How to Make Crispy Deviled Pork Chops and Thick-Cut Oven Fries
Test cook Elle Simone makes Bridget the ultimate Deviled Pork Chops. Then tasting expert Jack Bishop challenges Julia to a tasting of dark chocolate chips, and gadget critic Lisa McManus reviews kids’ oven mitts. Science expert Dan Souza reveals the science behind non-Newtonian fluids, and test cook Lan Lam makes the perfect Thick-Cut Oven Fries.
Get the recipe for Deviled Pork Chops:
Get the recipe for Thick-Cut Oven Fries:
Buy our winning rimmed baking sheets:
Buy our winning dark chocolate chips:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
i watched this
I wish the recipe was free. I can't afford to pay for the subscription to the website.
I love the kid oven mit test
I loved the deviled pork chop. Especially the explanation of the term "deviled"😁. I was also very intrigued by the oven roasted fries. I recently purchased a breville counter oven with an air fry function and I'd like to see some recipes developed for using that function 😁. I also loved Dan's little bit on non-Newtonian liquids and thixotropic solids 😁
Really appreciate that the testing didn't end up in a unanimous result. It's always a bit like a commercial when that happens.
I made both for dinner today. I had to use two ovens because they cook at different temperatures, but they both came together beautifully!
My Oven fries are MUCH easier … even less fat and only take 20 minutes and no fussing!!! I have a Calmdo Air Fryer. I cut the Yukon Gold's and put them in a plastic bag and add 1 tsp of Onion powder, 1/4 tsp paprika or cheyene pepper, 1/2 tsp salt — place them on the wire rack and set for 400 degrees for 20 minutes. DELICIOUS!!! I sprinkle with apple cider vinegar so I ca avoid the sugar in ketchup. My grandkids love them!!!
Okay I get the "two sides" to the non-stick spray…what if I spray it upside down….lol
I like to think I’m an experienced cook but these demos really help me tweak my technique! Thanks!
"One of the things that makes fries taste like fries is the salt."
My dad who always asks for no salt because it distracts him from the potato flavor
"Heresy"
You might try using peanut oil if you have it available. It adds a huge level of flavor to fried/roasted potatoes. And I think mixing in about a teaspoon or so of onion powder to the cornstarch goo would be a huge Improvement in flavor. I love simple and delicious items like this.
It seems that the WS Jr Chef Oven Mitt is on final sale now? no locations within a 200 mile radius of me (SC) have any more in stock, and not available for shipping. Was there a runner up?
Is Joe okay? Please upload a video of him holding today's newspaper just to be safe
I am obsessed with these oven chips! Hands down the best chips I've ever made. One tweak I've made is to season the corn starch goo, results in a better seasoned chip
I really love this show. As someone who didn't know how to cook before, I've learned a lot, from recipes, to the science of cooking, to the best tools for the kitchen! <3
WHY do asians have pretty hands
I think Adam Ragusea's oven fries look better, but these certainly look easier.
Just out of curiosity, when did salt shakers totally go out of style? No matter how you try, the sprinkle method leaves clumps of salt here, bare spots there. The salt shaker, OTOH, dispenses it evenly. Why do we never see chefs using them anymore?
We'll be working the pork chops into our quarantine dinner schedule. Stay healthy, stay safe ladies!
I guess Joe didn’t think ‘other duties’ in his job duties would be sinking in cornstarch and water.
I need to try those oven fries.
I really appreciate ATK, even more now. I'm curious to know what your people think of the air fryers. I know they're just mini ovens.
I can appreciate that you may not want to endorse a specific product while doing recipes as viewed on screen with labels covered, but from my personal experience, I know that Pam cooking spray does a better job than the local grocery store brand; I know that Grey Poupon dijon mustard is better than the Walmart brand. While the variances might seem minor, it can make a big difference in the finished product.
Those fries are AMAZING!!!
What if salt was added to the corn starch slurry?
Thinking about it, if the chocolate isn't as sweet, you can add more sugar to the recipe itself
The recipe for potatoes is good, but I recommend using tongs to lift off the foil. You want to keep your fingers away from the steam that gushes out. (Don’t ask me how I know.)
Just get some mustard and Shake n Bake..done
Warning: the fries recipe is crap. The corn starch only creates a weird coating that’s crispy. Like a thin, chewy, slightly crunchy thing. It’s super weird.
If you want crispy fries, don’t bake them. If you want oven fries, make oven fries but avoid this nonsense. It’s like coating your fries in crispy cellophane 🙄 better off making an actual batter than wasting your time.
I’ve made many recipes from ATK and support them heartily but this was absolute insanity.
Thank you am learning stuff I did not know about
Tried the fry recipe and these truly were the best oven fries I’ve ever had. Not burnt, not “raw/hot”, and not tasteless steamed pieces. The cornstarch is odd but it does work. Here’s a tip too: if you don’t have cornstarch, try egg whites. Gives a similar crisp texture on the outside.
Gonna try that pork recipe! Love mustard and vinegar, but generally marinate the heck out of chops and braise them unless I'm making weinerschnitzel or a quick fried chop topped with sofrito.
Will probably use thinner chops because I like lots of flavor and don't need so much meat.
I love this episode!!💗
I am not a pork eater. I wonder if this could be done with chicken, lamb or beef?
Absolutely right. The fries are perfectly perfect l had to use russets next time I'll peel them,but they were fantastic!
Where can you find natural pork? The stores I shop at only have the enhanced.
By the way, I precook my breadcrumbs for apple crumbles etc too to get that lovely deep brown crust!!
Love the Chops and the fries recipes for a great meal on its own. Can these be converted to Air Fryer recipes at all? Thanks.