I love that u take the time to put ingredients into grams. Making ur recipeis for first time is great, which brings me back. Love the channel and thank you for your hard work.
Frankly it’s not that helpful for the Americans and it would be nice if equivalents were provided. We can’t help that our units of measurement are different.
So, I finally got around to actually trying this recipe. Here's the thing. Both of the components of this, on their own, in a vacuum, are like a 7/10. The glaze on the pork is too sweet and the grits are frankly too cheesy, really salty and almost unpleasant to eat. However. Brian put them in the same video together for a reason. When you dip the glazed pork chop into the cheesy grits and get both in one bite, the package as a whole is absolutely revelatory. The overly sweet glaze and the overly strong and salty grits suddenly balance out into a whole that is WAY more than the sum of the parts. it instantly transforms two 7/10 foods into a 10/10 total meal.
I love a good pork chop and plan to try this recipe soon. I mainly wanted to tell you that I like the way you give reasons and background for the techniques that you use. I feel that I learn a lot more from your videos that just a recipe.
Nashville gal here. I 100% vouch for and love Porter Road. It’s a haul across town to visit but the meat there is worth the traffic aggravation. And I am in NO way affiliated with that place. Just a person in the ‘burbs who appreciates the quality of their products.
Another great recipe Bri! For a variation on this theme, cook the chops in a stainless or cast iron pan. Deglaze the pan with about a quarter cup of bourbon. Flambe or just let the alcohol burn off, then add BlackBerry jam, jelly or some other sweet flavor you like, then finish the sauce with butter.
Yummy! Pork chops are one of my favorite meats to make. This takes it up a notch with that sauce. I usually squeeze fresh lime or lemon juice on them. I also like slightly pink.👍☕
Made this for Sunday dinner tonight -- OMG amazing. Better than yesterday's lunch no joke (which was at Jean-Georges Vongerichten's Inn at Pound Ridge). Five stars Bri!!!
I’m a restaurant chef now working as a private chef and love your videos! Always great technique and information. I cook all day and when I get home I don’t really have the inspiration to cook, so I like your quick easy ideas for the house. I make a version of this with short ribs, but will definitely give pork a shot.
I am so making this…toasting corn first, genius…holding the chop down for the first minute, why have I never thought of this…and making the sauce, shut the barn door. Best combo chops and grits. Good presentation…
Toasting the grits adds some flavor but it also helps it cook faster too, though honestly his grits seemed a bit too thick for my southern tastes specially since he re-heated them and had to add liquid to thin them back out.
Made this for dinner the other night. Can confirm it was delicious. Definitely worth making. Just a heads up though, I think the grits amount listed in the description would probably work for 4 servings. I doubled it to make 4 servings and ended up with LOTS of leftover grits (never a bad thing).
thank you for putting the recipe on the description! often times videos will have an external link or none at all. we appreciate it. i will definitely be making this!
I have only recently discovered the pork chop that is not dry and dull. I bought a bone in thick-ey boy at my market and it blew my doors off. This recipe is amazing. You better believe this recipe is going to be tried very soon! You always give those pro tips and I swear no one on TH-cam can compare to your content.
Hispanic groceries carry cornmeal in small packages of various grinds, costing much less than what upscale stores like Whole Foods charge for polenta. Leftover polenta sets up nicely in the fridge in a loaf pan. Cut into slices, brush with oil and broil for color and crispness.
I’m not huge on pork chops but I’ll trust you for sure on this one Bri 😎 they always have been dried out or just bland every time I’ve eaten them but these look like a flavor bomb 🔥
I think Brian hit on 3 big issues around pork chops; which he solved by brining, buying a slightly fattier chop, and not overcooking. A touch of pink is the sweet spot. Now, I wouldn't do this sweet sauce, but I do rub a spice crust on my chops before cooking, which helps them moist, and gives them a nice burst of flavor. I also like his polenta method.
I love a dry seasoning of brown sugar, paprika, cumin, thyme and salt/pep. And then cast iron pan for browning and finishing it off in the oven. Chops can definitely dry out easily, must get a decent fatty piece and bone in recommended. Fat is flavor!
