With a cold pan and the right cut, you’ll attain juicy, tender chops in minutes—without even dirtying your cooktop.
Get our Pan-Seared Pork Chops recipe:
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Raisins are a culinary abomination. They should stay grapes and made into wine.
Keep your hands off my pork!
Didn't sear the edges 😢😢😢
👍😉
Because you're desperate for video content?
Uhh, those are juicy?? Did I miss something there lol
How about rendering the fat on the sides?
That is nice cooking, but that is not how you properly temp the meat. Go from the sides to hit the center, not through the cooked surface of the meat. Otherwise beatiful chops.
Issue: You say IF using an electric cooktop the technique is different and you can find that on our website. BUT I go to the website and it has a paywall, AND where would I find that info on your website anyway? No, you need to provide that info in the comments if you aren’t going to clarify it in the actual video.
I don't understand. When she turned the chops after 2 minutes, it was not "cold sear" anymore because the pan had already been heated up with high flame.
Regardless of gender, cook's long nails are always discussing thing.
those chops were taken out at 140 and probably rose to almost 150 based on the lack of any pinkness and that agrodolce seems extra sweet for me and no herbs?…also I don't care about a little mess…gotta clean the stove once a week anyways….damn , I keep forgetting this is for home cooks , not restaurants
Yum❤
So that’s a two rib chop, interesting, bad way to cook chops if you don’t like them heavily seared. PS if it does not have ribs in it… it ain’t a chop.
The American Heart Association recommends the standard American should have less than 1 tsp of salt per day, spread amongst all meals (even less than that when you account for natural sodium in foods). She used 1.5 the daily recommended amount per pork chop 😅
Just made boneless pork chops using this technique tonight for the first time and they were stellar! I cooked them to a medium rare, medium heat in a carbon steel skillet with flipping every 2 mins. Added a tiny bit of vegetable oil, as I don’t use non stick. Highly recommend this method
That sauce is looking great can`t wait to try it.The cold sear is interesting too,since we like us a little pork fat I will also sear the edge`s.Flavor`s in the brown y`all!
I wonder how many people reach for table syrup when a recipe calls for maple syrup.
What about cooking with cast iron?
Pork – THAT is what's for dinner at our place when we want to impress our guests. Looks so good, ladies! Will try this method and recipe this week. Great explaination of the science behind the "cold sear". Makes such good sense when outlined. 😊
Terribly disappointing that the fat is not rendered!
Makes no sense when End Cut and Center Cut are the same thing…
I rather prefer vegan 😊
You need to eat fewer pork chops
Thanks for showing us this. I plan to use this method. I wonder if you could use a George Foreman grill and not have to flip?
Sous vide and sear. Done.
ATK should use their influence to oppose the banning of gas stoves because lobbyists want to sell lousy electric ones.
Juicy??! They looked totally dried out when you carved them
Didn’t sear the sides 😢
<Meat is clearly dry as a bone>
'Look how juicy they are!'
Bruh.
We call a thick cut chop an Iowa chop.
how does this apply to an outdoor grill?
Julia is wearing way too much makeup.
Hank Schrader olé!
thank you for the education. And, what's going on with the makeup? Did ATK hire a new makeup artist? In my opinion, not a positive change. You were just fine and beautiful before and probably fine and beautiful without ANY makeup. Men don't have to do it. Why should women?
If I have thin pork chops can I just stack them or should I cook them frozen?
@5:49 far from juicy…that's bone dry lol
Damn, learned 2 things from such a simple video! Never new how to stop the "porkchop cup" & the constant flipping is pretty interesting!! Can't wait to put that to good use! Ha!
This is not a cut of meat that I can easily find in my regular stores. Bone-in is preferable for flavor and I understand the thickness, but it’s so much easier to find boneless center cut loin chops of that thickness.