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
@sophiamurphy136 I appreciate my mother's (Chef de cuisine) advice about seasoning... if you ain't sneezing, it ain't seasoned... however, know when to also use only salt and pepper to appreciate the taste of the actual food so that the pallet is open. Salt and pepper are two of the three most important seasoning/spice in a chefs kitchen. And of course, always dab excess water off first.
I once ate a porkchop at 135 and ended up in the hospital the broad who made it swore it was fully cooked that John was still pink 😂 lol NEVER AGAIN i now burn the shit out my chops 😂
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.
Obviously She's Really trying her hardest, BUT...Naaa? As a Chef, she forgets to after basing to put it in an oven @ 185° for 6 mins. Much Juicer & Tender, Nice try thou, 6/10
@@TheEMC99it will reach 145° once it sits for 10min. I always appreciate sneezing while I'm seasoning but also love keeping my pallet open... this is a fabulous and simple recipe 👌
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 .
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
she wont like it when i show her my 30 minute fried chops to the point theyre like jerky but i chop it up and have a soysauce mixture with onions garlic ginger and some other stuff theyere damn good
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.
@@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
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.
For the main topic of the video to be about not having dry pork chops, and then not showing how juicy (or possibly semi raw) the inside of your pork chop is, is some weird RUclips stuff.
basting serves no dam purpose!!! why do chefs keep doing this i dont get it! it's a fad..add more butter to the pan cook, flip, cook..5 times as fast same result
Is the 10 minutes enjoyment you get from eating this dish more worth then the life long suffering the animal had to go through before their corpse ended up on your plate?
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.
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!
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
@sophiamurphy136 I appreciate my mother's (Chef de cuisine) advice about seasoning... if you ain't sneezing, it ain't seasoned... however, know when to also use only salt and pepper to appreciate the taste of the actual food so that the pallet is open. Salt and pepper are two of the three most important seasoning/spice in a chefs kitchen. And of course, always dab excess water off first.
@@sophiamurphy136😂
@@sophiamurphy136😂
Osmosis from the salt draws out the water from the meat, this is why it’s done in that order.
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 😂
I once ate a porkchop at 135 and ended up in the hospital the broad who made it swore it was fully cooked that John was still pink 😂 lol NEVER AGAIN i now burn the shit out my chops 😂
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? 🤷🏼♂️
God it’s so annoying 😢
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.
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?
The growl frying the vocals though. 😩
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.
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
How do you make that gravy that was on top?
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!
Pork is "dry" texture because the muscle fiber is more dense than beef. Microscopic check. Still very good 🥩
When she says dry she means overcooked. It describes the texture and feeling of chewing on overcooked meat
Somebody's watched Ramsay
Obviously She's Really trying her hardest, BUT...Naaa? As a Chef, she forgets to after basing to put it in an oven @ 185° for 6 mins. Much Juicer & Tender, Nice try thou, 6/10
Worked like a charm. This was the best non-grilled pork chop I ever made.
Was the inside fully cooked?
@@TheEMC99it will reach 145° once it sits for 10min. I always appreciate sneezing while I'm seasoning but also love keeping my pallet open... this is a fabulous and simple recipe 👌
Pork is done at 145 your pork chop is raw I hope your ok never eat under cooked pork!!😮
Lack of seasoning and that crust is so mid
Thank You!!! Very Clear Directions.
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....
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.
Also helps to brine them
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 😂
What is the recipe for the dressing you put on top?
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
Where is the gravy recipe?
What’s that brown stuff? Gravy?
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 😂
What does the rosemary do, boiling in oil on the side? Nothing!
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
You didnt show the cut i dont trust you...didnt even let it sit
Hi. I'm your friendly neighborhood food critic. Basting pork chops with rosemary is a waste of rosemary. I'll be here all week.
😂😂😂
I’d pull at 140, so it comes up to 145. Safety matters more than taste
Always pull out early to prevent accidents.
she wont like it when i show her my 30 minute fried chops to the point theyre like jerky but i chop it up and have a soysauce mixture with onions garlic ginger and some other stuff theyere damn good
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.
Now do it with std pork chops most have available $$
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
I LOVE the down to earth voice over. # RealAzzBtch
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.
