Just made boneless pork chops using this technique tonight for the first time and they were stellar! I cooked them to a medium rare, medium heat in a carbon steel skillet with flipping every 2 mins. Added a tiny bit of vegetable oil, as I don’t use non stick. Highly recommend this method
Used this method last night for the first time. Wow..., my wife said this was the BEST Pork Chop she ever had - trust me this is praise indeed! Didn't do the sauce and the chops I used were only about 1" thick but the result was juicy and tender chops, so full of flavour. Took about 10 minutes in total (in the UK we're advised to cook our Pork to 71 C /160 F). Thank you for a great and informative video, will only ever use this method from now on!
Pork - THAT is what's for dinner at our place when we want to impress our guests. Looks so good, ladies! Will try this method and recipe this week. Great explaination of the science behind the "cold sear". Makes such good sense when outlined. 😊
I understand and respect telling people to go to the (paid) website for full variations on the recipe presented (for example, a different flavor sauce), but it seems wrong to me to direct someone to the (again, paid) website just because they have an electric stove-something a lot of people, especially renters, can’t help-rendering the method pointless for them without those directions, especially since it is a few seconds’ worth of explanation: for an electric stove, turn one burner on high heat for the initial cooking phase from cold to high, and at the same time heat a separate burner to medium for the second phase, and instead of turning the heat down on the first burner, just move it to the second for the rest of the cooking and turn that first burner off.
Hint, electric stoves heat up much faster than gas so adjust accordingly. If you’ve been using an electric stove then you know how quickly they sear meats so you should know to already lower the heat for the length of time they are cooking the pork. Time to get the 14 day free trial or stop cooking and order take out if you need that much help. Peace and love.
I can understand your point, especially now that some states are moving towards banning gas stoves. Perhaps they will make the move to electric and make gas the optional method?
Damn, learned 2 things from such a simple video! Never new how to stop the "porkchop cup" & the constant flipping is pretty interesting!! Can't wait to put that to good use! Ha!
@@anitaspencer1734 I'm pretty sure the atk video about prime rib roast with Yorkshire pudding explains the science behind the method. It's essentially osmosis paired with the peculiarity of salt
🎉 why 🛑 at 24hrs. I dry all meat MINIMUM 72hr #AltonBrown dry age at home❤ I pasture raise/slaughter all my own meat so starting with QUALITY is key🎉🎉🎉
That sauce is looking great can`t wait to try it.The cold sear is interesting too,since we like us a little pork fat I will also sear the edge`s.Flavor`s in the brown y`all!
I do a lot of cooking from a cold pan. Chops, grilled cheese, home fries. I bake my bread in a cold oven and roast coffee in a cold pot. Preheating isn't what it's cracked up to be.
@@Hiluxtaco "cold water boil method" I put my noodles in the pot first and use them to estimate how much water to add. That happens before I get to the stove. I just watched a video about not boiling pasta at all, just soaking it till soft, then cooking it in the sauce.
Ms. Elle , great recipe and I cut 3or4 1/3 inch slits from the outside meat to the inside ward part of the chops and it will not cup and your technique on baked potatoes is my fave and I am Irish so I bake them that way now
Unfortunately, I don’t think I can get inch and a half cut pork chops anywhere. Local butcher shops have close and only thing left in this area is grocery store meat markets.
Buy a pork loin and cut your own chops at whatever thickness you want (not one of those skinny shrink wrapped loins.). I’ve found them in regular grocery stores
@@marybretired I buy the whole loins and cut them up. I leave a small hunk to cook as a roast. I agree, never ever buy those packaged little loins!!! That may just be dinner tomorrow.
It seems the second side Maillard faster than first side touching pan. Why is that? Did moisture evaporate off top as residual heat from pan curls around the meat?
The first side started cold. The second side started hot, after 2 minutes of heating. So overall 2 minutes from cold gets you less charring that 2 minutes from warm...
Why would having an electric stove require a different approach? I just moved and now have an electric stove. It hasn’t Meade any difference in how I cook.
Yes, just add a high temp neutral oil in a steel pan. You will wait until a good sear is on there before you flip. Once you flip on both sides and get a nice sear, pop it in a preheated 425 oven to cook the rest of the way. The fat on the edges will render down much better than this method. That was shown. When you pull it out, let it rest for 5 mins.
