Perfect Pork Chops Recipe
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- Опубликовано: 27 июл 2024
- This boneless pork loin chop recipe is super fast and flavorful and a perfect dish to prepare when you don’t have a ton of time to spend in the kitchen. If you’ve ever wondered the best way to cook up thick pork chops, then give this technique a try, you’ll end up with a juicy delicious pork chop every time.
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www.myfoodchannel.com/boneless...
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What You Need to Cook Boneless Pork Chops
some BONELESS PORK LOIN CHOPS
SEASONING to taste...but use lots of it!
SALT and BLACK PEPPER for sure
And I also like:
GARLIC POWDER
ONION POWDER
PAPRIKA
HOT PEPPER
....but use whatever you prefer
OIL for cooking (not too much)
How to Cook a Boneless Pork Chops
Remove the boneless pork loin chops from the fridge about 30 minutes before cooking, this will allow the pork to cook more evenly.
Preheat your oven to 350 degrees Fahrenheit.
Season both sides of chops before cooking-and don’t be timid with the seasoning-it’ll make all the difference! I often use just salt and pepper (black pepper AND cayenne), but experiment with your favorite seasonings, too.
Heat the oil in a skillet. The skillet used should be suitable for cooking on the stove top and in the oven.
When the skillet is hot enough, add the boneless pork chops. The chops should sizzle and begin to cook immediately because you want to sear the pork and seal in the flavor.
Cook chops 3-4 minutes on one side and then turn. This is for chops approx. 1″ thick, so adjust cooking times according to the size of the chop you use, but definitely use a thick chop for this cooking technique.
Cook chops 2-3 minutes on second side, then remove the skillet from stove top and slide skillet into an oven preheated to 350 degrees Fahrenheit and cook another 5-7 minutes, or until desired doneness.
Once done, remove the chops from the oven and then from the hot skillet. Place chops on a plate to rest the meat for 5-10 minutes. Chops hot from the oven are still cooking inside, and the juices are thin, so avoid cutting the chops too soon, or juices and flavor will be lost from inside the meat.
That’s all there is to cooking up a super quick and flavorful boneless pork loin chop. These pork chops make a great entree when you want a hearty meal, but don’t have a lot of free time for making dinner.
The music used is Garden Music by Kevin Macleod.
"Garden Music" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/b... 
Хобби
Do you eat pink pork? In recent years, the USDA reduced the minimum cooking temperature requirements for pork chops and roasts from 160 degrees F down to 145 F, which allows for some pink...although the USDA still recommends 160 for ground pork.
Chef Buck Yes it’s because of sanitation and enforced protocols and what pigs are fed and how their penned.
I’m 52 and when I was a kid of 10 years old in Tennessee our neighbor had a pigpen. They literally dumped garbage in there for the pigs to eat. So yes back then I wouldn’t want to eat anything pink that came from the pig either LOL.
Nowadays the risk of trichinosis is pretty slim. That fear was ingrained into older folks like my parents who even in their last year‘s wouldn’t eat anything pink from the pig.
yep...talking my mom into eating ANY meat that is not thoroughly over done is not going to happen!
We have pork roast every new years day and my dad has been making it pink lately. Either way its scrumpdiddlyumchious
Ground Pork has a lot more surface area around the meat to create bacteria while sitting on the grocers shelve. Hence the warning.
I always cook my pork to medium. Juicy and delicious :)
I love how you slow down. Gave me a chuckle today!
glad I caught myself...I started off a bit manic...too much coffee lately!
When he said let me slow down and we saw him with flowers 😂 😂 😂 I knew I had to subscribe
I love Chef Buck! He bakes up the greatest and simple non-flour pizza shell made with riced cauliflower. So you can bet your boots his boneless pork loin chops will be fantastically delicious. 10/10
Sounds yummy.Will have to try this.Thanks
Love you Chef Buck cooking for your momma xxxx
I always use bone-in, loin "rib" chops because they are more moist & tender. For me, boneless loin chops are basically cut from a loin roast which lose tenderness when fried.
Good stuff! Nice workshops!
Yummy. I love having these for breakfast occasionally. Now, I can make them that much better.
yes!--great in the morning with eggs!
