Hickory Balsamic Pork Chops | Juicy & Flavorful Dinner Recipe

Okay folks, looking at that thumbnail, you know what we're making and you know what, we got to address it. We're talking about that white meat. Let's get it. All right, so the beauty of this recipe right here is not a whole lot to it, right? The real star is going to be these pork chops. You don't have to get them as thick as this, but I like them like this. It takes a little bit of finesse when you go ahead and put them in the, you know, how are we going to cook these, which I'm going to show you how to do it. When they thick, we don't want to dry them out, so therefore we're going to make a marinade. So I got three bone in. So check it out. We got the bone right here. We got three bone in chops. We got minced garlic. We got some lemon zest, and this right here is going to be super key. This is branch and vine uplands. This is a hickory balsamic. I got it. Everybody don't have it. I'll put all the information in there. I don't care if we got to get plastic bottles or whatever we got to do. We got to save up. We got to get it. This right here, we're going to need this coming up to this fall. You know what I mean? Because listen, we finna level up. And then right here, we got some infused olive oil and that's garlic infused, right? So if I say garlic infused and we got minced garlic, talk to me, folks. As always, the full ingredient list will be on my website. That's SmokingandGrillingWithAB.com and that's W-I-T-A-B.com. Get yourself a fork, right? I'm going to work this fork in here just to put some holes in this. It's kind of like a tenderizing technique, but don't forget we're going to be making a brine. If you guys have never brined before, I expect you'll never not brine again in your life. Now don't forget, I got to keep saying this. It's on my website, SmokingandGrillingWithAB.com and that's W-I-T-A-B.com. The reason I say it like that, and I want you guys to know, is the fact that we take our time to get all of these recipes together. So you can go there and do a search and I'm going to let the cat out the bag. I'm getting ready to launch a new version of my website. You guys are going to want to check that out. So this is it right here. This is a nice personal one. When I say personal, that's my way of just telling everybody, keep your beaters back. This is all AB. Now, do I need to go ahead and go over this? By us putting these holes in here and we finna make a marinade, you guys get the point. If I just made these four holes right here, I just made some new ones. Look, when I pull this out like that, look, that's a little bit of an exaggeration. Marinade, it goes inside there and this is how you keep these thick pieces of chops. You know what I'm saying? Just super juicy. Just the fact that they in a marinade and it put flavor deep inside. So now I'm going to go ahead and let me clean my hands up. And this would be like the other meat that nobody want to talk about because so many people don't do meat, you know, don't do pork chops. What I'm going to do is I'm just going to go ahead and add some fresh black cracked pepper. I got to set up a little bit on the fine side, but don't worry. It's going to all end up in my bag anyway. And then we're going to put this in the refrigerator. So now let me just turn, flip these and we do the same. All right. So look, this depart is really, really simple. This becomes like a dump and go. Like I said, it's just, it's the marinade. So we want to infuse this and get that little, you know, that smokiness from this hickory balsamic. Trust me, folks. If you guys can get it, get it. I'll leave a link to it. I see some comments. They say, AB, you're always selling something. I ain't selling nothing. If it don't have my name on it, I'm not, you know, nah, I won't say it like that. But just being truthful with you guys. You know, when I find great products or tools or anything like that, then I just spread the word and that's up to you. You guys get it. Do yourself a, adjust, you know what I mean? And get it yourself. If not, I always got ways on my website for you guys to use the regular, you know, products that be in our cupboard, right? That's kind of like what made me popular. Like I don't cook with all of that. I see people out here using them way out ingredients, you know, stuff that you can't get. So now we're going to take a look at this right here. Look at that right there, folks. You see, look, you can see the thickness of it. Now this is what we're going to do. I'm going to go ahead and take this, drop this one in here like this, and just drop these in here, you know, all over. Now I'm going to bring this over here. We got this going. And if it's a little bit thick like this, I'm going to show you what I'm going to do. And that's this right here. We can add a little chicken broth to it. Since we went ahead and zested, you know, a lemon, we could have put a little squeeze in there, but I don't like to