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PORK CHOP | EASIEST WAY TO MAKE TENDER & JUICY PORK CHOP

Byamazingfoodstv


If you prefer your pork chop to be tender and juicy you’re on the right channel. Keep on watching so you won’t miss anything!

Spiced vinegar dipping sauce recipe –

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31 Comments

  1. I can't say enough about how good this pork chop turned out. I had two bone in chops about 1 in thick. I didn't follow the recipe exactly but I tried. I did the brine as described and put it into the fridge. Then I watched the video again and realized I forgot to heat the brine first. So after a day of sitting in the brine, I pulled it out boiled, simmered, and cooled the brine and did it again. Then I made the marinade according to directions and painted the chops. Due to my schedule it sat there another day. Then I cooked my first chop in a cast iron skillet on the stove top, pretty much according to the video directions. It was very good and I was happy with it. But here is the rest of the story. I put the second pork chop back into the fridge for one more day. I had wanted to cook my chop either on the grill or in the oven but didn't. So for the second chop, I had a little more time. I seared the pork chop in cast iron on the stove top, 3 minutes per side, then put the skillet and chop in the 375 deg. oven for 15 minutes. At 10 minutes I stuck a thermometer in the chop. Oh. It was already at 150, so I pulled it out and let it rest 4 or 5 minutes while I continued to monitor the thermometer temp. It got to 155 and stayed there, so I considered it done. I sliced into my pork chop and could not believe that first bite. This was the best tasting and juiciest pork chop I have ever eaten. I could not believe I made this. I think it was restaurant quality. If I bought this at a restaurant, I would be very happy with it. All the brining and marinading time was unintentional. I just had things going on and couldn't get to the chops when I wanted to, but boy was it ever worth it. Best thing I ever cooked. Thank you, thank you FoodNatics.

  14. Brine:
    1 litre of water
    1 tbsp of salt
    1 tsp peppercorns
    1 tsp corriander
    6 cloves of garlic
    2 bay leaves
    1 tsp soy sauce

    Marinade:
    1 tsp salt
    1/4 tsp pepper
    1 tsp white sugar
    1 tsp paprika
    1 tbsp soy sauce
    1 tbsp cooking oil

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