I just made this for my husband, kids, mom and brother. It was so good. My 6 year old liked it, my 4 year old is super picky and has yet to try it, and all the adults really liked it. I'm definitely saving this recipe. I like that the sauce isn't loaded with sugar. The video didn't say how much butter to use, I used 4 tablespoons for 6 pork chops and it was plenty. I could have probably used 3 tablespoons.
I like to use Apple Cider vinegar, mustard, brown sugar, worcestershire sauce hot sauce lemon juice and seasonings and marinade the chops for a few hours before going on a hot grill for around 15 minutes at most
@@Hypervigilant Isn't all salt generally kosher anyway? I learned from Jack Bishop that dill pickles which include garlic are the ones labelled "kosher".
I did it!! Except, I had to use 1” chops(cooked 5 minutes@425 charcoal BGE), and they were delicious. I had never made brown butter before, but it wasn’t difficult. Thanks to the girls for this recipe, I’m definitely cooking this again. Now to find another delicious recipe, it shouldn’t be that hard on this channel.
Somewhere in another poster had read and posted the recipe from the website and indicated to use a stick of butter. That’s what I used and it made enough sauce to cover my chops and have some left to use while eating. You wont be disappointed with this recipe, just make sure you don’t over cook the chops.
@@stevena9512 ….thanks ! I also did not hear how much butter, you said you used one stick of butter… I goggled that and it’s about half a cup , also in grams, it’s 113 grams. Going to make this tonight for Father’s Day dinner. I will be cooking Blade pork chops which has nice areas of fat to keep pork chop moist. Thanks Steven for letting us know the quantity of Butter! 🙏🏻
"Dusted" the chops & letting them sit while I make the sauce. Got a question - why WHITE vinegar for BBQ sauce? Stayed true to the recipe the first time, but using ACV - White House in fact - this time for a taste test.
cookinmom the recipe is always available on their website. For free. Plus, the link directly to the recipe is in the drop down description box. Can’t get much easier.
I'm from Monroe County in Rochester, NY. Monroe County can be found in Florida, Pennsylvania, New York, Indiana, West Virginia, Arkansas, Alabama, Michigan, Illinois, Iowa, Tennessee, & Kentucky. Put Kentucky in the title!!!
It should be fine, in the end the starch reacts with the moisture on the pork and with high heat it gets crispy (thing about like a beer batter or battered fries)
Good morning, Graham. Thought it was spelled Joke, or am I missing something in the syntax? Googled Pork Chop Choke. Not pretty News articles. Please advise. Love learning, more every day.
I actually hate it when they show people washing their hands. I come into it with the expectation that they have clean hands, so to me, showing ppl washing their hands all the time seems like a waste of time. I feel like, I get it, you wash you hands! I don't need to see it! YMMV of course.
@@joeymama4666 I worry that if they don't at least refer to washing their hands some people will assume that when they cook the recipe they do not need to wash their hands. (I've seen people cooking at home cross-contaminate all sorts of things because they don't wash their hands.)
Rewatch the video a few times. It gives you the measurements for the amount spices and just write down the prep and cooking steps as they go through them.🙂
Real Monroe County sauce has a little bit of lard in it. Also it is smoked over wood coals and it is thinly sliced pork shoulder steaks, not chops. ua-cam.com/video/-rBZ46r-dBI/v-deo.html
@Bo Zo Eating pink pork in the 1950s was actually dangerous. Times have changed. The USDA says that pork is safe at 145° even if it looks pink. The pork industry is now very well regulated and today's pork is much safer. Only about a dozen or so people report getting trichinellosis each year and nobody dies from it.. Wild game is the main carrier now.
I like the idea and the great team here. But talking in each other's faces is not social distance friendly. This promotes people to believe that they can act as you do, which is very much incorrect as a sign of the times. I watch many other channels, and most if not all, take much better precautions according to social distancing than people here on the Test Kitchen. Just saying... I worry dumb people will follow your lead.
@@douglaswilson2355 Douglas... I have no tv or cable. If you are right, I greatly apologize and my comments are rescinded... I am sorry if I was wrong... I am totally able to see that if you are giving correct data.
Did some research. This is from Season 12, Episode 10, named 'Pork and Pie'. It first aired around November 2019. So it was shot well before the Pandemic.
I’ve made this twice now, once on the grill and once in my cast iron. Both tasted amazing! Thanks ATK!
Thanks for covering Monroe County style BBQ. It is the best!
A friend introduced me to vinegar bbq sauce. Especially for pork, I'm now a Big fan! This one sounds amazing!👍
I am from a couple counties east of monroe county ( Kentucky)which is where this recipe is from. We use pork steaks( blades) instead of loin chops
Steve Logan. What's the difference? My husband loves these chops. Thanks. I'm vegetarian.
Perfect! I have pork blade steaks in the fridge. I was debating about doing this recipe with them.
I just made this for my husband, kids, mom and brother. It was so good. My 6 year old liked it, my 4 year old is super picky and has yet to try it, and all the adults really liked it. I'm definitely saving this recipe. I like that the sauce isn't loaded with sugar. The video didn't say how much butter to use, I used 4 tablespoons for 6 pork chops and it was plenty. I could have probably used 3 tablespoons.
