Omg...Lorn 😂 coming in at the end to sneak a bite is the cutest thing ever. 🥰

I love that u take the time to put ingredients into grams. Making ur recipeis for first time is great, which brings me back. Love the channel and thank you for your hard work.

yo just wanna say these vids are all great and I really enjoy your sense of humor/presentation style and appreciate how genuine you are

I'm always disappointed if I don't see the little baby sheet tray...ah there it is!

I love a good pork chop and plan to try this recipe soon. I mainly wanted to tell you that I like the way you give reasons and background for the techniques that you use. I feel that I learn a lot more from your videos that just a recipe.

Adding "Ploppy" to my technical term vocabulary list. Oui Chef.

Another great recipe Bri! For a variation on this theme, cook the chops in a stainless or cast iron pan. Deglaze the pan with about a quarter cup of bourbon. Flambe or just let the alcohol burn off, then add BlackBerry jam, jelly or some other sweet flavor you like, then finish the sauce with butter.

Made these tonight. HUGE success! Easy to make, bold flavor, tender chops…Nice job, Bri.

I’m a restaurant chef now working as a private chef and love your videos! Always great technique and information. I cook all day and when I get home I don’t really have the inspiration to cook, so I like your quick easy ideas for the house. I make a version of this with short ribs, but will definitely give pork a shot.

Made this for Sunday dinner tonight -- OMG amazing. Better than yesterday's lunch no joke (which was at Jean-Georges Vongerichten's Inn at Pound Ridge). Five stars Bri!!!

Nashville gal here. I 100% vouch for and love Porter Road. It’s a haul across town to visit but the meat there is worth the traffic aggravation. And I am in NO way affiliated with that place. Just a person in the ‘burbs who appreciates the quality of their products.

So, I finally got around to actually trying this recipe. Here's the thing. Both of the components of this, on their own, in a vacuum, are like a 7/10. The glaze on the pork is too sweet and the grits are frankly too cheesy, really salty and almost unpleasant to eat. However. Brian put them in the same video together for a reason. When you dip the glazed pork chop into the cheesy grits and get both in one bite, the package as a whole is absolutely revelatory. The overly sweet glaze and the overly strong and salty grits suddenly balance out into a whole that is WAY more than the sum of the parts. it instantly transforms two 7/10 foods into a 10/10 total meal.

For a minute I was like "what happens with the other half of the glaze?!" - it's for the other chop! LOL Most def trying this recipe

I’m currently eating this now for dinner. AMAZING. I am going to try more of your recipes. Thank you so much I will make this again.⭐️⭐️⭐️⭐️⭐️

Yummy! Pork chops are one of my favorite meats to make. This takes it up a notch with that sauce. I usually squeeze fresh lime or lemon juice on them. I also like slightly pink.👍☕

Thank you for showing how this lovely chop is cooked.

I am so making this…toasting corn first, genius…holding the chop down for the first minute, why have I never thought of this…and making the sauce, shut the barn door. Best combo chops and grits. Good presentation…

I really enjoy how you talk about food.

Made this for dinner the other night. Can confirm it was delicious. Definitely worth making. Just a heads up though, I think the grits amount listed in the description would probably work for 4 servings. I doubled it to make 4 servings and ended up with LOTS of leftover grits (never a bad thing).

Delicious! I had to watch this a couple times to understand the steps but it ended up being one of your less complicated dishes. Lol. My husband says, who is this recipe from, and I say Bri and he’s like, oh good, his stuff is really good! That’s high praise from my picky Mikey. Def will be a next time bc we love a nice, thick pork chop but it’s hard to find creative ways to cook them. I can see why Loren loves this one. Thank you!

I have only recently discovered the pork chop that is not dry and dull. I bought a bone in thick-ey boy at my market and it blew my doors off. This recipe is amazing. You better believe this recipe is going to be tried very soon! You always give those pro tips and I swear no one on KZfaq can compare to your content.

thank you for putting the recipe on the description! often times videos will have an external link or none at all. we appreciate it. i will definitely be making this!

Dude, you just unlocked the key didn't you. I haven't tried the grits with the chops yet, but a sticky glaze on chops with mac and cheese is heavenly. The cheese mixed with the barbecuey glaze is to die for.

Man, that looks good. I've learned some new techniques today that'll help me raise my pork chop game.

You're so right about pork chops! The next really great pork chops I make will be my first ones. Maybe I'll try these.

So glad the weather is turning so that I can wear my corduroys and make hot food!

