Hello There Friends, today I’m going to show you how I make the most Delicious and Juicy Pork Chops! Super easy to prepare and cook! With the super high prices of food today I thought I would make some more pork recipes as the price of pork is not as expensive as the rest of the meats out there! Let me know what you think in the comments below.
RECIPE LINK:
————————————————
PRODUCTS USED BY CHEF:
Sherry Vinegar:
Brown Sugar Saver:
Lasagna Pan:
Demeyere Reduction / Saucier Pan:
Demeyere Stainless Steel Fry Pan:
Laser Thermometer:
Scraper / Chopper:
Signed copy of Chef Jean-Pierre’s Cookbook:
————————————————
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
————————————————
CHECK OUT OUR AMAZON STORE:
————————————————
OUR CHANNEL:
————————————————
CHEF’S WEBSITE:
————————————————
CHEF’S ONLINE STORE:
37 Comments
Leave a Reply
You must be logged in to post a comment.
Thank you Chef, making this for dinner tonight….i so appreciate what you are teaching me….i have been watching for three weeks now and have cooked about twelve dishes….love the marinaded raisons…..
Jean Pierre look familiar think saw u before
Yum. But glad I don't have to do the dishes or clean the kitchen!
Congratulations on your show. I just found your channel this month and I haven’t stopped washing you. Question, if it is posible, could you please tell me the brand of the big icecream scoop you used for the sweet mash potatoes? I ordered one online and I had to return it. Again, kudos to you.
I love you Chef Jean-Pierre. You are a very good teacher and you make me laugh.
Would potato starch work better and doesn't get so like jelly when it gets cold.
Looks good. Never brined pork chops before, or cooked them in a pan. But I will try that.
I always stayed away from pork chops. Not anymore. I’m going to try this. Thank you Chef.
Tried this technique tonight — outstanding difference. Thank you, Chef !!!
I have a huge chef crush on this man!!! 😂 how do i email something over to the crew?
Chef, you surely are the master!
This one was quite busy! Lots of steps got me out of sync but I pulled it off. Chops came of super awesome. The sauce was on point and the potatoes turned out well too. Give it a try!
So tastay❤
Can I brine then cooking the air fryer?
Do you use dry or sweet marsala?
So what temp was it when you pulled them?
any comments on Strega after dinner drink??
Absolutely incredible😊I’ll be getting that stuff can I go to the supermarket tomorrow
You use my kind of maple syrup they have delicious jams try the fig all r delicious
I don’t if I missed it, but I don’t think you said what is the actual right temperature to consider the pork chops done??….
Putting a piece of bread in with the brown sugar when the sugar is hard and leaving it overnight will make the sugar soft again. by absorbing the moisture. Maybe that clay stone works along that same principle.
Unprofessional standards using childish cartoon sounds.. SSSSSSWWWWWWWIIIIIISSSSSSHHHH / ZZZZZAAAAAAAPPPP to the dislike button.
JR
I like using lemon pepper!
I wish I could train with you Chef! I could learn so much!!!
Beautiful Chef!!!
Thanks from Singapore 🇸🇬
thanks so much…learned 3 simple recipes in one video ..and the cooking tips you're giving while cooking are really useful..
you're cooking style makes the viewers smile coz its the usual way in most kitchen- sometimes messy😊 highly appreciated this video..thanks
This guy is a mess, how can anyone follow his recipes!?
Magnific!
Sorry but pork is not supposed to be eaten it is like eating rats.
Parsley sage rosemary and thyme Yo
The audio on this channel is amazing!
Jean Pierre this is live TV , you dont have time to deglaze!
No offence but Youtube is not live tv 😂😂😂
Since when do french people use soy sauce?
Thats a lot of wine in your wine cabinet
why sugar in a marinade?