I'm a Japanese high school student. known Jamie Oliver on English lesson in my school. It was lesson about to change scool dinner. I was interested in his dishes. Recently, I usually watch Jamie's video on TH-cam to practice English.
I've laways like cooking, but just did some dishes once in a while, but now I'm cooking 3 to 5 days a week for my family, so I'm trying to learn new recepies and Jamie's are amazing. I just cooked this one and the result was great. Thanks Jamie!
I grew up eating cranklins, and I love them. By far, my favorite is crackling cornbread. This was white corn meal cornbread made with buttermilk, little to no sugar, and cracklings. I like an extra egg for an almost custard interior, cooked in a preheated (hot) iron skillet with bacon drippings for a heavy brown crust. Deliciously heaven!!!!!
I have been watching your videos from the beginning since I was 15 years old, thank you for introducing me to cooking. I has been a great passion of me ever since.
I love watching this guy cook above all other Chefs. His smooth flow in his kitchen, how he explains how ingredients interact, his healthy style of cooking, and description of the Wonderful smells while he cooks. I watch a free channel and learn so much from him. His English accent is also so cute. What a lucky family he has and love all that he does. The world is a better place with Jamie Oliver in it!!!
Oliver's not a proper chef, just a vegetable chopper who got lucky being picked up for TV. Nothing he cooks is worth trying and in many cases his final presentation looks like dog vomit.
So I did make these today. I did not have fresh sage nor did I have thick cuts of pork. Mine were about 3/4" or so. Everyone thought they turned out really well. I am not a big pork guy but I really enjoyed them as well. The sage and vinegar did smell quite strong but overall the flavors mixed beautifully. I would recommend this recipe and I will be using again.
Brilliant, thanks Jamie- the best pan fried pork chops I have ever cooked and eaten. I had given up hope and thought it was the way they breed pork these days that made them dry and tough. My mother overcooked everything and perish the thought of undercooked pork. Now l know it’s the way I’ve been cooking them! Keep up the good work, at 68 it’s not too late for me to learn !
A chef that shows you how to cook deliciously and easily! You have been my inspiration for years. You are a real chef, not a pretentious and narcissistic tool Iike so many.😆
Jamie, your kitchen side manner and creative ease is fantastic. Thank you, been watching for long time, for some reason I haven't reached out. Much gratitude.
I made this and it was the best porkchop recipe Ive made. My chops were thinner because $$$$ but the flavours were awesome. I never thought about cooking a pear in the pan too
Got two lovely chops in our local supermarket ( morrison’s ) £3:56 . If I am feeling flush ,living in Somerset , gooseslade farm shop . Lovely fresh eggs and local veg & meat .
Thank you Jamie! Been craving a pork dish, and when I saw this I went out straight away and got myself a couple. Just finished eating a few minutes ago... Let me tell you, the only sounds at the table were chomp chomp ;)
I just cooked the chops almost the same size smothered them with onions shallots and wild mushrooms. My god it was crazy :) i even wrote down the recipe and this is rare
I used to remove the rind and make crackling separately, but now I leave it on and bake in the oven for 25 minutes. The rind still comes out crunchy but the pork is kept nice and moist. I wouldn’t fry in a pan.
Hey, so I am curious about this because a few others also recommended not doing this on the stove. Does the oven cook it better? Does it come out tough if you just fry in a pan? Thanks in advance
1:58 „make sure to not put any salt in that, at all“ actually I‘d recommend putting in salt cause it basically brines the meat which makes it seasoned more evenly and retains more mousture
@@sanghiskhan The cult of Jamie? There are many ways to enjoy food bud, if you get to that point where you stop making 2minute noodles and start experimenting a bit you might find that you too like seasoning meat for a day. Till then "FOLLOW THE RECIPE.....FOLLOW THE RECIPE...FOLLOW THE RECIPE, are you hypnotized yet :) don't be soo scared of food man.
Jamie I love your shows so much! I also feel food! Food speaks to us if we just listen and appreciate the chemistry of food and allow it to jive it will always be wonderful and THAT is how you approach food and why I love your love, your art and your shows. Cheers!
Sounds great Jamie. Any chance that you can inform our lousy supermarkets that if we want the rind removed we will do it ourselves? They can only profit from the practice.
The sad thing is that you cant get beautiful pork like that in American unless you raise the pigs yourself or have a friend that raises them for people trust me because I did it once and was the best pork I've ever had
@@clicktotouch most people in the states don't leave the skin on any pork they think of it as a waist product so they won't order their cuts with it on it, and I guess if you talked to or befriended an organic farmer and bought an entire pig from them they might cut it like that
Must try it this way and see if it makes a difference... Because lately it don't matter how my family and I cook pork it still ends up tough and is yuk 😢🙁 must be the pigs or what they do to em serious aus meat seems to be more tough now a days...
