I have no idea how many times I’ve cooked this pan-fried pork chops recipe!! The sauce works so well with the pork chops, it’s a match made in heaven.
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INGREDIENTS:
2 20 oz 2-inch thick bone-in pork chops
rosemary salt and pepper to taste
1 1/2 tbsp avocado oil
2-3 cloves smashed garlic
10 sprigs thyme
5 sprigs sage
2 tbsp unsalted butter
Balsamic orange glaze:
1 cup orange juice
1/3 cup balsamic vinegar
7 tbsp cold unsalted butter
rosemary salt and pepper to taste
Rosemary salt video https://youtu.be/YUaBy42Ibx8
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we’ll receive a small commission.
29 Comments
Claim : "Why study culinary school if you can simply watch recipes on YouTube?"
That's a false claim. I went to culinary school and I learned so many different cooking techniques and international cuisines. YouTube is part of culinary arts, we are sometimes told to watch a specific video for the following lesson. But still how many times you watch YouTube videos there lots of culinary secrets and tips not shown on videos and are only revealed in culinary school (better if you train cooking in a good restaurant). That includes kitchen safety, reinventing recipes, costing and actual marketing, definition of complex culinary terms, also bread making and cake decorating. I've been there so I knew whats true and what's false.
If you want to work in a fine dining setting, a culinary school degree is a must. Experience is helpful, but culinary school opens a lot of doors that wouldn’t be available otherwise. The purpose of a degree is to set a goal for yourself and accomplish it because, regardless of your background, everyone starts in the dishroom or on the line. That being said, a candidate with a degree plus experience is more appealing than someone who just has their degree
Uggh…. Balsamic vinegar… 🤮🤮🤮🤮….. nope.
Looks raw
I made these but used butt. Rubbed them in a chicken bouillon cube and oil. Forgot the herbs, still Good.
that's truely a nice chop right there , the sauce isn't my thing , i'd go for a sweet maple sage glaze over her , but , the chop itself with that rosemary salt , thats a gem to be adored , the butter bath ……….WOW …………..nice work , praise the Lord Jesus for all his goodness in the earth .
Made this for the first time and it was amazing! He definitely knows what he’s talking about. Rosemary salt is on point, a must have staple in the kitchen. Pork chops and sauce came out to perfection, adding this recipe to our collection. Thank you! Keep the recipes coming!
After you empty out all the fat in that pan, you never return to show what to do with it. What do we do with it? Can I make a sauce with it instead of the OJ and balsamic vinaigar ? Thank you
Fantastic recipe. Thanks for sharing
That coloring is perfetto
If you like Pork Chops then you must see the Rotating Pork Chop with Cheese in Shorts of my channel 🤤😆
Hello @thatdudecancook, I have used your Made IN 10" pan for more than a year, it has served me well. can you recommend any other brands of better quality for a reasonable price? can someone else who is reading this and has had the experience in what they have found to be bang for buck? Thanks everyone!
Just made these, FIRE brother. Question for you, at 2:40, what do we do with this? Thanks again.
Is it safe to eat pink pork
Sounds good'm
But you can keep the
rosemary.
When you dont have 1 inch thick porkshops with fat and bone, this will not work with correct internal temperature too get juicy inside … it will become dry and tough and not juicy in the frying pan. I usally just bake them in oven after searing with oil and butter with tinnfoil over a baking cheat and it will become tender or you can doo the opposite too bake them first as tender as u like with no searing color and sear them after… 1/2 inch or less thick porkchops…
Always, always, always, brine a pork chop before cooking!! It will deliver a juicy, flavorful, and tender chop!
I know I just woke up but I’m about to try this recipe. I know my family will love it coz it looks delicious!
I'm 48 and just now learning the joys of cooking for my wife. Did these chops and his roasted taters with a bacon wrapped asparagus and it was amazing. I missed on the sauce though. Could not get it to reduce. We'll try again. =D
Thanks for the videos, I watch them even if I'm not interested in the food as you're so entertaining. =D
I usually brine for about an hour and let it dry in the fridge for a few hours. Noticably moister. I like the reduction. Never made it with juice but I used to use orany marmalade
looks like workshops tomorrow :)) in my house . Thank you
I just made this for dinner but my grocer didnt have bone in pork chops so i just bought some smaller ones eith decent marbling. Served it alongside carrots sauteed with butter, salt pepper and brown sugar, cross cut potatoes tossed with peanut oil, salt and pepper and roasted in the oven. This was sooooooo good.
what did you do with the gold?
Damn that dude can cook
how can I print the recipe?
What are we supposed to do with the "gold" fat that is left behind? Instructions unclear, sir.
Don’t let it get to warm tho when taking them out, you want to stay under 40
This looks super healthy
Sunny, I know this is an old video, but can you please pretty please reply? I'm hoping to find out what brand of stove you have in this video. I really like the shape of those burners at it really helps focus the heat nearer the center instead of many home burners which are just stupid rings.
Is it really ok to cook them medium rare? Mine usually end up over cooked and, nice and chewy when I make them haha. I just can't cook them right