I am glad that you posted this episodes showing that mistakes happen. At least you figured it out before it went into the oven. I usually realise it during tasting 😂
I'm of the age that when I saw the title I immediately thought of The Brady Bunch and Peter doing his Humphrey Bogart impression. "Pork chopsh and apple shaush."😊
Glen...so glad you didn't trash the video. We ALL make mistakes. You've said that 100 times...just make the dish your own. Sound delicious I'm heading to the butcher store now for 4 plump bone in pork chop and making the recipe tonight! I tried the Chicken Thighs/1/2 basmati rice/1/2 wild rice dish a week ago and it was so delicious, I've already shared it with friends and told them about your channel! So enjoy and appreciate all the hard work you and Julie put in to the channel!!!
Good grief, I was expecting to see a pork chop fly across the room and I am sorely disappointed lol. I’m so happy you posted this video, the reason we watch you or at least the reason I watch you is because you are a real guy. It’s also cool that you are in the province next-door. You have a wonderful formula going on, if it ain’t broke, don’t fix it. It’s very important to understand your own model, your cooking, your talent, your knowledge and your wonderful wife coming in at the end and the banter and the comedy and the whole shebang.
Glen, I love that you’re cooking pork to 140 degrees. It’s SO easy to overcook pork and it’s delicious when slightly pink and juicy. This looks delicious
My mother ALWAYS cooked the pork chops to leather because my father was scared to death of trichinosis. It has taken me 45 years to unlearn over cooking pork.
Thank you Glen, for leaving in the "mistakes were made" part! Real life, real kitchen. That's just how it works for all of us. Part of the reason why we all love your channel so much. Oddly, I just watched a review for that pan on a reputable Canadian cookware channel and he loved it. Can't wait to hear what you have to say. It looks like it solves the weight issue for many of us.
We appreciate the work you put in to keep us entertained while you were gone Glen! Nice Shirt Julie! I was the fan that jumped up from my lunch when I saw you guys walking at the St Johns Pedestrian mall. Lol. I was so thrilled to see you guys, it totally made my day. Have been watching for at least the last two years and you inspire me to do so much in the kitchen. ❤️
The “realness” of your show is why I still love watching you. So many of many of my other favorite cooking channels have become way too slick and annoying. If I wanted to watch something hyper produced I’d watch the food network..
So, how did you like the pan you used? The video was great including the error of forgetting to add the mustard. I love anything with apples. Interested in your opinion of the pan and hope you've gained a sponsor! Thanks, Glen. - Marilyn
Glen, I made this dish tonight, and though I couldn’t bring myself to use bacon (used Olive Oil and butter), I felt like I reached the place of becoming a good cook. I understood each step, had all the correct cookware (my beloved Le Creuset braiser) and presented a beautiful dish that was delicious! Thank you for being a great teacher!
Looks yummy! All of us make mistakes, leaving yours in and showing us how to fix them is reality. Best cooking show ever. Thank you and Julie for teaching cooking to the masses
Made this for dinner tonight using white wine because we didn’t have apple cider. Also used 1 cup of chicken broth to go with the 1 cup white wine. Husband said it’s a keeper and I am thinking chicken thighs would definitely work well. Thank you for the method. Love your vlogs and they have become part of our Sunday routine.
Well, I am glad you posted this. We all make mistakes or forget things. As you say many times, “It’s going to be fine”. The recipe looks fantastic. Thanks!
I made this for dinner tonight, O.M.G., it was so good!!! I served it with some fresh made cranberry sauce and the whole dinner was over the top. Thank you!
I got on UA-cam late today and saw the title just as my sister was putting out supper. Pork chops with peach jam, Worcestershire sauce, and Dijon mustard! I suspect we will see bacon added to the mix next time!
This is a great video and that dish looks very tasty! I always watch the channel but almost never comment anything, don't overthink it, the content is very good! Thanks for uploading!
