I've Been Making This Pork Chop Recipe For 20 Years Straight
What's up, dude?
You know that one recipe that just never gets old?
It's the go-to family hit
that keeps showing up year after year.
Well, this pork chop is that recipe.
It's brought my family so many happy memories,
and today I'm passing it along to you.
Now, let's go.
Now, first and foremost,
in order to make a truly great pork chop,
you need a truly great pork chop, right?
I mean, it's just a no-brainer.
And by that, I mean you wanna find a pork chop
that is at least one inch thick,
one and a quarter inch is even better,
one and a half better than that,
two inches, you're golden.
And not just that, but at a lot of American supermarkets,
they will literally take away the best parts
of the pork chop, the bone,
and all this incredible marbled sort of cap,
fatty, ribeye-looking stuff near the bone,
and they'll leave you with just the eye.
There's no fat, there's no marbling, there's nothing.
It really is a sad piece of meat without the rest of it.
I've got two pork chops here,
and as you can see, they are a little bit different.
One of them, they've left all the meat around the bone,
and on the other one, they've cut that bone down
and sort of frenched it out a little,
meaning scraped down that bone.
It's really just a presentation thing,
but if you're asking me,
I prefer the one with all those extra bits on it.
Those are my favorite bites of the pork chop.
For seasoning, I'm gonna be using
my homemade rosemary salt.
I'll put a link to that recipe
and video down in the description.
And of course, you could just use salt,
but this is a blend of salt, rosemary, sage,
garlic, and lemon zest, and it's amazing on pork chops.
Highly suggest you give that one a try.
And as always, season from a little bit of a distance
so you get a good spread.
And depending on how thick your pork chop is,
do you wanna put more or less salt?
If it's really thick, put more salt.
If it's really thin, put less.
And a little bit of Sergeant Gilbert reporting for duty.
That's black pepper.
And my pro tip for you when it comes to the pepper
and pan searing is to use finely ground pepper.
And I'll tell you why I do this.
But before I do that, as you turn this to the other side,
make sure you dip up some of the seasoning
with that fat cap and then season the other side.
And the reason I use finely ground pepper instead of coarse
is because when you use coarse pepper and it's too thick,
it literally like lifts your meat off the pan.
You lose your sear.
If you lose your sear, you lose your color.
You lose your color, you lose your flavor.
You lose your flavor, you've lost your lust for life.
So yeah, you need that.
Now, before moving on, a quick word
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Now let's get back to the recipe.
I've got a nice big stainless steel pan here.
It's been on the heat for about three or four minutes.
I really like to preheat that pan sort of aggressively
before adding any oil.
I'm just using a little bit of avocado oil for this.
It's just a neutral oil.
You could use another one like grapeseed or canola
or what have you.
And after 20 more seconds,
I'm just gonna go ahead and put my pork chops in.
That's the fat cap going down first.
Basically just gonna hold them together with these tongs.
I really wanna get a good sear on that fat cap,
render a lot of it down
and then sort of cook it in its own fat
mixed with the oil.
If you feel comfortable too,
you can even hold them up a little bit like this.
Give it a little love,
let it sear that fat cap all the way around.
And you can tell if it's ready
by just simply looking at it, right?
You want it to be nice and golden brown,
a little bit rendered.
I'm gonna take it a little bit longer.
Can only do it a lot of good.
I'm also gonna roll that down a little bit right there
so I can get that end a little bit.
And after just-