Thank you! I was about to make for four chops a d would have way over done it with my six tbsp butter. Haha
I was kinda skeptical about this recipe, but it came out fantastic! The vinegar based bbq sauce was so good!
Just one question pls, how much butter?
1 stick unsalted
@@pjciii8240 Thank you!
@@ruthpresutti4472 Enjoy! This recipe is fantastic and if it's universally loved in our household.
I like to use Apple Cider vinegar, mustard, brown sugar, worcestershire sauce hot sauce lemon juice and seasonings and marinade the chops for a few hours before going on a hot grill for around 15 minutes at most
Wow! Looks yummy!!!
Made exact recipe & it turned out beautifully ❤️. Very delicious 😋
how much butter?
@@marycordova9191 I used a stick you could use 2 no problem.
@@KevinHullinger Thank you so much, i think i'll use 1 stick also
Kosher salt on pork chops 😂😂😂😂
John Plum It’s just a funny observation. Take it easy, Johnny.
honey I saw exactly what you did there!! well played madame!!
@@Hypervigilant
Isn't all salt generally kosher anyway? I learned from Jack Bishop that dill pickles which include garlic are the ones labelled "kosher".
Maria Long Yup! Then you down it w/ a glass of milk...
Looking forward to making this homemade BBQ SAUCE 😋
Can’t wait to try!
Trying this tonight. I do not have a grill, so pan fry will have to work. Im sure the sauce recipe will be amazing.
Love these recipes. Thanks
I did it!! Except, I had to use 1” chops(cooked 5 minutes@425 charcoal BGE), and they were delicious. I had never made brown butter before, but it wasn’t difficult. Thanks to the girls for this recipe, I’m definitely cooking this again. Now to find another delicious recipe, it shouldn’t be that hard on this channel.
How much butter? They never actually said. A half cup?
Somewhere in another poster had read and posted the recipe from the website and indicated to use a stick of butter. That’s what I used and it made enough sauce to cover my chops and have some left to use while eating. You wont be disappointed with this recipe, just make sure you don’t over cook the chops.
@@stevena9512 ….thanks ! I also did not hear how much butter, you said you used one stick of butter… I goggled that and it’s about half a cup , also in grams, it’s 113 grams.
Going to make this tonight for Father’s Day dinner. I will be cooking Blade pork chops which has nice areas of fat to keep pork chop moist.
Thanks Steven for letting us know the quantity of Butter! 🙏🏻
The best EVER!!!
Yummy
This looks amazing! Thank you!!!
Yep, I’ll be making this one. It would be great if you would suggest simple sides to compliment each recipe.
"Dusted" the chops & letting them sit while I make the sauce.
Got a question - why WHITE vinegar for BBQ sauce?
Stayed true to the recipe the first time, but using ACV - White House in fact - this time for a taste test.
Nice video girls. Looks amazing!
This is appears to be a nice bbq style when you want to pull a meal together quickly.
Douglas Frank And it looks so nice - I’ve never had pork chops that flat!
I've got to try this, with souz vide chops instead of grilling. I'm guaranteed to overcook on the grill.
Made tonight. Gezzoman was it good.
Delicious, though i went with a different cut of pork. I've never found a blade chop in my area.
I usually pass on thin cut chops but, this looks delicious! Definitely going to give it a try.
We can’t...no recipe 🙁
cookinmom the recipe is always available on their website. For free. Plus, the link directly to the recipe is in the drop down description box. Can’t get much easier.
Carolyn ‘Carye ‘ Sellito ~ It’s not on their site...it is not free, unless u pay. Ck it out! 🤨 It’s behind a pay wall
@@msmarygardner I noticed that too.
Can I use a grill pan instead?
I use apple cider vinegar instead of white.
The recipe link is not working. I'll try to just go along with the video for each step.
What's the amount of butter used?
I'm from Monroe County in Rochester, NY. Monroe County can be found in Florida, Pennsylvania, New York, Indiana, West Virginia, Arkansas, Alabama, Michigan, Illinois, Iowa, Tennessee, & Kentucky. Put Kentucky in the title!!!
Sounds good. 🙂
Rerun
How much butter?
I guess I'm used to a sweet sauce. This vinegar sauce curled my toes.
I wonder if you can still taste the pork with all those pungent spices and vinegar...? But they DO look delicious!
With that much cayenne pepper is this a hot/spicy dish?
Looks juicy
can it be arrowroot powder, potato starch or tapioca staech instead of corn starch? allergy
It should be fine, in the end the starch reacts with the moisture on the pork and with high heat it gets crispy (thing about like a beer batter or battered fries)
You don’t need to put anything. The way she sauced the chops, any extra browning would be superfluous. They should do fine just from the grill. 👍
I was going to try and Tell You folks are saucy pork chop choke.. but I would probably get *GRILLED!*
Good morning, Graham.
Thought it was spelled Joke, or am I missing something in the syntax?