Amazing, Brian. I followed the instructions to the letter (your measurements are SO precise lol), and the chops came out fantastic. Having grown up in an Italian family, I am no stranger to polenta (Italian poverty food), but this is polenta like I've never experienced. I can't tell my mother, so we'll keep this between you and me. Seriously, man, this dish was exceptional. I'm going to make your chili for a contest on Sunday. I'm sure I'll win. Thanks!
Brian! I made these chops the other day for dinner with my gf and it was a huge hit! I got some really amazing Berkshire bone-in pork chops from the store and I feel like the brine step really elevated the chops. I served it along side with some bacon maple Brussels. Anyway, thank you so much for this, and your channel is a pleasure to watch, keep up the good work.
Delicious! I had to watch this a couple times to understand the steps but it ended up being one of your less complicated dishes. Lol. My husband says, who is this recipe from, and I say Bri and he’s like, oh good, his stuff is really good! That’s high praise from my picky Mikey. Def will be a next time bc we love a nice, thick pork chop but it’s hard to find creative ways to cook them. I can see why Loren loves this one. Thank you!
my top tip for chops, marinate over night in something you like, we use a korean BBQ sauce, prick them with a fork before the marinate. Slice them once rested, before you cover in sauce, much easier to eat, less likely to flick sauce over your self as you cut in to it.
I make this! Except I've always used mash instead of polenta and marinate the pork instead of brining it. Thanks for this. Lots of new things to try, looks very good and will raise the levels of something I eat regularly.
I don't know who was making the pork chops you've been eating but in my house they are never not fantastic. Fried ,baked, broiled or grilled they are always great. This recipe looks great also.
The piezo ignition gives off high frequency and high amplitude noise, which messes with the microcontrol board of the clock. Put an RC snubber across the ignition AC input and you should be good to go. Didn’t stay at Holiday Inn Express?? Putting more separation between ignition wire(s) and control board might do the trick. ✌🏽
Pork and corn is an amazing combination, all the time. You know what would be great too? Pulled pork sandwich, but instead of bread, put it inside arepas.
Made this for dinner tonight but swapped out the grits with mashed potatoes. That glaze is fantastic. And it will now be making a regular appearance on our dining room table. Though next time I think I'll use it on chicken. Thanks.
The glaze was awesome! I forgot to buy grits when I picked up the pork chop so I used mashed potatoes. You are right about buying pork chops not knowing what to do with them. They usually rot in my refridgerator. lol, Keep the recipes coming.
Dude, you just unlocked the key didn't you. I haven't tried the grits with the chops yet, but a sticky glaze on chops with mac and cheese is heavenly. The cheese mixed with the barbecuey glaze is to die for.
In order for the pork chops to taste the best you have to buy the whole wrack of chops (non-sliced) bone in, and cook it in the oven for 1.5hrs and it's juicy and tender and its amazing.
Correct me if I’m wrong, but I think technically grits are made of ground hominy and polenta is cornmeal. They are still basically the same product when cooked up though.
The grits I always had growing up were hominy grits (the corn was nixtamalized before being ground into grits). I'll have to try these regular corn grits.
Yes "traditionally" grits are made with white hominy and polenta is made with yellow cornmeal but at the end of the day, it's all corn, the difference in flavor shouldn't be too much. The real difference between grits and polenta is what flavors are traditionally added with it. Brian put parmesan cheese which is a very polenta thing, not a grits thing, but I like the addition, add a bit more complexity to the cheesy flavor.
About the stove clock resetting: Since the stove uses an electric spark to ignite the gas, that may suggest a wiring problem. Hopefully nothing major! Maybe the power is being cut when it ignites the gas? Maybe some of the internal wiring or circuitry is coated with grease?
Have you ever tried biltong?. I'm South African. Have this thing called chutney chops. Essentially mutton chops marinated in a spicey chutney, for about a day and then cooked on a coal fire. Too nice
@@BrianLagerstrom chutney chops is great. And making biltong is also nice. It's like jerky but I think far superior ( probably just my pallet from growing up on the stuff lol) but it's essentially silverside beef, cured I'm brown malt vinegar and then spiced, coriander is a must and left to hang dry for a few days. There are a few videos on TH-cam showing how to make it. Every American, I've introduced to it can't get enough.
