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Pan Seared Pork Chop | How to Make the Perfect Pork Chop
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Aug 23, 2023
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View Video Transcript
0:00
Looking for that perfect panseared pork chop
0:02
You know what the best part of that is? That good caramelization and that butter that gets in there and gives it such a great nutty flavor
0:08
Hey folks, I'm going to show you how to do it inside, outside, and it's got a creamy wine sauce that goes with it
0:14
Come on, because I ain't going to wait long for you, I promise. Hey, thank y'all for stopping by the backyard on another great day above the grass it is and welcome to some quick
0:29
tips and tutorials and what are we talking about today getting that perfect pan-seared pork chop
0:35
i'm talking about you have to use some cast iron we're going to get that good caramelization from
0:40
that heat but then we're going to go back in there and we're going to throw us in some wine and some
0:43
cream folks you're going to want to miss this one because this one is what i'm talking about the best
0:48
pork chop ever in a cast iron skillet now folks as usual i am doing it outside in a cast iron skillet
0:55
but you can do this in the house on a stovetop with that same cast iron skillet and i'm going to walk you
1:00
through it we're going to give you everything you need to know right down there in the little description below so hey tune in it is going to be a good time for one and all well folks under here
1:09
i have two fine specimens of what bone in pork chop that's about the only kind i'm going to eat my
1:16
mother used to buy them a little little bitty thin things like that where you hold them up and you
1:19
could read the newspaper through and just frown until they was toughest shoe leather but folks this here is
1:25
what you need. Two bone-in pork chops, about an inch thick. And folks, when you buy in pork chops, as you see me point out there a little while ago
1:36
you need to go ahead and look for that marbling that's on there too, because it's the same as beef, it's got it
1:41
And you want them little white flecks in there. That's going to be the tenderest, most tasty part of that pork chop
1:46
So make sure you got it. Make sure it's bone in and make sure it's near an inch thick
1:51
Your butcher will be kindly glad enough to just cut you one fresh right there
1:55
You can take it home and you season it with a little lime juice, both sides
1:59
Rub it in well, some of that good muskete seasoning because it's got that ancho chili in there
2:04
I do love it on some pork. Need you to do this about three hours ahead of time
2:08
Put her in the ice box for you people that don't know what that is. That is a fridge
2:12
Then I want you to bring it out 30 minutes before you get ready to cook this and let that internal temp come up a little
2:19
That way we're going to get a more even cooked time and everything's going to work out just fine
2:23
But let me cover these back up and let's talk about the vessel we're going to cook this in
2:28
And what is that? A cast iron skillet. And folks, we need to go ahead and just go ahead and put it on this grill and let it get to heat
2:37
This ain't about no smoke. This is about some heat. Now you need to have a good bunch of coals in there or put you some fresh stuff in there that's going to catch a fire so you can have that instant heat
2:48
If you're cooking this inside, I ask you to put that cast iron skillet over there
2:53
and just turn that burner on for just a minute on low lift that skillet warm up a little and then turn her to medium high I want that skillet to get preheated for this because that what you need to sear some meat Here in a minute I just want to warn you I going to have Alexa start a timer
3:09
Y'all's may go off too. I don't know, but I ain't got no watch, and I just brought her outside so she could help
3:14
So our skillet is getting hot. It is. Two tablespoons of avocado oil, and I really like this avocado oil
3:23
I started using it a lot. I have. If you don't have no avocado oil, get you some olive oil
3:28
It'll work just as fine. But folks, I love what butter does to this, and that gives it that good nutty taste
3:34
But mixing it with that oil is what keeps that butter from burning. So we have us two tablespoons, which is Uno and a dose
3:42
And it looks like it got warm outside, so we're just going to put it in there
3:47
Now, before we start to cook these two little fellers here, see this little rye of fat it got us right here
3:54
Now, some of the thicker chops won't do this, but them thin ones used to always do it
4:00
I just need you to take your knife and just cut it right there, cut through that
4:04
That's going to keep that from trying to shrivel up. Just set her right back over here
4:09
Do this one the same way. Number one. And I like to tilt that pan if you're unleveled to make sure that everybody's got some coating
4:17
And I love that sound. This is a two-chops skimmit. Alexa, start me a timer for three minutes
4:24
please. Four, I'm sorry. No. Alexa, cancel. I need a four... Okay
4:31
Now do it. Alexa, I need a four-minute timer, please. Alexa, could you start me a four-minute timer
4:42
Gosh, some people just don't want to work or pay attention. So just let that go for four..
