The 5-Minute Trick for Incredibly Juicy French Pork Chops
Tired of complicated recipes? Discover the secret to elegant French home cooking that’s ready in just 30 minutes! In this video …
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The chops look superb Stephane, thank you.
this was a hit!
Would you have a recipe for another marinade based in oil?
I just made these and they turned out great, I used bone in chops and they were nice and moist. Such a quick simple recipe that tastes great. Can't wait to make the rabbit with mustard sauce now.
What type of pan is that, is it cast iron enameled? Also I am afraid of stainles steel for cooking because of the sticking, do you have any tips or alternatives?
Put the onions on the bottom.
Excellent…thank you !
Same with steaks?
Incredible. Thanks
Well, you could sear the pork chop first. I am probably the only one who does not want to use only the oven to cook. However, I understand the general idea. Thanks
Did this today, it was great thanks!
This would be delicious cooked in cider chef😃👍🏼👍🏼👍🏼❤️🇬🇧
Thanks. You are good, explicit in presentation. To copy recipe what you
present it tales plenty of ink. Imediatly make it with white bacgground. Like many. Bon Appetito.
I would use 1/4 cup of apple cider vinegar instead of beer.
Can I use hard cider instead of beer?
Monsieur, thank you for all your amazing recipies. And happy new year 😊
prolly work with chicken breast
30 minute. Not 30 minutes.
What kind of chop?
This cuisine rapide series is very useful. This looks good, and I like all the flavors. Can't wait to try it. I don't mind more complex cooking efforts, once in a while; but it's lovely that you can cook real ingredients in an interesting easy way, for your everyday needs!
Merci, ça doit pouvoir se faire avec du cidre aussi, non ?
That looks delicious! I would need to turn them to render some of that fat rind more but yumm!
I've made this recipe twice. Firstly, wow, the taste, the simplicity . . . The taste!
The last time I only cooked for 20 minutes because my chop was too thin. The first time I made it I left them in the pan to rest and of course they overcooked.
I'll do it again and again. Make sure you've got a nice thick quality chop. And don't leave it in the baking dish as the heat of the dish over cooks them.
The observant would comment that the prep time for the ingredients is not included, and that without a side, it's only half a meal. Also, you are not actually measuring the time from start to finish, although for oven dishes, when the dish can be left alone until finished should not be counted. You could (potentially) do something outside the kitchen in 20 minutes.
How about using shoulder chops?They are fattier but flavourful and tender…
Made this and it was a disaster. My two large bone-in chops filled the baking pan, so no caramelization and they just steamed and overcooked with the beer and dijon. Would not recommend this cooking method.
Great recipe, thank you so much ❤❤❤✍🤝🙏🇹🇯
Dear Chef Stephen,
I would be delighted if you could share your expertise on preparing the traditional French dish, Poulet Normande. A video tutorial or recipe guide would be greatly appreciated.
Thank you for considering my request.
Bonjour Stéphane, thank you for great French cooking recipes. I'm learning a lot. I want to learn how to cook Endives. I went through all your videos, but I can't find it. Can you introduce nice didhes with endives, please? Thank you!
Love your recipes and love to listen to you speak!
If you had extra time, would this be better if the pork was seared first, then baked?
My WFH lunch = sear the pork chop in a carbon steel frying pan, then in a dish with herbs, garlic, courgette. Add a lid. Oven low at 150c for a good 45 mins while you go for a walk.
I think it would be better to very quickly sear the chops in a carbon steel frying pan, then add the mustard and as you have done it.
Who’s RICK?
Mmm, I'll definitely try that one, looks nice
I always have some roasted yams available as a side dish. Throw them in the toaster oven oiled and poked for an hour at 350. boom.
Great dish, made it last night and was very happy that the breading was very moist
Another way to go with this recipe is to substitute the beer with Apple cider, chicken stock and a bit of apple cider vinegar.
The use of olive oil was an ingenious way of ensuring Italians also approve of the dish.
Thank you! I just made your Pork Chop, mustard, beer recipe. Absolutely easy and delicious. I will serve it with roasted acorn squash and fried sweet apples. I ate it tonight. Yum!
… challenge accepted! Merci, monsieur!
Made this tonight OMG! one of the quickest, easiest and tastiest meals I’ve ever made! Will definitely be adding this to my regular menu rotation. Many thanks for sharing this one 😋😋😋
Honestly, do me a favour and place the microphone as far as possible from your mouth when you are tasting the food, please?!!!
Do you have any duck recipes? Quack! Quack!
Super grateful for your fast cooking recipes.
I suspect that escargots are not a kind of cuisine rapide.
👍👍🌿
‘Rick and Tast’ 😂😂😂😂 That’s a great restaurant name! 😂😂❤