How to Make Pan-Seared Pork Chops and Corn Fritters
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- Опубліковано 22 тра 2024
- Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to making perfect Pan-Seared Thick-Cut Boneless Pork Chops. Then, tasting expert Jack Bishop challenges Julia to a tasting of white wine vinegar. Finally, test cook Keith Dresser makes Bridget foolproof Corn Fritters.
Get the recipe for Pan-Seared Thick-Cut Boneless Pork Chops: cooks.io/2HKyKTS
Get the recipe for Corn Fritters: cooks.io/2UKOOZb
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
I love everything they do on these broadcasts. Big fan of the show for years and love these vids. Thanks for always explaining every detail I learn more from you folks than anywhere else so many thx
Julia and Bridget have great TV personalities. They obviously enjoy cooking, and probably have some awesome blooper reels.
Oh man Julia is an absolute TROOPER just drinking straight vinegar for the taste test! LOL
Also still have a HUGE crush on Bridget :3
@@MastersApprentices Well that's not creepy or weird.
@@madthumbs1564 OK cool thanks for the clarification.
Welcome to the salty spitoon, how tough are you
I used to have to swallow vinegar ( used balsamic myself) to assuage the cramps in my ankles and lower legs that unknowingly I was getting from my blood pressure medicine. My dentist told me she had cramps from the same BP meds and switched to one that was the same family and cheap and sure enough, when I talked to my doctor and got the new prescription, it worked for me too. I am glad I haven't had to drink vinegar straight since then. I felt your pain there.
I love the science lessons, it takes some of the mystery out of cooking.
Re chopping the onion: the reason for making the horizontal cut(s) first is because if you make the vertical cuts first, the onion will "open up" as you make the horizontal cuts, as seen in your video. If you make the horizontal cuts first the whole onion will stay together, and when you make the vertical cuts the downward pressure against the cutting board holds the pieces in place.
ATK inspires me to cook and bake! Thanks for the full episodes as well as the individual recipes!
It's true, I watch lots of cooking videos but not very many make me want to actually try the recipes out the way Bridget and Julia do.
@@lareinadiondra6027 and don't forget the young guy, he's fun to watch
A bit too much jamming it up for my liking. I like a cookie show that goes straight to it and possibly with a little more science behind the recipe and ingredients.
Karen Rogers the guy with the lip condition? Sorry I’m not sure what the medical term is.
@@supercooled I totally agree about getting right into the recipe! I can't stand those long drawn out videos with people giving their life history! So, when I start seeing that, I just immediately give a 'thumbs down' and move on. Hope you are well y not too bored during this coronavirus that is effecting all of us {in some way or another}....
Those Fritters look wonderful, better than any I've ever seen. Love these videos Thanks
These corn fritters look great although they're considerably more complicated than the ones Bridget made a few years back. I think she served hers with maple syrup
eta
Found the old, easier recipe
CORN FRITTERS
Yield: 12 fritters
1 1/2 lbs. fresh corn, husks and silks removed (3 to 4 medium-large ears)
1 egg, beaten lightly
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons heavy cream
1 small shallot, minced
1/2 teaspoon salt
1 pinch cayenne pepper
vegetable oil as needed
Awesome thanks
Thanks!
Corn fritters!!! Who knew? You folks are the best.
I like your quick review after each segment which is helpful during cooking when you don't have time for the full video.
As a career student - these recipes are absolutely great for people getting more into cooking! :D
I had thin cut bone in country style pork chops grilled on natural hardwood. Tasted like bacon! My Czech neighbors grilled them. Best pork chops I have ever tasted...
I absolutely love this UA-cam channel. You always have the best recipes and advice. Thank you!!
glad to see good cooking shows like this, here and on create channel. Like what food network used to be in 90's. Now food and cooking channel are useless to anyone trying to learn how to cook, they are just "foodie-tainment", with worthless and disgusting shows like a short fat spiky-haired guy feeding his bloated face all over the country!!