Googled Pork Chop Choke. Not pretty News articles.
Please advise.
Love learning, more every day.
Thank you for washing your hands. Too many television cooks never seem to clean up.
I actually hate it when they show people washing their hands. I come into it with the expectation that they have clean hands, so to me, showing ppl washing their hands all the time seems like a waste of time. I feel like, I get it, you wash you hands! I don't need to see it! YMMV of course.
@@joeymama4666 I worry that if they don't at least refer to washing their hands some people will assume that when they cook the recipe they do not need to wash their hands. (I've seen people cooking at home cross-contaminate all sorts of things because they don't wash their hands.)
Paprika or smoked paprika?
Where us Monroe County? That BBQ sauce really looks delicious!
At the end they say kentucky. Which makes a lot more sense than the much larger one in NY
17 Counties in the US are called Monroe County.
Google it.
Kentucky (about 6:15)
@@majoroldladyakamom6948 I grew up in the one in Arkansas. It's a rural area. I escaped after high school. Ha
What is brown butter?
It's literally browned butter. Butter heated until the milk solids in the butter turn brown.
Blad steaks and over charcoal that’s how it’s done.
This recipe is not available via the link without membership. Please post the recipe in the description.
Rewatch the video a few times. It gives you the measurements for the amount spices and just write down the prep and cooking steps as they go through them.🙂
@@seriouslyreally5413 They don't give the amount of butter. I already wrote everything else down.
I agree. They put the recipe behind a paywall without referencing it during the video.
Stephanie Jo Rountree Just use your best judgment. Probably 1/4-1/2 of a cup
areas.
8 (6-ounce) bone-in blade pork chops, 1/2 inch thick, trimmed
8 Tablespoons unsalted butter
1/2 cup distilled white vinegar
2 Tbl kosher salt
2 Tbl black pepper
1 Tbl paprika
3/4 tsp. Cayenne pepper
1 Tbl cornstarch
😋😋😋👍
Real Monroe County sauce has a little bit of lard in it. Also it is smoked over wood coals and it is thinly sliced pork shoulder steaks, not chops. ua-cam.com/video/-rBZ46r-dBI/v-deo.html
Sauce looks like a buffalo wing sauce recipe...?
Why would people dislike this video? They must have voted for biden...haha
i like ashaley she is sweet
Better off oiling the chops rather than the grates.
Correct.
Yea there’s no way this is NOT good
Sure didn't even say how much butter was in the recipe 🤦♂️
Proof you thumbnail. Country?
Why did thy re-uploaded this video?
They reupload almost all their videos.
@@TheGodYouWishYouKnew thank you, why though
it isn't reuploaded, they released the full episode and this is the Porkchop recipe segment from it
This was not good. We made it tonight and could only taste the brown butter. 🤢
Maybe it was too brown? It's pretty easy to burn the butter after its brown.
Made it for dinner, very disappointed, will not make again. All I could taste was cayenne and salt.
Corn starch....gas grill= trash can.
No smoke flavour = Not real BBQ.
there's plenty smoke flavor
That’s one of the reasons you close the cover on the grill. You’ll get some smoke that way. Not a ton, but it’s a trade off with the chops.
That pork looked undercooked when they were cutting it. I would have basted the sauce on towards the end creating a char not just poured it over them.
There’s no such thing as pork looking undercooked really. Just gotta go by the meat thermometer. However, pork should be 145 not 140.
@@TheGodYouWishYouKnew they're adjusting for carry-on heating
Itamar Olmert I find that when I cook meat, it doesn’t go up a full 5 degrees but whatever. I’m sure it’s not that big of a deal. Trichinosis is rare.
@@TheGodYouWishYouKnew yeah there is its pink.
@Bo Zo
Eating pink pork in the 1950s was actually dangerous. Times have changed. The USDA says that pork is safe at 145° even if it looks pink. The pork industry is now very well regulated and today's pork is much safer. Only about a dozen or so people report getting trichinellosis each year and nobody dies from it.. Wild game is the main carrier now.
Was not good
Donna Nix I agree. We made this tonight. 🤢
Was the problem the sauce? The recipe seems very iffy to me. It needs some brown sugar, or other sweetener, to offset the tart acidity of the vinegar.
Well shoot I was going to make it tonight but I may have to make some changes. I was thinking brown sugar, too.
I like the idea and the great team here. But talking in each other's faces is not social distance friendly. This promotes people to believe that they can act as you do, which is very much incorrect as a sign of the times. I watch many other channels, and most if not all, take much better precautions according to social distancing than people here on the Test Kitchen. Just saying... I worry dumb people will follow your lead.
Wallace Hunter thanks Karen.
This was recorded well before the pandemic. I watched this on broadcast Public Television last year sometime.
@@douglaswilson2355 Douglas... I have no tv or cable. If you are right, I greatly apologize and my comments are rescinded... I am sorry if I was wrong... I am totally able to see that if you are giving correct data.
Did some research. This is from Season 12, Episode 10, named 'Pork and Pie'. It first aired around November 2019. So it was shot well before the Pandemic.
ok Karen