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The Best Pork Chop You’ll Ever Make (Restaurant-Quality) | Epicurious 101



In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best pork chops you’ve ever had at home.

Check out chef Frank on his YouTube Channel, ProtoCooks!
https://www.youtube.com/channel/UC368WO9e4BWuPYAeSIuaUsg
Follow him on Instagram at @protocooks

Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: JC Scruggs
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Lauren Worona

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20 Comments

  3. zzzub mno

    hmmm, nothing annoys me more than people putting pepper on food and then put it in a hot pan. You want to cough your head off for hours, put pepper on food and then put it on a hot pan. There is no need to ever put pepper on your raw food and then put the food in a high heat pan with oil. The pepper is only going to scorch, the oils in the pepper are going to into the oils you put in the pan and you are going to end up coughing your head off because the oils will smoke. Worse, the pepper flavour you like, wont be the same once it is scorched, and because you seared your chop, the flavour won't really pernitrate into to the meat, it will stay on the surface, scorched. Instead of using a tasteless oil, why not use your favour margarine (I like Parkey) or better yet, salted butter. There is plenty of salt in butter or margarine and adds a flavour you like. Too much salt will dry out your meat. If you like pepper on your food, do what he says on how to cook the meat, but wait to add the pepper once the pork chop or whatever you are cooking is almost done and you are cooking at a much lower temp. Better yet, why not wait until it is on your plate. I would also hate to be his dishwashing staff. TBH, I was not impressed with this method, and I bet the first half cm of that chop on both sides was dry AF.

  4. CRITicLawl

    If I’m using the sous vide ahead of the pan searing, am I making a serious error on the seasoning? Normally, i’ll do the salt and pepper with some ghee and sous vide at 145 Fahrenheit depending on the thickness. Then, I’ll pat them dry and rest them for some time till they’re ready for a pan sear and start where you instructed for the crust. I’ll add a little more salt before the sear as well. Then I would let them rest. I think that’s the gist of it. Would appreciate feedback

  6. Caerseth

    I do my pork chops by brining them for an hour or two before cooking. What is your opinion on that method versus cooking it straight.

  8. Maryellen

    I hear so many freaky reports about parasites in pork. It’s my favorite meat. Any tips on precautions and safety?

  14. tomgio1

    Love Proto, have been watching videos on his own channel for awhile. Only potential addition I’d recommend, is some champagne vinegar or fresh lemon juice to balance as needed.

  17. Eris Discordia

    See, this is why I don't order pork chops at restaurants. Mine are way better, and this is the opposite of what I want.

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