Скачать или смотреть How to Cook the Perfect Pork Chop Recipe | Farm-to-Table Cooking Tips

If you’re searching for the perfect pork chop recipe that’s farm-fresh, chef-approved, and flavor-packed, this video delivers. Join Chef Luke Wetzel of Oven & Tap as he walks you through how to prepare pasture-raised pork chops and pork jowl using expert-level techniques, all grounded in seasonal cooking and sustainable sourcing.

With pork boxes returning to Tuckaway Farm—offering 10 lb and 25 lb options—this episode is your hands-on guide to getting the most out of your cuts. Whether you’re a seasoned cook or looking to elevate your home cooking, Luke’s miso-marinated pork chop method, cucumber-radish salad pairing, and slow-braised pork jowl with bok choy and grits will change how you think about pork.

This video should inspire you to explore chef-driven pork recipes and farm-to-table meal planning. Chef Luke also drops insights on building a pantry that supports spontaneous creativity and shares practical flavor-building tips straight from his kitchen.

What You’ll Learn:
-How to render pork fat for added flavor without extra oils
-Why listening to your food is one of the most important cooking tools
-How to break down and use pork jowl for ultra-rich results
-Smart ways to use your marinade as a finishing sauce
-Spring-inspired plating techniques with seasonal produce

Chef Luke Wetzel’s techniques put him in the ranks with other top culinary educators like Bon Appétit and ChefSteps, who also emphasize the blend of science, sound, and seasonal ingredients in cooking.

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Chapters & Timestamps:
0:00 – Welcome to Oven & Tap: Farm-to-Table Pork Cooking
0:20 – What’s in the Tuckaway Pork Box: Chops & Jowl Overview
0:42 – Meet Chef Luke Wetzel: Culinary Roots & Ingredient Highlights
1:20 – The Pantry Setup: Essential Seasonings & Local Finds
1:54 – Prepping Pork Chops: Choosing the Right Fat Cap
2:15 – Miso Marinade Breakdown: Ingredients & Flavor Profile
2:55 – Cooking Pork Chops: Rendering Fat & Stove Technique
3:48 – Listening to Your Food: The Sound of a Perfect Sear
4:25 – Slicing Cucumbers & Radishes for a Crisp Side Salad
5:05 – Quick-Pickle Method: Salt, Chili Flakes & Refrigeration
5:30 – Flipping the Pork Chops & Finishing in Oven
6:15 – Resting Pork Chops for Maximum Juiciness
6:45 – Saving & Reusing Pork Fat: Pro Kitchen Tip
7:00 – Final Plating: Pork Chops with Radish-Cucumber Salad
8:00 – Drizzling Reserved Marinade for Extra Flavor
8:45 – Pork Jowl Explained: Underrated Cut, Maximum Flavor
9:50 – Braising Pork Jowl: Rosemary, Wine & Low-Slow Cooking
10:40 – Choosing Bok Choy as a Greens Alternative
11:30 – Cooking Bok Choy: Oven Method with Pork Fat
12:30 – Slicing Braised Pork Jowl: Richness & Texture
13:00 – Sound-Based Cooking: Why Chefs Trust Their Ears
14:00 – Final Plating: Pork Jowl with Bok Choy & Grits
14:45 – Sauce Reduction from Braising Liquid
15:20 – Order Pork Boxes Online: Tuckaway Farm

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