Your recipes are a treat to watch! "Let me slow down" scene was so calm and beautiful :D Thanks for sharing these with us. Great editing and quality!! Keep it up.
yep...I started this video a little too manic and scattershot...at least I realized it before it go too annoying--I hope :^)
@@ChefBuckRecipes We would love the manic version too! But it's true that many people would struggle to note down or remember important tips. :)
Great video! I love pork loin done this way. Thanks again!
it's so quick...and pork loin can be a pretty good deal
Those chops look super duper yummy chef. Great job .
thanks!...appreciate you watching
🤣😂 ‘ I saw that on the innernet ‘ 🤣 good job chef buck 😃
Looks porky and really well seasoned and plump! I will need to make these soon
This way makes for a juicy piece of pork if it's not overcooked...sometimes I'll just season with salt and pepper...it's the sear that gives it the most flavor for sure
Thank you for this recipe I just cooked it and it was so tender and juicy I never have tender pork chops. I also cooked dry pinto beans not so good but ok. Do you have a video for that?
Thanks Chef Buck! I personally like a slight pink in my pork. It has great juices.
me too...that added juiciness makes a big difference, although my momma doesn't want to hear that
Thanks!
hey Buck and CG. Pork was always cheaper than beef so we grew up on pork. It has such a great flavor. You did good with just the salt and pepper. The periwinkle shot was fun, hope you do more like it.
periwinkle shot? I'll assume those are the flowers...if it's not in the fridge, I probably don't know what it is :^)
Yummy...
Dang Buck! I just made one of those for myself last night! Great minds, huh? Mine was just barely pink and I’m still kickin around today. And no tummy trouble, so I guess I’m good 😊
yep...I've been eating pork a little pink for many years, but I was definitely raised on overdone pork chops
Looks delicious
thanks!
Okay! THIS I DO know how to make! Love me some pork chops!
can't go wrong with a classic chop!
You could easily be on television. Great cooking.
Television is so last century!
Chef Buck May be, but you’d revive it.
You always put me in a good mood @@ChefBuckRecipes
Looks very tasty and delicious
searing the meat in the skillet gives it a great taste
@@ChefBuckRecipes but I vegetarian
When in doubt invest in a meat thermometer. Pork council recommends an internal temperature of 145 degrees into the thickest area...then rest uncut for 5 minutes. I have never used a thermometer, I cook them done.
yeah...my mom will mutiny if she sees any pink in her pork
Chef Buck , God bless your Mom ! "
@@ChefBuckRecipes Me Too...
I always use a thermometer. Perfect every time.
@@ChefBuckRecipes how would you use a meat thermometer if you told us that stabbing the meat will make it lose its juicyness?
I like my meats pink on the inside, btw 😁 always order steaks medium done 😋
So enjoyable cb
thanks!
Your own tv show is where you should be
Hahaha...you're funny, love it! Recipe is awesome!
thanks!...we appreciate the kind words
@@ChefBuckRecipes You're very welcome.
LUV the slow-down segment. Ha-ha. Your video's are fun to watch. When it's on sale I get the whole boneless pork tenderloin and cut it to the 1-inch thickness I like. Maybe it's old school but I don't like pink in my pork but not well done.
I joke about my mama only eating overdone pork, but even the done pork in this vid wasn't overdone...just past the pink...as long as she doesn't see pink, my mama is fine with it
Cant go wrong with chops. 👍🏻
I like the ones with the bone. I make a MEAN smothered pork chop. 🥰
yum!--why does "smothered" sound so good?
Hey! Mama Buck has the same dinner plates that I do!
she used to have more...my butter fingers have definitely reduced her inventory over the years
Hey I have thin pork chops. Can I just cook them for two or three minutes on each side then possibly take them off the heat and let them sit for five minutes?
I like Chef Buck’s videos, but I don’t like boneless pork lion chops. Fatty bone-in chops are better
Hahaha! My mom is the same way, she likes her meat cooked "Indian style" meaning throw it directly on the hot coals. Flip it a couple times until thoroughly blackened. Those look delicious, tried some on smoker last week and turned out like extra thick jerky.
my mama always goes a bit too far cooking meat, although it's almost always delicious--she makes a great roast!--but it's also heartbreaking to see her overcook a nice ribeye steak
The chairs are beautiful.
