Comments on: Pork chop charcutières | French Bistro recipe

By: @taisakurlow297

@taisakurlow297 — Fri, 07 Nov 2025 09:20:59 +0000

I love your recipes and your presentation

By: @chongseitmooi2593

@chongseitmooi2593 — Fri, 07 Nov 2025 09:20:59 +0000

ilov pumpkin

By: @shooting26gaming28

@shooting26gaming28 — Fri, 07 Nov 2025 09:20:59 +0000

Beautiful recipe

By: @barryhaley7430

@barryhaley7430 — Fri, 07 Nov 2025 09:20:59 +0000

I am very proud that long ago I organized my preparation to what I recently learned is called Mise en Place. It’s just so logical. Especially if the number of ingredients increases. Having everything prepared and arranged in order of use makes the actual cooking a joy. It also reduces the chances of forgetting an ingredient or method.
I love your teaching technique.

By: @graziaseregni1486

@graziaseregni1486 — Fri, 07 Nov 2025 09:20:59 +0000

simple and okkkk

By: @Dannykhc

@Dannykhc — Fri, 07 Nov 2025 09:20:59 +0000

I've made this several times, my go-to pork chop dish now. To save time later during the main cooking stage, I now pre-saute the shallots first on low heat and set aside. This greatly speeds up the sauce making after cooking the pork chops. Take out the pork chops, drain off most of the fat, put the pre-sauted shallots back for a few minutes, deglaze with white wine, then add the stock, reduce the stock, switch off heat, etc.

By: @roystonfarquhar9683

@roystonfarquhar9683 — Fri, 07 Nov 2025 09:20:59 +0000

Bonjour Chef, j'ai deux de ?'s. Veal stock in not available in my country, even veal itself is very hard to come by. 1. Will I have a reasonable result using chicken stock instead? 2. How thick is the cut of your chops? Appears to be about 2 – 2,5cm.

By: @ARIZJOE

@ARIZJOE — Fri, 07 Nov 2025 09:20:59 +0000

Bone-in pork chop will have more flavor.

By: @jimpoole1506

@jimpoole1506 — Fri, 07 Nov 2025 09:20:59 +0000

I need to learn a Cassoulet please

By: @BoozewithNick

@BoozewithNick — Fri, 07 Nov 2025 09:20:59 +0000

Beautiful, doing it next weekend.