I Spent 30 Years Cooking Pork Chops Wrong Until I Tried THESE Techniques
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Every single one of my recipes can be printed off at https://www.billyparisi.com
This is an incredibly simple dish to make no matter the time of year. Searing these bone-in pork chops after a slow oven roast keeps them extremely juicy. The sweet, salty, and garlicky honey sauce spooned over the top takes them to the next level. I dry brine and reverse sear them so they never dry out, making them the perfect dinner for my family.
→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/honey-garlic-pork-chops/
MY EQUIPMENT:
MEATER THERMOMETER: https://amzn.to/4dNbUc8
CUTTING BOARD: https://amzn.to/46uq1OR
MICROPLANE: https://amzn.to/4uxs27O
HALF SHEET PAN: https://amzn.to/3AbGnjr
SHEET PAN RACK: https://amzn.to/3YvSeCR
PARCHMENT PAPER: https://amzn.to/3Yuu8bA
CARBON STEEL PAN: https://amzn.to/4cevScr
NON-STICK PAN: https://amzn.to/3ysy2XX
STAINLESS PAN: https://amzn.to/3WO1dho
CHEF KNIFE: https://amzn.to/3SydDHG
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INSTANT READ THERMOMETER: https://www.thermoworks.com/?tw=chefbillyparisi
*These are affiliate links that allow me to earn from qualifying purchases*
→ Ingredients
• 4 12-14 ounce bone-in double thick cut pork chops
• 2 tablespoons avocado oil, or lard, or any high smoke point cooking oil
• 4 tablespoons unsalted butter
• 6-8 thinly sliced garlic cloves
• 1 roughly chopped mild to hot dried Thai chile
• 3 tablespoons rice wine vinegar
• 1/2 cup chicken stock
• 2 tablespoons soy sauce
• 1/2 cup honey
• 1 teaspoon Dijon mustard
• 2 teaspoons lemon juice
• 2 thinly sliced green onions
• salt and pepper to taste
Watch more recipe videos:
Steak with Red Wine Sauce: https://youtu.be/xyECp6nN33A
Mississippi Pot Roast: https://youtu.be/7yhFk8p8cp0
→ Follow Me On:
• My Website: https://billyparisi.com
• Instagram: https://www.instagram.com/chefbillyparisi
• Facebook: https://www.facebook.com/chefbillyparisi
• Pinterest: https://www.pinterest.com/chefbillyparisi
• LinkedIn: https://www.linkedin.com/in/billyparisi
Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together!
This is an incredibly simple dish to make no matter the time of year. Searing these bone-in pork chops after a slow oven roast keeps them extremely juicy. The sweet, salty, and garlicky honey sauce spooned over the top takes them to the next level. I dry brine and reverse sear them so they never dry out, making them the perfect dinner for my family.
→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/honey-garlic-pork-chops/
MY EQUIPMENT:
MEATER THERMOMETER: https://amzn.to/4dNbUc8
CUTTING BOARD: https://amzn.to/46uq1OR
MICROPLANE: https://amzn.to/4uxs27O
HALF SHEET PAN: https://amzn.to/3AbGnjr
SHEET PAN RACK: https://amzn.to/3YvSeCR
PARCHMENT PAPER: https://amzn.to/3Yuu8bA
CARBON STEEL PAN: https://amzn.to/4cevScr
NON-STICK PAN: https://amzn.to/3ysy2XX
STAINLESS PAN: https://amzn.to/3WO1dho
CHEF KNIFE: https://amzn.to/3SydDHG
DIGITAL SCALE: https://amzn.to/3YOCUld
MANDOLIN SLICER: https://amzn.to/4d8AW3k
CHINOIS: https://amzn.to/49CmoaY
INSTANT READ THERMOMETER: https://www.thermoworks.com/?tw=chefbillyparisi
*These are affiliate links that allow me to earn from qualifying purchases*
→ Ingredients
• 4 12-14 ounce bone-in double thick cut pork chops
• 2 tablespoons avocado oil, or lard, or any high smoke point cooking oil
• 4 tablespoons unsalted butter
• 6-8 thinly sliced garlic cloves
• 1 roughly chopped mild to hot dried Thai chile
• 3 tablespoons rice wine vinegar
• 1/2 cup chicken stock
• 2 tablespoons soy sauce
• 1/2 cup honey
• 1 teaspoon Dijon mustard
• 2 teaspoons lemon juice
• 2 thinly sliced green onions
• salt and pepper to taste
Watch more recipe videos:
Steak with Red Wine Sauce: https://youtu.be/xyECp6nN33A
Mississippi Pot Roast: https://youtu.be/7yhFk8p8cp0
→ Follow Me On:
• My Website: https://billyparisi.com
• Instagram: https://www.instagram.com/chefbillyparisi
• Facebook: https://www.facebook.com/chefbillyparisi
• Pinterest: https://www.pinterest.com/chefbillyparisi
• LinkedIn: https://www.linkedin.com/in/billyparisi
Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together!