The Best Pork Chop You'll Ever Make (Restaurant-Quality) | Epicurious 101
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In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best pork …
135-140 for pork is not safe to eat
Where to buy such meat?? What do you call?
I replaced the brandy with white wine…. it was delicious! Thankyou
I can't recall the last time I saw a pork chop that thick. Seems most supermarket chops nowadays are a quarter of that!
Chef Frank is a great teacher.
Why no recipe?
I wonder how long does it take to cook each side for a pork chop as thick like this in the video
Tried it tonight, that was delicious! I added mushrooms as well.
I don't want his pork chop… I want his life!
Fantastic
Less parstley and less butter, but looks great. I give you one dish: souflé
My brandy did not catch on fire. While the meal was delicious, the kids were extremely disappointed 😂
Very nice, chef.
pigs make pork chops not cooks!!!
Its taste 100% better when you send a picture of it to a muslim 😂😂😂
I peed a little
Just cooked this Saturday, April 20, 2024. Freakin’ delicious!!!!!!!❤ Absolutely incredible! That sauce…🔥. And the chop was so tender! I’ve never had a pork chop SO AMAZING! FR. Thank you, Chef!
What is Kisha salt? And where do I get it?
Why not cook da pork chop in lard ??
Frank, I did this recepie and sauce and it was mindblowing! Thank you! The only thing I found – making sauce took longer than I thought, considering the reduction.. but it was well worth it!!
They came out fantastic, I took a little liberty on the sauce and opted for marsala wine instead of the apple stuff and it turned out fabulous. Thanks brotha
I modified the recipe. Used dry rosemary instead of thyme and also added dry organo and dry piquine chili peppers and sriracha seasoning. It was fantastic! I did not make the sauce. Once basting of pork chop was done, i removed removed a bit of the oil/butter and threw in steamed white rice into the pan to soak up the flavors and i scrapped the pan to get some of those delicious browned spices. Ate this with some Italian red wine – Amarone Della Valpolicella. Like I said, FANTASTIC!!! Thank you!
Só much butter 🤢
10/10 this recipe is amazing. I found out apple brandy is really nice.
What happens if you cook the chop and add nothing to it? And I mean NOTHING, just pure heat and a pan.
My favorite chef on this channel.
Chef Frank, have you ever dried your chop with salt in the refrigerator for a day or two?
Thank YOU … Enjoyed your Presentation … very well done , pardon the pun.
can't wait to try this tomorrow. you make it look perfect. Wish me luck!
I don't think so, I always salt and place on a wire rack in the fridge for at least 3 hours
I personally hate 1 inch thick pork chops. Way too ungainly.
Just made this recipe, and they were the best pork chops I've ever eaten! Thanks!
I like how he said he was just going to use salt & pepper and not a lot of spices because he wanted to taste the pork.
Then he makes a pan sauce with herbs, spices, brandy and cream.
Then he plates the chop, slices off a piece and immediately dips in the sauce before taking a bite.
So, what's he tasting,,, the pork, or the sauce?
I'm not saying it doesn't taste delicious I'm just saying his end act of eating flies in the face of his statement at the beginning.
Im going to make this tonight for my wife.
I'll be back, to tell u if she liked it
OMG. That looks beyond amazing.
They are Called.. 'Sha—-LOTS' AS IN 'SHA-LOTS' You call them in name like a dork tbh !!!
Sorry, but I will not watch a commercial in a YouTube video.
Thanks for this video. Chef shows every detail of his technique, all specifics and clearly demonstrates everything. Well done!
I made this for my husband last night. He was blown away. Unfortunately, we only had one pork chop, so I didn't get to taste it!
trickier than steak rubber or leather i tell my guests i save this will be handy no doubt
what this is going to do is set off you and your neighbors fire alarm…
Ur not even a chef, I tried ur technec it sux, it was rubbish
Actually the butter was burned, you have to lower the temperature of the skillet because vutter has lower smoking point
I've asked this before on previous cooking videos, but I never get an answer. I'm gonna ask it again. Why do a lot of these cooking tutorials use kosher salt instead of regular, garden-variety table salt? I mean, what makes kosher salt so much better. This video is just one of the many videos I've seen where the person uses kosher salt but doesn't explain why he's using it. It's just taken as a given. Is a certain tribe paying these YouTubers to push kosher salt in their cooking tutorials?? 🤔