How To Make Juicy Pork Chops | Chef Jean-Pierre

I always enjoy watching this Chef. He is animated, funny, entertaining. Some of his recipes have too many ingredients. Some of the recipes take too long. I have tried many of his recipes -- even the more complicated recipes! I make pork chops that are always juicy. Never dry. My chops are super tender and can be cut with a fork. Thank you for this wonderful recipe. I will definitely TRY making this the next time I buy chops. ❤

So sweet

I watched this on my fasting day! Looking forward to tomorrow.

Pro tips every time!! I wish I could eat regular butter, but I have to stick with the clarified butter only 😭 I'll have to try this little bit more fancy brine for sure! When I make mashed potatoes, I generally do about half russet & half Yukon gold, with 5-10% sweet potato. It adds a little depth & some good extra nutrients without making it too sweet. The thing that I was surprised make the mashed potatoes some of the best I've ever had is adding Vegenaise! Sounds weird, but if you need to make it dairy free, it adds just the right creaminess!! And always some chicken stock for full flavor. Now I'm very hungry for pork chop, mashed potatoes & greens 😹🤤🥰

Plating was a nightmare

Nice pork chops 🤤

Can you make a video on Bone-In Country Style Ribs recipe if you haven't done one yet. Those are Amazzzzzzzing!! Thanks for all your Knowledge humor and instructional videos!!

Can i brine over night?

I absolutely love how Chef just can't use the board scraper. A lifetime of using the knife simply cannot be undone

Now for the washing up

This is wonderful ❤

My husband hardly ever eats left overs. He already had 2 helpings & told me if he gets hungry in the middle of the night, he is going to have the rest!!
I've so inspired to make his dishes & the bonus is creativity & a happy husband.

So happy I came across your channel. Now, I'm addicted to watching you cook and I learn! Can't wait to make porkchops and brine them and serve with your mushroom sauce. Thank you for making cooking interesting and fun.

I don't cook much but it doesn't matter. You make my day 😆

Yummmmmmmy!!!!!!!!!!

J-P is always entertaining and informative. To kick up the entertainment level, bump the speed at least to 1.5x J-P multi-tasking on steroids....😂

Hi Chef, why are thiner pork chops brined 6-8 hours when a thick loin of pork only brines for 3-4 hours?

Hello Chef Jean-Pierre, hope you're doing well.We just got back from our vacation.We went to Lisbon,Portugal,Malaga and Madrid for a beautiful wedding. Europe is Europe.Amazing!Now I'm back to my cooking, and I prepared this dish again. It is delicious.ThankYou.

Thanks, Sheff, for your recipes. I love it, and I am watching for India

Thank you dear chef!
GOD bless you!
From Campinas, Brazil.

Wow, I like it when you take a recipe base and give a new twist and/or taste. Exemple your vidéo on how to tender a porc filet, and this one on pork chop. Really, you're the best!!!! Marcel Sénéchal

Oh, that looks so good! Thank you, Chef.

🍸💙🍷

I know Chef Jean-Pierre mention before how he had an assistant who washed all of the pots & pans and other cooking utensils. But, jus' the amount of cooking ware to prepare a small dish like the 2-pork chops, sauce & puree sweet-potato, he wasn't joking about utilizing allot of cooking wares in his arsenal. I can imagine he has an army in his kitchen when there's a large parties to cater!

Why are you using water instead os a wine?

You didn't mention what the perfect inside temperature of the pork chops is

I am thinking of soaking some pork forequarter chops in apple juice chef, any suggestions?

How much salt you need. My blood pressure spiked watching him season the pork AFTER the brine like Lordy Lordy Lordy.

Bon Appetit

At what temperature do you cook the chops?

The sweet potatoes are unbelievably delicious! I use Costco chops that are 1.5 inches and boneless, so I have to put them in the oven for 4 minutes and 400. Measure temp. This is after getting a good crust in garlic-infused olive oil. The mushroom sauce is divine. Be sure to poach broccoli and put it in ice water to stop the cooking. Then, use your wok to sautee spinach. and add parmesono reggiano. I use Herb de Provence olive oil for the veg. And Garlic infused (both Italian). Note there is a shortage of olive oil because of droughts and robberies in Spain. It's hard to get Italian olive oils. Wish the chef would add them back to his store. Supermarket Italy nor eatiily have them online. Chef can't endorse anything, but I will ask my teacher at culinary school which is the best Olive oil. I want only the best products, though lower grade isn't terrible.

By the way: 0920/23, Clorox got hacked (as they barely had any protection and were not in the cloud (Dare to try to hack MSFT cloud.)
They have only a little production so stock up. I clean exactly the way chef does. About one capful of bleach and then dawn soap or any dishwashing soap. It is so much easier. I can't stand a dirty kitchen and I am very careful wth cutting boards.

All of your dishes are worth the time and ingredients...
Luckily I own a liquor plus wine store. Sometimes I wonder if I could afford it if I didn't have the resources to make everything
❤Jean-Pierre ❤
I love everything about you!

schabowy

Why is it, your written recipe never matched your video? Recipe calls for a 3 to 4 hour marinade, no more than 6, then you say 6 to 8 hours.
Marinade aside, this looks delicious and I will make it.

I love the recipes and the enthusiasm!

what can you replace mushrooms with? I hate mushrooms.

I brined the pork like chef showed, and that first bite after cooking it, wow, best pork chop I’ve ever had! Thank you chef! Will try to make the stock and the mushrooms sauces next 🤤

Made it, loved it

A sprig/tree of sage for garnish. Lol

Mmnnn mmnnn mnn nice oohhh mmnnn

Grass fed butter only regular butter has canola oil its terribly bad for your health

Chef, Do you recommend a Jaccard blade tenderizer on pork chops prior to brining?

yum

Just made this with the sweet potatoes! Oh Lord! This is really delicious. All your followers must try this. I did go to the butcher for the thicker pork chops and the best cuts. At the grocery stores, they were too thin, at least here in Europe. Second tip, I made beef broth of chef jean-pierre. I always have some in the freezer. Homemade broth makes a huge difference in the taste of the sauce. Definately a winner dish!

Making these recipes and noticed the pot with potatoes. It's my favorite and so excited had your pot... even purchased in Ft Lauderdale. Paused video to go look. Read bottom expecting to see "Chef Pierre" but alas it was stamped "Wolfgang Puck". Are you using Wolfgang's pot, Chef? just kidding..👨‍🍳😀

Oh that looks so good!

Trichinosis happened mostly from people raising pigs that couldn't afford to feed them , so they would feed them leftovers or basically garbage. Worms would grow in them from it. It doesn't exist anymore. So many germophobes out there that watch this show.

Merci Jean-Pierre vous êtes vraiment généreux.

🌀Been crastinating on getting pork out of my freezer and cooking in case the coming hurricane takes out my power. Pork chops don't excite me but this recipe looks so delicious I can taste it through the tv screen! 🤸‍♀ Be safe!