The Best Pork Chop You'll Ever Make (Restaurant-Quality) | Epicurious 101

I'm Frank Proto professional chef and coloring instructor and today I'm going to show you how to make a restaurant quality pork chop with a silky velvety P sauce with a few key techniques your pork chop will be juicy and succulent every time this is pork chop 101 before we start cooking anything I want you to pay attention to this pork chop this chop we have here is a center cup pork chop bone in fat cap left on and that fat is edible people some would say the fat is the best part who's ready to cook this beautiful pork work chop this guy let's get started when you go through the trouble to get a beautiful cut of meat like this you want the meat to shine I keep the seasoning simple salt and pepper I want to taste the pork when it comes to seasoning you want to get your pork Cho nice and dry moisture is the enemy of a good sear and a nice brown crust on the outside and I'm going to go a nice dusting of pepper so you see how I'm holding this Peppermill up high the higher you go the better dispersion you get and then I'm going to get my salt and I'm going to go pretty heavy on the salt right the inside of our pork chop isn't seasoned so when we cut that slice we're going to get that nice salty crust and that nice juicy interior and do the other side give it a little dab season it up fair amount of salt and get that fat seasoned too cuz we're going to give a little bit of brownness to this as well before this goes in the pan we're going to dab it again to make sure there's no more moisture and then we can sear first step is to get our pan hot and we going to go for a medium high heat and I'm going to add some vegetable oil a neutral oil something with not a lot of flavor that's just going to help us Brown that pork chop I want the pan to have a nice coating of oil when it's getting ready to go you'll see that it kind of gets shimmery and ripply and you'll see just a little bit of smoke coming off one last time I'm going to dab my pork chop off I'm going to put it in the pan and drop it away from me so that I don't get splashed with hot oil this point I can lower just a little because I see got a lot of smoke there so I'm just going to let it go for a few minutes similar to a steak you can cook this pork chop to a medium temperature and that's going to ensure that it's Juicy and Delicious I'm not going to turn it until I see that I'm starting to get brown on the bottom side so what you could do is just give it a little peek how we looking there boys at this point I'm going to give it a turn getting some nice Browning there and we're going to let it sear on this side for a few minutes maybe about 3 to 4 minutes at this point once I get a little brown on both sides I'm going to hold it on the fat side to render that fat out a little what that helps us do is take some of the moisture out of the fat and make it more delicious the pork chop at this point is not at all cooked but what I'm going to do is I'm going to get some of that searing fat off put my pork chop back in the pan and I'm going to add butter a couple of sprigs of thyme and some crushed garlic and what this is going to do is it's going to start to flavor our pork chop so I'm going to tilt it and get all that butter and Thyme and garlic and I'm going to base my pork chop basically when we base we're putting fat or juices over the top of our pork chop our garlic gets Brown and fragrant our butter gets nice and brown and nutty and this all transfers to the crust on our pork chop when you're cooking a thick piece of meat like this you want to get yourself an instant read thermometer what I like to do is go really close to the Bone cuz closest to the bone is going to be the last piece that cooks I'm probably looking for about 135 140° we're at about 120 so we're going to let it go for a minute or two more all right I think we're good here I'm going to take my pork chop out and you can see that I have a resting rack over here I'm going to let it rest for about 5 to 7 minutes so those juices can redistribute this gives us time to make our pan sauce first thing we want to do with our pan sauce is get rid of this used up butter and oil I'm just going to take this put into this bowl what's cool about the pan is though we have all these little brown bits that's called The Fond f n d and we want to keep that in the pan that is our flavor base for our sauce so we're going to turn our pan back on kind of a medium heat and we're going to put some fresh oil in there and then we start with our aromatics I'm starting out with some shallots just a little salt salt will bring out some of the moisture in the shallots I like using shallots for my pant sauce I think they got a little bit of a finer flavor than onions and you'll notice that I didn't add my garlic at this point shallots take a little longer than garlic to cook and if I added my garlic and shallots at the same time they would burn I'm going to add my time I'm going to add a little chopped garlic and we're just going to cook this so it's fragrant and not raw now we have a little bit of Browning on our shallots and our garlic so I'm using Apple Brandy in this and that's my preference I like the flavor of apples if you like apple cider apple cider vinegar beer wine you can use any of those to deglaze the pan take a step back I'm going to add some whole grain mustard to this and I'm going to extinguish P the flame with a little bit of heavy cream uh maybe a lot of heavy cream if that makes you nervous use something lower in alcohol Brandy is high in alcohol so you get a lot of fire white wine use beer use cider cider vinegar all of those have a little more water content you're not going to get any flame now if your heavy cream is super thick we're going to take a little bit of chicken stock and just thin it out and let the sauce come together so we have the fond and the chicken stock and that's going to give us a nice kind of meaty background to our sauce of course always salt some pepper and then we're going to let this reduce so at this point I'm going to add a little knob of butter and we're just going to let that butter kind of melt in and the butter is going to help thicken the sauce a little too as well as give us flavor when our sauce is reducing you'll see the bubbles are really small and they're popping like crazy as this gets thicker you're going to notice the bubbles get bigger and pop slower you can see it here happening right I'm looking at my bubbles to make sure that they are popping slower as the consistency gets better the best way to determine that our soft sauce is done is you put a spoon in there you run your finger through it and if you get a nice crisp line your sauce is ready to go we've done all this work to make our sauce beautiful our pork chop perfect now's my favorite time let's get on a plate and eat it our sauce is done but I do want to add some garnish to it so we're going to brighten it up with a little bit of parsley it's got great flavor right you want to make sure you do this at the end cuz the parsley will turn brown eventually that's a big pork chop and we need a lot of sauce so I'm going to put a fair amount of sauce on my plate I'm going to put my pork chop right on top right in the sauce I generally don't like to put sauce on top of this because I put a lot of effort into making this nice and golden brown and there you have it Chef Frank's pork chop with pan sauce now it's time to cut into this pork chop and give it a taste let's take a moment here just to look how beautiful this is I almost don't want to cut into it but I'm going to do it anyway look at that right our pork isn't dry we got a little bit of juiciness to it it's cooked all the way through right uh it's not pink but it is still very juicy let's get in there I'm going to take a little piece with the fat I'm going to dip it in the sauce There is a symphony of flavors going on here mustard apples cream pork pork fat everything together is just fantastic cooking is a lot about t technique and the process of cooking but at the end of the day you got to put some love in it and this pork chop is all love lots of butter and cream too

Channel: Epicurious

Views: 1,085,839

Keywords: best pork chops, best pork chops recipe, chef frank epicurious, easy pork chop, easy pork chops recipe, epicurious, epicurious 101, epicurious frank proto, frank proto, make pork chop, make pork chops, make restaurant style pork chops, pork chop, pork chops, pork chops recipe, protocooks, restaurant style pork chop, restaurant style pork chops, restaurant style pork chops recipe

Id: E3H4MW14zpk

Length: 7min 40sec (460 seconds)

Published: Thu Oct 26 2023