welcome friends it is Saturday morning so we're going to do another one of our
tests of the most watched recipe videos on YouTube and this week
I'm thinking I just want to do a pork chop recipe so let's see what comes up
and we filter that by viewcount and the number one recipe is pork chop basics
from the National Pork Board let's take a look
pretty straightforward pretty short forty seconds
easy peasy however the the comment stream is is you know to be expected
people complaining that it's not cooked enough and that the pork board doesn't
know what safe pork is which is kind of funny and it also apparently the pork
board doesn't know how to name the cuts so let's get our pork chops and get
started
so this is an incredibly easy recipe this is the basics for cooking pork
chops and so you start out you season both sides salt and pepper
and salt and pepper for a lot of people it's gonna sound bland they say oh
that's horrible you need to put all kinds of spices on it and the most part
I kind of agree with you there are times when I want to put loads of flavour on
meat but a good piece of pork or beef or chicken salt and pepper just makes it
taste like it's supposed to taste it's gonna taste like meat so salt pepper
I've got a cast-iron frying pan on a medium high heat and a little bit of
oil in the pan is already pretty hot and in go the pork chops now the recipe says
four to seven minutes on each side on medium heat so there's our first turn
so here's the deal I have cooked these four minutes on each side and I know
that the recipe gives a range of four to seven minutes and that range is
important because medium on my stovetop isn't gonna be medium on your stovetop
the most important thing is temperature and they say 145º Fahrenheit and
they're cooked I know 145º Fahrenheit to cook
because at 138º they're actually safe so now give these another turn and it's
probably another couple of minutes more and we'll be ready to go now we take
these out of the pan and we let them rest for three minutes and we'll just
check the temperature 146º oh I went one over 147º so the temperature will rise as
these rest
all right so Glen you come back to just the bare roots of a pork chop recipe the
basics sometimes the basics can be difficult
because there's so much misinformation around them oh yeah
pork chops pork chops and the number one piece of misinformation about pork is to
cook it to death pretty much and then you end up with something that's super
dry yeah and then people fight it in all kinds of different ways by you know we
did a brined pork chop not too long ago and you're trying to salt it and put
water into it so that it isn't dry but the reality is if you cook it so this is
nice
just salt and pepper just salt pepper
mm-hmm so here's the thing this is from the US National Pork Board
mm-hmm they say 145º mm-hmm they also say that 138º is actually safe so by
giving you 145º they're giving you room for some space in there a little bit of
error and the assumption is that you are going to use a thermometer and with a
pork chop like this if you're a 145º in the thickest part we
were almost 160º at the really thin part okay so some parts are gonna be you know
like anything anytime you cook something that has different thicknesses and also
its texture though it's got a good ranch manager a little bit of chew which you
kind of want your food to have some some texture and salt and peppers pretty easy
what do you do anything family I got friends would probably put green spice
on it or exactly uh some I don't know you put jerk spice on it yes and fry it
the same way all those things and they didn't touch on it but you know there's
enough drippings in there to make a really nice pan sauce yeah to pour over
it afterwards so the basics are don't be afraid of pork don't overcook your pork
cook it until it's safe but don't overcook it
all in all I think this is a great recipe although it's got five 5.5
million views for a 30 second video which kind of leads me to believe that
it's an ad it's an ad I know it's an ad but that's fine because I think this is
information that people actually need the pork board is a legitimate source
for information yeah you know um enjoy give it a try
Joyner okay let's let's get this on the table let's make a sauce with those pan
drippings