If you look closely, the temperature readouts are spot on. Hard to fake a ThermoPen reading. And besides, who cares?!? The chops looked beautiful and I cook chops just like this and they come out perfect. Oh, and my ThermoPen also can’t be faked.
Usually those are soaked in a salt water solution from the factory. They should be labeled as such in the store. Since they're already salted you don't need to add extra.
There's no reason you couldn't cook them frozen. America's Test Kitchen did a video on cooking frozen steaks. As follows... th-cam.com/video/uLWsEg1LmaE/w-d-xo.htmlsi=rW1MTuMm2HGhFSS-
@docmalthus I know, I watched it. The beauty of it is that the surface forms a crust before the inside cooks. First I dry brine them for 24 hours like Guga advises, then I freeze them. I put my cast iron pan in the oven fat 500 for half an hour, then put it on the stove at its highest setting. I add some peanut oil and sear the steak flipping every 30 seconds. When the crust is right I put them into a 275 degree oven until the inside is 120 to 125. I add butter garlic, and rosemary after.
Pork chops smothered in yellow mustard then the seasonings of your choice, salt pepper garlic and rosemary ror me then cooked in the air fryer . Remove at 140f and let rest.
@@idontwanttosignupnow Thanks! One follow up - you wouldn't happen to know if this works on induction, would you? I know generally throwing a cold pan onto high induction heat is considered risky. When you do a cold sear with carbon steel, do you still slowly warm the pan, or do you crank it to high directly from cold?
So a ThermoWorks ThermaPen, one of the quickest and most accurate cooking thermometers, measuring the pork chop right in front of your eyes and reading 140 degrees does not convince you?!? Please… “I don’t think” conflicts with the ThermoPen right there @5:15 reading EXACTLY 140. And by the way, who cares and what difference does it make?!? 😮 In any case, your comment and my ridicule only adds to the algorithm supporting this very effective video, so thanks…
I never understand why ATK never uses a clear lid on top while cooking. I always felt that it helps heat more evenly and keeps oil/steam from splattering out. It keeps the moisture in food instead of evaporating or dissipating. Am I the only one who noticed? Or what the reasoning behind it is???
You do not need to sear thick cuts of meat, especially not pork chops that will benefit from longer cooking times to render the fat. I cook mine on the lowest heat on the smallest burner on my stove. I flip them only once. Don't worry, they will develop a beautiful crust.
This is not a cut of meat that I can easily find in my regular stores. Bone-in is preferable for flavor and I understand the thickness, but it’s so much easier to find boneless center cut loin chops of that thickness.
I had a potbelly big named pork chop. He didn't stay as small as I thought he would (he got HUGE).. I eventually gave him to a family who had a female potbelly.. 🐷🐷💕
those chops were taken out at 140 and probably rose to almost 150 based on the lack of any pinkness and that agrodolce seems extra sweet for me and no herbs?...also I don't care about a little mess...gotta clean the stove once a week anyways....damn , I keep forgetting this is for home cooks , not restaurants
The rest time allows for carry-over cooking which will bring the temp up to the recommended 165 internal temp. Also lower temps for longer times have the same effect.
@@LeighWinspear Yep, even the FDA says so nowadays. So for pork available in America, 145 is plenty. And Europe is even better usually, considering raw pork is a delicacy in parts of Germany. Elsewhere I'm not sure.
That is nice cooking, but that is not how you properly temp the meat. Go from the sides to hit the center, not through the cooked surface of the meat. Otherwise beatiful chops.
So that’s a two rib chop, interesting, bad way to cook chops if you don’t like them heavily seared. PS if it does not have ribs in it… it ain’t a chop.
Issue: You say IF using an electric cooktop the technique is different and you can find that on our website. BUT I go to the website and it has a paywall, AND where would I find that info on your website anyway? No, you need to provide that info in the comments if you aren’t going to clarify it in the actual video.
Let’s move past the dry chops and talk about how the fat that wasn’t rendered on the sides and why cook it in a non stick? A cast iron or steel pan would have been a better choice and once seared on both sides, pop those bad boys in a preheated oven so the fat can render down. Normally , ATK rocks but this was a failure and video should be scrapped. No one needs to disrespect a chop like that or fib to us and talk about how juicy and good they were, cause you know that was dryer than Sahara Desert 😅
I don't understand. When she turned the chops after 2 minutes, it was not "cold sear" anymore because the pan had already been heated up with high flame.
