#shorts #food #cooking
Balsamic Orange Glaze:
1 cup (240ml) orange juice
1/3 cup (80ml) balsamic vinegar
6-7 tbsp cold unsalted butter
rosemary salt and pepper to taste
You know that one recipe that you just can’t stop making? This pork chop is that recipe to my family. And now it’s time to pass it on to you. For starters, bone in pork chops are really the way to go because this little section down here is just pure gold. I don’t want just the eye. I want everything that comes with the pork chop as well. Give them a generous seasoning. And then using your tongs, hold them on that fat cap for a few minutes before searing them on each side for another 3 to four minutes. Then turn the heat all the way down before adding in some garlic, some shallots, and some fresh herbs if you like, before basting for another 2 minutes. Now, here’s where things get interesting. Take that same pan, add in a whole bunch of orange juice, reduce by half. Then add balsamic vinegar, reduce by 80% before lowering the heat and cutting with cold unsalted butter and salt and pepper. Slice up your rested pork chop and serve it alongside the bone with some of that incredible balsamic orange sauce. And trust me, you are absolutely going to love this
39 Comments
Balsamic Orange Glaze:
1 cup (240ml) orange juice
1/3 cup (80ml) balsamic vinegar
6-7 tbsp cold unsalted butter
rosemary salt and pepper to taste
Looks good Sonny! I prefer Montreal Steak seasoning, dusted in floor, fried on a flattop in Geeh, Apple Sauce on the side! 😮❤
My guy…. I think I love you 😂
🍊 and balsamic. I never thought of that. Will try thanks
At a boy and he didnt beat up on the poor fridge in the backyard🍻
I must suck at reducing because my chop would be stone cold before all that.
I gotta say… that sounds incredible!
He is going to stand on that rosemary salt
Where's the fridge abuse?
Yeah, cool for 2, but how do I do this for 8?
I feel like apple juice would pair better, also don't sleep on a sweet tea brine
Sauces. If anything, master that one.
Yum,Yum,looks delicious
❤
Ya feed your family this?? Gross.swine.
Herb? The fat guy from the neighborhood. Thats evil can I just add (h)erbs instead?
Whys it not called pork steak
I usually make a peppercorn sauce with my pork chops, willing to give this a go next time
I am definitely going to love it. My dog is going to enjoy that bone as well.
Thanks for another good one
What you dont love us no more?! Jk man i know you do.
Someone much better at cooking than me once told me that if I could leave the meat on the bone, I should, as it's like having an internal stock cube inside
Beef gets the glory, but a good pork chop is a delight.
Thank you for letting us be part of the family,….
That looks delicious
Pork shoulder is easily way better than pork chop.
I learnt this from you a come few years ago and have been cooking my families this exact way ever since!
Fruit and meat don't go together
I dry brine a pork tenderloin with kosher salt for several hours. Then garlic and pepper before searing in a pan and finishing in a 425 oven until it hits 140 degrees. Pull out, tent with foil to rest and I make a simple pan gravy with reduced unsalted beef stock. Then taste for seasoning, pour in any drippings from the resting loin, thicken with corn starch and finish with butter off the heat. I can make it in my sleep and my wife asks for multiple times a month.
Like apple juice, but same mix up. Very nice!
Can we get a goated goat recipie
Looks delish! But sage. Honestly, sage is the herb for pork chops.
I brine my chops for a while – (about a tablespoon of coarse salt to a cup of water, scaled up to as much as you need to cover your chops) with garlic, bay leaves and peppercorns cooked into the brine (boil about a third of the water to dissolve the salt and infuse the flavours, then cool it with the remaining two thirds).
Pat dry, season with salt, pepper and sage, brown both sides in a hot skillet; remove chops, throw in roughly chopped onions, and stir briefly. Sit the chops on the onions, into the oven to finish; remove, cover, rest. Chops on the plate, smother with the onions, spoon the pan juices over your greens and taters. You can get fancy if you like – cider or apple juice in with the onions and boil until the juices go syrupy, and stir in a knob or two of butter…but I seldom do. What's naturally in the pan is delicious enough.
🐐
Iam drooling right now.
This is a great channel. Thanks.
I have learned this recipe from you two years ago or close to that, and it has been incredible since!
use pork as fruit tree or vegetables plant fertilizer dont eat or cook directly
Thanks. Took me a long time to figure this out. I was forcing club back on a straight line on backswing. 😊
This is a 45 dollar dish.
I one thousand percent agree with your opening statement regarding the bone-in pork chop. I want everything, not just the eye👁