Sticky Garlic Pork Chops - Garlic Pork Chop Recipe
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Date: 2019-07-25
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Comments and reviews: 9
C P
Question: when you are making a marinade like the one in the video, should you approve the taste before using? Or maybe you shouldn't judge it yet because of factors like. oh I don't know, it will change with time as it rests with the meat, cooking it will change it, you have to imagine it with the meat and the final production? I ask because I followed the recipe to the 't' and I taste the marinade right after whisking it and it did NOT taste good. Very bitter and kind of weird (maybe that's just the fish sauce. I appreciate any help. Thank you.
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Question: when you are making a marinade like the one in the video, should you approve the taste before using? Or maybe you shouldn't judge it yet because of factors like. oh I don't know, it will change with time as it rests with the meat, cooking it will change it, you have to imagine it with the meat and the final production? I ask because I followed the recipe to the 't' and I taste the marinade right after whisking it and it did NOT taste good. Very bitter and kind of weird (maybe that's just the fish sauce. I appreciate any help. Thank you.
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videomejoe
Thank you Chef, this is a wonderful recipe. I made it a couple of times. To make a larger number of chops I grill them 5 min per side in the broiler, and poured the marinade in the frying pan with a bit of fried bacon fat to reduce and added to chops. I had some extra peach jam and threw that in as well. I like the way you show us how to not waste the left over marinade
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Thank you Chef, this is a wonderful recipe. I made it a couple of times. To make a larger number of chops I grill them 5 min per side in the broiler, and poured the marinade in the frying pan with a bit of fried bacon fat to reduce and added to chops. I had some extra peach jam and threw that in as well. I like the way you show us how to not waste the left over marinade
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Malcolm Convey
OMG. I actually managed to make this, and it kinda' worked out. However, it was soooo sweet I didn't have brown sugar, so I used white. Didn't have rice vinegar, so I used regular. Didn't have Soy Sauce, so I used something similar available here in Germany (and in my fridge. But hey, cooking is science. experiment and test: -) Thanks Chef for the inspiration
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OMG. I actually managed to make this, and it kinda' worked out. However, it was soooo sweet I didn't have brown sugar, so I used white. Didn't have rice vinegar, so I used regular. Didn't have Soy Sauce, so I used something similar available here in Germany (and in my fridge. But hey, cooking is science. experiment and test: -) Thanks Chef for the inspiration
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Steve Smith
Let's see: you refuse to use plastic bags because of waste. Then you open the fridge every couple minutes to flip the chops thus losing cool and making your compressor cycle. Then you throw away the plastic you ended up using any way. Oh, you also have to run hot water to wash the dish you used instead of plastic bags. Rethink your life, sparky.
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Let's see: you refuse to use plastic bags because of waste. Then you open the fridge every couple minutes to flip the chops thus losing cool and making your compressor cycle. Then you throw away the plastic you ended up using any way. Oh, you also have to run hot water to wash the dish you used instead of plastic bags. Rethink your life, sparky.
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Duke Of Hesse
A couple of thoughts. I urge people to use a good instant read thermometer not the old fashioned touch test for doneness. It's amazing how far off that can be even for experienced cooks. Difference is going from pretty close to spot on. Also, why not give a quick sear to the sides of the chops? Looks better and adds flavor.
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A couple of thoughts. I urge people to use a good instant read thermometer not the old fashioned touch test for doneness. It's amazing how far off that can be even for experienced cooks. Difference is going from pretty close to spot on. Also, why not give a quick sear to the sides of the chops? Looks better and adds flavor.
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Cheryl Taylor
The carbs in the rice are digested and converted into massive amounts of glucose, that makes the added sugar and the insignificant amount of fiber in the bok choy not matter at all. It's like having a coke with your meal. Just hook up a direct line for your insulin or shoot yourself and get it done quickly and painlessly.
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The carbs in the rice are digested and converted into massive amounts of glucose, that makes the added sugar and the insignificant amount of fiber in the bok choy not matter at all. It's like having a coke with your meal. Just hook up a direct line for your insulin or shoot yourself and get it done quickly and painlessly.
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behywelzebub
Cooked this last night and it was amazing. I used two large good quality chops (Hampshire outdoor reared. I was a bit concerned about the amount of vinegar, because my wife is not a fan, but everything is perfectly ballanced. For desert, I wiped a piece of bread covered with salted butter round the pan. Cheers
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Cooked this last night and it was amazing. I used two large good quality chops (Hampshire outdoor reared. I was a bit concerned about the amount of vinegar, because my wife is not a fan, but everything is perfectly ballanced. For desert, I wiped a piece of bread covered with salted butter round the pan. Cheers
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chefdan87
Ok i have no issues with the recipe it looks good. But your presentation, the way you narrated it was tedious to listen to. The three or four words then a pause then three or four words and a pause. Over and over and over again. UHHHH JUST TALK LIKE A HUMAN BEING
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Ok i have no issues with the recipe it looks good. But your presentation, the way you narrated it was tedious to listen to. The three or four words then a pause then three or four words and a pause. Over and over and over again. UHHHH JUST TALK LIKE A HUMAN BEING
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Wicked Jester
You make good content, but I can't stand your speaking pattern. The low to high tone, with the slow to fast. It's like you are so out of breath with each sentence you let out the last remaining breath you have with the last few words.
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You make good content, but I can't stand your speaking pattern. The low to high tone, with the slow to fast. It's like you are so out of breath with each sentence you let out the last remaining breath you have with the last few words.
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