This started (and is) in Boston on PBS. 30 years or so ago, when Cris Kimball had hair. Having grown up with these folks, watching always feels like being back home, smelling the all-day roast or charcoal in the grill.
Always absurd how they really test things- lol. I trust 'em 😉❤️👍🌻🌻🌻
He can cook anything he wants 😁
If you just can't get over "applesauce" on pork chops, try a yellow curry cranberry apple chutney. Google it, you'll find the recipe on a spice shop site.
Once you try it you'll want it on everything. I put it on cheesecake and toast and pork tenderloin... the list goes on.
I love both the corn fritters, and the pork chops you all have and have to try making the corn fritters myself, and probably with the pork chops at the same time.
Oh my! Those fritters look amazing! My family LOVES any good cornbread & good fritters. Those look like they'll be the very best fritters ever! Thank you, Keith. 😋
I'm an Iowan, and I've never been more grateful--go to just about any grocery store and you'll find beautiful, bone-in, inch-thick chops. Take that, non-Iowans!
Not during coronavirus
Julia makes the best faces when she does tast tests!!
I love everything you produce! Thanks for sharing, your videos have made me an excellent cook! My daughter says...”Mom your the best cooker😊❤️”
Tasting vinegar is harsh, but it really is important to taste products by themselves, a good learning experience.
I have been looking for a recipe for corn fritters for ever my dad used to make them all the time and that is the one thing I never learned how to make from him can not wait to try the recipe.
Great work ladies!
I'm sure the white vinegar tasting was torture for Julia but I enjoyed watching the segment 😂
Drooling.... my favorite video from the test kitchen!!!
Great recipes. I'm going to try the corn fritters tomorrow night. Thank you
You two Ladies are the BOMB when it comes to cooking! The male chef is a little stiff, BUT HE does really know what he's doing! All in all, I LOVE YOUR RECIPES! KUDOS!!!
Great recipe for corn fritters....amazing pork chops also!! I will be making both soon! Thanks for sharing! It was hard to pay attention to corn fritter recipe when the chef was SO good looking...jus' sayin'😁
I’ve made this recipe exactly and my family loved it. The only problem is that it was NOT enough. That’s how good it is. I suggest doubling the recipe so they’re not mad at you for not making enough. Let me not forget to mention that the dipping sauce is AMAZING!
You ladies are great. Love the recipes.
I am happy you folks continue to repeat how to cut an onion...I get in the kitchen and always forget....repetition is the key to success..
great job ladies. thanks for all your, and your staffs, hard work.
Can’t wait to try those corn fritters! They look phenomenal M
So what is your conclusion?
I love Pepin's quick corn fritter...super simple and quick, incorporating these additional flavors.
I love all of Pepin’s food 😀
At our house, corn fritters were always a quick side dish from a can or corn. Now that I'm all growed, I think I'll try this!
I can't believe how much I still learn! New terminology.
Hunkin!
I'll remember that!
I always enjoy cooking tips and tricks a great down home recipes. Keep them coming.
I love to see Jack or Adam on your show; I admire them, and you, so much
Though the process for making the corn fritters seems long, the end result definitely seems worth the effort. I'm 56 and haven't had decent corn fritters since I was a kid, I am sooo looking forward to this.
An informative and light presentation great thank you
Beautiful presentation! You have a group of awesome people.
For many years, this has been my favorite culinary show...still is. They make me see the mediocrity of most of the Food Network chefs.
Those pork chops were fantastic.. I will be making those and the corn fritters. Thank you.
I'm loving this channel!!! ❣ I'll definitely be making the corn fritters!!!
The corn fritters are beautiful. I think we need to see Keith more. He also made those delicious scallion pancakes.
Love watching you both you are such a joy to watch
That sure looked good. Thanks for sharing.
Ahhhhhh thank God I am old enough to remember growing up in my country of the USA and eating fresh corn! My mom used fresh corn this same way.... In her black skillet with bacon grease.... yummm
Wow! “That’s fire!” Bless her! I REALLY like vinegar but I would NOT do this. Holy moly! This was hilarious and she was completely professional. “I’m buzzing!” Her facial expressions were wonderful and so spot on. Again, God Bless her. The pork chops and corn fritters look absolutely delicious!
