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1. BLADE Cut near the fatty shoulder end, this chop’s high proportion of marbled dark meat and connective tissue makes it ideal for braising.
2. RIB Featuring one large eye of loin muscle, this chop is very tender as well as flavorful and a good choice for grilling and pan-searing.
3. CENTER CUT Because the loin and tenderloin muscles in these chops are bisected by bulky bone or cartilage, they don’t lie flat and thus make a poor choice for pan-searing. Save them for the grill, but position the ultra-lean tenderloin away from the fire to keep it from drying out.
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Her vocal fry is so annoying this video gave me a headache.
why did she double glove?
Excellent presentation.! Thanks for this.
I love that idea and will look for the roast instead of just buying the individual pork chops which is more expensive.
Do beef please
More butchering videos too
I’m a butcher and this is incomplete and totally wrong.
Excellent content. Horrible music. I quit watching after 44 seconds
Whitest. Voice. Ever.
Thank you, you've inspired me to buy a whole pork loin and cut it up myself!
There was definitely a multistage casting for this suburb hunk of meat… But what is this absurd vocal fry all about??… 🧐🤨😠😅
Great content! Thank you ATK for returning to this. It's been difficult watching the changes to ATK this past year. Both Bolling and Souza contribute to continuing the quality that I remember from yesteryears.
Great stuff, Morgan! Love the butchery skills, clearly expressed, beautifully executed.
I like the four different views at the same time. Super helpful.
Why is it bad to saw?
One of your best videos ever!
man , Saltbae can do it better but he can't
Next video idea: How To Beat Your Meat At Home
I’d be more than willing to assist on this video as I’m a bit of an expert on the topic.
Where your thumb is positioned when you cut scares me. I was taught to tuck my thumb a bit when cutting.
1:05 is one of the sexiest things I’ve seen on YouTube ❤️
Any chance of you showing us how to kill and butcher an entire animal. Possibly a dog or guinea pig?
Excellent instructional video except for the music. I have no idea why video production companies cannot distinguish between instructional videos with ongoing narration and those with no narration. Did these people go through K through 12 with music constantly playing in the background? My school certainly didn't constantly play music.
Perhaps there are people who need music but I, as well as other commentors, don't. If you insist on including this distraction, couldn't you make an additional video without the music and label it in the title?
I would prefer to direct my comments to the quality of the content rather than technical shortcomings.
Great video. The opposite of clickbait. Just the information and no BS.
Both your amazon links go to Dijon mustard!
Pork spare ribs! YUM!
let's go Morgan!
Nice chops. Lol
Love the how too's
Because who doesn't love a thick ass pork chop! Yassssss! Stuff it! Lol
I’ll stay for dinner😊
I like this presenter, she's fun. Informative video as well, quality.
This tips series has been very useful. Maybe some hints about working with a gas grill?
That's my wife. She just doesn't know it yet..
Good info. Two quick critiques: (1) the cliche vlog music is kind of awful, especially that bong-a-bong-a-bong-a loop in the beginning. Almost enough for me hit back and find a different vid. (2) index finger on the knife spine is amateurish.
That was great! I've always gotten boneless pork loin. I'll have to look into getting bone in pork loin. Might be a nice change!
HELLO! Your boning knife link takes us to Mustard. Please try again.
Thanks for an excellent tutorial on pork loin👍
Gutin Morgan, Morgan.