Molly Makes Pan-Roasted Brined Pork Chops | From the Test Kitchen | Bon Appétit
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- Published on: Tuesday, March 20, 2018
- 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: https://www.bonappetit.com/recipe/pan-roasted-brined-pork-chop
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Molly Makes Pan-Roasted Brined Pork Chops | From the Test Kitchen | Bon Appétit
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IT's good to see young people interested in cooking.
Molly is thicc
Do you put the oven in convection mode or normal?
4:50 wait what, why?
4:12 gd that is dark
Lol 2 ppl
Ain't resting mine no 15 minutes. If I want cold food I'll go to Subway.
lol completely botched. dis breezy got zero skills
Tie your hair back. Nothing better in your pork chop is a long blond hair.
wow, what a hassle, every 2 mins open the oven, releasing the heat. what a waste of time.
"the over dissolves" you mean melts? Lol
Does ice melt or dissolve? I'm not a real good cook, so I'm not sure.
Molly could lowkey get it tho 👀
Adapt this recipe's ingredients to a sous vide cook and your double thick cut pork chop will be more moist and flavorful.
MollY
Christmas pork chop, no thank you
Watching her makes you realize how entertaining Brad is.
There's nothing wrong with the word moist. It's a good description.
ice dissolves?
I never knew that ice dissolves; I always thought that ice melts.