These fritters look awesome. I tried to make some just last week and I got the "pancake" version which was dry and tasteless. I can't believe my mom went to this much trouble but hers were always great. I'll try this method soon.
I've made their old recipe for corn fritters and now I'm gonna try these.
Excellent recipe.
Can’t wait to try these.
My mom always added a pinch of sugar to vinegar to cut its sharpness. Otherwise it will take your breath away. Not surprising those fritters browned so beautifully. Most everything does when fried in enough oil.
Great idea with the pork chops. For the reasons you cited the only way I cook them is to briefly sauté thick cuts and then nestle them with sauerkraut, diced apples or applesauce, and honey. Then bake for hours until they fall apart. I’ll try this.
Thanks for the sauerkraut idea. I usually cook a butt roast in sauerkraut, but pork loin is so much cheaper and easier to deal with. I hadn't thought of loin chops. I just use a Dutch oven on the stove top to keep heat down in the kitchen.
GREAT SHOW
Sounds great
Used this corn fritter recipe a few times and it is awesome. I use frozen corn instead though. Great recipe
That's good to know. Finding fresh corn on the cob in January would be a heckuva trick lol
@@Nails_By_Kimberlee Takes more time to reduce the corn puree and for the corn to sautee. Probably because of the extra moisture when thawing it.
Great pork dish ladies!!!! MADE THIS TO THE TEE! was awesome! Very surprised how tender it was with no brining. I will keep this recipe in my recipe data base , My wife absolutely loved it. Thank you very much. Regards, Rene & Karen, Sarasota, Florida
I use lard to cook boneless chops seasoning with s&p, rosemary and oregano. Serve with roasted potato wedges. The corn fritters look delicious.
Great recipes
Whole other level of corn fritters thanks so much.
I'm glad I havent had an issue with cooking juicy pork chops, my simple seasoning is salt,pepper,garlic powder, sugar. Salt being the main ingredient and little sugar just to help browning
OMG that vinegar tasting...ROFL. Best episode yet!!
15:03
To make it easier to cut the corn off of the cob, turn a small bowl over and put it in the bigger bowl. Put the end of the ear of corn on top of the small bowl, raising it from the bottom of the big bowl, so you cut of the corn.
Also run the back of the knife down the cob to get the corn milk out, it adds to the flavor.
I have silicone drink coaster I put on the bottom of a finger bowl to protect the knife (I am a knife sharpener) and do it over a large bendable plastic cutting board inside a 1/2 sheet pan after grilling the sweet corn outside. Then fold the cutting board to put corn in freezer bags on a bag holder so we have grilled corn all winter. We like it in our chili and soups. We get our sweet corn 1 mile down the road after they post it was just cut.
Great job ladies👏👍
I like the towel method - that silicone grip is too easily overlooked but each to their own
You guys rock!!!
Great corn fritter recipe!
No link to sauce recipe?? Fortunately, easy to take notes from the video. Seemed watery at first but it all came together with the parsley and olive oil. Love the sear method for chops and steaks. You win - BEST PORK CHOPS EVER - holy smokes! what a delicious sauce, bet it would be good on eggs/frittata too. Always Sam's Club for boneless double-thick chops - pkg of 6 for $5, cheap.
Thank you for teaching the proper finish temp for pork chops.
That has more to do with how juicy those chops are than thickness OR brining.
Awesomeness!
The pork was amazing !
I grabbed a pan handle that had been in a 500° oven once. BRUTAL. The palm of my hand was sooo burned. I didnt go to the hospital, i should have. I had to keep my hand around a frozen bottle of water for 24 hours, couldn't take my hand off, it was too painful. 😫
Keep 'em comin'
...also tips or hacks when using convection cooking options ie temperature variations, types of cookware that safely go from stovetop to convection or micro/convection combo ovens. Love my cast iron pots & pans but never sure if convection heat can penetrate the sides of cast iron or not. So many wonderful new options now days that we’ve got to master. Thanks 🤗
I will definitely be making these. I wanted to go through my screen to get a taste!! I will no longer be the old fashioned flour and corn pancake maker. Now for some real corn fritters!!! Thank you!!!
