Master The Art Of French Onion Pork Chops With This Easy Tutorial!
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- เผยแพร่เมื่อ 22 ก.พ. 2018
- All the flavors you love in a traditional French onion soup are captured in my original recipe for French Onion Pork Chops.
Pork Chops, Dijon Mustard, Sweet Onions, Butter, Olive Oil, Beef Broth (or stock), Wine, Fresh Thyme, Gruyere Cheese, Salt, and Pepper.
Get the full recipe at Kudos Kitchen by Renee @KudosKitchen
www.kudoskitchenbyrenee.com/b... - แนวปฏิบัติและการใช้ชีวิต
Made this for the second time tonight. A favorite in my household!!! My guests and my daughter-in-law asked for the recipe!!!
I'm so happy you enjoy this recipe. I do too. It's one of my favorites. Thanks for letting me know! :) - Renee
Looks good.. hank you for sharing...Will give this a try...
Looks amazing, going to cook that for my wife this weekend
Just made this tonight for my family and followed your recipe. It was one of the best dinners I've ever made. THANK YOU!!!
A woman after my own heart,"onions, my favorite part too!" I'll be making this for sure, yum. All the ingredients are going to be great. Thanks for a new recipe 😊
Yes...butter is good! You can't have a kitchen without butter!!!!
The recipe is lovely and the tip on great onions thank you so much !
that would be gorgeous with some toasted sliced baguette bread (hinted with garlic butter) and you could like spoon the meat, onions, & sauce with the cheese onto the slices of baguette ❤️️
I agree. That would be amazing!
Thank you for sharing this fabulous meal recipe. I poured in extra beef broth and made a roux with it turning the onions into a gravy pouring it over a side of creamy garlic potatoes too boot. Absolutely awesome!
Grilling with Jay, Oh man, over mashed potatoes sounds incredible!!
Never thought of this 😳 Looks amazing and 2 favorites!
These look awesome! The snoring dog.....hilarious. I thought for a minute easy my husband was at your house! !!
Made the dish for my friends in Michigan this week they LOVE it.
This is a beautifully simple recipe that I KNOW tastes like a bit of heaven. Great presentation. My first time on your channel. Love it!
Thank you so much! I'm glad you like it!
My first time to I thought she was going to make a gravy but didn't and I'm going to try this Thankyou
Awe I love Renee! Go ahead and said ooey gooey all day gurl!! Sweet kitchen mama with her gangsta chef tattoo 😍👌
Great tip on the pot holder on the pans handle. My mother made and used these in the 40s.She made one that we called country mouse.it was is so cute . I have one of them in my kitchen and a few she made when she was in her 80s.
I've gone to grab the hot handle far too many times. I've learned from my mistakes. LOL
We’ve made this recipe twice now and it’s a huge low carb hit in our house!
That's so awesome. Annette! I'm thrilled you like it so much! -Renee
I made the chicken this way was Great will try Thank you.
I give you a + + + just because your dog is snoring in the back ground. Your recipes is definitely deferent . 😃
Thank you. That was our little Nutmeg. She was a Boston terrier. She passed last November but she will forever live in my heart.
You can use a cookie sheet for a lid, too
Very smart idea.
Made it for my wife today was very good Thank you.
Little D Proud American I’m happy you liked it, and I love that you cook for your wife! WTG!
LMFAO! I heard the dog snoring. 2 funny.
Yeah, she finds my cooking very boring. LOL. That's Nutmeg. She is our little brown and white Boston terrier. She's a hoot!
They do look lovely! If you were at your stove, (rather than recording & using the induction hob at the other end if your kitchen lol) do you brown the Cheese under the grill/(broiler?) And if you love Pork Chops in your house have you tried Jamie Oliver's Pork Chops with Potatoes, Parsnips & Pears? (There's Onions in there too but it spoils the alliteration lol) it was in his very first Naked Chef Cookbook & TV show, but it's a truly divine recipe and so easy, you basically cut things up, put them in a roasting pan & stick it in the oven.
You certainly could, Essem! I haven't done that as I don't really feel it's necessary. Lots of melted cheese is all I'm after. However, browned, melted cheese may be even better. Your call!
Thank you for your fine presentation but, a list of all ingredients with amounts would be helpful. Fortunately, I think that I have enough home cooking skills to approximate your recipe. Recently, I have been collecting recipes for French onion chicken but, your video popped up on TH-cam, and, being a porkchop lover, I will give this a try. It looks delicious.
Hi, Jerry!
I can't believe I never came back to the video to add the link to the recipe. My bad. Thanks for bringing this to my attention. I've since added the recipe link to the video description. If you click on this link www.kudoskitchenbyrenee.com/boneless-french-onion-pork-chops/ you'll be taken directly to my website for the full printable recipe with, guess what? exact ingredients and measurements. LOL Thanks again for alerting me to this error on my part. Take care and have a great day! Renee - Kudos Kitchen
Jerry, I also have a recipe on my website for French onion chicken. It's a good one. No video though. Here's the recipe link if you want it: www.kudoskitchenbyrenee.com/french-onion-chicken/
Who ever wife this I's one lucky guy
Snoring dog. ☺☺🤗😎
:)
Why spend over 4 minutes showing how to sauté onions. If a viewer doesn't know that already they should not be alone in the kitchen. She should not have burnt the chop or at least scraped it off once the crime was committed.
It’s not aloominum it’s ALUMINIUM FFS
By adding mustard before searing...u end up with a steamed chop..mustard is wet..all u did is burn the mustard..u did not brown the meat...poor cooking skills
Martin Pêcheur You are wrong! Have a nice day,
@@KudosKitchen how so...did the meat brown with mustard on it...u were on the right track by drying it before cooking..with a paper towel..but then u moisten the chops w mustard..how is that wrong
@@martinpecheur8506 , all you have to know is that the recipe works. The chops (as you can see) weren't burnt at all. Enough said. Try the recipe and then report back. Have a lovely day!
@@KudosKitchen my comment pertained to your technique..the mustard was burnt on the edges of the chops..i will try it but will use a better technique...think about what u say n do...dry the chops so they brown n dont steam..then u wet them w mustard...can you comprehend the nonsense...lol
Martin Pêcheur instead of criticizing her recipe/cooking methods, why not start your own cooking channel. Since everyone can be a critic, it’s “moisten” not mousten ok!