Hello ,I love your methods and I am following your way cok and my question is how can I use the mustered seeds with rice and which kind is nice .. The black or the yellow?
This is great (if you can afford to spend 20 quid on two pork chops) it's very difficult to mess up cooking when you've got the finest ingredients available
Went to my local farm shop the other day....bought one , lovely thick pork chop.....£3.....so if you're paying £20 for two...you need to go somewhere else x
Looks gorgeous! But I can never get my head around THE REST of the meat! It seems far too long to leave it untouched and uncovered and I do not want it cold!
The meat has to rest for the juices to redistribute, so it doesn't run out and the chops don't become tough and chewy. If you're afraid that it get's cold, you could make a lid on your plate with aluminum foil, shiny side towards the meat to reflect heat.
I'm a Japanese high school student. known Jamie Oliver on English lesson in my school.
It was lesson about to change scool dinner.
I was interested in his dishes. Recently, I usually watch Jamie's video on TH-cam to practice English.
Your English is excellent 👍 warm regards from the UK 🇬🇧
Very good comment. Keep practicing your English, well done :)
It's funny as Jamie has a mockney accent, and a lisp. So, be a bit careful you don't pick either up.
Oh come on, it’s terrible and you know it. Why draw attention to it. @@wokeupandsmellthecoffee214
I've laways like cooking, but just did some dishes once in a while, but now I'm cooking 3 to 5 days a week for my family, so I'm trying to learn new recepies and Jamie's are amazing.
I just cooked this one and the result was great. Thanks Jamie!
I grew up eating cranklins, and I love them. By far, my favorite is crackling cornbread. This was white corn meal cornbread made with buttermilk, little to no sugar, and cracklings. I like an extra egg for an almost custard interior, cooked in a preheated (hot) iron skillet with bacon drippings for a heavy brown crust. Deliciously heaven!!!!!
I have been watching your videos from the beginning since I was 15 years old, thank you for introducing me to cooking. I has been a great passion of me ever since.
Here too: Michael! 🤝 And I started my own cooking channel! Cook like Jamie Oliver is the dream of this little boy. 🤩
So you make healthy disgusting food for a long time?
I love watching this guy cook above all other Chefs. His smooth flow in his kitchen, how he explains how ingredients interact, his healthy style of cooking, and description of the Wonderful smells while he cooks. I watch a free channel and learn so much from him. His English accent is also so cute. What a lucky family he has and love all that he does. The world is a better place with Jamie Oliver in it!!!
Oliver's not a proper chef, just a vegetable chopper who got lucky being picked up for TV. Nothing he cooks is worth trying and in many cases his final presentation looks like dog vomit.
@@byteme9718 haha, EVERYTHING I ever made that he’s shown amazes everyone 🤷♂️
@@FortBragg4eva Some people have low standards.
So I did make these today. I did not have fresh sage nor did I have thick cuts of pork. Mine were about 3/4" or so. Everyone thought they turned out really well. I am not a big pork guy but I really enjoyed them as well. The sage and vinegar did smell quite strong but overall the flavors mixed beautifully. I would recommend this recipe and I will be using again.
Brilliant, thanks Jamie- the best pan fried pork chops I have ever cooked and eaten. I had given up hope and thought it was the way they breed pork these days that made them dry and tough. My mother overcooked everything and perish the thought of undercooked pork. Now l know it’s the way I’ve been cooking them!
Keep up the good work, at 68 it’s not too late for me to learn !
Well done IKMM Macleod. I am 64 and about to try this ha ha. Hope it goes well for me.
mine turned out nice and succulent too
A chef that shows you how to cook deliciously and easily! You have been my inspiration for years. You are a real chef, not a pretentious and narcissistic tool Iike so many.😆
I don’t eat meat but it’s a joy watching you cook! Your passion comes across quite well
I make this today, didn't have chops or the herbs just cornflakes but it was delicious thanks Jamie
Masterclass in the pan.
Very good cooking technique the pork chops with extra flavors soft and juice. 👍
⭐ chef Jamie Bravo!!!
Jamie, your kitchen side manner and creative ease is fantastic. Thank you, been watching for long time, for some reason I haven't reached out. Much gratitude.
nothing nicer than pork chops cooked the right way delicious i have them every Wednesday night for tea religiously
I made this and it was the best porkchop recipe Ive made. My chops were thinner because $$$$ but the flavours were awesome. I never thought about cooking a pear in the pan too
The idea with making your own crackling/scratchings is amazing :)
That looks absolutely delicious 😋 Greetings from Scotland ♥️ Have a wonderful day everyone 🌻
RBA from Canada!
