How to Make Mustardy Apple Butter-Glazed Pork Chops
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- Опубликовано: 1 окт 2022
- Test cook Keith Dresser and host Julia Collin Davison reveal the secrets to the perfect Mustardy Apple Butter-Glazed Pork Chops.
Get our recipe for Mustardy Apple Pork Chops: cooks.io/3BC2qg5
Buy our winning baking sheet: cooks.io/2OTFRd8
Buy our winning wire rack: cooks.io/3NtH2h6
Buy our winning tongs: cooks.io/3Bx35Rt
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So good! You can wake me up for this haha, your video is easy to follow step by step! Keep sharing… I’m subscribed 😀
Going to try this tomorrow and I've already shared the recipe with my mother. We both love Apple Butter!
Made last night and it was wonderful. I've never been great at pork chops unless I cook them to death in the oven and these were a great improvement, moist, very tasty and a welcome change. I loved the flavor of the coating. It was mild but just enough to accent the moist pork and let it shine. I think next time I might brine the pork first for the heck of it just to see what that would do. Definitely a keeper and hubs loved it.
This method is great. I didn't use the same glaze. I used a mix of bbq sauce with a bit of soy sauce instead. The lowtemp method works beautifully.
I’m looking forward to making these this week!
Can't wait to cook this one. It looks luscious. Finally another good use for my Vortex Air Fryer. I got this raised spiked silicone mat with handles I hadn't found a use for until now.
Recommended by a relative who makes them frequently.
My family also loved them, thank you!
Only suggestion is to spray top AND bottom of rack
Love pork chops during the week and can't wait to make these. Looks so easy! Would love to see a recipe for pork steaks which I make often because they're so flavorful.
I would love to see a recipe for pork steaks also. I make them more than I make the Boneless chops. I wonder can you do the same apple butter glaze that you did for these chops on a pork steak?
There was a recipe published in the August/September 2009 issue of Cook's Country magazine that was featured on the CC TV show over ten years ago (Season 4) - St. Louis style BBQ pork steaks. Unfortunately, that season of CC does not appear to be streaming anywhere at this time apart from the (paywalled) Cook's Country website. 🤷🏼♀
These look great & I am going to try this recipe I don't think the boneless are for frying!
I've made these a couple of times, and they've turned out great. Making them for dinner tonight, so I checked the video again as a refresher course. Only thing I change is omitting the soy, due to a family member's allergy, just added a bit more salt to make up for it. Still delicious and easy!
I'm always nervous when ATK brings a new cook in to audition on camera for real... I remember when Keith started and he has totally fit in! Oh and we are making this recipe this weekend.
Man I wish my family was full of Julias who enthusiastically thanks me when I cook for them 😕
KEITH....THANK YOU! I NOW HAVE THE PERFECT RECIPE FOR BONELESS PORK 🔝👏👏👏
Oh my I’m so wanting some 😊
Iwould brine the chops for 4 to 6 hours before cooking adding moisture and have apple sauce as an a compliment with some nice veg
I have a gas oven with a broiler at the bottom. To what heat should I set the broiler?
Saw the recipe yesterday and am making them right now. Can't wait to taste. Will have baked sliced potatoes and onions on the side and a wedgie salad!
I feel so hungry!
Must try on the smoker...Thanks a Bushel
Love pork and chops. Thanks 😊
🍽🥂 Oh, do they look good ! I have a great recipe for Mexicali Pork Chops. I'm getting hungry!
You got me here ... unless you marinade these chops in the sauce - freeze - then braise both sides to perfection and proper internal heat temp.
Go Keith! He does come up with great tastes and techniques!
Keith's great, but this recipe was developed by ATK fellow cast member Lan Lam. 🙂
@@sandrah7512 Thank you for letting me know! Lan Lam has really elevated cooking techniques in ATK. ATK is lucky to have her!
Keith is so handsome. He looks like he should be on the set of The Young and The Restless.
😮
I agree! And I love that he’s rockin the grey!
YUM...my fiance is going to love these
ATK,,HELLO,I DISCOVERED APPLE BUTTER IN THE60S, BUT NEVER BEVER USED IT TO COOK,ILL HAVE TO TRY THIS, LOOKS SO GOOD,,,,THANKS. 🇺🇸🇺🇸🇺🇸🇺🇸
I dont have a wired rack can i still get same results ?
Are those potatoes on the side in the thumbnail? Kinda looks like German potato salad, maybe? Do you have a recipe for that?
The chop looks really, really good. I wanna try that. Bet it'd be really good on a grill set up with two heat zones and a chunk of applewood to boost that apple butter. Add a little smokey-ness to the little sweet, YuM.😋
Thanks for always inspiring ATK.☺💗
The accompanying recipe - Fork Mashed Potatoes with Herbs - is mentioned and linked in the pork chop recipe (link provided).
@@sandrah7512 Thank You.🙋♀️
Hello
Simple and fast! Trying soon
Could you use a pork loin ?
These chops are basically a loin that's been sliced into individual portions, so sure you could. But unless you take that pork loin roast and slice it up as it is here, you'll miss out on the increased surface area potential for applying the glaze and overall, the roast will take longer to cook.