The American Heart Association recommends the standard American should have less than 1 tsp of salt per day, spread amongst all meals (even less than that when you account for natural sodium in foods). She used 1.5 the daily recommended amount per pork chop 😅
Love ATK, but this is a terrible technique. Those chops will have a dry mouth-feel and they didn't sear the fat cap! Yes, constant flipping is a good method, but not a cure all for no oil and raw fat cap.
Sounds like you’re far clearer in front of that range than are these ladies in this segment. I’ve just given up trying to cook pork chops. Is there a recipe or source you recommend? Their chop looks dry, and, for the life of me, I can’t imagine why they didn’t cook the sides of those large chops. I’m a rank amateur, but I would at least have done that.
You are correct, ginger! If you splurge on pork chops of this quality, you do not want to be fussin with some kind of "cold sear" and fast flippin technique, IMO!. There are many versions of cooking pork chops available for you to review as youtubes. Do a search and do not hesitate to experiment with brining, seasoning blends, and searing techniques. Good luck!
That's generally only a concern (and not realistically a big one at that, but official recommendations must take into account known low level issues) if the pan is empty/clean. When you actually have something cooking on it, it's not realistically an issue. So in this video, they mentioned it because they put the chops on a clean dry pan, so all the areas of the pan around the chops are at risk of heating. As long as you don't actively pre-heat an empty pan, or cook on only parts of it, then again not a real concern. And for normal home kitchen, these would be very rare occurrences, I think.
@@yarondavidson6434 I've done my research into non-stick coating and decided they are trash. I got rid of all mine years ago. I cook everything I want, just how I want it, with cast iron or stainless.
I agree with mogarcia, ladies ! You best make an effort to dry brine these great pork chops, which me be thinking had to cost the Test Kitchen at least $ 25.00 each! And that frequent flipping technique of yours sure looked to me as if it produced overcooked pork,, but then, I prefer a little "pink" in my pork meat. I am also kind of stunned that there was no use of the instant read thermometer in this youtube. It might have prevented one flip. Finally, c'mon, why insult this level of pork chop by frying it in a non-stick fry pan? Me be thinkin that you go cast iron or you go home! BTW, the sauce is Deeeeelicious!
They did a video with flipping a steak in nonstick a while ago, they said it keeps the fond on the meat and not in the pan, and it heats more evenly. Cast iron retains heat well but doesn't actually heat as evenly for a method like this. 140°F is nowhere near overcooked, they're cooking by temp instead of eyeballing the color.
thank you for the education. And, what's going on with the makeup? Did ATK hire a new makeup artist? In my opinion, not a positive change. You were just fine and beautiful before and probably fine and beautiful without ANY makeup. Men don't have to do it. Why should women?
Just made boneless pork chops using this technique tonight for the first time and they were stellar! I cooked them to a medium rare, medium heat in a carbon steel skillet with flipping every 2 mins. Added a tiny bit of vegetable oil, as I don’t use non stick. Highly recommend this method
Ever since i've watched Lan Lam's video on cold sear, that's been my default method to cook steaks, except for salmon steaks
Does cold sear not work for salmon? I was thinking of trying it
It's best with salmon! Tuna on the other hand just needs a hot sear.
It was so nice to see Elle again.
was she gone?
She had ovarian cancer in 2016. I understand it's in remission. @@op3129
@@op3129 I just hadn't see her in awhile.
Used this method last night for the first time. Wow..., my wife said this was the BEST Pork Chop she ever had - trust me this is praise indeed!
Didn't do the sauce and the chops I used were only about 1" thick but the result was juicy and tender chops, so full of flavour. Took about 10 minutes in total (in the UK we're advised to cook our Pork to 71 C /160 F). Thank you for a great and informative video, will only ever use this method from now on!
Pork - THAT is what's for dinner at our place when we want to impress our guests. Looks so good, ladies! Will try this method and recipe this week. Great explaination of the science behind the "cold sear". Makes such good sense when outlined. 😊
Looks great! I would make sure to melt down the fat on the sides of the chop
Yes was thinking same
Why?