Greetings from New Zealand!! Have a good day y’all❤️
Ciao Scotland 🏴 ❣️ Greetings from Italy 🇮🇹
Got two lovely chops in our local supermarket ( morrison’s ) £3:56 . If I am feeling flush ,living in Somerset , gooseslade farm shop . Lovely fresh eggs and local veg & meat .
Watching Jamie cook is one of the most relaxing thing ever
I think you haven’t seen him cook fired rice yet
@@Touchdown-op5qg =)))))))))))
Just watch his fried rice video, you’ll know what pain is.
Jam on rice! That ain't relaxing!
Cooking ASMR :)
All of his passion went in that gorgeous pork chop dish. It looks absolutely delicious!!! 🥰🥰🥰
Can u make a vid now bc u did a vid 10 years ago and 11 years ago
Everything I see you videos I stop and watch. Always love pork chops. This is a nice approach to making them tasty fast.
Jamie it's actually my first time watching you but your recipe + manners are wonderful.. Bravo sir!
Follow a proper chef, Oliver is just a vegetable chopper.
This was delicious and the best chop i have had in a long time! Didn’t have sage so substituted for thyme! Beautiful! 🤌🏻🤌🏻🤌🏻
If i was the Queen of uk i make Jamie Oliver SIR. You deserve that title for what u did in your life already. Bravo Jamie Oliver! Respect!
Thank you Mr. Oliver. Respects from Canada
I've tried this today and my family loves it! ❤️ Thanks for the amazing recipe, Jamie! 😄
Thank you Jamie! Been craving a pork dish, and when I saw this I went out straight away and got myself a couple. Just finished eating a few minutes ago... Let me tell you, the only sounds at the table were chomp chomp ;)
As a master chef
Thanks again Jamie I never thought a simple pork chop could be made special 👏
The great thing about Jamie is he eats the food after hahahaha
Bless you and your great haircut. Now maybe I can successfully make a chop. I only get them once a month to experiment with.
Wow, what an amazing pork chop recipe! Looks packed with flavor!
A very talented chef, and quite the opposite of Mr Ramsay. Bravo Jamie! 👨🍳
Is Ramsay not talented?
I love your food and everything you do jamie . You are amazing 💚💚
🤝same here. ❤️
I see you too season your board Jamie. Learning from the master....
Juiciest pork loin chop for me is baked in a covered dish with potatoes, onions, celery and carrots...soooo good
I just cooked the chops almost the same size smothered them with onions shallots and wild mushrooms. My god it was crazy :) i even wrote down the recipe and this is rare
Thanks as always, Jamie. Just the direction I needed for this eve's feed.
Great recipe, best pork chops I’ve ever had thank you Mr Oliver!
A nice piece of lovely marbled pork can hardly ever taste dry or boring. Just spend a few bucks more on a decent quality and cook it with love.
I used to remove the rind and make crackling separately, but now I leave it on and bake in the oven for 25 minutes. The rind still comes out crunchy but the pork is kept nice and moist. I wouldn’t fry in a pan.
Hey, so I am curious about this because a few others also recommended not doing this on the stove. Does the oven cook it better? Does it come out tough if you just fry in a pan? Thanks in advance
1:58 „make sure to not put any salt in that, at all“ actually I‘d recommend putting in salt cause it basically brines the meat which makes it seasoned more evenly and retains more mousture
Where do you work
Papa Johns
@@sanghiskhan why does that matter?
@@fergalhughes165 keep playing Lego with your kids bro you're too old to be trashtalking in a TH-cam comment section
@@sanghiskhan The cult of Jamie? There are many ways to enjoy food bud, if you get to that point where you stop making 2minute noodles and start experimenting a bit you might find that you too like seasoning meat for a day. Till then "FOLLOW THE RECIPE.....FOLLOW THE RECIPE...FOLLOW THE RECIPE, are you hypnotized yet :) don't be soo scared of food man.
Looks delicious, I love Jamie's method of cooking, and now we can enjoy Buddy in the kitchen.
Jamie I love your shows so much! I also feel food! Food speaks to us if we just listen and appreciate the chemistry of food and allow it to jive it will always be wonderful and THAT is how you approach food and why I love your love, your art and your shows. Cheers!
Wow you make it look so easy. I'm nervous I'm making these for the first time. Wish me luck .
I made this last week omg unreal flavour
I've cooked this many times and my boss loves it!!!❤️
I am going to try this tomorrow, gonna be interesting to see how it turns out
Jamie, I can almost smell and taste those pork chops. Fantabulous.
Good recipe for our Islamist friends to try .
