Hey everybody! Today I'm making a butter basted pork chop in a frying pan and all
I'm gonna use the season today is some Lawry's garlic salt. I'm also gonna
throw some rosemary and thyme in there. I grow it fresh because you can buy it
dried at the store, it's good, but fresh I really like the difference in flavor
it's just got a little bit more robustness. So check this out!
We're going to start out with a room-temperature pork chop and we're
just gonna put some of this Lawry's garlic salt on here. Get a nice coating. I
like to coat the fat real well too because we're going to baste this with
butter. Hopefully crisp up some of this fat.
We're going to get both sides real nice. Just a nice generous coat we're gonna
let this set for about 15 minutes just to get some of those flavors permeated
in the meat a little bit. OK, our pork chop has been sitting for about 15 minutes
first thing we want to do is get our pan hot. We know it's hot cuz look at the oil
the way it kind of just thins right out like that and spreads to the edge of the
pan. So we want to get our pork chop in there. Always put your meat in the pan
and lay it away from you so you don't get splattered. Listen to that sizzle.
We know it's hot when it's sizzling like that. So we're gonna go ahead and get
some butter in here. (sizzling)
Now that the butter is melted, we're going to go ahead and just sprinkle in
some fresh rosemary and thyme. We're just going to keep basting this with butter
about every couple minutes. And because this is pork we do want to make sure
it's cooked all the way. Usually need to cook pork to 145 degrees. OK, this is the sizzling for a few minutes
I've been basting it. Flip it over to get that other side cooked.
Look at that nice and golden-brown.
The mistake most people make when cooking
pork chops is they over cook them. You only need to cook pork to 145 degrees.
They turn out tender and juicy every time.
OK, so I think our pork chops done here we're gonna give it a good baste one more
time. We're going to take this off the pan and we're gonna let it set for about
ten minutes and let this guy rest.
Perfect, juicy pork chop okay so our pork chop.
OK, it's been resting about ten minutes we're gonna go ahead and cut into 'em, and see
how this turned out.
Oh yeah, look at that look at that right there...
perfect, juicy, look how nice and tender that looks look at that now we're gonna
mop this in the juices a little bit here and give it a taste
mmm
Mmm that is so tender and juicy and you get that buttery flavor. Oh man, I can't
wait to taste this again. But that buttery flavor with the with the aroma
and the taste from the rosemary and thyme. I'm telling you that is a great
way to cook steak, and pork chops.
I'm gonna try it with salmon I'll make another
video on that. Thanks for tuning in today. Please be sure and like my video,
subscribe to my channel, and click that little bell you'll get notifications
when I post new videos. Leave me a comment let me know how yours turned out
especially if you try this. Well that about does it for this pork chop, I can't
wait to do that again. That was amazing. All the buttery flavor and goodness look
at how tender that is. Thanks for tuning in, we'll see you next time