I think this recipe was long overdue. My grandmother was a personal chef on Jupiter Island. She specialized in French and Southern style cuisine, and this was a regular favorite in her house. She taught me that for more flavor in your gravy, use half milk and half chicken broth (you can use bouillon in water). Using half bouillon water and half milk is cheaper than all milk or cream. The gravy will still be completely opaque and creamy, and as thick as you want it. You can cook it an extra minute or 2 on the stove to make it thicker, or add water to thin it out. If you like an oniony gravy, just grate a few Tabl. of onion into the hot oil and let it cook 30- 40 seconds before adding the flour to make a roux. It's delicious. She also told me to not add black pepper to the gravy until the last minute or 2, that the more you cook it, the more pronounced the flavor will become, and it can be overwhelming as it reduces/thickens in the pan. I use the same method for chicken gravy.
Recently watched Chef Billy Parisi make breaded pork chops (never seen that done) and now you guys. Makes me channel the old standard "chicken-fried" method.
Gorgeous, the gravy turned out perfectly. We know it doesn't matter which way y'all lay the meat into the pan.... professional cooks are impervious to the slings and arrows of errant grease. ♥️
My mother was the BEST cook and she made fried pork chops all the time! Just yesterday I was thinking about them, and then I see this video. So I think that's a sign I need to make some! 😁
"Triple dry-wet-dry method" That's actually just the standard double-coating method. Another classic if you don't want to add milk to the breading is corn flakes or crushed-up saltine pieces.
You can take a strainer and filter the oil (you can also line the strainer with a coffee filter to catch any fine flour bits). You can use the filtered oil for frying again. As long as you repeat the filtering process after each fry, you should be able to use the oil 2-3 more times. Keep the oil in a container with a lid to prevent it from going rancid. Also, you can let the oil come to room temp, then put it in the fridge to solidify. Once solid, take it and place in a container or plastic wrap in the freezer. You can use it to flavor more roux, or other dishes.
I wouldn't use it if it's been burned. I would let it get solid in the fridge and then discard it in the trash. Although, someone else may have some thoughts on how to reuse it.
@@carloszenteno Another note, when having fried strong tasting stuff like fish in the oil I've been told it's really only good for more of the same food even after filtering. Tends to impart flavors on other more delicate things.
140 degrees is fine for pork but, with bone-in chops, they can be a little underdone next to the bone when you pull them that soon. A half-inch chop has almost no carryover cooking, so, personally, I would aim for 145.
The gravy looks delish, as do the chops, but it seems to me the gravy could dampen down the yummy crunch on the coating. And when Julia cut her chop, it looked a little too pink for my liking, especially considering it was likely to be even more pink near the bone. I have 2” thick pork chops on the bone. Seems a shame to pound them down, and the bone could make it difficult to get the meat on the chop evenly pounded. I’d appreciate any tips for the length of time, and to what temperature, I should pan fry 2” on-the-bone chops without pounding them down. Thank you!
I agree, very little carryover.. 140 is the absolute minimum for pork, so you need to measure the temperature close to the bone to get the chop to where you want it. Obviously, boneless chops are the easiest and still work with this recipe. However, they will take less time to cook. Oh man, bring on the smothered green beans with bacon, biscuits and mashed potatoes. This recipe is excellent with Cooks Country's Foolproof (no boil) Boiled Corn. Their Blackberry Pie or Mississippi Mud Pie is also outstanding. What a feast.
Ok, 145 if you must, but no more. My grandmother lived in the times where you’d still worry about worms and such, so she cooked her pork till it was good and gray. And while much of the flavor was gone, her pigs still had a lot of fat. In 2024, where unless you are paying a small fortune for a heritage breed hog slowly raised in the woods on nuts, roots, and what they could find, and thus have a lot of tasty fat, you cant over cook your pork or you might as well be eating tofu. So, a hint of pink is safe in 2024 and damn well tasty.
Only the first chop goes into clean dry mix. It gets a rotation back into fresh dry mix. It brings egg with it the 2nd chop will them get on it's first dredge. And each then gets more on their 1st dredge. So we are back to the pre milk into the dry mix question of is the first best or the last?