Yo i watch a ton of cooking shows and this guy is my favorite. Josh Weissman, binging with babish step aside. This is my guy. Keep it up Brian. Love you dude 💯
I love your descriptions every step of the way. I can tell that you put a lot of thought into it. I like pork okay, but like you, it’s not spectacular. This is going to be my next attempt.
Looks awesome! Any tips on cooking multiple chops at once. I am cooking for a family of five. My biggest problem is usually scaling these recipes up. Thanks! Love to y’all from Memphis!
Just made this. Quite good but a bit spicy for my family’s taste. What types of hot sauce are we all using? Any recommendations for something on the somewhat chiller side?
If the clock reset while turning on the ignitor for the gas, sounds like a grounding issue. You basically EMP'd your clock because the spark couldn't go to ground. Either the spark gap is too big or the burner is loose and not making a good contact.
I had no idea that grits were the same thing as polenta! I just assumed grits were a US thing that I couldn't get in the UK. And huge thanks for using grams!! Love your channel.
Hi there Mr. B, I am wondering how to cook a certain kind of cut of pork we get here in Atlantic Canada. It's like a boneless pork chop about half an inch thick. It usually is pretty lean but has different textures. It's not a loin. Anyhow, it is pretty cheap cut of pork. Some call it pork steaks and will BBQ.
Oh wow, them grits. My first encounter with this was in Jacksonville many years ago, didn't order it, didn't know what it was, did NOT enjoy. Was basically wet, flavorless, soupy/gloopy sawdust. lol. Yours looked like buttery, cheesy heaven. Time to give grits another go! And Bri-ning the poke chops? Never occurred to me. Love them, but they can be bland. I may go rogue and use maple syrup in the glaze - but this will definitely be the menu for Saturday night's dinner! 🤤 Nuther great vid, and top notch production - as always. 👌
This looks fantastic. I make boneless pork chops a lot and while I enjoy them, they tend to be boring. Can’t wait to try these this weekend! Edit: forgot to mention, made the pork chops (couldn’t find grits) and it was a big hit with the gf. 10/10 would make again
A little late to the party, but looking to cook this on a weeknight. Would it be possible to either cut down on brine time, or start the brine in the morning (7am) to be cooked that night?
for the last 3 weekends, i tried recipes from your videos (so far we had the cubano sandwich, the kao sui, and the mac and cheese :D ) - this will be next! i hated pork chops as a kid, but im sure this will change from now on :)
I love that u take the time to put ingredients into grams. Making ur recipeis for first time is great, which brings me back. Love the channel and thank you for your hard work.
Thanks a lot for watching. Glad you like the grams. Someone already threatened to unsubscribe today because of the grams haha
I was introduced to grams making pizza dough, with a scale it makes measuring ingredients a cinch with the tare button.
@@BrianLagerstrom no please stick to grams! Makes our lives so much easier 🙏
Yes. With the exception of spices, scaling ingredients is much easier. I appreciate recipes in grams.
Frankly it’s not that helpful for the Americans and it would be nice if equivalents were provided. We can’t help that our units of measurement are different.
Omg...Lorn 😂 coming in at the end to sneak a bite is the cutest thing ever. 🥰
yo just wanna say these vids are all great and I really enjoy your sense of humor/presentation style and appreciate how genuine you are
Thanks Aidan, appreciate the comment
So, I finally got around to actually trying this recipe. Here's the thing. Both of the components of this, on their own, in a vacuum, are like a 7/10. The glaze on the pork is too sweet and the grits are frankly too cheesy, really salty and almost unpleasant to eat.
However.
Brian put them in the same video together for a reason. When you dip the glazed pork chop into the cheesy grits and get both in one bite, the package as a whole is absolutely revelatory. The overly sweet glaze and the overly strong and salty grits suddenly balance out into a whole that is WAY more than the sum of the parts. it instantly transforms two 7/10 foods into a 10/10 total meal.
I'm always disappointed if I don't see the little baby sheet tray...ah there it is!
