Juicy Pork Chops with Apple Sauce | Chef Jean-Pierre

When the fingers get to wavin,' it's a taste that I'm a-cravin.'

Chef JP is so committed to the perfect dish that he left the burner on after putting the seared pork chops into the oven. He was too busy making applesauce to care about burning down the studio. I respect it.

Besides the usual love for the amazing Chef Jean-Pierre, anyone else hearing Peter Brady saying, "Pork Chops and Applesauce"?

Jean Pierre all of us so appreciate you giving us so many lessons in each video that you present…. Today’s culinary Golden Nugget “The Texture is a conductor of flavor”! Brined Pork chop & homemade applesauce Heaven here I come! Merci beaucoup, mon Ami!

If anyone can develop a recipe to make modern pork chops tasty and tender, it is this Chef.

My family loves my pork meals, since i've been using your brining method. I told my wife to " Thank the Chef" Thank you Chef!!

I cant tell you how much I agree with brining, I did it once and will never not do it again! It makes the pork so juicy. Thanks for the trick, especially during these craazy times! That sauce looks so delicous!

My mom made shoe leather chops when I was a kid. Probably a scenario that played out in mom kitchens all over the place. I've learned to use a thermometer and pull 'em at 155 F then rest which usually reaches 160 F. Normally doesn't dry 'em out. After a lifetime of leather, I just can't get used to pink chops. I'm usually not working far enough in advance to brine. But I have learned to do my mise en place thanks to you Chef. 😉 It really does make a huge difference.

“Sound effects are important…” this is the KEY to five star cooking!

Some people drink that same vinegar daily for health reasons. I've made this dish years ago, I added cinnamon to the applesauce, I like it with pork.

One of my favorite pairings! Grandmother made them and served with applesauce when I was young, great memories!

Because of your comprehensive teaching, If I see the Mise en place, I already know the recipe.

I always have to grab something to eat when watching him cook :) He is so good at making you hungry...

Chef, my mom would make this yummy pork chop casserole. She would marinate pork in pineapple juice, Worcestershire, brown sugar and water. The marinade became the sauce with a simple roux and little hot sauce, pineapple rings, sautéed onion rings and baked the whole thing. Served over a bed of rice. Soooo yummy. She called it pineapple pork chop casserole.

About half way into this video, I went and took a couple of nice pork chops out of the freezer - they are now thawing in the fridge in an impromptu brine.

You are SUCH a JOY! You lift my spirit with the first sentence out of your mouth. My hubby LOVES pork chops. Thanks so much for this recipe and video. ❤

❤❤❤miss u already Chef! Have a great vacation🎉

Thank you Chef. Nice techniques even if I don't eat pork. Rest Well my Friend on vacation.

Dear Chef, It's hard to believe how much they remind me of my grandmother. She taught me how to cook and until today all of my family agrees that she was a great cook - strict in her regiment but what a great teacher. We often made pork with apples and potatoes, which is called "Himmel und Ääd" (Heaven and Earth) in Cologne, Germany because we had a lot of influence from France here and "Pommes avec Pomme de terre" go very well together. My grandmother liked to make one of my favorite recipes: pan-fried black pudding with apple sauce and mashed potatoes. You need to try this it's out of this world. Thanks again for doing this and bringing us so much joy. Thanks Jack for all your work.

The applesauce lesson alone makes this video worthwhile. Gotta try this!