@@sandrah7512 like I said to pink for my liking. 145° is the minimum temp. I don't think half inch pork chops will have much carryover cooking but it's possible it hit that. But if someone told me they cooked it 5° lower than the USDA recommended temp and it was pink inside I'd be questioning the doneness. 🤷
@@sandrah7512 not sure what I said to tick you off but damn that's a lot. Literally every post I made I specify "for me". SMH Hope you have a good day. Seems like you could really use a hug or something.
No need to cook pork to death to be safe anymore, 145 F is what you're aiming for in a whole cut. 140 with carryover. You can pretty much treat a pork chop like steak.
Definitely wasn’t completely cooked. I saw how pink it was when Julia cut her pork chop. They were beautiful looking but I would have to cook mine a wee bit longer. To each his own I guess.
Why ATK thinks that Ashley needs a sidekick is disappointing. Ashley is capable of presenting her recipe without Julias Ooo-ing and Ahh-ing. Well done, Ashley
Pork is much cleaner than it was in the past, so as long as it's a whole cut and not ground you can treat it basically like steak. I was skeptical, but a thick medium/medium-rare pork chop was the best chop I had ever eaten.
I used to feel the same way, until my partner made me the juiciest chops that happened to have some pink - googled it and it’s all about the temperature not the color.
By your picture i'm guessing we're around the same age. My mom wouldn't serve pink pork either, because she grew up in a time where catching trichinosis was a real thing. I'm sure your mom did too. Nowadays, we don't have to worry about that, so a pork chop on the pink side is just fine.
@@theoriginalbridgetconnors As I understand it, factory farming pretty much eliminated the trichinosis risk, but outdoor raised pigs can still carry it. I guess it depends where you get your pork, then. The weird part is that nowadays if I cook pork chops enough to eliminate the pink, they're dry and nasty. When my mother did that, they were delicious. Thus my question whether pork has changed.
@@davesvoboda2785 Pork HAS changed. Ever since pork has been advertised as "the other white meat", most farmers have grown breeds that are as lean as possible. As you know, fat = flavor.
Learn how to throw a ball. Skate and play some hockey. I did for 56 years. 64 y.o. 170 lbs. 6' tall. Still eat steak, potatoes, eggs, bacon, butter, chocolate shakes, root beer floats and chasing 9 grandkids. Life is a box of Capt Crunch. God Bless America 🇺🇸
Sadly I find myself less & less interested in ATK recipes & only really think of them for technique & even that is fading. Kimball's absence is glaring...
They don't have to. They make their pigs wear gloves. Seriously, if the food is going to be cooked, like in 350-degree oil, you can use your hands. Just wash your hands before touching anything that might cross-contaminate to uncooked food or surfaces.
I think this recipe was long overdue. My grandmother was a personal chef on Jupiter Island. She specialized in French and Southern style cuisine, and this was a regular favorite in her house. She taught me that for more flavor in your gravy, use half milk and half chicken broth (you can use bouillon in water). Using half bouillon water and half milk is cheaper than all milk or cream. The gravy will still be completely opaque and creamy, and as thick as you want it. You can cook it an extra minute or 2 on the stove to make it thicker, or add water to thin it out. If you like an oniony gravy, just grate a few Tabl. of onion into the hot oil and let it cook 30- 40 seconds before adding the flour to make a roux. It's delicious. She also told me to not add black pepper to the gravy until the last minute or 2, that the more you cook it, the more pronounced the flavor will become, and it can be overwhelming as it reduces/thickens in the pan. I use the same method for chicken gravy.
Thanks for the ideas!! Best bullion seems to be a good idea. Love the onions!!
Love this girl such a great personality and great at ease teacher!!!
Made this for dinner tonight ...two thumbs up from my husband and me !!
The reactions in this video to a little bit of cayenne and black pepper was hilarious to me. They definitely don’t have a southerner’s taste buds.
Especially in breading.
Yankees reaction to cayenne....😅
I think they're from Boston. Those people do not do spicy.
I just had a fried pork chop in a restaurant on Saturday and it was SOOOO delicious that I was seeking a recipe.
I’d rather just salt them ahead of time. Traditional brining just makes meat taste watery.