@@Ruthbaby175 For yummyness.
I understand and respect telling people to go to the (paid) website for full variations on the recipe presented (for example, a different flavor sauce), but it seems wrong to me to direct someone to the (again, paid) website just because they have an electric stove-something a lot of people, especially renters, can’t help-rendering the method pointless for them without those directions, especially since it is a few seconds’ worth of explanation: for an electric stove, turn one burner on high heat for the initial cooking phase from cold to high, and at the same time heat a separate burner to medium for the second phase, and instead of turning the heat down on the first burner, just move it to the second for the rest of the cooking and turn that first burner off.
If you can't manage to make this in an electric stove without instructions, maybe it's best if you stay away from the kitchen?
Hint, electric stoves heat up much faster than gas so adjust accordingly. If you’ve been using an electric stove then you know how quickly they sear meats so you should know to already lower the heat for the length of time they are cooking the pork. Time to get the 14 day free trial or stop cooking and order take out if you need that much help. Peace and love.
Meh, just keep heat down on your stove. Get a good sear. Not too much. Finish in oven and turn if/as needed. Nothing ground breaking here.
You're not entitled to their work. They've given you the foundation, so you'll need to pay or put in your own work.
I can understand your point, especially now that some states are moving towards banning gas stoves. Perhaps they will make the move to electric and make gas the optional method?
Damn, learned 2 things from such a simple video! Never new how to stop the "porkchop cup" & the constant flipping is pretty interesting!! Can't wait to put that to good use! Ha!
Great jobs ladies. Made your baked potatoes last night, my husband was in heaven.
Bravo Elle!
The salt 24 hr dry brine is actually the key to moist and great taste…
But why? What does that do for the meat? Please and thank you.
@@anitaspencer1734 I'm pretty sure the atk video about prime rib roast with Yorkshire pudding explains the science behind the method. It's essentially osmosis paired with the peculiarity of salt
🎉 why 🛑 at 24hrs. I dry all meat MINIMUM 72hr #AltonBrown dry age at home❤ I pasture raise/slaughter all my own meat so starting with QUALITY is key🎉🎉🎉
Thanks, everyone. I always wet brine my meat, but I've never even heard of dry brining. Thanks, again ❤️
Sorry. The key to moisture and great taste is finding some nicely marbled chops.
That sauce is looking great can`t wait to try it.The cold sear is interesting too,since we like us a little pork fat I will also sear the edge`s.Flavor`s in the brown y`all!
I do a lot of cooking from a cold pan. Chops, grilled cheese, home fries.
I bake my bread in a cold oven and roast coffee in a cold pot. Preheating isn't what it's cracked up to be.
That's how I do my grilled cheese as well, also with grated cheese on the outside of the bread for nice toasty chees-iness 🙂
I use the cold water boil method for cooking noodles. Every pasta dish turns out crunchy and refreshing.. 😊
@@Hiluxtaco "cold water boil method"
I put my noodles in the pot first and use them to estimate how much water to add. That happens before I get to the stove.
I just watched a video about not boiling pasta at all, just soaking it till soft, then cooking it in the sauce.
what does "roast coffee in a cold pot." mean?
seriously WHAT?
@Hiluxtaco pasta turns out "crunchy"
you're a weird bot
Ms. Elle , great recipe and I cut 3or4 1/3 inch slits from the outside meat to the inside ward part of the chops and it will not cup and your technique on baked potatoes is my fave and I am Irish so I bake them that way now
@@sandrah7512 ty for the info
Good to see Elle back!
Thanks for showing us this. I plan to use this method. I wonder if you could use a George Foreman grill and not have to flip?
Unfortunately, I don’t think I can get inch and a half cut pork chops anywhere. Local butcher shops have close and only thing left in this area is grocery store meat markets.
I came across some a few weeks ago. I wish I would have bought more than 2. Who knows how long it will be before they get more!
Buy a pork loin and cut your own chops at whatever thickness you want (not one of those skinny shrink wrapped loins.). I’ve found them in regular grocery stores
@@marybretired I buy the whole loins and cut them up. I leave a small hunk to cook as a roast. I agree, never ever buy those packaged little loins!!! That may just be dinner tomorrow.