Just finished up on your artic prep on Glen's Hanger channel and tuned into this. I really enjoy all you do. Editing or not...I've found you two to be sincerely charming, interesting, and down to earth. Another wonderful video...Thanks Glen
Looking forward to your evaluation of the new pan. Is that the Strata? I love my cast iron but sometimes it's a pain in the butt to use, especially with acidic things.
Love your videos, warts and all! That pan looks great! Hoping it works out, or that you give us a detailed review of it. I’m especially curious about how it holds up to acids-it’s cooking side being carbon steel and all. Thanks again for your content!
Great video Glen - honestly dont care about the mistakes, I make em all the time. I like how you approach where you messed up and simply lay it out. Perfection, in my view.
Some version of this is a fall/winter favorite of mine. Apples work well, but so do potatoes, or even serving over white beans. Thickening the sauce with a beurre manié works, but so does heavy cream or crème fraîche, or some combination. Deglazing with cider/apple juice works, so does hard cider or apple brandy (Calvados). You can add herbes de Provence and capers to the sauce for another tried and true version. Julienned cornichons in the mustard sauce also works. And absolutely agree with Glen, where I shop pork is the value proposition among meats at the moment.
my mum ALWAYS had some kind of apple to serve with pork even if it was just applesauce. i do so enjoy those flavors together. this has chops, bacon, apple, and sage....oh my, how delightful! and the thought of roasted brussel sprouts to go with...wow! i also, do a pork chop with apples and kraut bake thing...so yum-e!
Welcome back! Hope you enjoyed the well-earned time off. Now, you remembered the mustard BEFORE you baked it in the oven, so that's not really a mistake! I would remember when I took the first bite. The vinegar is a neat trick, I'm betting you could use that after the dish baked if you had to. Maybe not the same as before, but still better than nothing.
Loved the different vibe to this episode. Thank you for posting that mistakes happen, but they are usually fixable. Thank you for all the hard work you put into this channel.
My mom made a version of this which was always a family favorite. Easy to make all on the stovetop without using the oven. She started with boneless pork and no apple cider/juice. More sliced white or yellow onion instead of scallots, and "fried" apples, since she was a Tennessee hillbilly growing up. Rarely any leftovers, but I liked them just warmed to room temperature rather than reheating them. Thanks!
Thank you Glen!!! I just spent quite a bit of time earlier today looking for an oven pork chop recipe with a digon sauce. I even told my daughter if I could find a good technique I could modify with my ingredients, like Glen talks about, I'd do that. Well I gave up. This is exactly what I was looking for!!! This was an unexpected gift!
I make an autumn pork loin for Christmas dinner --- a whole, butterflied, loin with apples, golden raisins and pecans. It's an easy recipe that looks very fancy.
This looks awesome And hey I’m with you Glen. I like to fry (cook) things separate and then combine them at the end! I’m thinking a splash of Beer would be great!
Growing up, my mom would make a dish very similar. She used applesauce instead of apples and a little chicken stock instead of the sweet cider. She also used rosemary - My favorite. She didn't add bacon, but I do!
Around here I think cider is usually referred to as fresh cider or fresh squeezed cider, as opposed to cider vinegar or hard cider. This time of year in Ohio is great for cider, I buy a gallon or half gallon from one or another local orchard local every week. Good to have fresh content, on both channels.
Dijon Mustard makes sense. Before Glen turned the jar I was wondering what the peanut butter was for.
I thought I was the only one who was wondering about the "peanut butter." 😂😂😂
lol ...same
@@saturday1066same
I was too!
you are not alone, I felt a little silly once he said mustard.
I am glad that you posted this episodes showing that mistakes happen. At least you figured it out before it went into the oven. I usually realise it during tasting 😂
if its cloudy and brown youre in cider town if its clear and yella you got juice there fella --- Ned Flanders
.. of course, in Canada, the whole thing's flip-flopped
Thanks for another great video.
And remember
He who makes no mistakes never makes anything:
In a Galaxy far, far away, the Dijon was almost forgotten. 😊
I so hoped the music would start but I understand not wanting to risk a copyright strike.
@@cedk144 I had the soundtrack going in my head!