Great video ladies, the only thing better than watching the vid was preparing the pork chops and fritters in our kitchen. Oh, it's so good.
Omg i just made this meal :) , i used chicken instead of pork because thats what i had and i dont like chipotle so i made a roasted bell pepper mayo with the corn fritt err s instead and omg was it all very good and let me tell u super easy !!! Yet its a show stopter meal that will make u feel like a star chef :) i served this with asparagus and salad :) thank you test kitchen , i cant wait to try more recipes
I think im in love with Julia
I just cut onions on the lines nature gives you and never horizontal - I get minced onions that way - they are naturally separated by the layers
I always enjoy watching ATK. 🙂
My In-laws live in Iowa and you can find this size of loin chops at any Hy-Vee or Fareway grocery store. They call them....wait for it....Iowa Chops.
I'm thinking about roasted corn on the cob or even Mexican street corn. Anyway it all sounds great.
Recipe looks devine, can't wait to make this, i loved the cut of pork you picked, but i have to say the other boneless ribeye pork cut you had would be better tasting, i love all the extra fat sorry. Your sauce as well looks fantastic. Ill reply back after we make it, and thank you so much for the recipe. Great job. Regards, Rene Sarasota, Florida
Mother Fritter !!! That looks good!
Am trying those corn fritters this evening - it's end of summer here in Oz and the fresh corn is in my fridge🌽 thanks, it looks like a delicious recipe (I have a kookaburra laughing like crazy outside my window, will give him the meat, me the corn, corny but I actually do have a kookaburra who makes regular visits for strips of steak)! Will give the mayonnaise sauce a miss btw, that looks way too heavy. Am a fan of yoghurt. Some Greek yoghurt, with some seeded mustard and a tiny bit of balsamic vinegar, some spring onion or chives will be my "sauce" 😊
Tosca, I love your idea of the sauce! Corn fritters are a favorite and I’m happy to find a recipe with less flour but a dependence on the corn starch to hold it together! Imagine that corn flavor through and through. Yum!
The bomb didly👍
Go away to do some chores, come back, and this is on. In my teens, I had a black and orange pig as a pet. He was as smart as my Collie/German Shepard. I don't eat dogs and I don't eat pigs.
May I make a couple video suggestion So? How about tips on how to keep foods like these pork chops or pan seared chicken, etc from overcooking when we are cooking in batches for a family larger than only 2-4 people?
So would the Holland House vinegar be good for when you want to increase the acidity of a dish a bit without adding much extra flavor?
I beat the egg whites in the corn fritter batter to stiff peaks and fold it in, it gives a crisp and fluffy texture
I have celiac and I love your recipes that are naturally GF. But could you do a show on celiac or low carb?
Those corn fritters look great! I'd add some chopped jalapeño though :)
They sell those at Costco already cut and that thick
what can I use besides chipotle witch I dont much like , can I use roasted bell peppers or abobo sauce
Awesome looking pork chops and that sauce...well, that should be mandatory. This take on corn fritters looks very promising too as it's actually something I was not interested in until I saw how this was not a bread cake simply with corn. I give kudos to the staff and producers of ATK as I like instructional cooking over travelogue entertainment food shows. I want to learn and ATK never lets me down.
My mom made corn fritters when we were kids. She would have had them served up, eaten and the kitchen cleaned up by the time he shut the food processor off.
I just tried the corn fritters - and what a good idea that was! The Maple-Chipotle Mayonnaise picked up some needed life with a squirt of lime juice, but the fritters were brilliant exactly as given. (Well, ok, I added a little minced jalapeno, but I do that to many things I probably shouldn't.) About half way through cooking the second batch of fritters, pieces of corn started to explode every now and then. Could someone tell me it that means I had the pan too hot, or something?