Too Funny! I love clowns and I love good food! Hehehe! Chef Buck has all these qualities! Can't go wrong liking this Vid! BTW: Buck...Hmmm... you going for the Wolfman effect with that facial hair? lol.... I thought that was only popular in the fall during Hunting season and NASCAR? lol
hey--this is my cleaned up version!--when I started making vids, I looked like I'd just been let out of my pen :^)
I am Jewish, but I am going to leave the religion in order to eat this dish. Thanks Chef Buck!
we all fall off the wagon!
🌸💖🌸🔹👍👍🔹🌸💖🌸
" Thanks, Chef Buck, for sharing this recipe with your viewers and God bless you, your Mom, and Camera Girl, in Jesus' mighty name. Amen ! "
Are you really a chef or are you a comedian...you are very funny!!!
Woohoo looks delicious, not much of a 🍖 eater... But would eat these😱😎🍽🍷tfs enjoy your Wkend.
We can go vegetarian at the drop of a hat, but not around my mom's house!
I'm drooling, I do love pig. Good one.
thanks! pork is generally one of the better buys, too
LMAO 1:47 this video keeps making me laugh
Ya'll back in US yet?
yah, back in USA...visiting relatives for a bit and trying not to get too fat...the sad math is Family = Weight Gain
@@ChefBuckRecipes ty. Good to know. Been prayin for your safety while out of US and safe return home.
Did you see me searching this recipe yesterday? Lol
I still like mine completely cooked through...something about leaving it pink makes me think of it a s being raw chicken...BTW Lemon pepper is fantastic on these as well! Easy Peasiest meal to make! Beep beep beep beep....
yeah, my mama is the same way--even with steak!--any pink and she's not interested
Beautiful! You can eat pink pork because they now I’ll give them a shot for trichinosis so there is no danger of contracting that now. :-)
definitely allows for a juicier chop...nothing sadder than a super dried out piece of pork
Plus they can’t feed them just any old garbage like they used to be able to. And they used to live and eat in unsanitary conditions, literally eating garbage. Luckily now that’s not the case.
Hahahahha...that was a nice video. Yeah pork loin is very tender.
I have a good creamy horseradish sauce pork recipe if you would like. I know horseradish is a think either you love or hate and I don’t recall any of your recipes with it so you might not like it. But if it’s something you and beautiful camera girl likes I will gladly share it with you :)
I absolutely love horseradish sauce
Just gonna ask how much coffee did you have??? Lol this is gonna be one heck of a stupid question but I really need to cut out as much salt as possible. Could you please recommend a certain seasoning besides salt and I wish I could do hot pepper flakes but I can't. Btw, why are your videos so Frigging hilarious. Could it be the coffee?
I think this pork tastes great with salt, but I think it's fine without it, too. I've really cut down on salt myself, although I do eat more salt at my mom's. The more I eat it the more I crave it, but salt isn't necessary, which I know is sacrilege to most folk's ears. My mom wants lots of salt in her foods, and CG, too...but I think most foods already have enough salt...I generally go heavy on Garlic and Onion powders and pepper, which adds plenty of flavor.
@@ChefBuckRecipes thank you
We have the same stove and plate 🤣😂
Pork in USA is farmed in more sanitary conditions... recently a teen in India ate under cooked pork, and had tapeworms and eggs in his brain, and ultimately died. That said, I prefer pork as smoked ribs, bacon or jerky.
yes...a lot of the potential health issues from farm to table foods have been reduced over the years--lots of positive advances and safety measures for mass food production--and also some drawbacks: optimizing shelf life and transportability sometimes trump taste when it comes to the "business" of food....pros and cons, for sure
Great way to cook pork chops....but NEVER pink for me.
I like a little pink, but I can't sell the idea to my mom...sounds like you're in the same camp...my mom likes the dish, just well done
I'm with Mama, I don't eat pink pork!
I love ❤️ Yur mom’s kitchen. Don’t eat pink pork , any meat with a bone is Better got that fat for flavor.
Paprika burns and become bitter on high heat like this.
Siegfried Pretsch so does pepper...it should be applied after cooking.
First