THIS EPISODE OF COOK'S Country TV is all about Texas and its big reputation. In addition to being the home to the world’s largest hi-def TV (aptly called “The Big Hoss” and located at the Texas Motor Speedway) and the biggest honky tonk (that would be Billy Bob’s in Fort Worth), Texas is known for its big reputation when it comes to food. First up in this episode, Ashley Moore shows host Bridget Lancaster how to make Texas Thick-Cut Pork Chops that are as big in size and flavor as they are in the Lone Star State. Next, Adam Ried gets into the minutiae of measuring cups, and finally, Bridget and Julia make Backyard Barbecue Beans.

Here are three things we learned in this episode.

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Why? The bones will act as a shield, protecting the meat while allowing it to cook slower and more evenly. Instead of a dry, tough chop, you’ll end up with a juicy, tender treat.

Make sure the handle is on the same plane as the cup; measuring cups with handles that are riveted to the cups don’t allow a cook to use a straight edge to level off ingredients like flour or sugar, which could compromise the accuracy of your measurement.

We call for 1-inch pieces of bacon in our Backyard Barbecue Beans recipe. The easiest way to achieve that is to keep the bacon chilled—it makes it easier to slice through, and will prevent ripping.

What was your favorite part of this episode of Cook's Country TV? Let us know in the comments! And check out more episode recaps here (and check back for more behind-the-scenes articles):

• Episode 1: Pork and Pierogi
• Episode 2: Spicy and Sour for Supper