Most People Cook Pork Chops WRONG | A Butcher Explains Why Yours Come Out Dry

📖 41 years behind the meat counter, all written down: The Old Butcher's Counter, three books on buying meat (At the Counter), cooking the cheap cuts (At the Stove), and cutting, wrapping and keeping it (At the Block) 👉 https://hankskitchen.store Dry, curled-up pork chops that chew like a boot? It's the thin chops in the tray, not your cooking. A retired butcher shows how to get 12 thick, juicy chops for about half the price. Hank spent 41 years behind a meat counter cutting pork loins into chops, and watched families pay extra every week for the thinnest ones in the case. In this video he walks you through the 7 pork chop mistakes he saw most, and the plastic bag on the bottom shelf that changes everything. Quick answer: For juicy pork chops, buy or cut them at least 3 cm (1¼ inches) thick, salt them the night before, sear 2–3 minutes per side in cast iron, finish in a 200°C / 400°F oven, and pull them at 145°F / 63°C with a 3-minute rest. A little pink in the middle is safe and juicy. In this video: - Why thin pork chops are dry before they hit the pan - Dry brining pork chops overnight (and when "enhanced" pork means skip the salt) - The butcher's knife trick that stops pork chops from curling - The safe pork temperature today, and why the old "no pink" rule dries them out - Sear, then oven: the two-step method for thick chops - Resting, plus a 2-minute mustard pan sauce - Buying a whole boneless pork loin and cutting 12 thick chops yourself Butcher's extra: When you open a vacuum-sealed pork loin, a slightly odd smell is normal and fades within minutes. If it doesn't fade, or the meat feels slimy, take it back. Cut your chops from the thicker end and keep the narrow end whole for a roast. Chapters (fill in times after upload): 0:00 Why your pork chops come out dry #7 Thin chops #6 Salting at the last minute #5 Chops curling in the pan #4 The "no pink" rule #3 Cooking it all in the frying pan #2 Cutting in too soon #1 The plastic bag on the bottom shelf 👉 Subscribe for more old butcher tricks: https://www.youtube.com/@HankElleryKitchen?sub_confirmation=1 💬 Did your family always cook pork until the pink was gone? Tell Hank in the comments. Hank's Kitchen shares traditional kitchen wisdom from an old butcher's counter. Hank is an AI-generated character. Cook whole cuts of pork to 145°F (63°C) with a 3-minute rest. #porkchops #butchertips #porkloin