POV: Cooking Restaurant Quality Pork (How To Make it at Home)
Will prepares restaurant-quality pork chops that you can make at home, accompanied by a delightful mustard and cider pan sauce that will elevate your dining experience. In this video, you’ll witness Will’s step-by-step process of cooking juicy pork chops and creating the perfect pan sauce to complement their flavors.
Will shares his secrets for achieving tender and succulent pork chops that rival those served in top-notch restaurants. Learn the art of seasoning and a beautiful sear that locks in the flavors.
Will takes it up a notch by revealing the magic behind the mustard and cider pan sauce. Discover the perfect balance of tangy mustard, cider and apple sauce, creating a symphony of flavors that will leave your taste buds longing for more.
Whether you’re a seasoned home cook or just starting your culinary journey, this video is packed with valuable insights and practical knowledge that will help you master the art of cooking exceptional pork chops. Follow Will’s expert guidance, and soon you’ll be impressing your family and friends with this delectable and gourmet dish.
‘Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients’
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Legitimate question, when touching the pork and then the pepper mill, salt and oven knob, is that not considered cross contamination or is there something I’m missing. Not intending this to sound arsey, just legit asking.
Will, why does the fat and butter take on colour from the steell pan ? Is it ok that it does this ?
Cooking meat it’s the easiest thing ever
Stop the crap
That is a beautifully cooked pork chop. Nicely browned. Thank you chef!
That looks wonderful. The trouble most people have is getting hold of quality meat. A lot of it is water filled tasteless rubbish.
Haven't bought a pork chop in decades. The medallion was always dry and unpleasant to eat.
Looks delicious but seems like that's a lot of salt !
Ok really important question. How would I scale this up to 7/8 people because this looks amazing!
I would serve that with a nine-foot-long tapeworm in your guts
thank you !
I think it is a pig that makes the pork chop. All we do is cook it.
The first thing I see pisses me offf so much – Keep the fucking sking on and crisp it up for God Sake!!!!
do you start with a cold pan and put on high heat?
food handled far too much in these places that try too hard and charge too much.
they simply add 4x the salt pepper and butter we do at home and you think you've had a treat.
What a bunch of fussy, stressed out fools, both in the kitchen and po-faced diners not thanking the east european waiter on the other side.
This is insensitive to the new ruling class in GB.
Alright, so regarding handling the raw meat then going straight to the seasoning (pepper grinder, salt) then back to the meat, is it really not that big of a deal? I wash my hands every time I touch any raw meat so I’m not getting meat juices on any surfaces haha
Hell yeah!
i worked in a Vietnamese Chinese restaurant and watch alot of chinese cooking video instruction, so basically the secret of Chinese cooking is a shitload of oil, as much as the amount of butter used in Fallow video
I bought a few of those de Buyer blue carbon steel pans about 10 years ago. One of the best purchases of kitchen equipment I've ever made.
Pink and full of parasite 🪱 ,just saying
dirty nail 2:38
Brilliant as usual. Everyone i talk to about cooking pork say I must be mental cooking it rare. I tell them to stop being scared about eating pink pork.
I was always taught by parents to cook my pork to well done for food safety reasons…
I'm not sure that i've ever seen a skin-on porkchop in the grocery stores I shop.. Interesting.
Cooked this earlier, maybe got somewhere close and made the best sauce I’ve ever done . I’ve got some sauce leftover , can I freeze it? Cheers guys
In America we're told that if there's any pink in pork, we could get very sick. It's blowing my mind right now that this is apparently a lie
Step 1: Start with a chop that looks a million times better than anything you can afford.
Curry leaf goes well with cider and butter with a chop. Also I put small slices into the fat, to give more surface area for colouring/ crispyness. Different take on your good video- that’s all.
Pork chops and apple sauce.
American here. I've watched tons of your videos and I admire you guys. You are awesome. But you are completely wrong on this one. #1 you have to brine pork. I prefer dry brine. #2 cut that fat off dude! Only a pig would eat that. (pun intended) You could benefit from watching some American BBQ techniques. It might be a boon for your restaurant as a contrast to all the French techniques you do.
Will give it a try. My usual go to method is to skewer the chop so it stands up in a roasting pan, bay leaf and water half way up, skin left on but sliced, seasoned, then roasted in hot oven at about 220°C. The water keeps it moist whilst the fat crackles. When resting, reduce the water/stock down to make a gravy/sauce.
Pork chops are such an easy meal. cost 1/5 as much as beef here, and is very forgiving if you don't quite do it right.
Pork on cider? Now thats new one for me.. Thanks chef!
Awesome, this is a meal I've been doing at home for years, although this is better😂 I usually drink the aspells and use westons or thatchers 😂😂❤
Half raw pork? 🤢🤢🤢🤮🤮🤮🤮🤮
Just did this with pomme Anna and maple syrup sprouts, it was fantastic. However be careful with the beef stock "equivalent to one stock cube", I used a Knorr beef cube and it was a bit too salty, so maybe just half a cube next time.
Lol. Funny because I just cooked 2 of my younger boys some pork chops and they're devouring it right now. I did a sear for a nice crust then finished in the oven at 350 F until 175-180 F internal. Pulled out and sliced right away, didn't bother resting because pork chops are so damn juicy naturally. It's so tender and yummy.
I can cut my own pork chop by myself thank you.
Stop moving the meat for once.. the obsessing with moving it is cringe
using butter to cook a meat which is already fat itself… I usually like fallow recipes but this one didn't convince me!
I don’t get why this guy thinks that “restaurant quality” is better than a home cooked meal. LMAO!
You can keep your sanitizer bucket and 4 star quality nonsense.
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hopefully you wipe that pepper grinder after handling pork like that lol
cant cook a better chop than this
I'll do med on chop, never under. Thick chops i'll pull at high 138-39 for med. Never go lower. You have to serve pork at least 145 F to be safe. All breaded chops are served well done, maybe midwell at lowest temp for me. Properly cooked pork chops are great.
Under cooked pork seems like such a roll of the dice
rest the chop after cooking on a rack with a pan to catch any natural juices that come out, put into the sauce, season or brine the pork earlier, so many mistakes
its raw.