I always cut my own loin chops which saves money.
For those that don't eat pork it would be delicious on Chicken.
Mr. Keith is so handsome !!... xoxo
I could have sworn this was Andrea Bocelli
Looks yummy! 😋
Thanks and will try!
These took way more time in the oven😮
Instead of texting them on the serving platter for five minutes why not text them on the wire rack? That way any of that water that drains from the chops is not on the serving platter.
If you notice...there are very little drippings from the chops. Spray a non-stick pan instead of wasting aluminum foil...we all need to do our part for the environment. It might seem like a small thing to you...but multiply over 1.65 million subscribers???
I use a silpat silicone baking sheet. Easy to wash in the sink and no fumes from the spray. ... No aluminum foil in my house, my mother has Alzheimer's. 💖🌞🌵😷
😋👍🏻
What is going on in these comments y’all 🫠
Keith, call me. 🤙🙉
WHY DIDN'T YOU TEMP THE CHOPS AFTER THE BROIL!!!?!?!?!1
They’re practically done at 136°F when they come out of the 275°F oven so the heat from the blast under the broiler and few minutes rest will easily raise the internal temperature that few degrees to the final 140°F target. But temp them again if you want.🤷🏼♀
40 to 45 min?! That is not a week night dinner.
I consider anything that takes an hour or less a weeknight meal, that is, from the time you begin to prep to finished cooking. This might take a tad longer, but still can be a weeknight meal, or part of one anyway with other sides like a veggie and a starch like mashed potatoes as they can take about that long to prepare, depending on how fast the water comes to a boil and the amount of potatoes you are doing. As the chops cook in the oven, get the rest of the meal going and there you go.
slow and low technique is a great way to avoid dry chops. I found the apple butter glaze a bit boring.
I've used low and slow on pork ribs in the oven, with a glaze I concocted with Dr. Pepper (!) as the sweet base, and onions and garlic and some other things I can't remember. I don't think you have to use these ingredients at all. Anything with a combination of a little sweet and savory works well with pork.
Why does every dish have soooo muuuch sugar in it? 😱
I think in this case the term "glaze" should've been a tip-off. The only reason this recipe has any sweetness in it is because the natural sugars in some apples and tree sap were concentrated as they were cooked down. There’s no extra sugar. 🤷🏼♀
@@sandrah7512 That doesn't seem to be true. Every recipe for apple butter I can find has extra sugar added, and this recipe has maple syrup==sugar.
And if you reduce apples to concentrate their natural sugars, that's sugar. The hint is in the name.
@@mockturtle1402 Regardless, this is a *glaze* recipe. Sugar - in whatever form - is to be expected and should not be held as the example of "every dish".
✌👍🥩
More Keith, less Dan.
Your comment is rude and classless.
GOD said swine is NOT food. 😎🎸
In the Old Testament. He told Apostle Peter differently in Acts when He advanced His message. The inclusion of the Gentiles was coming and Apostle Peter learned to embrace Cornelius. Remain blessed. Remember Apostle Paul pointing out Apostle Peter's hypocrisy when he ate pork with the Gentiles and denounced it with the Jews.
Pretty sure Jesus nullified that in the New Testament. At least that is my understanding when I read the New Testament.
@@sharonsmalls6846
You misinterpret scripture. First of all, it didn't say that it was pork.
Second of all GOD cleansed the critters personally for Peter's consumption as a test of faith given Peter held to the letter of the law.
Malachi 3:6 kJV
For I am the LORD, I CHANGE NOT, Therefore ye sons of Jacob are not consumed.
Isaiah 66:17 KJV
"They that sanctify themselves, and purify themselves in the gardens behind one tree in the midst, eating swine's flesh, and the abomination, and the mouse, shall be consumed together, saith the LORD." 😎🎸
@@saltycrow
No.....JESUS did not hang on the cross for people to willfully SIN.
The grace and mercy of GOD is not a license to disobey GOD'S laws. GOD IS SERIOUS ABOUT ALL OF HIS LAWS.
Matthew 5:18 KJV
For verily I say unto you, till heaven and earth pass, one jot or one tittle shall in no wise pass from the law, till all be fulfilled.
ALL IS NOT FULFILLED
"EVERY WORD I SAID IS WHAT I MEAN"
- GOD -
#SLAVESANDBULLDOZERSLIVESOUNDGARDEN 😎🎸
"SO BLEED YOUR HEART OUT, THERE'S NO MORE RIDES FOR FREE". 😎🎸
@@69judge27
Nope, God doesn't change, He advances His plans. Just as one time His children were required to sacrifice animals, it's no longer required for us to sacrifice. That was the Old Testament the foreshadowing of what was to come. Jesus Christ's sacrifice. We are no longer required to forego clothes that are made of linen and wool. And we may eat anything as long as we bless it. But if you're uncomfortable not eating pork, by all means, do not eat it. I have liberty in Christ, the Holy Spirit doesn't admonish me about pork. I desire to walk in the fruit of the Holy Spirit as my Savior did. Remain blessed and have a great day.