4:52
It is not funny. Let that go for four minutes and as that is happening, I want you to get two garlic clothes
5:00
Load the garlic gun and I want you to mash them. And then we're going to just leave them right here
5:07
Now we're going to take a green onion as Justin Wilson would call it
5:11
but I heard a lot of people say we're going to use a shallot. I don't know shallot
5:17
We're going to use from this end to this end. We're going to use the whole thing, folks
5:22
So let's get to shopping. So folks, you can see we are getting close because I can feel it in my bones
5:30
Surely that woman in there and that little round deal is going to say four minutes is up in a minute
5:34
because it seems like we've been on for five already. Come on with it
5:39
Here that? Alexa said it is time to turn the pork chops over
5:43
And that's what I'm talking about, that good color there. Now folks, at this time you need to have you a basting apparatus
5:51
Alexa off, please. off please She mine pretty good sometimes So I just need you to take it to where you can get a hold of it tilt it over to one side and every once in a while I just want you to baste We going to cook at about four more minutes basting occasionally
6:11
But that basting you put up there, that good butter gives it that nutty taste as it comes back over there
6:16
and folks, it helps that little crust right there on top, calm alive. It's going to be some goodness it is
6:21
Don't burn your little fingers. Folks, now if you've got a pretty good rind on that pork chop, you might want to right there at the end
6:31
just stand him up over and let it cook on that rind side of that fat. The more fat you get in there and that grease coming off of it, rendering it down, more flavors
6:39
But these here ain't got much on it, so I ain't going to worry about it. Well, four minutes was up to set them chops there where they can rest a minute until we get the rest of this goodness going
6:49
When you pull them chops out of there at four minutes, I need you to pull them chops out of there at four minutes. let skill it off so it can sort of slow down a minute because we're going to reduce our heat
6:56
down to about medium. So I'm going to put her right back out there where it was. We got us
7:01
another tablespoon of butter because we're going to need it. And I hear some of you, it's a lot of
7:06
better. You got to have it, folks. Got to have it. So, in go to green onion and the garlic
7:16
And guess what else we need, folks? Who's got the time, Shem? Oh, I got it right over here
7:22
So you can have to left up. Yeah, but then she'd get on to me
7:27
So I don't know how you measure this stuff, folks, or even how you're supposed to get it off of stock
7:31
That's how I get it off stock anyway, it'll come. But I like to also give it just a little bit of a chop
7:37
to make sure that everything, even if you leave one of them little stems in there
7:41
it ain't big. So we're gonna go with that. Probably not enough, but we're going with it today
7:50
I need you to stir it down. until we begin to see that garlic going to browning
7:57
And that right there, that aroma? That is some of that fine dining right there, folks
8:03
And I think you can see that garlic is beginning to brown in here
8:07
So folks, I need you to take a half a cup of cream
8:12
Heavy cream. And when you put this in there, be sure you stir automatically
8:21
I want you to get that incorporated in. in their whale, let it cook down for a little bit
8:29
That is some of that good right there. I see culinary has arrived
8:37
Do you do cream culinary? You can see how that cream and stuff
8:43
and everything has begun to brown a little. So folks, right now we're gonna break out
8:49
the walteseac, peanut greas, Grisio Y seen me use it many times Good year This was bottled three days and 27 minutes ago Three tablespoon About that much it is Now I want you to increase that heat back up there a little
9:08
because I want that to get the good and simmer and reduce down just a tad
9:12
And when you think we got it all incorporated well, guess what
9:18
The hogs is fixing to go back in the pen they are
9:24
So just lay them over here and just Let them simmer another three or four minute and we are good to go folks
9:32
Just let them sit there mind their own business. Don't touch them. You can look at them but don't touch them
9:37
Folks don't that look pretty? Now I mean let that cool just a minute and set it just like a good steak
9:44
Pour you some of that sauce in that plate, lay that hog over in there and then let him have a little bath right there on top because remember hogs love to waller in something that's
9:51
looked like a mud hole and I'm just making him happy. So I am going to reap the fruits of my business
9:58
benefit here. Mmm, mm-mm-mm. Mm-mm. Mm-hmm. Mm-hmm. Mm-mm. Mm. Mm. Whoa
10:15
Make you do the Hula Hoot. Right here on live TV
10:25
Folks, that'll make you just get back up there and want another bite. another bite. We're just going to cut into this side just so we can see it. But you can see
10:33
I want to show you, see where we cut that little rind of fat right there? It's sort of separated a little
10:37
Keep that chalk from trying to curl up it will. There you go folks and he's still got some of
10:42
juice in him. He's what I call fine dining. Big, you've been out here helping. Duke hasn't
10:51
There's no onion on here. I appreciate your help I do. People want to know, do you have manner
10:57
So I want you to wait, okay? You just wait for it. You're a good pup
11:01
Mom and Dad love you and you've got a lot of fans out there and you've been signing a lot of cookbooks, so here you go
11:06
We appreciate y'all tuning in and watching, hey, this is a Saturday deal, but hey, we still have them videos
11:11
every Wednesday, too, 2.30 Central time. Got two shoutouts this week we do
11:16
Jesse and Jan, Jesse, been in the hospital down there. Old Louisiana, man, we hope you're feeling better, my friend
11:22
and a long-time fan. Been watching us forever. Peggy Gibbons, hey, Sugar
11:27
Thank you so much. And as always, I tip my hat to our servicemen and women
11:31
and all the veterans who have kept that old flag of flying out there. And remember the time we're in, folks, so much to be thankful
11:37
Never take it for granted. Always be glad for the day you got. Thank you so much for dropping by
11:42
Thank you, Shannon, Andy. And I'll see you down the perfectly panseared footjob
11:50
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