I tried this with pork loin because I couldn’t find thicker chops. It was phenomenal! I paired it with roasted red potatoes and sautéed green beans. I’ll definitely do this again.
Thick pork chops, seared in a pan is one of my favorite, go-to alternatives to much more expensive steaks. I cook 'em very similar to how you do and they always come out so good. Going to try the candied pancetta sauce though - that's something I haven't tried. Looks super easy and delicious.
Looks so good, why didn't your pork chops curl? I've read to cut through the fat every two inches or so and I can't envision that so I tried to find a video and your video popped up but you didn't do that, looks like you didn't have to because yours stayed flat, do you have a trick to keep them flat?
Thanks. Have a question: I do not like sugar in my food, sometimes honey is fine but not with the meal - the sweetness of a fruit is ok. What sauce would you recommend? a mustard sauce?
Hello Chef, love your recipes. I will try this but am more of a savory flavor kinda of guy. So should I just omit the glaze or can you recommend something not sweet? Green beans look great by the way. Thanks.
Just cooked these pork chops last night. Not nearly as flavorful as you’d expect. Very mild. Made me wonder if the garlic, shallots, and basil was even necessary. Really juicy and tender though. Just not a ton of flavor.
It gives you a wider time range to actually cook it and build up that beautiful brown crust. If you’re already at 70°, you’ve got 65° to work with as opposed to 90.
Sounds and looks delish!! Just stumbled on your channel I was surprised you live in Crown Point I grew up there on Grant Street. I live in Merrillville now. Love your studio kitchen! Ive been binge watching all your vids. Excellent!!
Smoking chops the best. There is no arguement. In a pan? No way. Oil? Never by me. Smoking is the best way. All that work, a waste of time. For the best pork chop. I have been cooking, over 40 years. Commercially.
Heyy! I have a question and I just get nervous so I want to just understand , it was super good , however I was looking up the cooking temps after making this delicious recipe ... everything online says it's unsafe to eat pork below 145 degrees and that your at a more significant risk or food infections..is this not a standard in professional kitchens or is there a reason it's okay for pork chops?
I was so confident this sauce would be delicious after watching the video because the chef said you’ll never want to eat the pork any other way! Way too sweet! 1/2 a cup of the simple syrup is too much! The pancetta is good and vinegar is good and maybe a few tablespoons of the syrup but never again 1/2 cup! Next time I’ll add 1-2 TB Dijon mustard to that sauce. I made this exactly like the recipe and my husband and adult daughter agreed way too sweet!! Sorry
I tried this with pork loin because I couldn’t find thicker chops. It was phenomenal! I paired it with roasted red potatoes and sautéed green beans. I’ll definitely do this again.
These pork chops look so delicious. Going on my weekly menu this week 😊
Thick pork chops, seared in a pan is one of my favorite, go-to alternatives to much more expensive steaks. I cook 'em very similar to how you do and they always come out so good. Going to try the candied pancetta sauce though - that's something I haven't tried. Looks super easy and delicious.
No joke, you will love that glaze!
@@ChefBillyParisi - and thanks for all your videos. I find your approach to cooking very compatible with what I like to do.
I really like the technique you shown here. Really like the combo between the Dijon mustard and soy sauce. I’ll definitely steal that
I’m not a sugar fan but I’ll try the recipe and then see if I need to alter. I love your food.
This looks great Chef! I also like apple chutney as a sauce
That looks absolutely delicious, can’t wait to try it…..thank you.
That glaze just makes it.
I’m sure it is, I know I’ll love it. Lol
Thank you for sharing this video and they look so delicious 😋
thanks for all your pork recipes
CHEF - I love thin chops. How would you do them to stay moist yet get nice browning?
Amazing
Step 1: stop buying the cheap pork chops at Aldi
🤣😂🤣😂Butcher shop best.
Billy, which olive oil did you use? Did you use “light” olive oil, or extra virgin?
Looks so good, why didn't your pork chops curl? I've read to cut through the fat every two inches or so and I can't envision that so I tried to find a video and your video popped up but you didn't do that, looks like you didn't have to because yours stayed flat, do you have a trick to keep them flat?
Make sure they’re thick
Thanks. Have a question: I do not like sugar in my food, sometimes honey is fine but not with the meal - the sweetness of a fruit is ok. What sauce would you recommend? a mustard sauce?
This is way less sweet than honey
Old reliable… Applesauce 😊
Here piggy piggy piggy. Heeeeere piggy ...
This is in the menu soon. Thanks chef!
So this is what the what the song Pork And Beans by Weezer was about, finally makes sense after all these years.
Hello Chef, love your recipes. I will try this but am more of a savory flavor kinda of guy. So should I just omit the glaze or can you recommend something not sweet? Green beans look great by the way. Thanks.
😋😋😋😋😋😋👍👍👍👍👍
Thanks for watching!
Just cooked these pork chops last night. Not nearly as flavorful as you’d expect. Very mild. Made me wonder if the garlic, shallots, and basil was even necessary. Really juicy and tender though. Just not a ton of flavor.
Sounds like you need more salt and pepper
Never heard of the glaze before sounds interesting will definitely be trying that out 👍👍👍👍🥰
So the chops are fridge cold to help not overcook?
It gives you a wider time range to actually cook it and build up that beautiful brown crust. If you’re already at 70°, you’ve got 65° to work with as opposed to 90.
Billy you rock dude!
Appreciate the kind words, thank you.
Excellent video, and that meals looks like i can do it!
Olive oil is our go to for pan frying our pork chops. Great vid!
Overcooked.
Sounds and looks delish!! Just stumbled on your channel I was surprised you live in Crown Point I grew up there on Grant Street. I live in Merrillville now. Love your studio kitchen! Ive been binge watching all your vids. Excellent!!
Hello, neighbor!
Another Hoosier in the house...thx for chop recipe
YUMEEEEE
Cannot wait to make this!
Let me know Walmart you think!
Smoking chops the best. There is no arguement. In a pan? No way. Oil? Never by me. Smoking is the best way. All that work, a waste of time. For the best pork chop. I have been cooking, over 40 years. Commercially.
Heyy! I have a question and I just get nervous so I want to just understand , it was super good , however I was looking up the cooking temps after making this delicious recipe ... everything online says it's unsafe to eat pork below 145 degrees and that your at a more significant risk or food infections..is this not a standard in professional kitchens or is there a reason it's okay for pork chops?
Hey Billy. So glad I discovered your channel. You are the best! Very simpatico and I appreciate your easy going style.
Billy keeps butter in business!
Love this channel!
How long in the oven ?
🔥🔥🔥🔥🫡🫡🫡
Could you tell me what salt you use? There is so many different salt out there, rock salt, table salt, etcc,
Coarse sea.
Washed off the crust when you basted the chops on too low of a heat
I was so confident this sauce would be delicious after watching the video because the chef said you’ll never want to eat the pork any other way! Way too sweet! 1/2 a cup of the simple syrup is too much! The pancetta is good and vinegar is good and maybe a few tablespoons of the syrup but never again 1/2 cup! Next time I’ll add 1-2 TB Dijon mustard to that sauce. I made this exactly like the recipe and my husband and adult daughter agreed way too sweet!! Sorry