Wow, you bring the capability for anyone to create a Chef's Meal at home. During any normal evening, this would really be such a very special meal. Bet your wife loves you & your cooking.
Great recipe! We used 3” chops from the butcher and brined for 5hrs using salt, sugar and semi crushed garlic cloves. Seared crispy and ovened at 400. After resting was incredibly juicy. Apples made w caramelized sugar, butter, cinnamon, allspice, fresh lemon and a splash of Jamaican rum. Flour fried polenta in a little butter/EVOO and the kids added honey to theirs. Really great meal. Thanks for sharing the technique! Easy!!
absolutely amazing......I stopped eating pork as it always came out dry....tried your way and I was blown away by how tender and juicy it was. made it 3 times since and turns out great every time.....I have rediscovered pork! thank you :)
I made this recipe and it was such a big hit with my family that I'm making them again tonight. I'm back to make sure I cook them right again lol. I got my pork chops from Publix :)
Perfect Dave, Thanks. Ill be using a similar idea tonight with 1" thick pork loin for mom and dad....oh and my wife. Of course a little less heat in oven and lower temp.
Thank you! So helpful and allows inspiration, I added some Calabrian chili's to mine. Easy to follow directions. I started my brine seconds after watching this! Subscribed!
Dave - let me start out first by saying I just discovered your channel. I love your videos and how you explain what you're doing instead of rushing through everything. I just subscribed! I checked through your videos and didn't see you with any small pork shoulder blade videos, so I was just wondering if you recommend the same technique as this video. I'm starting to get into cooking and this channel is definitely a big motivation for me! Thanks very much!
That's a huge chop. For the hand test i only use for meat but when grilling chicken i go ring or pinky to thumb for doneness. Pork i dont know but beef for sure between index and middle and let it rest.
I think I'm going to kick this up a notch. After browning the 2" chops in an oven safe pan, I will add some sliced apples and onions, a little flour, and some water or juice, cover it and put it in a 350 oven for about one hr... Then, after it rests for 20 minutes I will uncover it and add fresh cracked pepper and enjoy. Mashed potatoes go extremely well with this dish.
ChubbzTehKidd im craving with fried chicken right now.. but when i saw in our fridge.. all we got is porkchop and fish.. thats why im watching this vid haha
This is the thickest porkchop I’ve ever seen in my life. I have a pork chop half that size and just was looking for videos cooking thick cut pork chops so this will help😂
Great job, you might want to check out Perry's pork chop on how to cut it. Cut out the "eyebrow" and make little finger licking good pork chops, by separating the rib bones.
statusepilepticusify kinda, you use the fat and juices in the sauce, after you cook it, you can do a lot with your pan sauce, you can start with stock, add some white wine, a sprig of thyme or rosemary, add some butter and a squeeze of lemon and you will get a pretty good pan sauce for your meat, you can do that for chicken, steak, or pork
Never cooked a chop in my life following this method I made the best pork chop I've ever ate. I love my moms cooking but she can't make a chop better then me now.
I'm Gonna cook it Sous vide next week, using you're brine recipee. Bet you That will come out THE PERFECT pork chop ever!! Anyway, I really like you're vids, dude!
To be honest...don't know. But some place like bed bath beyond or target or amazon has many good ones to chose from. 10 - 25 bucks is all you need to spend.
That was certainly a different method of cooking a pork chop to the way I am used to do them , I would like to know your thoughts on reverse searing technique for this kind of cooking method.
+Malcolm Webster Cooking at low temp and then searing at the end? Harder, (IMO) unless you have a sous vide machine th-cam.com/video/zczWAPKKG_8/w-d-xo.html
Dave, thanks for the tips. A few questions if you don't mind - about how long does it take for the meat to come up to room temperature? Also, can you tell me how much salt approx. you put in the brine? Last, if you were putting spices in the brine, just out of curiosity, which would you choose?
Dave, you are a great cook, just made a pork chop, not quite as thick as yours but followed your advice completely and it was perfect. I had stopped eating pork ch bc they were usually so dry & the only part I ate was the meat close to the bone but for this one, I was able to eat the whole thing. Thank you for taking the time to educate us.
My hubby is Sikh and his family does eat pork not eating it is just a preference! for instance his mother is vegetarian n his sister only eats chicken n beef other than that they all eat pork my hubby loves it !
would be nice to know the recipe for the brine... (what concentration of water, salt, and sugar? that's kind of hard to tell from looking at the video...)
Lots of salt in your brine! Sugar I'd say about half the amount of salt you used. Really is no specific amount of salt except for Use a generous amount!
While, I respect everyone's views...if you ever tasted bacon you'd understand what a bad decision that is. Take care, and eat anything or nothing you'd like.
I make buttermilk to brine mine,nice and tender.
Wow, you bring the capability for anyone to create a Chef's Meal at home. During any normal evening, this would really be such a very special meal. Bet your wife loves you & your cooking.
Great recipe! We used 3” chops from the butcher and brined for 5hrs using salt, sugar and semi crushed garlic cloves. Seared crispy and ovened at 400. After resting was incredibly juicy. Apples made w caramelized sugar, butter, cinnamon, allspice, fresh lemon and a splash of Jamaican rum. Flour fried polenta in a little butter/EVOO and the kids added honey to theirs. Really great meal. Thanks for sharing the technique! Easy!!