So, it was breaded?
I made the chops without gravy and ate them with a green salad. Very satisfying.
A little chicken bouillon powder added to the milk gravy instead of the salt might work well.
Try a lil miso paste. Healthier they bullion and add rich flavor and hint of 🧂 vibe ❤
Knorr especially yeah mmmm
Oh My it all sounds delicious ❣️
Thought the same thing! That could actually bump it to "gravy", cause that was basically béchamel made with used oil.
My best pork chop is, Montreal Steak Seasoning, rolled in AP flour, fried in ghee on a flat top grill!! Served with Apple Sauce! 😮😂 You're Welcome! 👍
Looks great. I would add one thing: brine the chops at least 4 hours before this recipe. It makes a world of difference.
In buttermilk
Dry brine!
I made this for dinner tonight and it was delicious! Five stars!
I’m doing this this week, THANK YOU!!!
One word...Yum!
Yumm! Making a quick milk gravy with the oil and crumbles is brilliant!
Recently watched Chef Billy Parisi make breaded pork chops (never seen that done) and now you guys. Makes me channel the old standard "chicken-fried" method.
I made this just like this, but I sprayed them with a little bit of cooking spray and put them in the air fryer and they still came out really crispy
Gorgeous, the gravy turned out perfectly. We know it doesn't matter which way y'all lay the meat into the pan.... professional cooks are impervious to the slings and arrows of errant grease. ♥️
Amazing as always 🌸
Raw pork responds best to 1/2 teaspoon of apple cider vinegar as a 30 minute marinade with spices for fall-off the bone effect. 😊😊😊
Wow!!! I craving a pork chop now. Thanks.
This is an old fashioned recipe for sure. My mother, who was not a good cook, made this frequently.
My mother was the BEST cook and she made fried pork chops all the time! Just yesterday I was thinking about them, and then I see this video. So I think that's a sign I need to make some! 😁
I miss my mother’s pork chops.
My late mom also used to pan fry thin pork chops. Love ‘em!
Scrumptious 🎉🎉
"Triple dry-wet-dry method" That's actually just the standard double-coating method.
Another classic if you don't want to add milk to the breading is corn flakes or crushed-up saltine pieces.
Looks so tasty yum
Taste good , ty
Yes!
I've always thought you should drop the chops into the oil away from you,
or are you worried about splashing the camera?
Keep on keepin on ❤️✌️🤓👍
Good point. I was so busy salivating I didn't realize they did that.
Can you use maseca instead of flour?
I admit I drooled a little, and again I'm reminded not to watch these while hungry.
Yummy chops. What do you do with the used oil? (we don't have cooking oil recycling where I live).
You can take a strainer and filter the oil (you can also line the strainer with a coffee filter to catch any fine flour bits). You can use the filtered oil for frying again. As long as you repeat the filtering process after each fry, you should be able to use the oil 2-3 more times. Keep the oil in a container with a lid to prevent it from going rancid. Also, you can let the oil come to room temp, then put it in the fridge to solidify. Once solid, take it and place in a container or plastic wrap in the freezer. You can use it to flavor more roux, or other dishes.
@@chrischerry6663 Thanks Chris, good ideas. Any concerns of using "burned" oil?
I wouldn't use it if it's been burned. I would let it get solid in the fridge and then discard it in the trash. Although, someone else may have some thoughts on how to reuse it.
@@chrischerry6663 Thanks again for your replies and time.
@@carloszenteno Another note, when having fried strong tasting stuff like fish in the oil I've been told it's really only good for more of the same food even after filtering. Tends to impart flavors on other more delicate things.
140 degrees is fine for pork but, with bone-in chops, they can be a little underdone next to the bone when you pull them that soon. A half-inch chop has almost no carryover cooking, so, personally, I would aim for 145.
The 140 temp seems very low to me... there's a lot of pink when they're cut into. I'm surprised they didn't address the safety issue.
I agree. The cut chop looked a little too pink for me where pork is concerned.