I'll be adding this to my home menu next week. As a depleted former industry cook from Chicago, thanks for keeping me inspired!

Brian! I made these chops the other day for dinner with my gf and it was a huge hit! I got some really amazing Berkshire bone-in pork chops from the store and I feel like the brine step really elevated the chops. I served it along side with some bacon maple Brussels. Anyway, thank you so much for this, and your channel is a pleasure to watch, keep up the good work.

Oooo very cool idea, dry toasting the polenta first. I never would’ve thought of that, thanks for sharing the great pro tip Chef B!

Amazing, Brian. I followed the instructions to the letter (your measurements are SO precise lol), and the chops came out fantastic. Having grown up in an Italian family, I am no stranger to polenta (Italian poverty food), but this is polenta like I've never experienced. I can't tell my mother, so we'll keep this between you and me. Seriously, man, this dish was exceptional. I'm going to make your chili for a contest on Sunday. I'm sure I'll win. Thanks!

I’m not huge on pork chops but I’ll trust you for sure on this one Bri 😎 they always have been dried out or just bland every time I’ve eaten them but these look like a flavor bomb 🔥

Hispanic groceries carry cornmeal in small packages of various grinds, costing much less than what upscale stores like Whole Foods charge for polenta. Leftover polenta sets up nicely in the fridge in a loaf pan. Cut into slices, brush with oil and broil for color and crispness.

Pork and corn is an amazing combination, all the time. You know what would be great too? Pulled pork sandwich, but instead of bread, put it inside arepas.

I made this and can vouch, suuuuuper good! I even double the recipe and super glad I did.

Weekly Bri-guy comment #28: my guy just said Worcestershire sauce with the utmost confidence. This is some daddy energy. All jokes aside, that pork chop is looking unbelievably delicious. I’ll def try this one out.

my top tip for chops, marinate over night in something you like, we use a korean BBQ sauce, prick them with a fork before the marinate. Slice them once rested, before you cover in sauce, much easier to eat, less likely to flick sauce over your self as you cut in to it.

The glaze was awesome! I forgot to buy grits when I picked up the pork chop so I used mashed potatoes. You are right about buying pork chops not knowing what to do with them. They usually rot in my refridgerator. lol, Keep the recipes coming.

Man, I’m so glad you put this out there. Sauce looks killer. Huge respect.

These are the pork chops that Mirage was picturing! Love it 😊

Definitely going to make this. I'm glad I not alone in dancing when I make something really good. I usually just get funny looks.

Yes, grits and mashed potatoes should stand proud on the plate, waiting for sauce or gravy.

Made this for dinner tonight but swapped out the grits with mashed potatoes. That glaze is fantastic. And it will now be making a regular appearance on our dining room table. Though next time I think I'll use it on chicken. Thanks.

Noticing a lot of US content creators increasingly using the metric system, even exclusively like this dude seems to.

In order for the pork chops to taste the best you have to buy the whole wrack of chops (non-sliced) bone in, and cook it in the oven for 1.5hrs and it's juicy and tender and its amazing.

Yo i watch a ton of cooking shows and this guy is my favorite. Josh Weissman, binging with babish step aside. This is my guy. Keep it up Brian. Love you dude 💯

Putting this glaze on all my meats now, it's great!

Great recipe! Glad to see you rotating a few less common dishes into your videos. The new ideas are appreciated

This sauce is now my #1 go-to sauce for chops wow!! Exceptionally good!

It’s so delicious his. Shirt changed. Love. The. Dance at the end of every video.

Your videos randomly got recommended, I saw you use grams in all your recipes - as a professional pastry chef, that gets an instant sub from me 👍

Making this for the second time. My family and I Loved it 🥰 thanks for sharing!! 🫶🏼

You should have over 5 mill subs, by far the best food vids. I have been looking for a pizza vid and you have to be the only one that gives every detail that I can understand. You should do a collab with other you tubers you will blow up.

I don't know who was making the pork chops you've been eating but in my house they are never not fantastic. Fried ,baked, broiled or grilled they are always great. This recipe looks great also.

so glad porter road raises their animals humanely without hormones and antibiotics. as a meat eater, i really care about the welfare of the animals i eat. they had a good life before they were killed, that's great

I’m super stoked you did the pork chop. This looks amazing and I WILL be making this, this weekend.

9:55 lmao that spoon zoom 🥄🤣

Made this today - man they were good. Both my sons went nuts eating this.

Didn’t even watch video, just amazed at the comments. None are negative. Might watch later. Regardless, keep on doing your thing. Cheers.

