JUICY GLAZED PORK CHOPS & CHEESY GRITS
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- Опубликовано: 1 июн 2024
- Glazed pork chops (or sticky chops) is one of my favorite ways to eat chops. I'm breaking down the cooking process and pairing the meat with a flavorful glaze and creamy cheddar grits. Get 15% off your first Porter Road order with my link: porterroad.com/BrianLagerstro...
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RECIPE
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STICKY PORK CHOPS:
2 8oz/.25kilo bone in pork chops
1000g/1L water
100g or 1/4c salt
50g or 4tbsp sugar
30g/2tbsp neutral cooking oil (canola, grapeseed, etc)
To make the brine, wisk together water, salt and sugar and add 2 chops. Brine in fridge for 2 hours.
Remove chops from brine and dry all sides well.
Preheat non-stick pan over medium heat, add oil to pan, then chops. Press chops down well for maximum sear. Flip after 5-6min or until nicely browned on side one. Continue cooking on the second side for around 7-8min, pressing down. Baste around bone with rendered fat in the pan. Pull at 130F/55C.
Remove chop from pan and and allow it to rest while you make the glaze.
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STICKY GLAZE:
1/4 white onion, grated
3 cloves garlic, minced
75g or 3 1/2 tbsp honey
75g or 1/4c ketchup
25g 1 3/4tbsp hot sauce
15g or 1tbsp cider vinegar
20g 1tbsp + 1/2tsp worchestershire
75g or 1/3c water
**optional: add a splash of molasses & 5-6g chile powder for additional depth and smokiness or to omit the 2nd deglazing
Stir all ingredients together to combine.
In a med nonstick pan, add in 1/2 the glaze, cooking over high heat, stirring constantly to reduce until sticky and beginning to caramelize. Deglaze with an additional 75g or 1/3c water. Stir until reduction is dissolved into the water. Repeat by reducing sauce until sticky and caramelizing**, then deglazing once more with another 75g or 1/3c water. Stir to combine and add pork chops back to pan, basting chops with sauce as the sauce reduces. For chops that are still slightly pink in center, bring to an internal temp of 145F/62C. For no pink, go with 150F/65C. Allow meat to rest before eating.
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GRITS:
200g or 1 1/4c yellow grits/polenta (i like a finer grind like Bob's Red Mill)
700g or 3c chicken stock + extra if needed
6g or 1tsp salt
Additional 150g or 1/2c + chicken stock to finish and bring to desired consistency
75g or 5tbsp unsalted butter
125g or about 1c sharp cheddar, shredded
50g or 1/2c grated parm
Preheat saucepan over med-high. Add grits and dry toast while stirring (about 45 sec). Add 700g/3c chicken stock, stir, and bring to a simmer. Cover and reduce heat to low and continue to cook for 25-30min, stirring frequently. Add in more stock if needed to keep moist. When done, stir in salt.
When ready to serve grits, add back to stove over medium heat, stir in a splash of chicken stock (about 150g or 1/2c) and butter and bring to a simmer. Stir in cheddar and parm. Season to taste with salt if desired.
#porkchops #stickychops #glazedporkchops
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Omg...Lorn 😂 coming in at the end to sneak a bite is the cutest thing ever. 🥰
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.
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
Adding "Ploppy" to my technical term vocabulary list. Oui Chef.
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
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
So glad the weather is turning so that I can wear my corduroys and make hot food!
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.
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!
This looks amazing, I have to try this 😋
That looks amazing! Thank you!
That looks so delicious!! I can't wait to try it 🤤
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.
Just made this - fantastic recipe! Thanks!
Amazing video thank you for this!
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!!!
Man, I’m so glad you put this out there. Sauce looks killer. Huge respect.
A must try!
Amen, thank you for this.
I really enjoy how you talk about food.
Omgosh, I can't wait to make this!! It looks so delish my mouth is almost watering! 💜😋😋😋
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!
