I copied Frank's approach with the pan sauce but tried it with a few alternative ingredients. Started with the shallots, then threw in some IPA to deglaze. Next, added the cream (I used half & half) and the butter. Then threw in some shitake mushroom powder & chipotles (split, de-seaded, and soaked in a little water ahead of time) and finished with fresh lemon thyme + S&P. Same bubbling approach to know it's finished. It was probs the most incredible sauce i've ever made and took the pork chop to the stratosphere.
I'd love to see a video on How To--with herbs! How To use every herb: chop, mince, dried--and most importantly, a little about their culinary background and a lot of recommendations on how to use them!
They've got video of that... Back some years ago.Look under their Playlist and then look for Mastery something and Big Guide... lots of stuff to learn!
Amazing video, usually I burn my food and have to suffer through eating it. I thought I had done the same and cooked it wrong, I prepared for the worst and my mind was blown, this is amazing
You're one of my favorite Epicurious chefs! You explain things well, and it is easy to see you love what you do. There are a couple who are way too much of a braggart for my taste!
Made these tonight - used rosemary, applecider vinigar, and half & half because that's what i had on hand. It was hard to do 3 pork chops all at once for me, but it made my family's must make again list.😊
If you buy a Family Pack of 8 pork chops...you cook 7 in the oven, covered. Save one for the showmanship with the flaming brandy. Enjoy your family company while drinking wine and eating appetizers. When chops in oven are done, you serve the family meal.
I modified the recipe. Used dry rosemary instead of thyme and also added dry organo and dry piquine chili peppers and sriracha seasoning. It was fantastic! I did not make the sauce. Once basting of pork chop was done, i removed removed a bit of the oil/butter and threw in steamed white rice into the pan to soak up the flavors and i scrapped the pan to get some of those delicious browned spices. Ate this with some Italian red wine - Amarone Della Valpolicella. Like I said, FANTASTIC!!! Thank you!
Grew up in the 60s when trichinosis was a concern. My mother cooked pork chops until they were like shoe leather. To this day I’m amazed when I eat a pork chop that is tender. Thank you.
Omg, I grew up (black) in the 80s-90s. When my mother, rest her soul, cooked pork chops, they were seasoned beautifully, but they were tough as a leather jacket. I was in my 30s before I experienced my first tender chop, and like you, I was amazed.😊
This was absolutely AMAZING! I only had onions but they were delicious. I used Apple Jack Brandy with a bit of apple juice to deglaze, truffle salt, truffle infused oil, and the heavy cream was enough without using broth. The sauce is so delicious and ohhh those pork chops!!! Never have I made such a delicious pork chop meal!
They came out fantastic, I took a little liberty on the sauce and opted for marsala wine instead of the apple stuff and it turned out fabulous. Thanks brotha
Wanted to comment that i followed this without the sauce or even the aromatics and made the best pork chops I've ever done. Starting with dry meat and dropping the temperature after searing to baste with butter really is the best way to cook it. Great video, highlighted whats important and how to elevate it further.
Holy cow..I made this tonight. Best thing I have ever made…my first time wasn’t very graceful like yours…but bravo. This was the best sauce I have ever had. Thanks so much. Definetely going in my recipe box
Awesome presentation Chef. I just recently tried Chef Jean-Pierre's bring technique for big pork chop and am absolutely thrilled with how much more juicy the chop ends up. Loved the sauce will try it next chop.
12/27/24 I made this tonight and it was the best pork chop I had in a long time. I felt like a real chef too. The only difference was I used a bit thinner pork chops so reduced the cooking time and I used white wine (Chardonnay) for the sauce. I also made 6 chops cooking 3 at a time and moved them to the oven on warm while I made the sauce.
I made this excelpt i used fresh sage instead of rosemary because it was on hand. It was delicious!!!!! I had to.cook mine to about 160 because the piece was very thick
Frank, I did this recepie and sauce and it was mindblowing! Thank you! The only thing I found - making sauce took longer than I thought, considering the reduction.. but it was well worth it!!
I love a high quality pork chop. I have them a couple times a week. Paired up with some au gratin potatos and asparagus and it's a fine dining evening!
Yes! After ive had everyone i know tell me that they hate porkchops because they only bake them with bread crumbs until theyre dried out, i love the fact that a professional chef pan sears them like a steak just like i do. I usually just season it and cook it in the garlic oil and butter though so im gonna have to try out some pan sauce next time.
I tried this recipe with for normal pork chops all at once and it turned out amazing. I didn't have any alcohol so I subd in a splash of apple cider vinegar. Will definitely make it again.