I love a good pork chop and plan to try this recipe soon. I mainly wanted to tell you that I like the way you give reasons and background for the techniques that you use. I feel that I learn a lot more from your videos that just a recipe.
Thanks for watching and glad you like the detail
Nashville gal here.
I 100% vouch for and love Porter Road. It’s a haul across town to visit but the meat there is worth the traffic aggravation.
And I am in NO way affiliated with that place. Just a person in the ‘burbs who appreciates the quality of their products.
Another great recipe Bri! For a variation on this theme, cook the chops in a stainless or cast iron pan. Deglaze the pan with about a quarter cup of bourbon. Flambe or just let the alcohol burn off, then add BlackBerry jam, jelly or some other sweet flavor you like, then finish the sauce with butter.
This sounds really good. Maybe cherries or figs.
That sounds more like an entirely different recipe than a variation. Sounds tasty though!
Made these tonight. HUGE success! Easy to make, bold flavor, tender chops…Nice job, Bri.
Yummy! Pork chops are one of my favorite meats to make. This takes it up a notch with that sauce. I usually squeeze fresh lime or lemon juice on them. I also like slightly pink.👍☕
Made this for Sunday dinner tonight -- OMG amazing. Better than yesterday's lunch no joke (which was at Jean-Georges Vongerichten's Inn at Pound Ridge). Five stars Bri!!!
I’m a restaurant chef now working as a private chef and love your videos! Always great technique and information. I cook all day and when I get home I don’t really have the inspiration to cook, so I like your quick easy ideas for the house. I make a version of this with short ribs, but will definitely give pork a shot.
Thank you for showing how this lovely chop is cooked.
I am so making this…toasting corn first, genius…holding the chop down for the first minute, why have I never thought of this…and making the sauce, shut the barn door. Best combo chops and grits. Good presentation…
Thanks for watching I hope you try
Toasting the grits adds some flavor but it also helps it cook faster too, though honestly his grits seemed a bit too thick for my southern tastes specially since he re-heated them and had to add liquid to thin them back out.
Made this for dinner the other night. Can confirm it was delicious. Definitely worth making. Just a heads up though, I think the grits amount listed in the description would probably work for 4 servings. I doubled it to make 4 servings and ended up with LOTS of leftover grits (never a bad thing).
Haha yeah it makes a lot. Leftovers are great wit eggs tho. Thanks for trying
thank you for putting the recipe on the description! often times videos will have an external link or none at all. we appreciate it. i will definitely be making this!
I’m currently eating this now for dinner. AMAZING. I am going to try more of your recipes. Thank you so much I will make this again.⭐️⭐️⭐️⭐️⭐️
Thanks so much for trying!!!
I have only recently discovered the pork chop that is not dry and dull. I bought a bone in thick-ey boy at my market and it blew my doors off. This recipe is amazing. You better believe this recipe is going to be tried very soon! You always give those pro tips and I swear no one on TH-cam can compare to your content.
Hispanic groceries carry cornmeal in small packages of various grinds, costing much less than what upscale stores like Whole Foods charge for polenta. Leftover polenta sets up nicely in the fridge in a loaf pan. Cut into slices, brush with oil and broil for color and crispness.
I really enjoy how you talk about food.
I made this and can vouch, suuuuuper good! I even double the recipe and super glad I did.
I’m not huge on pork chops but I’ll trust you for sure on this one Bri 😎 they always have been dried out or just bland every time I’ve eaten them but these look like a flavor bomb 🔥
When the chop is right they are a real treat
I think Brian hit on 3 big issues around pork chops; which he solved by brining, buying a slightly fattier chop, and not overcooking. A touch of pink is the sweet spot. Now, I wouldn't do this sweet sauce, but I do rub a spice crust on my chops before cooking, which helps them moist, and gives them a nice burst of flavor. I also like his polenta method.
I love a dry seasoning of brown sugar, paprika, cumin, thyme and salt/pep. And then cast iron pan for browning and finishing it off in the oven. Chops can definitely dry out easily, must get a decent fatty piece and bone in recommended. Fat is flavor!