The gravy looks delish, as do the chops, but it seems to me the gravy could dampen down the yummy crunch on the coating. And when Julia cut her chop, it looked a little too pink for my liking, especially considering it was likely to be even more pink near the bone. I have 2” thick pork chops on the bone. Seems a shame to pound them down, and the bone could make it difficult to get the meat on the chop evenly pounded. I’d appreciate any tips for the length of time, and to what temperature, I should pan fry 2” on-the-bone chops without pounding them down. Thank you!
I agree, very little carryover.. 140 is the absolute minimum for pork, so you need to measure the temperature close to the bone to get the chop to where you want it. Obviously, boneless chops are the easiest and still work with this recipe. However, they will take less time to cook. Oh man, bring on the smothered green beans with bacon, biscuits and mashed potatoes. This recipe is excellent with Cooks Country's Foolproof (no boil) Boiled Corn. Their Blackberry Pie or Mississippi Mud Pie is also outstanding. What a feast.
Ok, 145 if you must, but no more. My grandmother lived in the times where you’d still worry about worms and such, so she cooked her pork till it was good and gray. And while much of the flavor was gone, her pigs still had a lot of fat. In 2024, where unless you are paying a small fortune for a heritage breed hog slowly raised in the woods on nuts, roots, and what they could find, and thus have a lot of tasty fat, you cant over cook your pork or you might as well be eating tofu. So, a hint of pink is safe in 2024 and damn well tasty.
I'd use some white pepper instead. It works.
Does it taste different or just for aesthetics?
I’m gonna make this. This is southern recipe right? I’m vacay in NC now.
Very southern
Tasty 🥰
Yummy❣️❣️❣️❣️❣️
My favorite chef. Recipes never disappoint. TFS.
@@sandrah7512 Really. Thanks. Didn't know.
Did you tenderize the pork chops beforehand? Mine are always tough.
Brine for 2-3 hours helps
Just don't slather the gravy over the whole chop, you'll completely destroy the crispness.
What’s the best sides to go with the pork chops? Besides mashed potatoes 😅
Anything you want
applesauce
Fried okra or squash
If it is in season, fresh corn on the cob. Green beans, greens like collards, turnip greens, ect.
@@minhdo2896 navy beans, fried okra, squash
So chicken fried steak but with a pork chop instead.
Yuuuuum
This is chicken fried pork chops
From the way she laid the pork chops in the pan, I would say she isn’t very good at Tetris.
0:24 Oooooh 💅🏻 not to white not too spicy
No more Shake n Bake.
Only the first chop goes into clean dry mix. It gets a rotation back into fresh dry mix. It brings egg with it the 2nd chop will them get on it's first dredge. And each then gets more on their 1st dredge. So we are back to the pre milk into the dry mix question of is the first best or the last?
Looked good but that chop was still pink inside... Not safe.
Put in oven for 5-10 mins
Those didn't look done. Definitely a little pink for my liking. The 5:40 mark was definitely a little to rare for me.
Stood out to me as well.
@@sandrah7512 like I said to pink for my liking.
145° is the minimum temp. I don't think half inch pork chops will have much carryover cooking but it's possible it hit that. But if someone told me they cooked it 5° lower than the USDA recommended temp and it was pink inside I'd be questioning the doneness. 🤷
@@sandrah7512 not sure what I said to tick you off but damn that's a lot. Literally every post I made I specify "for me". SMH
Hope you have a good day. Seems like you could really use a hug or something.
@@chrisbuckley1785 sandrahh7512 is the self appointed school marm (aka busy body, gladys kravit) in the ATK comments
I’ll try this but I bet mine is still better!
"Chaps" so Boston. Haha
Add cayenne pepper and use Crisco 🤓
5:40 I am sorry , but that is pink ! I prefer a lower flame and let it cook longer cuz no mam
Beautiful chops 👍🏼👍🏼👍🏼
they checked the temp, it doesn’t matter if it still looks pinkish
No need to cook pork to death to be safe anymore, 145 F is what you're aiming for in a whole cut. 140 with carryover. You can pretty much treat a pork chop like steak.
💰🖤🖤🥷🖤🖤💰
ive been graving fried porkchops and gravy sooo bad
I'm curious why vlog'rs don't use IR No Touch thermometers?
David
That only works for external readings.
That's for surface temp. It could be 180 on the outside and 100 on the inside.
