Pan Seared Pork Chop | How to Make the Perfect Pork Chop

looking for that perfect pan-seared porkchop you know what the best part of thatis that good carmelization and thatbutter that gets in there he gives itsuch a great nutty flavor hi folks I’mgonna show you how to do it insideoutside and it’s got a creamy wine saucethat goes with it come on cuz I can gowait long for you I promise[Music]hey thank y’all for stopping by thebackyard on another great day above thegrass it is and welcome to some quicktips and tutorials and what are wetalking about today getting that perfectpan-seared pork jump I’m talking aboutyou have to use some cast iron we canget that good carmelization from thatheat but then we’re going to go back inthere and we’re going throw us in somewine and some cream folks you won’t wantto miss this thing so this one is whatI’m talking about the best pork chopever in a cast-iron skilletnow folks as usual I am doing it outsidein a cast iron skillet but you can dothis in the house on a stove top withthat same cast iron skillet and I’mgoing to walk you through it we’re goingto give you everything you need to knowright down there in the littledescription below so hey tune in it isgonna be a good time for one and allwell folks under here I have two finespecimens of what bone-in pork chopthat’s about the only kind I’m gonna eatmy mother used to buy them a little olbitty thing and thin things like thatwhere you hold them up and you couldread the newspaper through and just frythem till they was tough as shoe leatherbut folks this here is what you need twobone-in pork chops about an inch thickand folks when you buying pork chops asyou see me point out there a littlewhile ago you need to go ahead and lookfor that marbling that’s on there toobecause it’s the same as beef it’s gotit and you want them little white flecksin there that’s gonna be the tenderestmost tasty part of that pork chop somake sure you got itmake sure it’s bone-in and make sureit’s near an inch thick your butcherwill be kindly glad enough to just cutyou one fresh right there you can takeit home and you season it with a littlelime juice both sides rub it in wellsome of that good mesquite seasoningbecause it’s got that ancho chili inthere I do love it on some pork I needyou to do this about three hours aheadof time put her in icebox for you peoplethat don’t know what that is that is afridge that I want you to bring it out30 minutes before you get ready to cookthis and let that internal temp come upa little that way we’re going to get amore even cook time and everything’sgoing to work out just fine but let mecover these back up and let’s talk aboutthe vessel we’re gonna cook this in andwhat is that a cast iron skillet andfolks we need togo ahead and just go ahead and put it onthis grill and let it get to heat thisain’t about no smoke this is about someheat now you need to have that a goodbunch of coals in there or put you somefresh stuff in there that’s gonna catcha fire so you can have that instant heatif you’re cooking this inside I ask youto put that cast iron skillet over thereand just turn that burner on for just aminute on low lift that skillet warm upa little and then turner to medium-highI want that skillet to get preheated forthis because that’s what you need tosear some meat here in a minute I justwant to warn you I’m gonna have Alexastart a timer y’alls may go off too Idon’t know but I ain’t got no watch andI saw this brought her outside so shecould helpso our skillet is getting hot it is twotablespoons avocado oil and I reallylike this avocado all started using it alot I have if you don’t have no avocadooil get you some olive oil it’ll workjust as fine but folks I love whatbutter does to this and that gives itthat good nutty taste but mixing it withthat all is what keeps that butter fromburning so we have us two tablespoonswhich is uno and a dose and it lookslike it got warm outside so we’re justgonna put it in there now before westart to cook these two little fellershere see this little round of fat guysright here now some of the thicker chopswon’t do this but them thin ones used toalways do it I just need you to takeyour knife and just cut it right therecut through that that’s going to keepthat from trying to shrivel up just setit right back over here do this one thesame way number one and I like to tiltthat pain if you’re on level to makesure that everybody’s got some coatingand I love that sound this is a twochopped skimming Alexa start me a timerfor three minutes please pour I’m sorryAlexa cancel I need a formAlexis I need a four minute timer pleaseAlexa could you start me a four minutetimer gosh some people just don’t wantto work or pay attention so just letthat go for four it is not funny letthat go for four minutes and as that ishappening I want you to get two garliccloves load the garlic gun and I wantyou to mash them and then we’re gonnajust leave them right here now we’regonna take a green onion as JustinWilson would call it but I heard a lotof people say we’re gonna use a shallotI don’t know shallot we’re gonna usefrom this end to this end we’re gonnause the whole thing folks so let’s getto shopping so folks you can see