powder in place of the black pepper (or any other pepper of your choice). Bobby flay had a famous veal chop recipe that was essentially this recipe, except with veal and ancho powder. So if you don't eat pork, veal works great here.
Thanks for the videos.