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  1. Literally making this recipe right now, again for the 6th time. Love it so much this is the only way I'm allowed to cook pork loin for the family since I tried your recipe the first time. Thank you!

  2. Obligatory here's what I did different: i was impatient and didn't give the sauce enough time to reduce, I added fresh thyme and butter at the end, and I added a splash of Marsala wine. I also forgot the mustard!! Still, it was great and I will retry in the future (made with herbed rice pilaf from a San Francisco brand, and a honey mustard broccoli salad)

  3. So today 17Jan,22.. I made these Pork Chops per your recipe. I was amazed at the flavor, slight hint of sweet,, and how the pork chops were so tender,, and very juicy… this was a nice treat… the glaze added charm to these pork chops.. also enjoyed a little bowl of sauerkraut.. well done here…

  4. Just made this and was absolutely delicious 🤤 Apple juice worked great for me and the rosemary really gave it that special touch. Thank you so much for sharing this amazing and so easy recipe.

  5. Such a classic Norman (Normandy) dish apples pork … .the Normans practiced (traditionally) an amazing combined sort of agriculture with animal husbandry and apple farming to take advantage of a particular soil and climate .. As you know most French Canadians (Quebecois) have their roots in Normandy.. Southern Quebec gave the Norman immigrants the chance to practice this sort of farming and cuisine with local ingredients making it our own … For example in the recipe we might add perhaps a 1/4 to 1/2 cup of dark maple syrup and optionally some heavy cream and later in the year if they were available two small pan fried slices of apple with a taste of cinnamon as a garnish .. Bon Appétit ..!!!

  6. I was going to say, "This is a video from 1012, when Chef John was young and innocent, and he didn't even suggest we should use cayenne in the sauce…" Well, I was wring there, because Chef John wasn't THAT young in 2012! 😄

  7. I have watched this 4/5 times & loved it each time. BUT, each time I watched this I have posted a complaint to Chef John about his reference to Jimmy Cagney,
    I have stated that it is not Cagney but it is the great W. C. Fields.
    but each time I watch this he still says Cagney, 🙂 🙂 🙂
    Of course this reference would have rocked if it was applied to a CHICKEN recipe. 🙂 🙂

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