This is the first time i have ever attempted thick pork chops because i am always so afraid they will either be undercooked or I will overcook them so badly that nobody will be able to chew them. Pork scares me! I have to say that even my little grandkids were impressed and asked me to make them again. Thank you for sharing this flavorful, juicy recipe. I will definitely be using it again.
The reverence just before you cut into it 😂 I bought a couple of pork chops and found this video looking for the best way to cook them. I don't have everything to do the sauce this time but these are great tips! Thank you so much.
I've never cooked pork chops but a friend gave us two beautiful thick ones, I found this recipe and pretty much followed but had to make some substitutions. The chops were perfectly cooked, not over done but the sauce, wow, I love the sauce and will try this method on any future dishes that need sauce. I used apple cider vinegar, dried thyme, small diced onion, dijon mustard in sauce. Now I want to find a recipe by this chef using frozen halibut (Costco purchase).
Wow Chef Frank, this was the best Pork sauce I aver made. I even had noodles with the sauce, and the sauce on the noodles transformed the noodles too. Made multiple chops and there was still plenty of sauce. Never saw your stuff before, and I'm gonna look for your other recipes. 😋
I just tried this out with some much thinner chops. Still worked very well with this recipe but had to scale some stuff back accordingly. The sauce was excellent despite only having an alcohol of choice, thyme, and cheap mustard (along with the chicken stock and heavy cream). I also added a bit too much oil for the sauce because I didn't account for the lack of onion/shallots.
Thanks so much for this Chef Frank. I've often had problems when frying a pork chop, but your way has cleared that up for me. I look forward to trying it.
Thanks for the refresher! Excellent instruction, perfect verbal instructions, because I don't see anymore, but I can still hear! I took culinary arts 32 years ago and you said it all! The memories were popping in my mind!
Excellent Video. Excelente presentation. Have only one question: U are looking for 135/140 degrees and then mentioned 120. Why 120? Appreciate very much your answer.
Tried this today. Turned out awesome. Followed your steps, chef. Just replaced thyme with cilantro. As thyme isn't usually available in India. And added few chopped green chillies in the sauce, as you know, we Indians like it spicy. Turned out to be awesome. Thank you so much.
Love Proto, have been watching videos on his own channel for awhile. Only potential addition I’d recommend, is some champagne vinegar or fresh lemon juice to balance as needed.
Just cooked this Saturday, April 20, 2024. Freakin’ delicious!!!!!!!❤ Absolutely incredible! That sauce…🔥. And the chop was so tender! I’ve never had a pork chop SO AMAZING! FR. Thank you, Chef!
I got turned off by pork chops after receiving a big, dry one at a nice restaurant on my birthday a few years back. Frank is starting to restore my faith.
Thank you very much for sharing this wonderful video, I loved it because I consider that the chef has very high level to explain and teach this wonderful and delicious dishes. Thank you again for sharing this video
We need to see an Epicurious blooper reel. I know not everything goes as planned, and people mess up lines or accidentally knock over something or royally screw up and burn a dish.
I didn’t have apple brandy so I diced an apple and soaked it in brandy, and lit it up. Worked nicely and had little mushy chunks of apple in the sauce.
l'd love to see a video which shows us how to cook this for 4 to 6 people alongside all the other food needed for a family meal. This is my main problem with most meat cooking videos - we never just cook a steak or a chop for just one person in isolation and spend all our time working on it. We cook for a family who all sit down to eat.
Frank and Saul are my favorite chefs to watch. No question. Thank you chef Frank, I must make this sauce.
same!!!!
Saul? Please share! (I’m probably going to feel pretty dumb when you do)
too much salt if you have diabetes or heart problems
@@JayNYOne he’s the Mexican chef on this channel
chef jean-pierre is an amazing youtube chef
I see a Frank video, I'm whipping out the notebook, and writing down everything
Same here. Just waiting for him to post to his own channel again, it's been a while.
I just save it to a Playlist.
Frank my beloved
+1 and Mr. Saul too
Or just save the video
I copied Frank's approach with the pan sauce but tried it with a few alternative ingredients. Started with the shallots, then threw in some IPA to deglaze. Next, added the cream (I used half & half) and the butter. Then threw in some shitake mushroom powder & chipotles (split, de-seaded, and soaked in a little water ahead of time) and finished with fresh lemon thyme + S&P.
Same bubbling approach to know it's finished.
It was probs the most incredible sauce i've ever made and took the pork chop to the stratosphere.
These are some of the best tutorials I’ve ever seen. Thank you chef. All actionable advice, zero fluff.
Fully agree.
It's all fluff and trying to make the possible nearly impossible. It's Haute, or Pompous.