@@PoplarForest No Kroger near me for 130 miles.
@marybretired or just buy a nice bone-in pork roast and ask the butcher to cut it into chops of your desired thickness
how does this apply to an outdoor grill?
I wonder how many people reach for table syrup when a recipe calls for maple syrup.
Sous vide and sear. Done.
Can’t wait to make this😊
It seems the second side Maillard faster than first side touching pan. Why is that? Did moisture evaporate off top as residual heat from pan curls around the meat?
More fond from the first side
@@drivem42 but how if no charring ?
The first side started cold. The second side started hot, after 2 minutes of heating. So overall 2 minutes from cold gets you less charring that 2 minutes from warm...
Why would having an electric stove require a different approach? I just moved and now have an electric stove. It hasn’t Meade any difference in how I cook.
Curious too. But the recipe and that knowledge are behind their paywall
Yes, I think I'll like it.
Are they room temperature at the start?
What about cooking with cast iron?
@@sandrah7512 Thank you. I do have 1 seasoned steel pan. I'll try that.
Those are perfect for the air fryer
No
Can this be done same way in steel pan or do you have put oil/fat in first?
Yes, just add a high temp neutral oil in a steel pan. You will wait until a good sear is on there before you flip.
Once you flip on both sides and get a nice sear, pop it in a preheated 425 oven to cook the rest of the way.
The fat on the edges will render down much better than this method. That was shown.
When you pull it out, let it rest for 5 mins.
@@jodieholley627 nah I never use oven. What for? Just just let sit pan.
🔥🔥🔥🔥🔥🔥🔥🔥
Love pork Chops. 👍
How about rendering the fat on the sides?
Temp reading on this channel is usually sus lol
Yeah, 140° isn't done enough for me.
@angelbulldog4934 I mean that if you look closely, the temperature readings aren't real
@angelbulldog4934 I mean that if you look closely, the temperature readings aren't real
If you look closely, the temperature readouts are spot on. Hard to fake a ThermoPen reading. And besides, who cares?!? The chops looked beautiful and I cook chops just like this and they come out perfect. Oh, and my ThermoPen also can’t be faked.
Hank Schrader olé!
Are they talking regular balsamic vinegar, or aged? There is a big difference.
What are “enhanced” pork chops?
Usually those are soaked in a salt water solution from the factory. They should be labeled as such in the store. Since they're already salted you don't need to add extra.
We call a thick cut chop an Iowa chop.
They came delicious this how I wil cookl them for now on so juicy
If I have thin pork chops can I just stack them or should I cook them frozen?
What???
There's no reason you couldn't cook them frozen. America's Test Kitchen did a video on cooking frozen steaks. As follows...
th-cam.com/video/uLWsEg1LmaE/w-d-xo.htmlsi=rW1MTuMm2HGhFSS-
@docmalthus I know, I watched it. The beauty of it is that the surface forms a crust before the inside cooks. First I dry brine them for 24 hours like Guga advises, then I freeze them. I put my cast iron pan in the oven fat 500 for half an hour, then put it on the stove at its highest setting. I add some peanut oil and sear the steak flipping every 30 seconds. When the crust is right I put them into a 275 degree oven until the inside is 120 to 125. I add butter garlic, and rosemary after.
Pork chops smothered in yellow mustard then the seasonings of your choice, salt pepper garlic and rosemary ror me then cooked in the air fryer . Remove at 140f and let rest.
Could you use a carbon steel pan instead of a teflon pan to do the cold sear method discussed here?
As long as it's well-seasoned and non-stick I don't see why not
I cold sear on carbon steel all the time it works perfect, go for it :)
@@idontwanttosignupnow Thanks! One follow up - you wouldn't happen to know if this works on induction, would you? I know generally throwing a cold pan onto high induction heat is considered risky.
When you do a cold sear with carbon steel, do you still slowly warm the pan, or do you crank it to high directly from cold?
Yum❤
I don't think those pork chops were at 140...it looked a bit too dry, which I know can happen on cooking shows.