What type of sauce is that
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
not true - 😮 - 😊
It's not cooked 😔
Thank you first attempt and it was delicious #sickoffrozenmeals
Scoring the pork chop can also help keep it from curling up if you tend to use too much heat.
Lmao the “temp that shit” caught me off gaurd 😅😅😅
Yo!!! First of all, you need to buy NICE pork chops....they should be mabled like good steak..
till now I don't find Any answers to questions raised- esp the recipe to the yellow colored sauce/gravy...😢😢😢
For the main topic of the video to be about not having dry pork chops, and then not showing how juicy (or possibly semi raw) the inside of your pork chop is, is some weird RUclips stuff.
basting serves no dam purpose!!! why do chefs keep doing this i dont get it! it's a fad..add more butter to the pan cook, flip, cook..5 times as fast same result
Thank you for saying 135. l have been looking for the proper temp b/c my temperature gage is new and l don't trust it
Recipe looks good, but I can do without the language. Sorry won’t be subscribing.
Nah I like to eat my pork well done. Not dry just well done. I don’t do temp pork. it’s safe now but it wasn’t so common 5 years ago.
Bruh butter basting is ridiculously over the top for porkchops and steak. What you need a nice piece of meat to get covered in butter for?
I totally agree. Pork should be pulled at 1:30 to 135° good girl I like your video. Great advice.❤
Well executed! Better Than most RUclips chefs. 135 °F is perfect temp for chops.
135 gonna get u food poisoned
Is the 10 minutes enjoyment you get from eating this dish more worth then the life long suffering the animal had to go through before their corpse ended up on your plate?
Glad my grandgirls werent watching this one with me
Pottymouth so unclassy
🙄
Didn't expect that face with the way she was talking..my kinda chick follower 4 life
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)
Drying the pork chops AFTER salting makes no sense if you are then going to dry them to get good sear.
I just have to say awesome video and omg you have amazing eyes
Sorry - 135 is way too low for "Bone In"pork! It will be raw at the bone, and is way too risky.
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.
🤢🤢🤢 just salt and pepper. Its not a stake it needs some citrus or vinegar to take out the bitterness of the pork.
True when it dry its not as good ....ima try your recipe !!!!!,😅😅😅😅
You "dry them" after seasoning lol.. swine is easy, they look tasty AF.
I don’t have a thermometer any other known methods people? I want to cook my daughter the best pork steak she has eaten
Wheres the seasoning 😢 just salt and pepper ......moist and unseasoned
What sauce , did you pour at the end?
Perfect, until you put that disgusting sauce at the last second.......
I like ❤ crispy pork chops! Not slimey, and uncooked. To each his own
Pork is not beef. Pork and chicken if there is red in the meat is NOT safe to eat while Beef is fine.
135 huh ? One of these days ur gonna end up with a parasite or with a bad case of runs 😂
Salt bath the pork chops and replace the water and salt every 30 mins to an hour
AND THEN I DRY THEM???
Stop talking from the back of your throat. Fry the chop not your voice.
I tried this and 4 minutes was too long 😭 I don’t know what I did wrong but it came out dry
Valley girl accent is unbearable with the vocal fry
You didn’t say temperature. Don’t want pink chops.
Why the PROFANITY! This video is a dry pork chop.
The whole croaky voice thing is unnecessary and unbearable
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!
I want the gravy recipe too 😢
I’m lost so you seasoned the meat to then pat it dry an removed some of the seasoning 😮😮
Make a pork chop for the first time after watching this … let me just say I indeed did temp that sh!t
you can eat medium pork omg
Where can we get the gravey?
How do you keep them juicy if you have leftovers?
She fried her voice more than those pork chops
I bet that pork chop meal was inexpensive to buy in the store?
135? I thought it needed to be 165 for pork?
Thats to thin to pull at 135, yall will get sick as hell if you do that.
It’s gonna be dry if you keep poking holes in it to see if it’s ready
Should I pour the oil out then add the butter and the Rosemary?
Just did this…came out PERFECTLY
How long do you baste before pulling
So...all that crap can be replaced by "dont overcook it"