Just made this recipe, and they were the best pork chops I've ever eaten! Thanks!
Frank doesn't miss. More Frank. Please.
I always enjoy seeing Frank cook and explain something.
I'd love to see a video on How To--with herbs! How To use every herb: chop, mince, dried--and most importantly, a little about their culinary background and a lot of recommendations on how to use them!
They've got video of that... Back some years ago.Look under their Playlist and then look for Mastery something and Big Guide... lots of stuff to learn!
Amazing video, usually I burn my food and have to suffer through eating it. I thought I had done the same and cooked it wrong, I prepared for the worst and my mind was blown, this is amazing
Try turning down the heat you’re using… that works for me. Also some pans or skillets have thicker bottoms, don’t know which brand he is using.
Thanks for this video. Chef shows every detail of his technique, all specifics and clearly demonstrates everything. Well done!
Absolutely love the skill of Mr Proto, love his passion for cooking and love his idea for the sauce for this chop!
You're one of my favorite Epicurious chefs! You explain things well, and it is easy to see you love what you do. There are a couple who are way too much of a braggart for my taste!
Made these tonight - used rosemary, applecider vinigar, and half & half because that's what i had on hand. It was hard to do 3 pork chops all at once for me, but it made my family's must make again list.😊
how long did this recipe take to come to fruition?
My son, who is autistic made this last night. He did it by himself and cooked mashed potatoes. Doing everything, he took about 45 minutes.
I don’t know much about food but Frank’s passion is infectious
I’d love to see a video where you cook 4 pork chops simultaneously, eg for family dinner.
Yes! How to do this without 2-3 pans at once?
Just use a bigger pan and cook all chops at once or two at a time.
Sear them on the pan one by one, then finish them in the oven at 350 until they reach 145F
@@MrDostors I've done it before with individual pans and with 1 huge pan but I'd like to see a pro do it.
If you buy a Family Pack of 8 pork chops...you cook 7 in the oven, covered. Save one for the showmanship with the flaming brandy. Enjoy your family company while drinking wine and eating appetizers. When chops in oven are done, you serve the family meal.
This is outstanding. I can’t even fathom all those flavors. Gonna try this one. Well done Chef!
Frank is one of my 3 top coaches/chefs
Using kosher salt on pork. The irony is not lost on me
Oy vey
🔯
Plus the butter and cream 😂
It's only "kosher" to make money for ✡️
😂😂😂
Lmao
I modified the recipe. Used dry rosemary instead of thyme and also added dry organo and dry piquine chili peppers and sriracha seasoning. It was fantastic! I did not make the sauce. Once basting of pork chop was done, i removed removed a bit of the oil/butter and threw in steamed white rice into the pan to soak up the flavors and i scrapped the pan to get some of those delicious browned spices. Ate this with some Italian red wine - Amarone Della Valpolicella. Like I said, FANTASTIC!!! Thank you!
So you made something else with no sauce; Okay
Adapted this recipe to the ingredients I had at the moment. Probably the most delicious meal I made for myself. Amazing.
I made this dish for my wife and I. I could NOT believe it. Somehow I cooked a pork chop that was actually delicious! And that sauce is incredible.
Grew up in the 60s when trichinosis was a concern. My mother cooked pork chops until they were like shoe leather. To this day I’m amazed when I eat a pork chop that is tender. Thank you.
Omg, I grew up (black) in the 80s-90s. When my mother, rest her soul, cooked pork chops, they were seasoned beautifully, but they were tough as a leather jacket. I was in my 30s before I experienced my first tender chop, and like you, I was amazed.😊
Had the best pork chops for my moms birthday because of you frank! This video means a lot to me
Nice job Chef!! Love it!! My mouth is watering for pork chop now thanks to you!!!!!!
This was absolutely AMAZING! I only had onions but they were delicious. I used Apple Jack Brandy with a bit of apple juice to deglaze, truffle salt, truffle infused oil, and the heavy cream was enough without using broth. The sauce is so delicious and ohhh those pork chops!!! Never have I made such a delicious pork chop meal!
Always glad to see your videos and make your lessons a part of my culinary experience!
can't wait to try this tomorrow. you make it look perfect. Wish me luck!
This turned out so well! I followed the directions exactly and had a super tasty meal. Thanks
They came out fantastic, I took a little liberty on the sauce and opted for marsala wine instead of the apple stuff and it turned out fabulous. Thanks brotha
Wanted to comment that i followed this without the sauce or even the aromatics and made the best pork chops I've ever done.
Starting with dry meat and dropping the temperature after searing to baste with butter really is the best way to cook it.