Amazing, Brian. I followed the instructions to the letter (your measurements are SO precise lol), and the chops came out fantastic. Having grown up in an Italian family, I am no stranger to polenta (Italian poverty food), but this is polenta like I've never experienced. I can't tell my mother, so we'll keep this between you and me. Seriously, man, this dish was exceptional. I'm going to make your chili for a contest on Sunday. I'm sure I'll win. Thanks!
Brian! I made these chops the other day for dinner with my gf and it was a huge hit! I got some really amazing Berkshire bone-in pork chops from the store and I feel like the brine step really elevated the chops. I served it along side with some bacon maple Brussels. Anyway, thank you so much for this, and your channel is a pleasure to watch, keep up the good work.
Adding "Ploppy" to my technical term vocabulary list. Oui Chef.
Delicious! I had to watch this a couple times to understand the steps but it ended up being one of your less complicated dishes. Lol. My husband says, who is this recipe from, and I say Bri and he’s like, oh good, his stuff is really good! That’s high praise from my picky Mikey. Def will be a next time bc we love a nice, thick pork chop but it’s hard to find creative ways to cook them. I can see why Loren loves this one. Thank you!
my top tip for chops, marinate over night in something you like, we use a korean BBQ sauce, prick them with a fork before the marinate. Slice them once rested, before you cover in sauce, much easier to eat, less likely to flick sauce over your self as you cut in to it.
I make this! Except I've always used mash instead of polenta and marinate the pork instead of brining it. Thanks for this. Lots of new things to try, looks very good and will raise the levels of something I eat regularly.
Awesome thanks for watching!
I don't know who was making the pork chops you've been eating but in my house they are never not fantastic. Fried ,baked, broiled or grilled they are always great. This recipe looks great also.
You're so right about pork chops! The next really great pork chops I make will be my first ones. Maybe I'll try these.
The piezo ignition gives off high frequency and high amplitude noise, which messes with the microcontrol board of the clock. Put an RC snubber across the ignition AC input and you should be good to go. Didn’t stay at Holiday Inn Express?? Putting more separation between ignition wire(s) and control board might do the trick. ✌🏽
Pork and corn is an amazing combination, all the time. You know what would be great too? Pulled pork sandwich, but instead of bread, put it inside arepas.
Made this for dinner tonight but swapped out the grits with mashed potatoes. That glaze is fantastic. And it will now be making a regular appearance on our dining room table. Though next time I think I'll use it on chicken. Thanks.
It would be so good on chicken!
And thanks for trying! So glad it worked for you
@@BrianLagerstrom I can now confirm that it is absolutely fantastic on chicken. Apparently it's my wife's new favorite dish.
I love new ideas from comments so thanks!
This sauce is now my #1 go-to sauce for chops wow!! Exceptionally good!
Oooo very cool idea, dry toasting the polenta first. I never would’ve thought of that, thanks for sharing the great pro tip Chef B!
Thanks very much for watching
I just did the recipe with some brussel sprouts and mashed potatoes - the pork chops are out of this world!!! 🤤
So juicy and tender first time I had juicy pork chops like that 🤭
So glad they worked for you!!
Making this for the second time. My family and I Loved it 🥰 thanks for sharing!! 🫶🏼
Man, I’m so glad you put this out there. Sauce looks killer. Huge respect.
The glaze was awesome! I forgot to buy grits when I picked up the pork chop so I used mashed potatoes. You are right about buying pork chops not knowing what to do with them. They usually rot in my refridgerator. lol, Keep the recipes coming.
Thanks for trying Chuck!
Great recipe! Glad to see you rotating a few less common dishes into your videos. The new ideas are appreciated
Dude, you just unlocked the key didn't you. I haven't tried the grits with the chops yet, but a sticky glaze on chops with mac and cheese is heavenly. The cheese mixed with the barbecuey glaze is to die for.
In order for the pork chops to taste the best you have to buy the whole wrack of chops (non-sliced) bone in, and cook it in the oven for 1.5hrs and it's juicy and tender and its amazing.
Man, that looks good. I've learned some new techniques today that'll help me raise my pork chop game.
Thank you for watching
Very good recipe..will keep it and make it again. Thanks!
