Molly Makes Pan-Roasted Brined Pork Chops | From the Test Kitchen | Bon Appétit
Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen. Watch as Molly perfectly pan-roasts brined pork chops!
Check out the recipe here:
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Molly Makes Pan-Roasted Brined Pork Chops | From the Test Kitchen | Bon Appétit
Ice doesn't dissolve. It melts. Wildly different chemical/physical (and I do mean chemistry and physics) properties/principles.
Im sorry but it's kinda burnt.
The salt is in the brine, to logically the water shouod flow out for the chop to the brine alojg a concentration gradient. So shouldn't that dry out the chop?
This exact recipe was Carla's first video on BA like 7 years ago
Could you do a reverse sear on the brined pork chop with this method too?
Could you advise about adapting this recipe for one-rib chops, about one inch thick? Thanks!
HI Molly,
Can i use OVEN TOASTER for this receipe? plus which PAN are you using ? could you please give me the link ?
Im sorry….. I was too late to propose and marry you 😢😢😢
This should have been titled "How to spend almost an hour babysitting one pork chop!" Looks absolutely stunning, though! 🙂
I was thinking a different molly
How is "YUM-O'S"! not the top comment?
Molly, I love you. Are you single?
Girl is a hot mess. Dressed outta the dirty laundry hamper and did her hair 2 days ago.
Killer recipe tho.
society turned "moist" into a disgusting word for some reason. It's better to say "this steak is moist" than "this steak is juicy"…
Cooking in lemonade again🤦♂️
Why remove fat then add fat…I wonder.
Could you cover the pan at the searing part to then be able to skip over the "oven" part?
How do you eat it hot if it rests for 15 minutes after
A hour and a half later……..
Hey y'all, I am looking into buying a cast iron skillet, what size is it, 26cm?
She makes me moist.
Why is Brad always getting into these shoots? Is he a camera hog or what?
It’s (a )
Did anyone else lose all hope for humanity when she poured off the pork fat?
Lol, my version of the brine is pepper and Yellow mustard all in a baggie over night. yum