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.
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.
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.
@@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 👌
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 😂
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.
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.
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
Its very important you cook Pork well done if not you can get worms, ua, if you cook your chops slow on both sides very well done they are juicy, and tender..Just make sure it is done...
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 .
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 😂
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
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 😢
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
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.
Thank You!!! Very Clear Directions.
Also helps to brine them
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.
Looks good. Thank you for sharing. Stay blessed,
The growl frying the vocals though. 😩
Just did this…came out PERFECTLY
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?
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!
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 👌
Wow amazing 🤩
Can’t wait to try this better
looks delicious how did u make gravy?
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.
Well executed! Better Than most RUclips chefs. 135 °F is perfect temp for chops.
How do you make that gravy that was on top?
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 😂
So glad you made this video. Thank you so much. You saved my dinner because I didn’t know what to make for us.
Looks awesome. Gonna try and let you know!
Lmao the “temp that shit” caught me off gaurd 😅😅😅
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.
Sounds great I will Try that 😅
I tried it and it came out juicy
Somebody's watched Ramsay
I couldn’t agree more. People forget two important words when cooking meat: carryover cooking!!!
Looks delicious
yummy
Nice. Looks very tasty. 😊
Bismillah Yummy 😋
Uh Muslims can’t eat pork
That looks🔥🔥
Hi. I'm your friendly neighborhood food critic. Basting pork chops with rosemary is a waste of rosemary. I'll be here all week.
😂😂😂
Thanks looks great
Looks great to me 🤠
Looks good
Favorite vid ever
You killed me at the end😅😂😂 good content
Good stuff. I sear mine then slip them into a smoker tuning between 155 & 160. At a medium touch I pull off the juiciest chops
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.
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
What’s that brown stuff? Gravy?
❤ I love it
F yeah! You are spot on! This is delicious
Juicy ❤
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.
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....
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!
"So temp rhat shit". Love it lol
I totally agree. Pork should be pulled at 1:30 to 135° good girl I like your video. Great advice.❤
I like this xx
Temp that shit 😂😂 had me dying
What sauce , did you pour at the end?
Looks fantastic! What is the sauce you top it with in the end?
Looks like gravy
Temp that WHAT??? 😳😟
I just have to say awesome video and omg you have amazing eyes
Scoring the pork chop can also help keep it from curling up if you tend to use too much heat.
Baked, with a frosted flakes "crust"....YUMMO!!!
Bas si lepo spremila Ovo izgleda Ukusno Poz iz Novog Sada iz Srbije 🇷🇸❤️🙋🌹
What type of sauce is that
What is the recipe for the dressing you put on top?
That sassy line at the end made me follow you 😂
Love this
Cant wait to see you do the challenges haha. Does Soap have a discord community?
the
"So temp that shit"
😅 had me rollin 😂
Temp that shit! 😂 love it!
That’s “ temp that shit “ is something I will never forget
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 😂
I want the gravy recipe too 😢
I LOVE the down to earth voice over. # RealAzzBtch
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
I’d pull at 140, so it comes up to 145. Safety matters more than taste
Always pull out early to prevent accidents.
She fried her voice more than those pork chops
Thank you sister!
❤❤
Make a pork chop for the first time after watching this … let me just say I indeed did temp that sh!t
Where can we get the gravey?
You know your 🔥 when you can eye ball the pork chop instead of using thermometer to see if it's done 👌
This is a hill i will die on lol i refuse to buy a meat thermometer
@@blakeluvsu1well just make sure you don't die of trichinosis
@@anthonycekic4509 fingers crossed
Looks great! Sauce on bottom … why did you hide all that beautiful sear on the chop? 😅
Thank you first attempt and it was delicious #sickoffrozenmeals
We all got mogged by a chick version of Gent Z at the end.
Its very important you cook Pork well done if not you can get worms, ua, if you cook your chops slow on both sides very well done they are juicy, and tender..Just make sure it is done...
That’s outdated knowledge… new guidelines prove pork farmed in America and frozen can be ate safely at 145 which is medium.
Thanks mine came out great
THANK YOU! What was the gravy
Delicious, never mind these slow guys👍👍
How do you keep them juicy if you have leftovers?
❤️❤️❤️❤️❤️❤️❤️❤️❤️
How long do you baste before pulling
Well well well
Omg
There are literal 30 min videos on " how to cook the perfect porkchop".. your the shit lady.. thankyou so much.
Love that pork, and price isn't too bad
True when it dry its not as good ....ima try your recipe !!!!!,😅😅😅😅
Sorry for my ignorance, but is 135* safe? I see a bunch of foods saying to make sure they reach 165*.
Great video without the foul language. This was my last so thx for the tip.
I like ❤ crispy pork chops! Not slimey, and uncooked. To each his own
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 😂
How long do I cook pork chops after searing since I don’t own a meat thermometer?
Why not ?