I'll be adding this to my home menu next week. As a depleted former industry cook from Chicago, thanks for keeping me inspired!
Dude that’s awesome to hear! I know the feeling on depleted homie.
These are the pork chops that Mirage was picturing! Love it 😊
Your videos randomly got recommended, I saw you use grams in all your recipes - as a professional pastry chef, that gets an instant sub from me 👍
This recipe looks absolutely bomb! I'm a little bit intimidated, but I'd love to try it out!
Made this tonight. SO good. One of your best recipes. This is up there with the pasta vodka
So glad to hear that!
Just made this - fantastic recipe! Thanks!
Love polenta. Love chops. Never had them together. But I will now! Thanks BBoy!
Every pork chop I have ever had was dried out and disappointing, this one looks amazing, can't wait to try it.
So glad the weather is turning so that I can wear my corduroys and make hot food!
Never tried grits, but I will make this for sure.
Amen, thank you for this.
Made this today - man they were good. Both my sons went nuts eating this.
👊🏻👊🏻👊🏻👊🏻
For a minute I was like "what happens with the other half of the glaze?!" - it's for the other chop! LOL
Most def trying this recipe
Scouring the comments to find out what happened to the other half of the sauce.
Definitely going to make this. I'm glad I not alone in dancing when I make something really good. I usually just get funny looks.
Good luck I hope you do
Toasting the grits/polenta is a genius idea! Awesome video!
Correct me if I’m wrong, but I think technically grits are made of ground hominy and polenta is cornmeal. They are still basically the same product when cooked up though.
Bro. This looks really good. I've been avoiding pork chops since I'm never sure what to do with them. Great idea here!
The grits I always had growing up were hominy grits (the corn was nixtamalized before being ground into grits). I'll have to try these regular corn grits.
Yes "traditionally" grits are made with white hominy and polenta is made with yellow cornmeal but at the end of the day, it's all corn, the difference in flavor shouldn't be too much. The real difference between grits and polenta is what flavors are traditionally added with it. Brian put parmesan cheese which is a very polenta thing, not a grits thing, but I like the addition, add a bit more complexity to the cheesy flavor.
Putting this glaze on all my meats now, it's great!
This looks incredible. Would love to do this with sous vide pork tenderloin, but will definitely try and find some proper chops.
oh man i love pork chops make them once a week at least i have done it so many ways, this will be my next pork chop for sure.
About the stove clock resetting: Since the stove uses an electric spark to ignite the gas, that may suggest a wiring problem. Hopefully nothing major! Maybe the power is being cut when it ignites the gas? Maybe some of the internal wiring or circuitry is coated with grease?
I’m sure that’s true. I use this hog a lot!
Have you ever tried biltong?. I'm South African. Have this thing called chutney chops. Essentially mutton chops marinated in a spicey chutney, for about a day and then cooked on a coal fire. Too nice
that’s sounds dope!
@@BrianLagerstrom chutney chops is great. And making biltong is also nice. It's like jerky but I think far superior ( probably just my pallet from growing up on the stuff lol) but it's essentially silverside beef, cured I'm brown malt vinegar and then spiced, coriander is a must and left to hang dry for a few days. There are a few videos on TH-cam showing how to make it. Every American, I've introduced to it can't get enough.
Yo i watch a ton of cooking shows and this guy is my favorite. Josh Weissman, binging with babish step aside. This is my guy. Keep it up Brian. Love you dude 💯
I'll set aside Joshua Weissman for this fella
Banish however... Nah I'll still keep him in
Thanks Bri Bri... will check out this recipe!
Thank you for watching
Super accessible and quick. Can't go wrong with that.
Agree!
I love your descriptions every step of the way. I can tell that you put a lot of thought into it. I like pork okay, but like you, it’s not spectacular. This is going to be my next attempt.
Good luck! I really like the molasses Chile powder version I mention a lot!
I’m super stoked you did the pork chop. This looks amazing and I WILL be making this, this weekend.
Awesome good luck!
Yes, grits and mashed potatoes should stand proud on the plate, waiting for sauce or gravy.
Agreed
Looks awesome! Any tips on cooking multiple chops at once. I am cooking for a family of five. My biggest problem is usually scaling these recipes up. Thanks! Love to y’all from Memphis!
Just made this. Quite good but a bit spicy for my family’s taste. What types of hot sauce are we all using? Any recommendations for something on the somewhat chiller side?
My hubby could live on pork chops! I must try these for him! Thanks Brian ❤️
Thanks for watching
Didn’t even watch video, just amazed at the comments. None are negative. Might watch later. Regardless, keep on doing your thing. Cheers.
If the clock reset while turning on the ignitor for the gas, sounds like a grounding issue. You basically EMP'd your clock because the spark couldn't go to ground. Either the spark gap is too big or the burner is loose and not making a good contact.
I had no idea that grits were the same thing as polenta! I just assumed grits were a US thing that I couldn't get in the UK.
And huge thanks for using grams!! Love your channel.
actually grits should be made of white corn hominy. i would only call this polenta
I made pretty good chops last night. This video looks significantly better
That looks so delicious!! I can't wait to try it 🤤
I still not sure what I like more in this recipe: the polenta or the sauce?
Bri Lets eat this thing! Your videos are amazing! Im going to add cheesy grits to my pork chop meals. Good idea. 👍
Wow I will not look at pork chops the same ever again! Looks amazing! You are awesome thanks for sharing
Aloha 🌞🌴
Hi there Mr. B, I am wondering how to cook a certain kind of cut of pork we get here in Atlantic Canada. It's like a boneless pork chop about half an inch thick. It usually is pretty lean but has different textures. It's not a loin. Anyhow, it is pretty cheap cut of pork. Some call it pork steaks and will BBQ.
Can you list your favorite nonstick cookware? I know I saw a video where you link to it but I can’t find it! Thanks!
Oh wow, them grits. My first encounter with this was in Jacksonville many years ago, didn't order it, didn't know what it was, did NOT enjoy. Was basically wet, flavorless, soupy/gloopy sawdust. lol. Yours looked like buttery, cheesy heaven. Time to give grits another go! And Bri-ning the poke chops? Never occurred to me. Love them, but they can be bland. I may go rogue and use maple syrup in the glaze - but this will definitely be the menu for Saturday night's dinner! 🤤 Nuther great vid, and top notch production - as always. 👌
I think most people who don't like pork chops overcook them. I smoke thick cut porterhouse chops to 145 and top with herb butter.
I'm a fan of sous viding chops but this looks fantastic.
This looks fantastic. I make boneless pork chops a lot and while I enjoy them, they tend to be boring. Can’t wait to try these this weekend!
Edit: forgot to mention, made the pork chops (couldn’t find grits) and it was a big hit with the gf. 10/10 would make again
Yes I just enjoy your channel l discovered your channel about two weeks ago and been watching and beening every sense looking forward to more videos
Thanks very much for being here
A little late to the party, but looking to cook this on a weeknight. Would it be possible to either cut down on brine time, or start the brine in the morning (7am) to be cooked that night?
Wow just tried this today it was so good and easy to make!!!!
Thanks for trying!
This looks amazing, I have to try this 😋
for the last 3 weekends, i tried recipes from your videos (so far we had the cubano sandwich, the kao sui, and the mac and cheese :D ) - this will be next!
i hated pork chops as a kid, but im sure this will change from now on :)
Southern grits are white because they're made of hominy, not yellow corn, but they should definitely be thick, not soupy. Cheese grits are delicious.
It’s so delicious his. Shirt changed. Love. The. Dance at the end of every video.
Good eye thanks for watching. My wife said no one would notice. I had to refill ending and my red shirt was covered in sticky pork stuff
Looking forward to making pork chops properly. Thanks Brian! Love the video.
Thanks for watching!
Omgosh, I can't wait to make this!! It looks so delish my mouth is almost watering! 💜😋😋😋
Yo Bri, gonna have to try this one out! I'm about to outfit a new kitchen what pots and pans do you recommend?
I'd love to know this, too!
Hmm. I’ve heard made-in are great from reputable sources.
I could use a new set honestly I’ve been using the same all clad knock offs for 13 years