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
Making this for the second time. My family and I Loved it 🥰 thanks for sharing!! 🫶🏼
Thank you for showing how this lovely chop is cooked.
Toasting the grits/polenta is a genius idea! Awesome video!
Made these tonight. HUGE success! Easy to make, bold flavor, tender chops…Nice job, Bri.
Very good recipe..will keep it and make it again. Thanks!
Great recipe man! Keep it up 👊
I made this and can vouch, suuuuuper good! I even double the recipe and super glad I did.
This sauce is now my #1 go-to sauce for chops wow!! Exceptionally good!
Great recipe! Glad to see you rotating a few less common dishes into your videos. The new ideas are appreciated
Made this last night! Oh my friggin goodness?!? Amazing!!! Huge hit!!
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!
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.
Looks great
Thanks soooooooo much chef. It is fantastic
Love polenta. Love chops. Never had them together. But I will now! Thanks BBoy!
Yes, grits and mashed potatoes should stand proud on the plate, waiting for sauce or gravy.
Agreed
This recipe looks absolutely bomb! I'm a little bit intimidated, but I'd love to try it out!
Thanks!
Wow I will not look at pork chops the same ever again! Looks amazing! You are awesome thanks for sharing
Aloha 🌞🌴
Wow just tried this today it was so good and easy to make!!!!
Thanks for trying!
This looks incredible. Would love to do this with sous vide pork tenderloin, but will definitely try and find some proper chops.
Looks delicious
I’m super stoked you did the pork chop. This looks amazing and I WILL be making this, this weekend.
Awesome good luck!
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.
Thanks Bri Bri... will check out this recipe!
Thank you for watching
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!
Bro. This looks really good. I've been avoiding pork chops since I'm never sure what to do with them. Great idea here!
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 RUclips can compare to your content.
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.
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.👍☕
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
Never tried grits, but I will make this for sure.
*drooling and hunger noises*
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!!!
Super accessible and quick. Can't go wrong with that.
Agree!
OK I made this tonight and you have a winner!
Looking forward to making pork chops properly. Thanks Brian! Love the video.
Thanks for watching!
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!
Looks good.
I live in Nashville, and I love Porter Road!
I need to make it to the shop sometime!
@@BrianLagerstrom They have two locations. The one in East Nashville is the best, although neither is bad. They always have good products and they're always super friendly and helpful.
Weekly Bri-guy comment #28: my guy just said Worcestershire sauce with the utmost confidence. This is some daddy energy. All jokes aside, that pork chop is looking unbelievably delicious. I’ll def try this one out.
Thanks for watching JG! I hope u do
Love this show.
Thanks for watching!
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.
Putting this glaze on all my meats now, it's great!
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. ✌🏽
Those are some serious chops!!!!!!! YUM!
Man, that looks good. I've learned some new techniques today that'll help me raise my pork chop game.
Thank you for watching
These are the pork chops that Mirage was picturing! Love it 😊
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.
My hubby could live on pork chops! I must try these for him! Thanks Brian ❤️
Thanks for watching
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.
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.
This is going in my recipe playlist
Well done Chef!
Thanks Bob!
Bri Lets eat this thing! Your videos are amazing! Im going to add cheesy grits to my pork chop meals. Good idea. 👍
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.
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.
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?
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
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
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!
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 :)
Made this today - man they were good. Both my sons went nuts eating this.
👊🏻👊🏻👊🏻👊🏻
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!
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
Still killin it! Love it!
Thanks so much!
I made pretty good chops last night. This video looks significantly better
Didn’t even watch video, just amazed at the comments. None are negative. Might watch later. Regardless, keep on doing your thing. Cheers.
Made this tonight. SO good. One of your best recipes. This is up there with the pasta vodka
So glad to hear that!
That looks tasty as hell
I'm a fan of sous viding chops but this looks fantastic.
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 👍
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!
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!!
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!
My mommy's pork chops are always good!