overpower. Chicken stock just works so well. You know what I mean? Stock or broth. We just want to get that flavor in there. And look, it cuts it up real nice. Thins it out real nice, right? So now we just take it and we hit it. Just pour this in here like this. All right. So we got them in the Ziploc bag, right? And just to show you guys, look, just sip quicker. This is like another hand inside of the kitchen for me. It holds everything. You know, like I can stick bags, holds it open. So if you guys want to know about these, I say get one. I know some of y'all, I didn't have people say, Hey man, that's too much, right? I'm not finna get one of those. But I can promise you this, when the holidays come, you're going to need somebody in that kitchen. And this right here, don't tell me I'm tired. It don't take no bathroom break. It hold what I needed to hold. And you know, it moves, you know, then we move forward. All right. So notice how I got them all down flat. One, two, three. Don't forget, we got the holes in there so that the marinade will seek into the flesh of the pork chops. Now I'm going to put these in the refrigerator just like this, and I'm going to do it for overnight. I say four hours work, but overnight for best results. So when you see me again, I'll be out in new does, and it'd be time to go ahead and make these. Okay. It's day two. We went ahead and marinated overnight, right? So that's what this is right here. Now would be a great time for you to go ahead and turn your oven on. We're going to go ahead and preheat it. We're going to We're going to do something a little bit different, right? And I got myself a casserole dish. So what I'm going to do is I'm going to cut this down. Now, what I'm going to do is I'm going to open this up. We're going to build a little bed on the bottom of our casserole. So we just don't have it sitting on the bottom, right? Because after we take the time to go ahead, we take the time to go ahead and get our marks, our lines on our pork chops. We don't want to just sit there and mess it up. So now I'm just going to go ahead and clean this up just a little bit. What you see I'm doing here is, you know, just cutting down some of my veggies, right? Now I'm going to put these, I keep them like as rings. Boy, I tell you guys, ain't nothing like having a sharp knife. I'm just going to put these in here just like this, just to give it a little bit of flavor. And like I said, just to keep everything off at the bottom. All right. So now that I've taken them out of the bag, I'm going to go ahead and just, you know, I pat these dry because you want them to be dry if you want to have those marks. So I could just see, even as you let them sit up, they're going to release some of, you know, some of your marinade in there, but you can see the color and you can see that it's soaked into the meat. Now you guys can make them honey, garlic, or whatever. You guys can look on my website. You know, I got like a marinade for just about anything that you're looking for, but you see this right here. And again, we're going to look at this thickness. Yes, sir. Notice I got myself like a pan that's got some great, you know, lines built into it. That's perforated. It's up. Now you guys look, I'll start with if that's high and I'm going to call that like a medium, we're going to raise this up a little bit more and go with a medium high flame. This is what we're going to do. We're going to put this on here. We're going to let that work just for a hot second. I don't know if this step right here, being honest with you guys, uh, does anything, but because it's going to be raised up, I do just a little bit of this extra virgin olive oil. And don't forget that's going to be hot, right? So I take it and I just run it across this over here. Just like that. I just do that as a peace of mind for myself. We leave that alone. Just like that, right? Once we get a little heat, now I can see it starting to puff a little heat. You just want to go ahead and put these down. And you don't want to mess with them folks. That's going to be the key. So we just take it like this drop it, take this one here, drop it. And then this one over here, it looked like it's a puzzle, right? But it's fit. We just leave it. You just want to make sure the great part is just touching it. And we're going to leave it like this on that medium high flame. And we're going to let it go ahead and just sear and put that nice little crust and those lines on it. It probably only take about two minutes and then we flip. Okay. When your timer goes off, you want to put them back on here just like this. Now, the reason you see them as dark as they are, don't forget we use balsamic. That's why that does that. Now we're not trying to cook these. That's why we got a nice and hot. And we just want to get that right there. That right there created a lot of nice flavor. Now we're just going to go for about another one minute. And then you guys had already