PERFECT PORK CHOPS EVERY TIME. Could this be the ultimate pork chop cooking method?

We've had the benefit of cooking our own pasture raised chops for over 3 years now and think we have perfected the method of how to get crispy crackling with juicy, tender and succulent meat. However, it got us wondering... do our methods stack up with the commercial pork chop products available to the average consumer? In this video I show you how we cook our pork chops here at the Ramshackle Ranch and we also test these methods on local commercial pasture raised pork and barn raised pork. Here are the cooking times and internal temperatures for cooking your pork chops to perfection. We like our pork chops medium to medium rare so we aim for an internal temperature of 63°C (145°F) in thickest part of the chop before consuming. For very thick chops (more than an inch and a half thick) from an older animal after searing the skin for 4 minutes I sear on each side for about 6 minutes at high heat until the thickest part of the chop is at least 45°C (113°F). I then place in an oven between 160°C (320°F) and 180°C (356°F) until the internal temperature reaches 55°C (131°F) to 60°C (140°F) this usually take 20 minutes. I then pull out of the oven to rest for 5 minutes and crank the broiler/grill to bring up the bubbly crackling which usually takes around 5 minutes under the grill. For chops under an inch and a half thick after searing the skin for a couple of minutes I sear on each side for about 4 minutes until the thickest part of the chop is between 50°C (122°F) and 55°C (131°F). I then leave to rest for 5 minutes before placing under a hot broiler/grill to bring up the crackling. This rest time and the cooking under the grill/broiler usually brings the internal temperature of a slimmer chop up to 63°C (145°F). #porkchops #cookinghacks #pork Support us and gain early access to videos and other exclusive rewards. Become a patron of Free Range Living today! http://www.patreon.com/freerangesailing Some of our fans prefer to make a direct contribution by Paypal: https://www.paypal.com/donate/?hosted_button_id=AEMRVLHCCTP84 OUR SOCIALS Follow us on: Instagram: http://www.instagram.com/freerangehomestead Facebook: http://www.facebook.com/freerangesailing FREE PROVISIONING GUIDE Pascale has put together a FREE 40 page Provisioning Guide. The Guide explains and provides examples of how we can travel eating a variety of healthy and delicious meals for up to 6 months at a time on our tiny boat with no resupply. There has never been a better time to start learning how to increase the food storage potential of your home. I hope this guide will inspire you to make more informed long term provisioning choices for the future! For more information visit the Provisioning Page on our website ( www.freerangesailing.com/boat-provisioning ) or to grab a copy directly by clicking on the link below. LINK HERE: Download your FREE Provisioning Guide: https://bit.ly/3adbloF Also if you want to find out more about what I am cooking up every week for us at the homestead (and previously aboard SV Mirrool) you should follow my foodie Instagram page! www.instagram.com/gourmetsailor Music Credits Our theme tune (outro and/or intro song) Aquarium by TEVO. You can listen to his music here: https://soundcloud.app.goo.gl/4MAfa All music sourced from Epidemic Sound (www.epidemicsound.com) On the request of one of our patrons we put together a playlist of some of our music on Spotify. Follow along and listen here: https://open.spotify.com/playlist/4Qegq91f000leXa5LwdNtr