Great video, highlighted whats important and how to elevate it further.
OMG. That looks beyond amazing.
Great tutorial and recipe, thanks Chef Frank.
I made this a few months ago and it was the best pork chop I ever made. Thank you Frank!
Holy cow..I made this tonight. Best thing I have ever made…my first time wasn’t very graceful like yours…but bravo. This was the best sauce I have ever had. Thanks so much. Definetely going in my recipe box
This is a fantastic guide just for the sauce alone. Going to use this video as a base next time I cook up some meat
Awesome presentation Chef. I just recently tried Chef Jean-Pierre's bring technique for big pork chop and am absolutely thrilled with how much more juicy the chop ends up. Loved the sauce will try it next chop.
Brine technique.
12/27/24 I made this tonight and it was the best pork chop I had in a long time. I felt like a real chef too. The only difference was I used a bit thinner pork chops so reduced the cooking time and I used white wine (Chardonnay) for the sauce. I also made 6 chops cooking 3 at a time and moved them to the oven on warm while I made the sauce.
I made this excelpt i used fresh sage instead of rosemary because it was on hand. It was delicious!!!!!
I had to.cook mine to about 160 because the piece was very thick
Made it, loved it. Going to use the sauce again, for pork tenderloin next. Really turns the pork into more of a fine dining experience
Frank, I did this recepie and sauce and it was mindblowing! Thank you! The only thing I found - making sauce took longer than I thought, considering the reduction.. but it was well worth it!!
I love a high quality pork chop. I have them a couple times a week. Paired up with some au gratin potatos and asparagus and it's a fine dining evening!
This is the best recipe of all time. It doesn’t get any better than this!
Yes! After ive had everyone i know tell me that they hate porkchops because they only bake them with bread crumbs until theyre dried out, i love the fact that a professional chef pan sears them like a steak just like i do.
I usually just season it and cook it in the garlic oil and butter though so im gonna have to try out some pan sauce next time.
I just made this after watching the video and it was ABSOLUTELY DELICIOUS! Tysm!!
I tried this recipe with for normal pork chops all at once and it turned out amazing. I didn't have any alcohol so I subd in a splash of apple cider vinegar. Will definitely make it again.
Beautiful, going to the Butchers this Thursday to get some, cheers fella...
I made this tonight and the sauce was unbelievable! We were taking turns scraping the pan with a spoon and eating it while we were cleaning up. 😂
I really enjoy Frank, his recipes and tips!
I really can't wait to make this pork chop...I just ate dinner but I'm already hungry after this video!
Definitely going to try it, but with a smaller cut so it cooks better. I don't like the idea of eating anything remotely near raw
This is the first time i have ever attempted thick pork chops because i am always so afraid they will either be undercooked or I will overcook them so badly that nobody will be able to chew them. Pork scares me!
I have to say that even my little grandkids were impressed and asked me to make them again.
Thank you for sharing this flavorful, juicy recipe.
I will definitely be using it again.
My favorite chef on this channel.
The reverence just before you cut into it 😂 I bought a couple of pork chops and found this video looking for the best way to cook them. I don't have everything to do the sauce this time but these are great tips! Thank you so much.
I love how these videos are easy to follow even for a novice cook.
I've never cooked pork chops but a friend gave us two beautiful thick ones, I found this recipe and pretty much followed but had to make some substitutions. The chops were perfectly cooked, not over done but the sauce, wow, I love the sauce and will try this method on any future dishes that need sauce. I used apple cider vinegar, dried thyme, small diced onion, dijon mustard in sauce. Now I want to find a recipe by this chef using frozen halibut (Costco purchase).
Frank, I just wanted to say thank you. I watch your videos and learn so much.
I can't recall the last time I saw a pork chop that thick. Seems most supermarket chops nowadays are a quarter of that!
He isn't shopping at the grocery store. He has a guy
Local butcher shops
Wow Chef Frank, this was the best Pork sauce I aver made. I even had noodles with the sauce, and the sauce on the noodles transformed the noodles too. Made multiple chops and there was still plenty of sauce. Never saw your stuff before, and I'm gonna look for your other recipes. 😋
Thank you Frank Proto I was able to make my first steak for my grandparents for the first time
How much chicken stock did you end up using?
I just tried this out with some much thinner chops. Still worked very well with this recipe but had to scale some stuff back accordingly.
The sauce was excellent despite only having an alcohol of choice, thyme, and cheap mustard (along with the chicken stock and heavy cream). I also added a bit too much oil for the sauce because I didn't account for the lack of onion/shallots.
Did you have any veggies or starch with it? If so, did they go together well?
