[1 - 1] I'm Frank Proto professional chef and
[1 - 2] coloring instructor and today I'm going
[2 - 4] to show you how to make a restaurant
[4 - 8] quality pork chop with a silky velvety P
[8 - 10] sauce with a few key techniques your
[10 - 12] pork chop will be juicy and succulent
[12 - 16] every time this is pork chop 101 before
[16 - 17] we start cooking anything I want you to
[17 - 18] pay attention to this pork chop this
[19 - 21] chop we have here is a center cup pork
[21 - 24] chop bone in fat cap left on and that
[24 - 27] fat is edible people some would say the
[27 - 29] fat is the best part who's ready to cook
[29 - 31] this beautiful pork work chop this guy
[36 - 36] started when you go through the trouble
[36 - 38] to get a beautiful cut of meat like this
[38 - 40] you want the meat to shine I keep the
[40 - 42] seasoning simple salt and pepper I want
[42 - 44] to taste the pork when it comes to
[44 - 46] seasoning you want to get your pork Cho
[46 - 48] nice and dry moisture is the enemy of a
[48 - 50] good sear and a nice brown crust on the
[50 - 52] outside and I'm going to go a nice
[52 - 54] dusting of pepper so you see how I'm
[54 - 57] holding this Peppermill up high the
[57 - 59] higher you go the better dispersion you
[59 - 60] get and then I'm going to get my salt
[60 - 62] and I'm going to go pretty heavy on the
[62 - 64] salt right the inside of our pork chop
[64 - 67] isn't seasoned so when we cut that slice
[67 - 69] we're going to get that nice salty crust
[69 - 71] and that nice juicy interior and do the
[71 - 74] other side give it a little dab season
[74 - 76] it up fair amount of salt and get that
[76 - 78] fat seasoned too cuz we're going to give
[78 - 80] a little bit of brownness to this as
[80 - 81] well before this goes in the pan we're
[82 - 83] going to dab it again to make sure
[83 - 87] there's no more moisture and then we can
[90 - 90] sear first step is to get our pan hot
[90 - 92] and we going to go for a medium high
[92 - 94] heat and I'm going to add some vegetable
[94 - 96] oil a neutral oil something with not a
[96 - 98] lot of flavor that's just going to help
[98 - 100] us Brown that pork chop I want the pan
[100 - 102] to have a nice coating of oil when it's
[102 - 104] getting ready to go you'll see that it
[104 - 106] kind of gets shimmery and ripply and
[106 - 108] you'll see just a little bit of smoke
[108 - 110] coming off one last time I'm going to
[110 - 113] dab my pork chop off I'm going to put it
[113 - 115] in the pan and drop it away from me so
[115 - 117] that I don't get splashed with hot oil
[117 - 119] this point I can lower just a little
[119 - 121] because I see got a lot of smoke there
[121 - 122] so I'm just going to let it go for a few
[122 - 124] minutes similar to a steak you can cook
[124 - 126] this pork chop to a medium temperature
[126 - 127] and that's going to ensure that it's
[127 - 129] Juicy and Delicious I'm not going to
[129 - 130] turn it until I see that I'm starting to
[131 - 133] get brown on the bottom side so what you
[133 - 135] could do is just give it a little peek
[135 - 137] how we looking there boys at this point
[137 - 139] I'm going to give it a turn getting some
[139 - 141] nice Browning there and we're going to
[141 - 143] let it sear on this side for a few
[143 - 145] minutes maybe about 3 to 4 minutes at
[145 - 147] this point once I get a little brown on
[147 - 149] both sides I'm going to hold it on the
[149 - 151] fat side to render that fat out a little
[151 - 153] what that helps us do is take some of
[153 - 155] the moisture out of the fat and make it
[155 - 157] more delicious the pork chop at this
[157 - 158] point is not at all cooked but what I'm
[158 - 159] going to do is I'm going to get some of
[159 - 162] that searing fat off put my pork chop
[162 - 165] back in the pan and I'm going to add
[165 - 168] butter a couple of sprigs of thyme and
[168 - 170] some crushed garlic and what this is
[170 - 171] going to do is it's going to start to
[171 - 173] flavor our pork chop so I'm going to
[173 - 176] tilt it and get all that butter and
[176 - 178] Thyme and garlic and I'm going to base
[178 - 180] my pork chop basically when we base
[180 - 182] we're putting fat or juices over the top
[182 - 184] of our pork chop our garlic gets Brown
[184 - 187] and fragrant our butter gets nice and
[187 - 189] brown and nutty and this all transfers
[190 - 191] to the crust on our pork
[191 - 194] chop when you're cooking a thick piece
[194 - 195] of meat like this you want to get
[195 - 197] yourself an instant read thermometer
[197 - 199] what I like to do is go really close to
[199 - 201] the Bone cuz closest to the bone is
[201 - 203] going to be the last piece that cooks
[203 - 207] I'm probably looking for about 135 140°
[207 - 208] we're at about 120 so we're going to let
[209 - 211] it go for a minute or two more all right
[211 - 213] I think we're good here I'm going to
[213 - 215] take my pork chop out and you can see
[215 - 217] that I have a resting rack over here I'm
[217 - 219] going to let it rest for about 5 to 7
[219 - 221] minutes so those juices can redistribute
[221 - 225] this gives us time to make our pan
[227 - 227] sauce first thing we want to do with our
[227 - 229] pan sauce is get rid of this used up