Just made this - fantastic recipe! Thanks!

Never tried grits, but I will make this for sure.

The piezo ignition gives off high frequency and high amplitude noise, which messes with the microcontrol board of the clock. Put an RC snubber across the ignition AC input and you should be good to go. Didn’t stay at Holiday Inn Express?? Putting more separation between ignition wire(s) and control board might do the trick. ✌🏽

Those are some serious chops!!!!!!! YUM!

My hubby could live on pork chops! I must try these for him! Thanks Brian ❤️

I just did the recipe with some brussel sprouts and mashed potatoes - the pork chops are out of this world!!! 🤤

Amen, thank you for this.

Listening to the opening statement "We really don't know what to do with them" I immediately thought "brine them" cause that's how I do it. Imagine my surprise when you did!

Have you ever tried biltong?. I'm South African. Have this thing called chutney chops. Essentially mutton chops marinated in a spicey chutney, for about a day and then cooked on a coal fire. Too nice

I live in Nashville, and I love Porter Road!

Toasting the grits/polenta is a genius idea! Awesome video!

Very good recipe..will keep it and make it again. Thanks!

I think most people who don't like pork chops overcook them. I smoke thick cut porterhouse chops to 145 and top with herb butter.

Love polenta. Love chops. Never had them together. But I will now! Thanks BBoy!

That looks so delicious!! I can't wait to try it 🤤

I make this! Except I've always used mash instead of polenta and marinate the pork instead of brining it. Thanks for this. Lots of new things to try, looks very good and will raise the levels of something I eat regularly.

Best pork chops I ever ate: I followed the recipe in the back of the novel Fried Green Tomatoes.

oh man i love pork chops make them once a week at least i have done it so many ways, this will be my next pork chop for sure.

Yes I just enjoy your channel l discovered your channel about two weeks ago and been watching and beening every sense looking forward to more videos

This recipe looks absolutely bomb! I'm a little bit intimidated, but I'd love to try it out!

Bro. This looks really good. I've been avoiding pork chops since I'm never sure what to do with them. Great idea here!

Super accessible and quick. Can't go wrong with that.

Thanks Bri Bri... will check out this recipe!

Wow I will not look at pork chops the same ever again! Looks amazing! You are awesome thanks for sharing Aloha 🌞🌴

Southern grits are white because they're made of hominy, not yellow corn, but they should definitely be thick, not soupy. Cheese grits are delicious.

OK I made this tonight and you have a winner!

I love your descriptions every step of the way. I can tell that you put a lot of thought into it. I like pork okay, but like you, it’s not spectacular. This is going to be my next attempt.

I had no idea that grits were the same thing as polenta! I just assumed grits were a US thing that I couldn't get in the UK. And huge thanks for using grams!! Love your channel.

Bri Lets eat this thing! Your videos are amazing! Im going to add cheesy grits to my pork chop meals. Good idea. 👍

Correct me if I’m wrong, but I think technically grits are made of ground hominy and polenta is cornmeal. They are still basically the same product when cooked up though.

Thanks!

My mommy's pork chops are always good!

Made this last night! Oh my friggin goodness?!? Amazing!!! Huge hit!!

Omgosh, I can't wait to make this!! It looks so delish my mouth is almost watering! 💜😋😋😋

Made this tonight. SO good. One of your best recipes. This is up there with the pasta vodka

Every pork chop I have ever had was dried out and disappointing, this one looks amazing, can't wait to try it.

That 14 second intro captured my experiences with pork chops to a t

This looks amazing, I have to try this 😋

Bri. Dude. I've been wanting to make this for a while and finally did. Absolutely outstanding. Did not use bone-in chops because I got a deal on a whole loin. I cut 5 thicky-bois, brined them and cooked them to just under 130. They were fine. The sauce plus cheezy polenta make it special. I plan to make the sauce again and keep it on hand to make other things special, too.

Let’s eat this thiiiiiiing! I’m gonna make this one fo sho!

Love this show.

Oh wow, them grits. My first encounter with this was in Jacksonville many years ago, didn't order it, didn't know what it was, did NOT enjoy. Was basically wet, flavorless, soupy/gloopy sawdust. lol. Yours looked like buttery, cheesy heaven. Time to give grits another go! And Bri-ning the poke chops? Never occurred to me. Love them, but they can be bland. I may go rogue and use maple syrup in the glaze - but this will definitely be the menu for Saturday night's dinner! 🤤 Nuther great vid, and top notch production - as always. 👌