Wow that’s a long time, are you ok? Are they back? How old are you It’s just that my kids are now in their 20s and I would now only leave the two at home alone for a week
darvoid, Yes, and those that speak this way don't realise that it is damaging to the larynx. If she keeps it up, she won't be able to talk in old age...BUT - maybe that's a good thing, LOL!
I've been rockin' no internal thermometer for so long, I finally just got one, cause I ain't about to cut into it just to see if it's done. It's sacrilegious. Ty for the video.
Sous Vide to 133 then sear it. Foolproof. Impossible to overcook and removes the pressure to have your sides done when the chop is done. Pull the chop when the searing pan is ready and the sides are done. Sear it and serve. Also sous vide doesn't need resting.
Looks good And you look good as well You are beautiful and have a really nice sounding pretty voice 😊 ❤ Nice to meet you 🤝 And hope you have a wonderful day
Brining takes pork chops to another dimension😍. Am surprised you posted this without that step. I press against it to tell how cooked it is & it always comes out perfect. Thermometers are good for beginners I guess.
Some ppl dont want to eat gmo. They want to actually taste the meat. I use to use a lot of seasoning in my food and have been doing the salt/pepper test for 2 months and have loss plenty of weight and my stomach doesn’t feel weird from all those seasonings ppl like to add in the food.
@@NYGiants4Lifebut you did it for a personal reason . to lose weight . which is good . however more seasoning simply means more flavor . it’s just a preference whether or not you want less or more flavor lol .
We do them this way but also simmer in onion gravy for super tender delcious pork chops that fall off the bone. Lots of fresh cracked black on the bone and in the gravy.
@@SmuttyNLP well then maybe she should start teaching special needs/slow learners how to to cook since she has to explain it in a way certain people can understand😂 & idk the type of adults you hangout with that don’t know how to order a damn steak correctly over all these years but they must be a bit retarded😂 weird comment but ok
I wish someone had told me about temperature probing things, I thought that was for fussy chefs. But it can life so much easier. It’s the very fist thing u need after a pan and tongs
Its very important you cook Pork well done if not you can get worms, ua, if you cook your chops slow on both sides very well done they are juicy, and tender..Just make sure it is done...
Yes you wanna make a good pork chop don't use your oven or stove. It's called a little pappy's seasonand a Pellet girl, Yet at three twenty 54 forty minutes. Yeah it's Flawless pork chop.
NO!!! DRY AND THEN SEASON!!! You’re taking off some of the seasoning when you season then dry. Looks like a solid recipe though
What seasonings? That's salt & pepper
Parents have left me and my siblings alone to go on a two week vacation. Teaching myself how to cook things while they’re away 😎
Sounds sus
@@km-lw2uc Very
Don't Burn the house down😅
Wow that’s a long time, are you ok? Are they back? How old are you
It’s just that my kids are now in their 20s and I would now only leave the two at home alone for a week
Step bro, I’m stuck in the dryer again!
Temp that shit 😎
😂 I loved that part
the part that made me like the video and follow her as well
You peep that too 😂😂😂
That’s right you got a temp that shit if you don’t tempt that shit that shit gonna tempt you
@@cruz8458haha 😂
That vocal fry overdose though.
Exactly!!!! 😩
Fry is,
SHEAR CONTEMPT FOR SITUATION AND THOSE INVOLVED .
darvoid, Yes, and those that speak this way don't realise that it is damaging to the larynx. If she keeps it up, she won't be able to talk in old age...BUT - maybe that's a good thing, LOL!
Maybe fry the pork chops instead of vocal frying the voice? I couldn’t even finish the video. Good Lord. Why? 🤷🏼♂️
The vocal fry is strong with this one!😂
Right. That's like nails on a chalkboard to me.
@@Fermion.Me too.
yall doing too much. just cook the damn pork chops
@@maykaa4000
Yall care way too much
the
"So temp that shit"
😅 had me rollin 😂
All pork needs to be at least 145.
Carry over cooking should get it to 145 that’s why you pull it early
What if the meat is red right by the bone
@@mckaymckay4322 temperature internally is all that matters , sometimes fully cooked meat does have this color because of other reasons .
@@mckaymckay4322 it's best to stick that thermometer right where the bone is.
@@diggingmystyle are you sure? i thought it could give a false reading as the bone gets hotter than the meat?
