This recipe is amazing 🤩. It was the best pork chop i have ever eaten. So juicy and flavorful. I can taste the prociuto, pork and mozzarella layers by layers. You're amazing chef JP. Love your video ❤
My husband is so happy that I “discovered” you chef!!! When he hears your voice, he says, “this is our guy!” 🤣🤣❣️Thank you so much for sharing these wonderful recipes and teaching us so well.🥰
Chef, I would like to if I may say thank you. I am a US Army veteran and have been diagnosed with PTSD. The biggest therapy for me has been cooking and your videos have been not only educational, but also healing. You have even responded on here to me which was an honor. Thank you so much for your passion and videos. Your friend, Darren.
For many years I've cooked pork chops on a grill, and I was pleased with them. I hardly thought about preparing chops on the stovetop or in the oven. I kept thinking, though, about the Cordon Bleu Pork Chops video and recipe. Today I prepared chops the Chef's way, and they were the tastiest I've ever eaten. Wow!
I would be interested in seeing a more complicated recipe that's an hour or two long. Maybe something like a Thanksgiving or Christmas dinner. This man is a legend and I feel like he's being rushed to complete with today's standards. The way he talks about food and ingredients is masterclass level! He's right there with Marco Pierre White.
Truly, Ive watched so many episodes and believe that Chef Jean-Pierre is the Leonardo Di Vinci of the kitchen! So meticulous, knowledgeable, funny, and an amazing teacher! Mama Mia...even a child could do this! Oh, and stay away from water. It has no flavor! Bravo chef!!!
After watching you so often I have figured one thing for sure. Probably. If I tried to shake the pans the way you do to stir the ingredients, most of my dinner would be on the floor. But I will try.
He sounds so very Italian so many times. ??? "Mama Mia". Never Brined it. Definitely trying. I've always just used Butter and get the sear on both sides just before it burns, and then add water to bring them to where they are cooked bringing it down to just before it burns again, then deglaze withwine, cream and more butter, use mustard too, and a touch of soy sauce, and use that as sauce. Going to try this with Ghee instead, which is clarified butter and make sauce on side. Never had a stuffed Pork Chop so now I have a new item to try to make. Thanks!
I got some of that garlic olive oil (and a few other things) and, no joke, I was blown away! It's SO good! Sent some to my parents, too! They also love it! HIGHLY recommended!!
When I was younger my goal in life was to put "that look" on a woman's face that Chef has when he tastes his creations. What a great teacher you are!!!!
I brine my chicken for most any recipe but I never brined my pork. I was just of the midset that pork already had alot of salt so, brining it would be too much. Thankyou for this video to let me know its ok to brine pork. Chicken is so much better brined so i cant wait to beine my pork chops now...😋
Chef Jean Pierre, I’d love to see footage of you cooking a meal for your family! Do you have any videos of that online? I bet your family adores you as much as all of us do!
Incredible recipe, as always I ❤tips and technique. The brine really does take pork chop up a few notches. The sauce truly is amazing, compliments the pork beautifully and proved plate licking good! Thank you Chef.
I follow quite a few cooking channels on RU-vid, but Chef JP has definitely made me more knowledgeable and skilled. I have been following this channel long enough that I feel like on a video like this one, I am at a higher class level. Clarified butter? Check. Mushroom sauce? Check. Beef broth? Check. Use good wine for cooking? Check. Brined pork? Check. Butter to finish the sauce? Check. Poached vegetables to near doneness, then ice bath? Check. Baked roux? Not yet, but I will in the near future (still using corn starch). I think making sauces and gravies is where I have learned the most. Thanks Chef!
Dear Chef Jean Pierre, this one is amazing!! I really didn’t know that I could stuff a pork chop with anything but bread stuffing, and that’s so boring!!! I’m super excited to make this one!! Thank you for all you do!! 🙏🙏🙏❤️❤️❤️
This goes perfect with your instructions on making the roux on July 21st. I like that your videos build upon lessons from previous videos. I never miss any of them. Thanks Chef!
I can't believe that I've been cooking and learning for 50 years and nobody ever showed me how to make that ham and cheese packet to put in the pocket. That's FREAKIN' brilliant. Thanks Chef
Hello Chef, first I want to thank you for all the wonderful recipes, I have learned so much from watching you in action, I have said in the past I hit the like button before I watch your video because I know it going to be fantastic, it would be an honor to one day meet you, God Bless you and your entire staff and please keep these great videos coming.
Bear meat is delicious! I've only ever had the shoulders and they were smoked and then braised to around 200 degrees. I did not know about the deadly bacteria that can still be found in bear meat. I have many black bears around where I live in WV. But I Absolutely love your channel and have used many of your videos as a template for my own dishes for almost the past two years and they never disappoint. I only worked in a commercial kitchen for 3 years and was lucky enough to have a chef mentor me for most of that time but he lit the fire inside me. His motto was you never stop learning and I have lived by that since. You do a great job explaining everything and I am grateful to have found your work and appreciate you more than words can express.