Best pork chops I've ever cooked! Indeed the best video for anybody out there not sure how to cook a thick chop.
absolutely amazing......I stopped eating pork as it always came out dry....tried your way and I was blown away by how tender and juicy it was.
made it 3 times since and turns out great every time.....I have rediscovered pork! thank you :)
apples and pork.. AWESOME
I made this recipe and it was such a big hit with my family that I'm making them again tonight. I'm back to make sure I cook them right again lol. I got my pork chops from Publix :)
My thick pork chops turned out PERFECT! Great tips.
What a beautiful dish
Brings a tear to my eye.
So great to hear. Thanks for letting me know. Spread the word about the channel!!!
Mmmmm, fantastic video. Making some nice pork chops now.
I am cooking my pork right now just the way you made yours and oh my god it is so delicious thank you so much!!!! :)
Slamming recipe , Thanks for posting .
That pork chop looked mouth-watering, wow! Can I ask what oil you usually use, or reccomend?
Absolutely perfect pork chops! Thank you so much for sharing this awesome video!!
Perfect Dave, Thanks. Ill be using a similar idea tonight with 1" thick pork loin for mom and dad....oh and my wife. Of course a little less heat in oven and lower temp.
Shorter time ;)
Sounds great!
Ugh, people arguing politics and religion on a cooking video. Chill out! The internet is a huge place. Take that nonsense elsewhere.
AA7YA agreed 100%
Agreed ! Just that piece of advice can make America great again. Oops😁
Dave....I love the way this post flowed. You have really a fluid,personable delivery,and of course the food is off the chain!
Thanks man! Please check out and sub to my channel! New vids every week (just about) th-cam.com/users/dannynewnunfeatured
True...so true
Good point on carry of temp, and the thicker the piece of meat the more the effect will be.
Whoa, that monster chop made your skillet look like a miniature dollhouse pan.
Very nice.
Made this and it was perfect.....delicious
Awesome video
Loved it
This looks amazing, my hubby would love it. Gonna try it soon. Thanks!
Thank you! So helpful and allows inspiration, I added some Calabrian chili's to mine. Easy to follow directions. I started my brine seconds after watching this! Subscribed!
Nice one --- will be trying that out tonight. Off to make my brine now.
I'm impressed!
Looks delicious & Very pretty!
Dave -
let me start out first by saying I just discovered your channel. I love your videos and how you explain what you're doing instead of rushing through everything. I just subscribed!
I checked through your videos and didn't see you with any small pork shoulder blade videos, so I was just wondering if you recommend the same technique as this video. I'm starting to get into cooking and this channel is definitely a big motivation for me! Thanks very much!
Amazing video I cooked three with oregano and parsley and it was delicious!
That's a huge chop. For the hand test i only use for meat but when grilling chicken i go ring or pinky to thumb for doneness. Pork i dont know but beef for sure between index and middle and let it rest.
Great video. Cooking now.
Great tutorial! Thanks for your method!
Thank you
Glad you liked it! pass the word.
Tomorrow I’ll be cooking for pork chops just like that I hope they turn out to be delicious as the one you cooked wish me luck🤗
making this for dinner tonight!! Mmmmm
Let me know how it goes.
delicious, made it with pouched pears instead. Great recipe! Thanks!
Great Job...! Thanks🤨😮🤔🤭😯😦🙁😳😊👌😄💕
Best pork chop ever
Amazing how good pork is when its cooked right, on the flip side...its amazing how bad it is when done wrong.
This was soooo helpful! Thank you! In the past, all of my pork chops have turned out like hockey pucks!!
Yeah, that's what my wife cooked just tonight. That's why I'm on YT learning how to do it right.
I think I'm going to kick this up a notch. After browning the 2" chops in an oven safe pan, I will add some sliced apples and onions, a little flour, and some water or juice, cover it and put it in a 350 oven for about one hr... Then, after it rests for 20 minutes I will uncover it and add fresh cracked pepper and enjoy. Mashed potatoes go extremely well with this dish.
That looks GREAT!!! Gonna try it, but how do you make the brine, what are the amounts of water, salt and sugar you use?
that pork chop came out beautifully
Thank you, very much...
Penne definitely works. Any short pasta would be great!
Wow you were sharing that chop with your wife? I would need about 2 chops that size. 😜🤓
I woke up at midnight craving pork chops and I started looking at how to cook a pork chop video
ChubbzTehKidd im craving with fried chicken right now.. but when i saw in our fridge.. all we got is porkchop and fish.. thats why im watching this vid haha
You can search my channel or website for brine recipes and techniques...
Awesome style, doing this tonight!!!
I am so gonna rock this!
Nice
Thanks!
great video. Easy, and well laid out. Definitely will be cooking this for my man.
Nice video :)
Going to try tonight with thinner chops excited .
How'd it go??
now that a pro's way!
Dude that is one BIG Pork chop. Thanks for sharing it looks delicious!!
