🍖The fat cap on the pork chop is edible and adds incredible flavor.
🔥Using a high heat and simple salt and pepper seasoning allows the pork chop to develop a delicious brown crust.
🕳Render the fat side of the pork chop to enhance the flavor and texture.
🍸Deglazing the pan with apple brandy adds a unique and flavorful touch to the pan sauce.
☕Adding heavy cream and butter to the pan sauce creates a rich and creamy texture.
Can I use a boneless pork chop for this recipe?
—Yes, you can use a boneless pork chop. However, using a bone-in chop adds extra flavor and juiciness.
What can I use instead of apple brandy?
—If you don't have apple brandy, you can use apple cider, white wine, beer, or even cider vinegar as a deglazing agent.
Can I use a different seasoning for the pork chop?
—While salt and pepper are classic choices, you can experiment with other seasonings and herbs to suit your taste preferences.
How do I know when the pork chop is cooked to perfection?
—Use an instant-read thermometer inserted close to the bone. A medium temperature (around 135-140°F) ensures juiciness and deliciousness.
Can I make the pan sauce ahead of time?
—It's best to make the pan sauce right before serving to enjoy its fresh flavors and texture.
00:00Join Chef Frank Proto as he shares his secrets for creating the ultimate pork chop.
00:13Choosing a high-quality pork chop with the bone-in and fat cap left on adds incredible flavor to the dish.
01:01Seasoning the pork chop with just salt and pepper allows the natural flavor of the meat to shine.
02:59Searing the pork chop on both sides creates a delicious brown crust and enhances the texture.
04:39Deglazing the pan with apple brandy adds a unique and flavorful touch to the pan sauce.
05:41Finishing the pan sauce with heavy cream and butter creates a rich and creamy texture that complements the pork chop perfectly.
06:48The final result is a juicy and succulent pork chop with a silky velvety sauce that will impress your taste buds.
