How to Make Pan-Seared Pork Chops and Corn Fritters
Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to making perfect Pan-Seared Thick-Cut Boneless Pork Chops. Then, tasting expert Jack Bishop challenges Julia to a tasting of white wine vinegar. Finally, test cook Keith Dresser makes Bridget foolproof Corn Fritters.
Get the recipe for Pan-Seared Thick-Cut Boneless Pork Chops:
Get the recipe for Corn Fritters:
Buy our winning white wine vinegar:
Buy our winning food processor:
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Does anyone else find Keith super sexy? His wife is a lucky woman!
I just cut onions on the lines nature gives you and never horizontal – I get minced onions that way – they are naturally separated by the layers
I like the towel method – that silicone grip is too easily overlooked but each to their own
Corn Fritters – YAY! Sauce – meh – you do way too much with mayo and way too much with things that are too sweet – For those of us on the salty/crunchy spectrum, no mayo, no maple syrup
Loved the fritter recipe, but this seems to be at least a 2 glasses of wine effort. I think I'll need my husband, sister, and her husband to help. And good beer, too.
How about showing us pan cleaning carbon steel, cast iron, non stick etc. Enjoy watching your channel.
Go away to do some chores, come back, and this is on. In my teens, I had a black and orange pig as a pet. He was as smart as my Collie/German Shepard. I don't eat dogs and I don't eat pigs.
The problem with these taste tests is they have only select varieties that most Canadians and Americans do NOT have access to. Useless to do these types of Tastings
I think im in love with Julia
I will definitely be making these. I wanted to go through my screen to get a taste!! I will no longer be the old fashioned flour and corn pancake maker. Now for some real corn fritters!!! Thank you!!!
Oh my! Those fritters look amazing! My family LOVES any good cornbread & good fritters. Those look like they'll be the very best fritters ever! Thank you, Keith. 😋
Nice topic, but the volume is STILL TOO LOW!
I'm loving this channel!!! ❣ I'll definitely be making the corn fritters!!!
Beautiful presentation! You have a group of awesome people.
Jack talks to much
Great idea with the pork chops. For the reasons you cited the only way I cook them is to briefly sauté thick cuts and then nestle them with sauerkraut, diced apples or applesauce, and honey. Then bake for hours until they fall apart. I’ll try this.
If you are going to dump the salt only in one spot, at least you make sure you stir it around… I've never understood when chefs do this… I always sprinkle my salt all over! He didn't even stir around after he dumped the salt!
Costco has good thick chops!
I really need to get a food processor
If you will make cuts around any porkchop it won't cup up like those
two buck chuck
Uh, didn't hear any crunch from the fritters. Eat them when they're hot.
Those pork chops were fantastic.. I will be making those and the corn fritters. Thank you.
I was thinking that pork had to be cooked to at least 160 or something like that.y’all cooked to 140.please explain as I’m sure you know what you’re doing way more than me….love the videos.
What happened to a pinch of salt and pepper!!! Who can be bothered to measure 1/8 etc!!! Ridiculous imho of course
21:28
she wants that
You guys rock!!!
Can you do the same with bone in center cut pork chop?
These fritters look awesome. I tried to make some just last week and I got the "pancake" version which was dry and tasteless. I can't believe my mom went to this much trouble but hers were always great. I'll try this method soon.
Is there another way to get umami without the anchovies? Can we use white wine instead of vinegar in the sauce? I am truly not a fan of vinegar, lololol…. (But go figure, I love ketchup and pickles…)
as requested by bridget and julia to leave a comment … “comment” 😆
Thank you for teaching the proper finish temp for pork chops.
That has more to do with how juicy those chops are than thickness OR brining.
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