Pork is "dry" texture because the muscle fiber is more dense than beef. Microscopic check. Still very good 🥩
Lmao the “temp that shit” caught me off gaurd 😅😅😅
I've been rockin' no internal thermometer for so long, I finally just got one, cause I ain't about to cut into it just to see if it's done. It's sacrilegious. Ty for the video.
Thank You!!! Very Clear Directions.
Worked like a charm. This was the best non-grilled pork chop I ever made.
Was the inside fully cooked?
Just salt and pepper is crazy
Yea need garlic powder and onion powder 😂 this is how i use to seasonings my beef 🥩
But with pork there 50 seasoning 😂
That's about all you need when it's cooked properly. But the butter and rosemary also add flavor.
I throw down on zeus seasoning and andrew zimmern mediterranean magic which has mint in it..just me i like flavor lol
U really don’t need to make all your food taste the same lol
I love the pure taste of pork chop.
Somebody's watched Ramsay
The growl frying the vocals though. 😩
Those look amazing but why not render fat first to give additional flavor to the meat when you sear it? Have I been doing it wrong?
You’ve been doing it right, always sear the fat first!!!
@@stefpopos717 I didn't knew about this trick. Thank you both!
Looks great! Sauce on bottom … why did you hide all that beautiful sear on the chop? 😅
Sous Vide to 133 then sear it. Foolproof. Impossible to overcook and removes the pressure to have your sides done when the chop is done. Pull the chop when the searing pan is ready and the sides are done. Sear it and serve. Also sous vide doesn't need resting.
Why do you pat dry after you season? I always see it the other way around.
Because it holds the salt and pepper to the skin better
Salt draws moisture to the surface. If she didn't pat it dry, her sear wouldn't be as good.
"So temp rhat shit". Love it lol
Looks good. Thank you for sharing. Stay blessed,
I literally decided to join when she said “temp that shit.” I’m sold!
What does the rosemary do, boiling in oil on the side? Nothing!
Also helps to brine them
How do you make that gravy that was on top?
Looks good And you look good as well You are beautiful and have a really nice sounding pretty voice 😊 ❤
Nice to meet you 🤝
And hope you have a wonderful day
Wow amazing 🤩
Can’t wait to try this better
Do spices scare you?
Spices ain’t an end all and she seasoned and based it in butter. Anything else is extra
Salt and pepper can be enough for a lot of things. Adding more is fine of course but she didn’t underseason anything
Americans
@@Bayamon007 Caucasians (guilty myself)
@@Bayamon007 any southerner from the states would smack you with a brisket for insinuating they don’t season
Looks awesome. Gonna try and let you know!
Brining takes pork chops to another dimension😍. Am surprised you posted this without that step. I press against it to tell how cooked it is & it always comes out perfect. Thermometers are good for beginners I guess.
I put chicken broth in the end on low heat….no words. It’s Muah
Im bout to try that....sounds sexy
@@JB-tz8fu it definitely was sexc
@momocisneros8478 ok coolmight have to use that Low Sodium Broth....
Thanks looks great
Sounds great I will Try that 😅
I just have to say awesome video and omg you have amazing eyes
Just did this…came out PERFECTLY
Looks fantastic! What is the sauce you top it with in the end?
Looks like gravy
Temp that WHAT??? 😳😟
Why did you put a Christmas tree branch in the pan?
Rosemary
flavors the butter that she uses to baste the chop
It’s more festive
Im done....ur not serious right?!!😂😂😂
@devoncottone1553 lol no I'm not serious 😂
Thank you first attempt and it was delicious #sickoffrozenmeals
Well executed! Better Than most TH-cam chefs. 135 °F is perfect temp for chops.
I’d pull at 140, so it comes up to 145. Safety matters more than taste
Always pull out early to prevent accidents.
I LOVE the down to earth voice over. # RealAzzBtch
Lack of seasoning and that crust is so mid
Good stuff. I sear mine then slip them into a smoker tuning between 155 & 160. At a medium touch I pull off the juiciest chops
Favorite vid ever
Bismillah Yummy 😋
Nice. Looks very tasty. 😊
The pork chop was still dry though 😭😭 she didn’t even SEASON it! And real ones know what I mean 🤣💯
Lmaooo
@@Syriariasha fr!! Lol Salt n Pepper is a music group 😂 im guessing Onion Powder garlic powder maybe paprika was too much huh lol
Some ppl dont want to eat gmo. They want to actually taste the meat. I use to use a lot of seasoning in my food and have been doing the salt/pepper test for 2 months and have loss plenty of weight and my stomach doesn’t feel weird from all those seasonings ppl like to add in the food.