we aregetting close because I can feel it inmy bones surely that woman in there andthat little round Bill’s gonna say fourminutes is up in a minute cuz seem likewe’ve been only four five already comeon with it hear that Alexis it is timeto turn the pork chops over and that’swhat I’m talking about that good colorthose now folks at this time you need tohave you a basting apparatus Alexa offplease sometimes so I just need you totake it to where you can get a hold ofit tilt it over to one side and everonce while I just missed you to basewe’re gonna cook at about four moreminutes basting occasionally let thatBasin you put up so that good buttergives it that nutty taste as it comesback over and folks it helps that littlecrust right there when we thought tocall my lab gonna be some goodness it isdon’t burn your little fingers folks nowif you’ve got a pretty good line on thatpork chop you might want to right thereat the end just stand him up over andlet it cook them that right side of thatfat the more fat you get in there andthat grease coming off of it renderingit down more flavors but these hereain’t got my Joanie so I ain’t gonnaworry aboutwell four minutes was up to set themchops there where they can rest a minutetill we get the rest of this goodnessgoing when you pull them chops out ofthere at four minutes I need you to pulllet’s kill it off so it can sort of slowdown a minute because we’re going toreduce our heat down to about medium soI’m going to put her right back outthere where it was we got us anothertablespoon of butter because we’re gonnaneed it and I hear some of y’all outabout it you gotta have it folksyou gotta have it so n go to green onionand the garlic and this one else we needfolks who’s got the time Shem oh I gotit right over here yeah but didn’t she’dget on to me so I don’t know how youmeasure this stuff folks or even howyou’re supposed to get it off the stalkthat’s it I get it off the stalk anywayit’ll come but I like to also give itjust a little bit of a chop to make surethat everything even if you leave one ofthem little stems in there it ain’t bigso we’re gonna go with that probably notenough but we’re going with it today Ineed you to stir it down till we beginto see that garlic going to brown andthat right there come that aroma that issome of that fine dining right therefolks and I think you can see thatgarlic is beginning to brown in here sofolks I need you to take a half a cup ofcream heavy cream and when you put thisin there be sure you stir automaticallyI want you to get that incorporated inthere wail let it cook down for a littlebit mmm that is some of that good rightthere I see culinary has arrived do youdo creme culinary you can see how thatcream and stuff and everything is beginto brown a little right now we’re gonnabreak out the water pull the sackpeanut Grigio y’all seen me use it manytimes good year this was bottled threedays and 20seven minutes ago 3tbsp about that muchit is now I want you to increase thatheat back up early because I want thatto get the good and simmer and reducedown just a tad and when you think wegot it all incorporated well guess what[Music]the house is fixing to go back in thepan they are so just lay them over hereand just let them simmer another threeor four minutes and we are good to gofolks just let them sit their money onbusiness don’t touch themyou can look at him but don’t touch themOh folks don’t that look pretty now Imean let that cool just a minute and sayit just like a good steak pour you somethat sauce in that plate lay that hogover in their name they’d even have alittle bath right there on top becauseremember hogs love to Waller insomething that’s looked like a mud holeand I’m just making him happy so I amgoing to reap the fruits of my benefithereWow folks that’ll make you just hit myhead up there I want another bite we’rejust gonna cut into this side just so wecan see it but you can see I want toshow you see where we cut that littleline of fat right thereit’s sort of separated a little keepthat chocolate trying to curl up it willthere you go folks and he’s still got somuch you seen him mmmhe’s what I call fine dining big you’vebeen out here helping Duke hasn’tthere’s no onion on here I appreciateyour help I do people want to know doyou have manners so I want you to waitokay do this wait for it you’re at agood pump mom and dad love you and yougot a lot of fans out there and you’vebeen signing a lot of cookbooks so hereyou go we appreciate y’all tuning in andwatching hey this is a Saturday deal buthey we still have them videos everyWednesday 2:00 2:30 Central Timegot to shoutouts this week we do Jesseand Jan Jesse been in the hospital downthere you know Louisiana man we hopeyou’re feeling better my friend and alongtime fan been watching us foreverPeggy Gibbons hey sugar thank you somuch and as always I tip my hat to ourservicemen and women and all theveterans who have kept that old flagflying out there and remember the timewe’re in folks so much to be thankfulnever take it for grantedalways be glad for the day you’ve gotthank you so much for dropping by ThankYou Shane Tina Shannon Andy and I’ll seeyou down the perfectly pan-seared[Music][Music]