Most People Are Making Pork Chops Wrong! Try These Old Italian Tricks

📖 A hundred recipes my mother never wrote down, finally measured for your kitchen: https://nobodymeasured.com/ You bought good pork chops, cooked them a little extra just to be safe, and when you cut in, it was grey, dry like cardboard, and the juice was sitting in the pan instead of in the meat. It is not the pork, and it is not your pan. Almost everybody does three things wrong before the chop touches the heat, and one thing wrong at the very end. In my mother Filomena's kitchen in Bensonhurst, pork chops and vinegar peppers was a Thursday night, and the chops were so juicy we spooned the pan juice over the top. In this one I count down her ten rules, and every one starts with plain instructions before I explain anything. Thick bone-in chops, salting the night before, drying them and taking the chill off, cutting the fat edge so they never curl, the hot pan and the four minutes you do not touch them, one flip with garlic and rosemary, the number on the thermometer, the five-minute rest, the vinegar peppers in the same pan, and at number one, my mother's Brooklyn pork chops and vinegar peppers and the one minute at the end that keeps them juicy. I also settle the pink pork argument. One heavy pan, a jar of peppers, a five-dollar thermometer. Juicy every time. So tell me where you are cooking from, and settle it: peppers, applesauce or potatoes? 00:00 Dry, grey pork chops 00:53 Who I am 02:11 What you need, and what you don't 02:50 Why pork chops go dry 03:32 10. The right chop 04:13 9. Salt the night before 04:55 8. Dry, and take the chill off 05:26 7. Cut the fat edge 06:03 6. Hot pan, hands off 06:46 Halfway 07:09 5. One flip, garlic and rosemary 07:56 4. The number on the thermometer 08:39 3. Five minutes of rest 09:22 2. The vinegar peppers 10:19 1. Back in the pan, off the fire 11:33 Is pink pork safe? 12:35 Why every recipe gets it backwards 13:14 One idea underneath all ten 13:52 The pork chop hero 14:30 Your job this week 14:53 Next time