@@NYGiants4Lifebut you did it for a personal reason . to lose weight . which is good . however more seasoning simply means more flavor . it’s just a preference whether or not you want less or more flavor lol .
@@NYGiants4Life... Seasonings are literally no calories fam. More GMO in your salad than any damn seasoning 😂
That sassy line at the end made me follow you 😂
You know your 🔥 when you can eye ball the pork chop instead of using thermometer to see if it's done 👌
This is a hill i will die on lol i refuse to buy a meat thermometer
@@blakeluvsu1well just make sure you don't die of trichinosis
@@anthonycekic4509 fingers crossed
I tried it and it came out juicy
Cant wait to see you do the challenges haha. Does Soap have a discord community?
Temp that shit 😂😂 had me dying
AND THEN I DRY THEM???
That looks🔥🔥
We do them this way but also simmer in onion gravy for super tender delcious pork chops that fall off the bone. Lots of fresh cracked black on the bone and in the gravy.
She fried her voice more than those pork chops
I like this xx
F yeah! You are spot on! This is delicious
❤ I love it
What’s that brown stuff? Gravy?
You could have just said cook it like a steak
Do you know how many people can’t cook a steak to save their life? They can’t even order it right at a restaurant.
@@SmuttyNLP well then maybe she should start teaching special needs/slow learners how to to cook since she has to explain it in a way certain people can understand😂 & idk the type of adults you hangout with that don’t know how to order a damn steak correctly over all these years but they must be a bit retarded😂 weird comment but ok
Make a pork chop for the first time after watching this … let me just say I indeed did temp that sh!t
You heard the lady temp dat shit! Love it!! I'm gna steal that line. You gotta end ur video's with that saying!! You will get more viewers i promise!
What sauce , did you pour at the end?
I tried cooking with a little honey. Best chops ever.
Yazzzzzzzzzzzz
Love this
I thought this was family friendly
Baked, with a frosted flakes "crust"....YUMMO!!!
I wish someone had told me about temperature probing things, I thought that was for fussy chefs. But it can life so much easier. It’s the very fist thing u need after a pan and tongs
Cooked in butter is better and the pan is easier to clean after.
Looks good
Its very important you cook Pork well done if not you can get worms, ua, if you cook your chops slow on both sides very well done they are juicy, and tender..Just make sure it is done...
That’s outdated knowledge… new guidelines prove pork farmed in America and frozen can be ate safely at 145 which is medium.
135? I thought it needed to be 165 for pork?
Why tf doesn’t anybody tell us what temp they got that shit on? It’s always turn down the heat increase the heat shit like that
135 gonna get u food poisoned
❤️❤️❤️❤️❤️❤️❤️❤️❤️
Delicious, never mind these slow guys👍👍
Sorry for my ignorance, but is 135* safe? I see a bunch of foods saying to make sure they reach 165*.
What type of sauce is that
Pork is done at 145 your pork chop is raw I hope your ok never eat under cooked pork!!😮
You are wrong the internal temperature needs to be 145F not 135F.
Carryover cooking
correct , but it continues to cook from residual heat , i would probably pull it 140 but that is the idea of it
@@onlymyself7225Bingo! The correct way is to pull it out at 140F, let it rest and the internal temp will go up to 145F - 147F (to perfection)
How long do I cook pork chops after searing since I don’t own a meat thermometer?
Why not ?
I like crunchy chops
Where can we get the gravey?
Should I pour the oil out then add the butter and the Rosemary?
Where is the gravy recipe?
Yes you wanna make a good pork chop don't use your oven or stove. It's called a little pappy's seasonand a Pellet girl, Yet at three twenty 54 forty minutes. Yeah it's Flawless pork chop.
There are literal 30 min videos on " how to cook the perfect porkchop".. your the shit lady.. thankyou so much.
you can eat medium pork omg
Bby you did add more than salt & pepper rightttt?
The biggest thing about pork is that most people seem to have this preconceived notion that pork has to be cooked to 165.
You didnt show the cut i dont trust you...didnt even let it sit
If I see 1 more pork chop with just salt and pepper 🌶 we're gonna lose it!
How does it not curl?
How long do you baste before pulling
Great video without the foul language. This was my last so thx for the tip.
Omg
I buy a pork loin, and cut my own boneless chops from that. I like 1" to 1-1/4" thickness
Thats not done
At 135 if you let it rest it will be 145 when it's time to serve.