I Tested 5 Common Pork Chop Myths. Which Ones Are Actually Real?

📗 Save Over $1,000 on Meat With My Butcher’s Money-Saving Methods: salpetralia.com My friend Richie paid $12.40 for four thick bone-in rib chops and cooked every one of them into a wallet, following five rules from his mother and the back of a box. So I tested all five, with a thermometer, a kitchen scale and Marie as the judge. Two are real, two are myths, and one is only half true. In this video, I show you how to test the five pork chop rules everybody was taught: Cooking to 160: why the USDA number for a whole chop has been 145 degrees plus a 3-minute rest since 2011, and why ground pork still goes to 160 every time Searing to seal in the juices: what the crust really does, and why you should keep the pan hot anyway Salting ahead: why a chop salted the night before holds on to more of its water The bone: what it does and does not do, and why thickness and the rib end matter more Resting: why three minutes on a warm plate keeps the juice in the meat The money: about an ounce lost per overcooked chop, about $65 a year for a family of four eating chops once a week These are tests in my own kitchen with my own scale, not a laboratory, and your stove will not match mine to the ounce. The old cook-it-through rule was right for the pork of its day, and the thin boneless chop in the family pack is the right buy when you are pounding it thin for a cutlet. My website: salpetralia.com Watching on a television? Type salpetralia.com into your phone. What did you pay a pound for your last pork chops? Leave the price per pound with your town and state, and tell me which of these five your family swore by. I read every one of these. 145 and a rest for the chop, 160 for anything ground, and salt it the night before. #porkchops #cookingtips #butchertips #usda #juicypork #grocerysavings 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.