Chef Jean pierre... Y.OU ARE SO VERY CLEVER...with this recipe!!! I didn't know you could stuff a pork chop like this. Great job on this one. Your Ukrainian friend, Tatiana
I completely adore your videos! You are one of my three favorites to watch. You have such an amazing personality & are always so positive & encouraging. Thank you for sharing your creative genius with us! 🥰 ❤
Black bear meat is great if you get them at the right time when they've been eating tons of blueberries, but the best part is the lard. It's phenomenal and worth killing them for alone, so I try to get one here in Alaska every year.
Making this tonight with chicken breast. BTW on the website in the direction it says “eat” the butter instead of heat. Made me laugh 😂 because we know how much the Chef loves butter.
Chef! My mouth is watering like crazy right now! I wonder how many other subscribers have to have something to munch on while they are learning todays recipe? Last night I had put a sprig of Parsley on our dinner plates, and my daughter asked me why. I explained that whichever herb(s) I want you to taste (in the background) will always be on the plate. So, she ate the sprig! Lol, I love her, and had to explain that the herb(s) she should taste in the meal are IN THE MEAL, not on the plate. I also told her that it's a reminder for me to make sure I actually added that ingredient (we all make mistakes) to the recipe. Love todays Pork Chops, and agree that there is a HUGE difference between brine and no brine. Thank you for all you do Chef Bruce
I especially love the part where you said you are anti killing animals, but if one shows up in your kitchen already dead, you'll cook it! That is so awesome :-)
Thank you for another excellent video, Chef, and for going back to the "long" format for the videos :) Your commentary/anecdotes and process are a big part of what makes the channel special. Merci and grazie!
Not only do I learn something with every video, it gives me ideas for other things. Priceless. Thank you Chef! You make Mondays and Thursdays the best days of the week.
Youre a great Teacher, you know. But youre an even greater Professional. Things look simple when a skilled Person execute them. But youre motivating People to do the Stuff on their own, and i guess this is your Goal. Anyways, many thanks from a Guy from Austria, please stay as you are, and Greetings to Jack, he does an amazing Job, awesome! Please more Videos, i love them!
Going back on the ketovore diet. You're recipes are freaking amazing. Substituting thickeners & breadcrums with low carb options has worked on several of your dishes. Much easier to eat healthy when the food tastes amazing. Remember, butter is love. Butter is life. 🧈❤️
Jean Pierre, you are a genius! Today I watched your videos the first time, and you offer me possibilities I've never seen before. I am a musician, but I spend the rest of my time with planning, preparing and cooking (and dish washing, of course). Have a good time! All the Best from Hannes ,Germany 👍😉
Another two like day for a tremendous educational video. Pork has to be brined a must do. Printing this recipe and putting on the counter to expedite. Thank you for being you
Oh my goodness I just put my pork chops in the brine and put them in the fridge. Then I started to watch this video and as soon as I saw the brown sugar in the bowl, Oh Mama -Mia!! I forgot to put the brown sugar in my brine 😵💫🤣 See what would I do without Chef JP to the rescue 😅😊❤
I stuffed some awhile back, used roasted green chili s an onion an bacon inside. An wrapped them in bacon. It's a good thing I'm getting ready to make some baby back ribs. I'm already hungry.
@ChefJeanPierre I look forward to it. I used to run a fish house in Gaffney, SC, where we brined our pork chops, both to enhance moisture and for increased food safety. I only wish that I had thought to add some extra flavor. I have only been watching your channel for a few weeks now, but you have definitely made me wish that I had known then what you have taught me just recently. I also wish that I had had more fun and passion. Looking forward to your next video. Have you done a paella/jambalaya video?
Never heard of Cordon Bleu Pork Chops. Another dish with pork chops....I'm on it. Great video Chef JP. Will have to try this. See ya Monday....have a great weekend. Cheers!!
Wow! That was great JP! You are a great saucier! I feel The same way about the animals. I’ll cook them but I can’t kill them. I have 13 chickens and a duck that give the best eggs you’ll ever want to eat but that’s as far as it goes. The chickens live a great life. Be well!
I will make the recipe, it looks devine ! What I like is the mushroom sauce ! Give me a spoon and I eat it. The BROCCOLI is also called in ENGLAND, were I lived for 14 years, SPROUTING BROCCOLI, it's delicious ! Thank you for this beautiful recipe ! By the way, I love the butter you put into the mushroom sauce. Butter is a MUST. I do it too, it looks shiny and gives a great taste too. !