Since I am a child from that era, I have to say, Porkchops and Applesauce. Thank you.
lol, the first thing I thought about.
“Mistakes were made” got me 😂. Glad to see the imperfect cooking
food wishes shows mistakes (including whole recipes that just aren't good).
I appreciate the reality/honesty of that.
(love your channel)
I'm of the age that when I saw the title I immediately thought of The Brady Bunch and Peter doing his Humphrey Bogart impression. "Pork chopsh and apple shaush."😊
So glad you didn't trash this episode. Also I'm glad you and Julie had a (hopefully good) vacation.
Glen...so glad you didn't trash the video. We ALL make mistakes. You've said that 100 times...just make the dish your own. Sound delicious I'm heading to the butcher store now for 4 plump bone in pork chop and making the recipe tonight! I tried the Chicken Thighs/1/2 basmati rice/1/2 wild rice dish a week ago and it was so delicious, I've already shared it with friends and told them about your channel! So enjoy and appreciate all the hard work you and Julie put in to the channel!!!
Please don’t ever feel bad about uploading a video with a mistake and footnote in it. That was a great recipe and I’m really excited to try it.
Just made this for dinner tonight for my family. It's a winner Glenn thanks.
"There's Not Enough Pork in Pork Chops"!!!! Sounds like a great tee shirt to me.
Good grief, I was expecting to see a pork chop fly across the room and I am sorely disappointed lol. I’m so happy you posted this video, the reason we watch you or at least the reason I watch you is because you are a real guy. It’s also cool that you are in the province next-door. You have a wonderful formula going on, if it ain’t broke, don’t fix it. It’s very important to understand your own model, your cooking, your talent, your knowledge and your wonderful wife coming in at the end and the banter and the comedy and the whole shebang.
There is never enough bacon, and I love the intro😊
Glen, if you make it, I will watch it. Period!
Glen, I love that you’re cooking pork to 140 degrees. It’s SO easy to overcook pork and it’s delicious when slightly pink and juicy. This looks delicious
My mother ALWAYS cooked the pork chops to leather because my father was scared to death of trichinosis. It has taken me 45 years to unlearn over cooking pork.
Thank you Glen, for leaving in the "mistakes were made" part! Real life, real kitchen. That's just how it works for all of us. Part of the reason why we all love your channel so much. Oddly, I just watched a review for that pan on a reputable Canadian cookware channel and he loved it. Can't wait to hear what you have to say. It looks like it solves the weight issue for many of us.
I love how you let people know where they can simplify. This is making me hungry for dinner at breakfast time
got my apron and i have to say it's first class top quality . My wife and i love your show please keep up the wonderful work you are doing.
This is a timely video. We're having pork chops for dinner. We also have apples. So this and a baked sweet potato for dinner tonight.
It was so good
I'm addicted to these videos, good work Glen.
Welcome back, Glen & Julie! We didn't even miss you. (😏)
Love pork with fruit, apples and cranberries are my favorite mix. You're right...can't have too much pork!
We appreciate the work you put in to keep us entertained while you were gone Glen!
Nice Shirt Julie!
I was the fan that jumped up from my lunch when I saw you guys walking at the St Johns Pedestrian mall. Lol. I was so thrilled to see you guys, it totally made my day. Have been watching for at least the last two years and you inspire me to do so much in the kitchen.
❤️
The “realness” of your show is why I still love watching you. So many of many of my other favorite cooking channels have become way too slick and annoying. If I wanted to watch something hyper produced I’d watch the food network..
3:59 "1 pan 40 bowls type recipe" A+, well done.
Do a video on pans and talk about the pros and cons
So, how did you like the pan you used? The video was great including the error of forgetting to add the mustard. I love anything with apples. Interested in your opinion of the pan and hope you've gained a sponsor! Thanks, Glen. - Marilyn
I want that pan already!
Now that is the kind of that my wife and I like! Real food!
Glen, I made this dish tonight, and though I couldn’t bring myself to use bacon (used Olive Oil and butter), I felt like I reached the place of becoming a good cook. I understood each step, had all the correct cookware (my beloved Le Creuset braiser) and presented a beautiful dish that was delicious! Thank you for being a great teacher!