😂😂😂❤
Unique pork chops ❤❤❤ Thanks, for showing as very important secrets of this recipe 😊❤😅
I massaged that marinade and the pork came alive and said thank you, keep doing what you're doing. 😮
Very Good , Thank You Sir .
They look awesome can’t wait to try this recipe 👌👌
You are the best Jamie!!! I just want to know what kind of vinegar did you pour? and also what kind of salad can I serve (as a suggestion)?
I used apple cider vinegar and it was great. Think red wine vinegar would also be a winner.
Oh baby those chops look so good
This looks great! I'm going to make this for dinner tonight
Wow juicy n tender pork chops, Thanks for sharing your recipe Mr.Jamie❤
IM VERY HAPPY WITH THAT 😂😂 LOVE IT
As always, like Jamie's cooking.
Sounds great Jamie. Any chance that you can inform our lousy supermarkets that if we want the rind removed we will do it ourselves? They can only profit from the practice.
I learned from every of your video thnx buddy!!
The channel has been subscribed
Your a master chef motivate me, thanks for sharing your masterfist recipe's.
me: trying to stop eating meat
also me: watching pork chop recipe's for later
Looks yummy chef i must try this..
The sad thing is that you cant get beautiful pork like that in American unless you raise the pigs yourself or have a friend that raises them for people trust me because I did it once and was the best pork I've ever had
what about Whole Foods or some organic farmers market?
@@clicktotouch most people in the states don't leave the skin on any pork they think of it as a waist product so they won't order their cuts with it on it, and I guess if you talked to or befriended an organic farmer and bought an entire pig from them they might cut it like that
It's all true
@@wlewis2070 you don't have butchers :(
@@AFreeThinker999 I've ask it all trimmed up before they get it
I made pork chops for the first time two weeks ago with butter it wasnt dry ar all😊
Marvelous! i did it. Delicious! You are my top chef!
Must try it this way and see if it makes a difference... Because lately it don't matter how my family and I cook pork it still ends up tough and is yuk 😢🙁 must be the pigs or what they do to em serious aus meat seems to be more tough now a days...
Very high quality meat- makes a huge difference to flavour and texture
Jamie looks like Tyler Florence and I like both their personalities. God Bless!
Looks sooo good.thanx for the great smells.lo.but your meals are incredible.thank you for sharing👍👍👍👍👍😀😀😀😀😀😀
Your an absolute genius thank you
Your amazing 👏..thank you for always being yourself
So many ideas.!
My man couldn't wait to dig into that pork chop and I don't blame him 🤤
Oh my...this looks so delicious! Have a great day!
I love Pork chops.
Jamie Oliver: "no stock cubes"
Marco Pierre White: "it's his choice"
Hahaha
If you want a stock cube, put it in, if you don’t, leave it out, it’s your choice 😂
The people speaking like that, are those who Knorr Marco Pierre White very well
crack on Jamie we love you with all of our hearts always and forever ..
Very nice presentation..its look very delicious..
Как готовят мясо можно смотреть и без перевода😂🤝🙋🏻♂️👍
tesco doesn't have that type of pork chops
Amazing recipe mate
Hello ,I love your methods and I am following your way cok and my question is how can I use the mustered seeds with rice and which kind is nice ..
The black or the yellow?
THE WHITE?
France 🇫🇷 bonjour
Génial merci beaucoup 😘
Was just thinking that in France a cook would deglaze that pan with some kind of alcohol to make a delicious sauce 🇫🇷🇫🇷
I absolutely love this man!!!
This looks delicious and easy, im gonna try that
got to love Jamie he makes food interesting
This is great (if you can afford to spend 20 quid on two pork chops) it's very difficult to mess up cooking when you've got the finest ingredients available
Went to my local farm shop the other day....bought one , lovely thick pork chop.....£3.....so if you're paying £20 for two...you need to go somewhere else x
Thank you Jamie; I'll give it a go! xx
Love your energy! Hello from Maryland!
So delicious. A family favourite.
Looks amazing!
The sound of that sizzling pan, Oh My!
Rush
The sound of cooking)
First!!! All the best to all aspiring TH-camrs. 😍
Thats so nice 😊👌
👏✨
Achievement unlocked: Pork Chop
Please can you recommend a good knife as per today’s recipe?
Looks gorgeous! But I can never get my head around THE REST of the meat! It seems far too long to leave it untouched and uncovered and I do not want it cold!
The meat has to rest for the juices to redistribute, so it doesn't run out and the chops don't become tough and chewy. If you're afraid that it get's cold, you could make a lid on your plate with aluminum foil, shiny side towards the meat to reflect heat.
Came out perfect thanks olli 👌
Îmi pace_ea emisiunea ce_ea care o realizai la tara!