Awesome
Yes...it can. Brineing helps a lot...as does meat thermometer...don't over cook!
looks good to me!
By the way, Chicken are not herbivores, they eat insects, worms, and other animals.
Awesome! Let me know how it goes!
This is the thickest porkchop I’ve ever seen in my life. I have a pork chop half that size and just was looking for videos cooking thick cut pork chops so this will help😂
trying this now
Great job, you might want to check out Perry's pork chop on how to cut it. Cut out the "eyebrow" and make little finger licking good pork chops, by separating the rib bones.
mmm...this one was probably in for about 15 minutes, but it's crazy thick. Use a themometer and take the chop up to 140 for the best results!
How long do you leave it in the brine and what kind of sauce would you make with your chop? Excellent presentation! :)
4 - 12 hrs would be great. I like a simple pan sauce with apples.
Dave Beaulieu Pan sauce? Is that what it sounds like? lol
statusepilepticusify How does it sound?
Dave Beaulieu Like the residue left over in the pan after having cooked. I'm new to this kind of stuff.
statusepilepticusify kinda, you use the fat and juices in the sauce, after you cook it, you can do a lot with your pan sauce, you can start with stock, add some white wine, a sprig of thyme or rosemary, add some butter and a squeeze of lemon and you will get a pretty good pan sauce for your meat, you can do that for chicken, steak, or pork
Never cooked a chop in my life following this method I made the best pork chop I've ever ate. I love my moms cooking but she can't make a chop better then me now.
Ex Navy cook. Great looking chop! Looked juicy, however not sure if I would have cut it across the grain , but to each his own.
I'm Gonna cook it Sous vide next week, using you're brine recipee. Bet you That will come out THE PERFECT pork chop ever!! Anyway, I really like you're vids, dude!
The most important part!
Try brining with lemon and bastering with butter and thyme brings out good flavor from the pork.
same pepper grinder! 10 points
Sorry about that...I try to be helpful. Let me know if you have any specific feedback, I'm always looking to get better!
To be honest...don't know. But some place like bed bath beyond or target or amazon has many good ones to chose from. 10 - 25 bucks is all you need to spend.
That was certainly a different method of cooking a pork chop to the way I am used to do them , I would like to know your thoughts on reverse searing technique for this kind of cooking method.
+Malcolm Webster Cooking at low temp and then searing at the end? Harder, (IMO) unless you have a sous vide machine th-cam.com/video/zczWAPKKG_8/w-d-xo.html
Dave, thanks for the tips. A few questions if you don't mind - about how long does it take for the meat to come up to room temperature? Also, can you tell me how much salt approx. you put in the brine? Last, if you were putting spices in the brine, just out of curiosity, which would you choose?
Dave, you are a great cook, just made a pork chop, not quite as thick as yours but followed your advice completely and it was perfect. I had stopped eating pork ch bc they were usually so dry & the only part I ate was the meat close to the bone but for this one, I was able to eat the whole thing. Thank you for taking the time to educate us.
My hubby is Sikh and his family does eat pork not eating it is just a preference! for instance his mother is vegetarian n his sister only eats chicken n beef other than that they all eat pork my hubby loves it !
Love your videos! You cook exactly the way I like things!
Hm, I think you would get more awesome caramelized crust if you do it off the bone?
It's only on the surface of the meat on which the salt is applied. It helps the edges flake over a bit better after drying from the brine.
How much sugar & salt for brine & how long do you put in fridge to soak?
how long do you brine it for and what are the proportions of salt sugar and water?
Damn nice sear
would be nice to know the recipe for the brine... (what concentration of water, salt, and sugar? that's kind of hard to tell from looking at the video...)
Lots of salt in your brine! Sugar I'd say about half the amount of salt you used. Really is no specific amount of salt except for Use a generous amount!
About 1/3 cup each of salt and brown sugar, in 3 cups water. Optional add-ins are garlic, rosemary, and peppercorns.
Yeah I’m a bit frustrated with this recipe, even the written doesn’t say how long or what temp the oven is :-/
400º, 15 minutes (and 5 minutes' rest) for a 1-1/2" chop.
Skip the added salt - the brine provides plenty!
While, I respect everyone's views...if you ever tasted bacon you'd understand what a bad decision that is. Take care, and eat anything or nothing you'd like.
Hey! How long do you brine?
When you brine, just leave it at room temperature or keep in the fridge ?
Depends how long you want to brine 15 minutes i woukd leave it out if you do overnight, put in fridge
your wife must be happy to have a 4 star cook in the house i know i would
What a measured complement.
Hi there...do a search on my channel or website for "brine" and you'll find a couple versions I make explained in detail.
Hello can I deep fry this particular type of Pork Chop and for how long on each side?
THANX FOR THE TIP...NEW SUBBIE!!
Thanks and welcome!
Reverse sear that pork chop. Comes out perfect every time. :-)
A milk brine work good too.
Nice video. How long do you brine your meat? I usually brine for 12 - 24 hours.
+cozmicat - Nevermind, I should of just read the past comments. Still a good video tho lol.
omg you the best i am watching you now in 20 minutes i am gonna cook my pork, is in water like you said with salt and sugar thanks my friend