The Cooking Mistake SILENTLY Drying Your Pork Chops (Stop Doing This!)

📗 Save Over $1,000 on Meat With My Butcher’s Money-Saving Methods: https://salpetralia.com You bought the chops thick, you own a thermometer, and you pull them at 145, and they still come out dry. The mistake is not in the pan. It happens in the minutes after you turn the pan off, when the heat keeps working on a chop you think is finished. In this video, I show you the seven places a pork chop keeps cooking after you think it stopped, and the cold-plate rule that fixes all of them: Why a chop resting in a hot iron skillet keeps cooking, and the cold plate that stops it The tight foil tent careful cooks use on purpose, and what to do instead The warm oven hold that dries the first batch while the second one cooks Where to put the thermometer so it reads the meat, not the pan or the bone Why the lean loin chop never goes back into a simmering sauce, and why the cheap shoulder chop should The plate on the stove, and the leftovers reheated gently to 165 degrees USDA safe numbers: whole pork chops 145 degrees with a 3-minute rest, leftovers reheated to 165 The arithmetic: about 15 pounds of salt water a year, about $70, when dry chops push you to the enhanced pack Chapters: 0:00 The chop that still comes out dry 1:03 Number one, the hot pan 2:29 Why the pan matters more than the number 4:30 Number two, the tight foil 5:20 Number three, the warm oven 6:16 Number four, the thermometer 7:17 Number five, back in the sauce 8:43 Number six, the plate on the stove 9:23 Number seven, the leftovers 10:51 Richie's dinner for company 11:43 The arithmetic 14:46 What to do this week This will not make a thin chop eat like a thick one, and it will not save a chop that went past done in the pan. It buys back the last ten degrees or so, and that is all it does. If you cook for somebody who wants pork well done, or on a grill you cannot control, the enhanced chop is a fair buy, and its back label tells you exactly how much solution you are paying for. Prices here are an example, about $4.49 a pound for bone-in chops; yours will differ. My website: https://salpetralia.com Watching on a television? Type salpetralia.com into your phone. What did you pay per pound for pork chops, what town and state are you in, and did the label say solution? I read every one of these. Pull at 145, then get it off the heat. #porkchops #cookingtips #butchertips #savemoneyonmeat #frugalcooking The prices, methods and food-safety guidance here are real and researched, and cooking temperatures follow USDA guidance. Prices vary by store, region and season. Educational content, not medical or nutritional advice.