So a ThermoWorks ThermaPen, one of the quickest and most accurate cooking thermometers, measuring the pork chop right in front of your eyes and reading 140 degrees does not convince you?!? Please… “I don’t think” conflicts with the ThermoPen right there @5:15 reading EXACTLY 140. And by the way, who cares and what difference does it make?!? 😮 In any case, your comment and my ridicule only adds to the algorithm supporting this very effective video, so thanks…
I never understand why ATK never uses a clear lid on top while cooking. I always felt that it helps heat more evenly and keeps oil/steam from splattering out.
It keeps the moisture in food
instead of evaporating or dissipating.
Am I the only one who noticed?
Or what the reasoning behind it is???
Do I need a 2nd pan for a 2nd batch? Seems like it’s that or wait for the pan to cool…good luck waiting for a cast iron
Do you not have cold water available? 😂
@@drivem42 Great way to potentially ruin certain pans.
This method is asinine.
'Look how juicy they are!'
Bruh.
You do not need to sear thick cuts of meat, especially not pork chops that will benefit from longer cooking times to render the fat. I cook mine on the lowest heat on the smallest burner on my stove. I flip them only once. Don't worry, they will develop a beautiful crust.
This is not a cut of meat that I can easily find in my regular stores. Bone-in is preferable for flavor and I understand the thickness, but it’s so much easier to find boneless center cut loin chops of that thickness.
😂 My cats nickname is pork chop.
I had a potbelly big named pork chop. He didn't stay as small as I thought he would (he got HUGE).. I eventually gave him to a family who had a female potbelly.. 🐷🐷💕
those chops were taken out at 140 and probably rose to almost 150 based on the lack of any pinkness and that agrodolce seems extra sweet for me and no herbs?...also I don't care about a little mess...gotta clean the stove once a week anyways....damn , I keep forgetting this is for home cooks , not restaurants
140 degrees F, is only 60 degrees Fahrenheit max,,,,,,,,sure its cooked/safe?
The rest time allows for carry-over cooking which will bring the temp up to the recommended 165 internal temp. Also lower temps for longer times have the same effect.
145 is safe for pork
@@bobby_greene so 57 degrees is safe for pork. Really.............
@@LeighWinspear Yep, even the FDA says so nowadays. So for pork available in America, 145 is plenty. And Europe is even better usually, considering raw pork is a delicacy in parts of Germany. Elsewhere I'm not sure.
@@adedow1333resting for five minutes will not bring it up 25 degrees, also that’s way overcooked, might as well throw it out at that point it’s so dry
That is nice cooking, but that is not how you properly temp the meat. Go from the sides to hit the center, not through the cooked surface of the meat. Otherwise beatiful chops.
Failure to season the tops and bottoms = SHAME!
She salted and refrigerated them the day before.
So that’s a two rib chop, interesting, bad way to cook chops if you don’t like them heavily seared. PS if it does not have ribs in it… it ain’t a chop.
Thank you, chef John. A compliment. From like. What was the video? 14 yrs ago? xo
Elle looks great!
lost me at raisins.
Issue: You say IF using an electric cooktop the technique is different and you can find that on our website. BUT I go to the website and it has a paywall, AND where would I find that info on your website anyway? No, you need to provide that info in the comments if you aren’t going to clarify it in the actual video.
Didn’t sear the sides 😢
Let’s move past the dry chops and talk about how the fat that wasn’t rendered on the sides and why cook it in a non stick?
A cast iron or steel pan would have been a better choice and once seared on both sides, pop those bad boys in a preheated oven so the fat can render down.
Normally , ATK rocks but this was a failure and video should be scrapped. No one needs to disrespect a chop like that or fib to us and talk about how juicy and good they were, cause you know that was dryer than Sahara Desert 😅
Yes, I can see you eat a lot of pork chops. I agree the pay wall is annoying.
the ADR "sauce" at the beginning took me out 🤣
👍😉
I thought non stick pans aren't to go above medium heat?
I think the mass of the meat keeps the temperature below the danger point.
When empty yes, but when they have something in them to provide thermal ballast it's fine.
Drink every time they say “chop”
Im going to rehab now after 6 minutes.....................
I don't understand. When she turned the chops after 2 minutes, it was not "cold sear" anymore because the pan had already been heated up with high flame.
@5:49 far from juicy...that's bone dry lol
Not gonna lie. They are looking dry af
So are you lying the rest of the time?