Thanks so much for this Chef Frank. I've often had problems when frying a pork chop, but your way has cleared that up for me. I look forward to trying it.
Thanks for the refresher! Excellent instruction, perfect verbal instructions, because I don't see anymore, but I can still hear! I took culinary arts 32 years ago and you said it all! The memories were popping in my mind!
Excellent Video. Excelente presentation. Have only one question:
U are looking for 135/140 degrees and then mentioned 120. Why 120?
Appreciate very much your answer.
Tried this today. Turned out awesome. Followed your steps, chef. Just replaced thyme with cilantro. As thyme isn't usually available in India. And added few chopped green chillies in the sauce, as you know, we Indians like it spicy. Turned out to be awesome. Thank you so much.
I made this tonight! Best pork chops I've ever made!
Mister chef!!! Delish!!! The chops are tender. On to the sauce!!! Thank uuuu
Your an AWESOME teacher, THANK YOU!
Very interesting video i enjoyed watching thank you! A longtime since i have had a pork chop i must have go and get one in the pan
Baked apples as a side would really go great with this!!
Thank you. I made your recipe tonight, and my husband loved it.
Love Proto, have been watching videos on his own channel for awhile. Only potential addition I’d recommend, is some champagne vinegar or fresh lemon juice to balance as needed.
Just cooked this Saturday, April 20, 2024. Freakin’ delicious!!!!!!!❤ Absolutely incredible! That sauce…🔥. And the chop was so tender! I’ve never had a pork chop SO AMAZING! FR. Thank you, Chef!
When my daughter was little her nickname was "pork chop" so now everytime I hear the term it makes me laugh and want to give her a hug ❤ 😊
Adorable!
I got turned off by pork chops after receiving a big, dry one at a nice restaurant on my birthday a few years back. Frank is starting to restore my faith.
Thank you very much for sharing this wonderful video, I loved it because I consider that the chef has very high level to explain and teach this wonderful and delicious dishes.
Thank you again for sharing this video
We need to see an Epicurious blooper reel. I know not everything goes as planned, and people mess up lines or accidentally knock over something or royally screw up and burn a dish.
OMG I would love to see an Epicurious blooper reel. Forgetting the lines, laughing at themselves for messing up, and interruptions during records.
This was a blooper. He totally overcooked it.
Frank your skill as an instructor is on par with your culinary skill. thanks Great edit also!
I didn’t have apple brandy so I diced an apple and soaked it in brandy, and lit it up. Worked nicely and had little mushy chunks of apple in the sauce.
BEST pork chop I ever made and ate. Thank you, Chef.
Thank you for this. I made it tonight for my wife and I with a Marsala wine. It was delicious!!!
That's a BEAUTIFUL chop!!!!
Great Video!!! Best I have come across to make a pork chop, which I struggle to make tasty. Will follow this to a T.
Outstanding sauce. I do prefer the texture of a slow roasted chop in the oven over the pan friend one
😍😋 Can't wait! I'm making this after I pick my Mom up! I'm getting hungier and hungier watching 😂 so I'll be back in an hour! 😢❤😂
I made this tonight. The sauce was killer!! My family loved it.
How much chicken stock did you use?
Hello Frank, you cut out all the mish mash and get to the basics, thank you. My pork chops turned out delicious
I made this tonight…. Delicious! Thank you!!
Tried it tonight, that was delicious! I added mushrooms as well.
Awesome class on the perfect pork chop!!!
My husband said this is the best I ever made-even used coconut milk instead of cream since allergic to casein in dairy!
My brandy did not catch on fire. While the meal was delicious, the kids were extremely disappointed 😂
Looks delicious, but I really want to know how they make that pan look brand new again
An abrasive like Barkeeper's Friend
New one every video.
Yes, that’s the part I hate the most.
l'd love to see a video which shows us how to cook this for 4 to 6 people alongside all the other food needed for a family meal. This is my main problem with most meat cooking videos - we never just cook a steak or a chop for just one person in isolation and spend all our time working on it. We cook for a family who all sit down to eat.
Thumbs up because it is the technique. Anyone can follow a recipe for better or for worse.
Taking that moment to appreciate the chop , priceless! 😂☺️. Yummy 😋. New subscriber.
great looking pork chop chef, how would you change the reciepe if you had mushrooms?? to use.
My husband who doesnt really like pork chops said these are the best hes ever had ❤ rhank you!!
Is satisfying to watch those who know.
I have to try this.
That looks just like the most amazing pork chop I had ever had. Now I have some idea how they made it.
I replaced the brandy with white wine.... it was delicious! Thankyou