How to Make Pan-Seared Pork Chops and Corn Fritters

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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: https://cooks.io/2HKyKTS
Get the recipe for Corn Fritters: https://cooks.io/2UKOOZb
Buy our winning white wine vinegar: https://cooks.io/2OfRziV
Buy our winning food processor: https://cooks.io/2IvgFeg

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.

Comments

Doug Decloux says:

The horizontal cuts must come first!!!!

Debbie Baker says:

I've found that pepper added before cooking meats gets bitter.

Bill K. says:

That sure looked good. Thanks for sharing.

VINCENT Giaccone says:

Great recipes

kathy berrier says:

I'll go for rice wine vinegar anytime.

Paula Lusk says:

Great recipes. I'm going to try the corn fritters tomorrow night. Thank you

Steven Vicino says:

I'm thinking about roasted corn on the cob or even Mexican street corn. Anyway it all sounds great.

Rita Connolly says:

What can you use instead of a food processor if you don't have one

Bill Parrish says:

I thought that pork had to get to 160%

Sky Blue says:

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.

Natasha Jordan says:

Amazing recipes. I just switched out the regular eggs with plant based Just eggs and OMG I ate almost 16 patties. #dontjudgeme🤣🤣🤣🤣

Michael Gorogianis says:

I use lard to cook boneless chops seasoning with s&p, rosemary and oregano. Serve with roasted potato wedges. The corn fritters look delicious.

kyoung2918 says:

Where are y'all hiding Keith? You should definitely have him on more!! Lol

Texas My Texas says:

GET IN MY BELLY!!!!

Irondo11 says:

I love Pepin's quick corn fritter…super simple and quick, incorporating these additional flavors.

dalex60 says:

The horizontal cuts on the onion chopping are pointless and unnecessary since the onion grows in layers and those layers are in the horizontal position when slicing… S T O O P I D ! ! !

Tito Tim Travels says:

No matter how much applesauce you dump on it – applesauce is a horrid thing to do to pork. I never understood it. I grew up thinking I hated pork chops… nope… mom just had old school bad recipes ha ha 😎

David Thomas says:

Are the roasted peppers for the pork chop sauce from jarred?

Jody Perkins Dalton says:

I want to try those corn fritters omg those look great but what else besides maple syrup can I use in sauce not a fan of maple syrup????

Regina Hildebrand says:

Love watching you both you are such a joy to watch

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