I loved it till you put the sauce on it
I rather prefer vegan 😊
Anyone else spot the strange voice over at 0:18 😂
Didn't sear the edges 😢😢😢
The American Heart Association recommends the standard American should have less than 1 tsp of salt per day, spread amongst all meals (even less than that when you account for natural sodium in foods). She used 1.5 the daily recommended amount per pork chop 😅
ATK should use their influence to oppose the banning of gas stoves because lobbyists want to sell lousy electric ones.
Love ATK, but this is a terrible technique. Those chops will have a dry mouth-feel and they didn't sear the fat cap!
Yes, constant flipping is a good method, but not a cure all for no oil and raw fat cap.
Sounds like you’re far clearer in front of that range than are these ladies in this segment. I’ve just given up trying to cook pork chops. Is there a recipe or source you recommend? Their chop looks dry, and, for the life of me, I can’t imagine why they didn’t cook the sides of those large chops. I’m a rank amateur, but I would at least have done that.
You are correct, ginger! If you splurge on pork chops of this quality, you do not want to be fussin with some kind of "cold sear" and fast flippin technique, IMO!. There are many versions of cooking pork chops available for you to review as youtubes. Do a search and do not hesitate to experiment with brining, seasoning blends, and searing techniques. Good luck!
@@gingerrogers5062 try Jamie Oliver’s pork chop recipe with pears
I cannot fathom using a pan about which I must be concerned with getting TOO HOT. 🤦♂️
Non-stick = 👎
That's generally only a concern (and not realistically a big one at that, but official recommendations must take into account known low level issues) if the pan is empty/clean. When you actually have something cooking on it, it's not realistically an issue.
So in this video, they mentioned it because they put the chops on a clean dry pan, so all the areas of the pan around the chops are at risk of heating.
As long as you don't actively pre-heat an empty pan, or cook on only parts of it, then again not a real concern. And for normal home kitchen, these would be very rare occurrences, I think.
@@yarondavidson6434
I've done my research into non-stick coating and decided they are trash. I got rid of all mine years ago. I cook everything I want, just how I want it, with cast iron or stainless.
@@positivelynegative9149 that's absolutely fine. Just, well, this is also how most people generally use their non-stick pans...
@yarondavidson6434
Any number of people doing something doesn't make it not-stupid.
It may not be tephlon. Anodized nonstick pans are good up to 500F.
You tell us to click on the link for the recipe, and then we have to pay.
Leave the bone on, throw the sauce away, and add some apple sauce.
Terribly disappointing that the fat is not rendered!
I agree with mogarcia, ladies ! You best make an effort to dry brine these great pork chops, which me be thinking had to cost the Test Kitchen at least $ 25.00 each! And that frequent flipping technique of yours sure looked to me as if it produced overcooked pork,, but then, I prefer a little "pink" in my pork meat. I am also kind of stunned that there was no use of the instant read thermometer in this youtube. It might have prevented one flip. Finally, c'mon, why insult this level of pork chop by frying it in a non-stick fry pan? Me be thinkin that you go cast iron or you go home! BTW, the sauce is Deeeeelicious!
You didn't watch this video, did you?
They did a video with flipping a steak in nonstick a while ago, they said it keeps the fond on the meat and not in the pan, and it heats more evenly. Cast iron retains heat well but doesn't actually heat as evenly for a method like this. 140°F is nowhere near overcooked, they're cooking by temp instead of eyeballing the color.
@michaelsalmon6436
me be thinkin you need to shop around. Where do you find pork chops for $25 apiece?
There was certainly use of the instant read thermometer!
You need to eat fewer pork chops
thank you for the education. And, what's going on with the makeup? Did ATK hire a new makeup artist? In my opinion, not a positive change. You were just fine and beautiful before and probably fine and beautiful without ANY makeup. Men don't have to do it. Why should women?
Juicy??! They looked totally dried out when you carved them
Nasty 🤮 lost me with the sauce !!!!!!!! Raisins WTF!!!!!!!!!!!!!🤬🤬🤬
Score the fat around the side and then sous vide. Tada!
Wow…so skinny…
Because you're desperate for video content?
Regardless of gender, cook's long nails are always discussing thing.
Julia is wearing way too much makeup.
I like to sear all the fat all around the sides too...