seen the thickness. I'm going to show you how to make juicy tender pork chops with that. And that's that flavor. After another minute on the other side, you see those right there. Now, if you want to do something about that, you can set these like this. You know, that's up to you. I'm not, I'm going to set these right here on top. I'm going to pick this one up. Let's look at the bottom of that one. Look at that. And then this last one. Now this chop is nowhere near done. You saw the thickness of it. I just put it on like this. I really don't want to mess with the bottom of it. My oven is already up to 425 degrees. So what we're going to do is we're going to go ahead and put a cover over this and I'm going to stick it in the oven and we're going to check it at after about 20 minutes. And what you're going to need is you're going to need to get yourself one of these. And that's one of these meat thermometers. Reason being is we want to check it. We don't want to go past. Now it really depends on your thickness, right? So when I put this in here right now, I'll just tell you where they are. I mean, when I look at this right here, I got this in here now, this here, let me bring it around so you guys can see. Let's just go right here into the center. And what does that 90, 90 degrees, right? These are pork chops, just the white meat. You guys got to know that this has to be at no more than 145, 145. That's when this is done. That'll tell you. And that will ensure that these stay, you know, nice and juicy. Let me put a foil. I'm going to put some foil over the top, put it in the oven and I'll see you guys in 20 minutes. After checking these, these are kind of like cool. And I was getting ready to, you know, get ready to film. You know what I mean? All of these were at, one of these was at, and I think it was this one right here was at 145. No, I took that back. It was at 152. Now we right at, if you look right here, I don't know if you guys can see that, but you can see it's at 144. It's just cooling. And the rest of them was right at 146, 147. So you're going to get one that's going to be a little bit, you know, more or less, right? So that's no problem. I'm going to take these and what we're going to do is I'm going to go ahead and put these on my board, right? Now, if I didn't explain properly, when I was talking about putting a bed of veggie down the bottom, but one is for flavor. And then two is after we take the time to go ahead and, you know, put the lines on the bottom. I don't want it to be resting in this juice, right? So I don't want to mess nothing up. So by putting them on the top, you see how that's untouched. I'm going to let these rest and then I'm going to go ahead and cut them. But before I do that, I want you guys to pay attention. Look right here. Look at these right here. You can cut these up, you know what I mean? Actually season these if you would like and just eat on. They're nice. They're getting soft. Look at that right there. Ooh. So you know what I'm going to do? I'm going to hit it with my little A-Rod and put that on a plate too. Okay. So this is it. I have to take a few pictures. Obviously you guys know, because that's why you're here watching this video, right? I want you to again, pay attention to the thickness of these chops. If you want them to have it and they can come out, you know, super, you know, moist and tender. What we have to do is we got to marinate them, right? And then we got to let them rest. And then we got to go to 145. You see that right there? That right there is a perfectly cooked chop. Now ain't nothing else left to do, but to take this and I'm going to say cheers all. Now if you've been following me for a minute, you know that I love my chops. Smother. When you make them right, chops are just good either kind of way. What I like about this is using that, you know, that balsamic, you can taste that hickory as soon as you put it in your mouth. I'm sorry, y'all. Let me take one more bite and help me go ahead and wrap it up. Hold on. Okay. I got the best job in the world. You know what I mean? Cause I get to make the food, sample it, have some sides and do all of that. Now, I wanted to tell you this right now, if you don't have the branch of vine uplands, you know, hickory balsamic, it's a must have. Don't forget, we transitioning and you know, putting the summer behind us and we get ready to start cooking. That right here is how we're going to level up some of them birds that we're going to be making, you know, for Thanksgiving. So I'm going to give you all, you guys all the information, just pick it out. At least look at it and you can find options for yourself. Now, if you're new to my channel, let me take your time to say thank you for watching this video. Don't forget to like smash that subscribe button and tell everybody out here, there's a channel out here to simplify these recipes and taking the mystery out of cooking. It's time to eat folks. I'm out. Peace.