Definitely wasn’t completely cooked. I saw how pink it was when Julia cut her pork chop. They were beautiful looking but I would have to cook mine a wee bit longer. To each his own I guess.
They were cooked perfectly
Why ATK thinks that Ashley needs a sidekick is disappointing. Ashley is capable of presenting her recipe without Julias Ooo-ing and Ahh-ing.
Well done, Ashley
This must be your first Cook's Country video.
A comment for the algorithm
I didn’t grow making pork chops this way, but it Looks too Good not to make it 😋.
Nice north east india Mongol
I didn’t think they cooked enough medium rare pork chops?
yeah, i admit just a little to pink for me. but beautiful recipe!
Pork is much cleaner than it was in the past, so as long as it's a whole cut and not ground you can treat it basically like steak. I was skeptical, but a thick medium/medium-rare pork chop was the best chop I had ever eaten.
I used to feel the same way, until my partner made me the juiciest chops that happened to have some pink - googled it and it’s all about the temperature not the color.
The threat of trichinosis is long gone with pork.
Ham is pink why can’t pork chops be pink ?
Trying to cook, while Julia stands too close and makes ridiculous comments. Super cringe.
Thats alot of pink in that chop... id give it another min on each side.
Gorgeous, Can't have the milk, Broth or water.
Your meat is pink. Mine comes out pink at temp, as well. Is there some change to pork, because I don't remember my mom serving pink pork chops.
By your picture i'm guessing we're around the same age. My mom wouldn't serve pink pork either, because she grew up in a time where catching trichinosis was a real thing. I'm sure your mom did too. Nowadays, we don't have to worry about that, so a pork chop on the pink side is just fine.
@@theoriginalbridgetconnors As I understand it, factory farming pretty much eliminated the trichinosis risk, but outdoor raised pigs can still carry it. I guess it depends where you get your pork, then.
The weird part is that nowadays if I cook pork chops enough to eliminate the pink, they're dry and nasty. When my mother did that, they were delicious. Thus my question whether pork has changed.
Your mother overcooked them
@@davesvoboda2785 Pork HAS changed. Ever since pork has been advertised as "the other white meat", most farmers have grown breeds that are as lean as possible. As you know, fat = flavor.
Porkchop had pink inside YUKY!! She needed to cook Chops a little longer!! At least 10 to 12 min each side
yea, I'm not eating pink pork or chicken.
♥️😋👍
No salt when they come out of the oil??
The chops were seasoned on both sides, then the flour got salt, too. Just curious but, do you smoke?
Not necessary
@@daveklein2826 Just asking because smokers often use lots of salt, due to diminished taste.
They weren't smoked😂😂😂😂😂😂
I’ve got craggy bits in my tinder bio
I call them hidey holes.
Sorry but I’m not eating pink pork.
Then keep eating overcooked pork
Then continue eating overcooked pork
I wouldn’t gunk up those chops with a bunch of eggy flour. Fry all natural and seasoning me. 😢
They are using all natural eggs. You will have to season yourself.
Both are delicious
Ok
PANKO
Lmao yea this is what this country needs, more deep fried steak with gravy, this is pathetic to say the least
Don't watch
Learn how to throw a ball.
Skate and play some hockey. I did for 56 years.
64 y.o. 170 lbs. 6' tall.
Still eat steak, potatoes, eggs, bacon, butter, chocolate shakes, root beer floats and chasing 9 grandkids.
Life is a box of Capt Crunch.
God Bless America 🇺🇸
Sadly I find myself less & less interested in ATK recipes & only really think of them for technique & even that is fading. Kimball's absence is glaring...
I feel the opposite. I am glad he’s gone. It always bugged me that he just stood there…
@@hanleykanar6521 no worries, I figured a few people would like the downgrade of the channel.
She should be wearing gloves.
I agree, don’t want gingers touching my food either.
Why?
Doubtful truth.
They don't have to. They make their pigs wear gloves. Seriously, if the food is going to be cooked, like in 350-degree oil, you can use your hands. Just wash your hands before touching anything that might cross-contaminate to uncooked food or surfaces.
NO SHE SHOULDN'T......