[229 - 231] butter and oil I'm just going to take
[231 - 233] this put into this bowl what's cool
[233 - 235] about the pan is though we have all
[235 - 237] these little brown bits that's called
[237 - 240] The Fond f n d and we want to keep that
[240 - 243] in the pan that is our flavor base for
[243 - 245] our sauce so we're going to turn our pan
[245 - 247] back on kind of a medium heat and we're
[247 - 249] going to put some fresh oil in there and
[249 - 250] then we start with our aromatics I'm
[250 - 252] starting out with some shallots just a
[253 - 254] little salt salt will bring out some of
[254 - 256] the moisture in the shallots I like
[256 - 258] using shallots for my pant sauce I think
[258 - 259] they got a little bit of a finer flavor
[259 - 261] than onions and you'll notice that I
[261 - 263] didn't add my garlic at this point
[263 - 264] shallots take a little longer than
[264 - 266] garlic to cook and if I added my garlic
[266 - 268] and shallots at the same time they would
[268 - 270] burn I'm going to add my time I'm going
[270 - 272] to add a little chopped garlic and we're
[272 - 274] just going to cook this so it's fragrant
[274 - 276] and not raw now we have a little bit of
[276 - 279] Browning on our shallots and our garlic
[279 - 281] so I'm using Apple Brandy in this and
[281 - 283] that's my preference I like the flavor
[283 - 285] of apples if you like apple cider apple
[285 - 288] cider vinegar beer wine you can use any
[288 - 292] of those to deglaze the pan take a step
[292 - 295] back I'm going to add some whole grain
[297 - 299] this and I'm going to extinguish P the
[299 - 302] flame with a little bit of heavy
[302 - 304] cream uh maybe a lot of heavy cream if
[304 - 306] that makes you nervous use something
[306 - 308] lower in alcohol Brandy is high in
[308 - 310] alcohol so you get a lot of fire white
[310 - 314] wine use beer use cider cider vinegar
[314 - 315] all of those have a little more water
[315 - 316] content you're not going to get any
[316 - 318] flame now if your heavy cream is super
[318 - 319] thick we're going to take a little bit
[319 - 321] of chicken stock and just thin it out
[321 - 323] and let the sauce come together so we
[323 - 324] have the fond and the chicken stock and
[324 - 326] that's going to give us a nice kind of
[326 - 328] meaty background to our sauce of course
[328 - 331] always salt some pepper and then we're
[331 - 332] going to let this reduce so at this
[332 - 334] point I'm going to add a little knob of
[334 - 335] butter and we're just going to let that
[335 - 337] butter kind of melt in and the butter is
[337 - 339] going to help thicken the sauce a little
[339 - 341] too as well as give us flavor when our
[341 - 342] sauce is reducing you'll see the bubbles
[343 - 344] are really small and they're popping
[344 - 347] like crazy as this gets thicker you're
[347 - 348] going to notice the bubbles get bigger
[348 - 350] and pop slower you can see it here
[350 - 352] happening right I'm looking at my
[352 - 354] bubbles to make sure that they are
[354 - 357] popping slower as the consistency gets
[357 - 359] better the best way to determine that
[359 - 360] our soft sauce is done is you put a
[360 - 363] spoon in there you run your finger
[363 - 364] through it and if you get a nice crisp
[364 - 368] line your sauce is ready to
[370 - 370] go we've done all this work to make our
[371 - 373] sauce beautiful our pork chop perfect
[373 - 375] now's my favorite time let's get on a
[375 - 378] plate and eat it our sauce is done but I
[378 - 380] do want to add some garnish to it so
[380 - 380] we're going to brighten it up with a
[380 - 382] little bit of parsley it's got great
[382 - 384] flavor right you want to make sure you
[384 - 386] do this at the end cuz the parsley will
[386 - 389] turn brown eventually that's a big pork
[389 - 390] chop and we need a lot of sauce so I'm
[390 - 392] going to put a fair amount of sauce on
[392 - 394] my plate I'm going to put my pork chop
[394 - 397] right on top right in the sauce I
[397 - 399] generally don't like to put sauce on top
[399 - 401] of this because I put a lot of effort
[401 - 403] into making this nice and golden brown
[403 - 405] and there you have it Chef Frank's pork
[405 - 408] chop with pan sauce now it's time to cut
[408 - 411] into this pork chop and give it a taste
[411 - 413] let's take a moment here just to look
[413 - 416] how beautiful this is I almost don't
[416 - 418] want to cut into it but I'm going to do
[418 - 421] it anyway look at that right our pork
[421 - 422] isn't dry we got a little bit of
[422 - 425] juiciness to it it's cooked all the way
[425 - 428] through right uh it's not pink but it is
[428 - 430] still very juicy let's get in there I'm
[430 - 432] going to take a little piece with the
[432 - 436] fat I'm going to dip it in the
[439 - 439] sauce There is a symphony of flavors
[439 - 443] going on here mustard apples cream pork
[443 - 447] pork fat everything together is just
[447 - 449] fantastic cooking is a lot about t
[449 - 451] technique and the process of cooking but
[451 - 453] at the end of the day you got to put
[453 - 455] some love in it and this pork chop is
[455 - 458] all love lots of butter and cream