How to Make Pouding Chômeur and Pork Chops  | America's Test Kitchen Full Episode (S23 E14)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

Start with 1/4 cup of balsamic vinegar in a saucepan.

Add 2 tablespoons of maple syrup, 2 tablespoons of minced shallots, and 2 tablespoons of golden raisins to the saucepan.

Add a pinch of red pepper flakes and a pinch of salt to the mixture.

Cook over medium heat, stirring until it comes to a boil.

Once boiling, reduce heat and let it cook for another 8 to 10 minutes until reduced by half.

Prepare 14 to 16 ounce bone-in rib chops that are 1 and 1/2 inches thick, patted dry and salted 24 hours prior.

Season both sides of the chops with 1 and 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper.

Place the chops in a cold non-stick skillet without oil, with one skinny end facing one thick end, at least one inch apart.

Turn the heat to high and cook for 2 minutes on one side.

Flip the chops and cook for another 2 minutes.

Continue flipping the chops every 2 minutes until they reach an internal temperature of 140°F, which should take about 10 minutes.

Once cooked, remove the chops from the pan and let them rest for 5 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens