NEVER Fry Your Pork Chops Again — Try This Old Mexican Trick

Subscribe to Nora Ellison Cooks for more videos like this — tap the 🔔. A thick bone-in pork chop does not need more oil or a harder fry. In this video, Nora shows the old Mexican braising method her mother used in Guadalajara: a little tomato, garlic, cumin, low heat, and patience for pork chops that stay tender all the way through. You will learn the right liquid level, oven temperature, safe internal temperature, and the quick final sear that brings the crust back without drying the meat. 👍 Subscribe + hit the 🔔 — next time, Next time, we’ll turn a cheap cut of beef into Sunday dinner with one old stovetop method. 💬 Comment Do you usually fry, bake, or braise your pork chops? — I read every one. #HomeCooking #PorkChops #MexicanCooking #OldFashionedCooking #BudgetMeals #FamilyDinner #Braising #CastIronCooking #PracticalCooking #NoraEllison