Looks yummy! All of us make mistakes, leaving yours in and showing us how to fix them is reality. Best cooking show ever. Thank you and Julie for teaching cooking to the masses
Made this for dinner tonight using white wine because we didn’t have apple cider. Also used 1 cup of chicken broth to go with the 1 cup white wine. Husband said it’s a keeper and I am thinking chicken thighs would definitely work well.
Thank you for the method. Love your vlogs and they have become part of our Sunday routine.
Well, I am glad you posted this. We all make mistakes or forget things. As you say many times, “It’s going to be fine”. The recipe looks fantastic. Thanks!
I like pork chops and apricots.
I made these pork chops this week. We loved them! This recipe is easy and so delicious, it will become a regular in our rotation!
Bacon-flavored pork chops sound perfect to me!
Another recipe to use up apples! Thanks for coming back!
“Mistakes were made” lol, with that blockbuster intro scroll we expected chaos 😆you had us laughing that it was one small mistake
I made this for dinner tonight, O.M.G., it was so good!!! I served it with some fresh made cranberry sauce and the whole dinner was over the top. Thank you!
Looks Great, and the Family agrees.. I'll have to add this (and Sunday's Old Cookbook cake) in this weeks rotation.
I actually appreciate the disclosure of the Dijon Mustard error because it's real and the resolution is real. I appreciate you and the show.
Welcome back! Just remember that one of your strengths is using what you have and making the best of whatever happens. Life will go on , right??
Excellent! Thanks once again for a dinner suggestion
Just watching this is making me drool lol looks delicious 😋
Made this for supper tonight, it was well received. Great combination of savoury and sweet. Thanks!
Wow, thank you for all your very hard work Glen & Jules.
I got on UA-cam late today and saw the title just as my sister was putting out supper. Pork chops with peach jam, Worcestershire sauce, and Dijon mustard! I suspect we will see bacon added to the mix next time!
Thank you for posting this tasty recipe, oops and all. It’s nice to be reminded that the professionals we watch are still human.
This is a great video and that dish looks very tasty! I always watch the channel but almost never comment anything, don't overthink it, the content is very good! Thanks for uploading!
A GREAT video as always! Only missed the mustard? Glen, we love you always. And I love pork and apples!
Just finished up on your artic prep on Glen's Hanger channel and tuned into this. I really enjoy all you do. Editing or not...I've found you two to be sincerely charming, interesting, and down to earth. Another wonderful video...Thanks Glen
Looks wonderful! I like that you showed your mistakes. Keeps it real! I’ll be adding this to my family rotation. We do love pork chops.
Another great entry.
Welcome back. Mistakes are one of the things I love about this channel.
Looking forward to your evaluation of the new pan. Is that the Strata?
I love my cast iron but sometimes it's a pain in the butt to use, especially with acidic things.
Mmm roasted sprouts and mashed potatoes would be great with the chops
I love the Star Wars Chiron.
A very Germanic/Sl;avic dish. I grew up on things like this minus the sauces. But the pork chops were spot on.
Love your videos, warts and all! That pan looks great! Hoping it works out, or that you give us a detailed review of it. I’m especially curious about how it holds up to acids-it’s cooking side being carbon steel and all. Thanks again for your content!
Don't let little mistakes stop you from posting, I bet one goes viral one day
Great video Glen - honestly dont care about the mistakes, I make em all the time. I like how you approach where you messed up and simply lay it out. Perfection, in my view.
I loved the idea
For sure it’s going to be done one night on this week
Thank you for this magnificent recipe
This dish looks soooo delicious. I’m going to get the ingredients to make it tonight
Some version of this is a fall/winter favorite of mine. Apples work well, but so do potatoes, or even serving over white beans. Thickening the sauce with a beurre manié works, but so does heavy cream or crème fraîche, or some combination. Deglazing with cider/apple juice works, so does hard cider or apple brandy (Calvados). You can add herbes de Provence and capers to the sauce for another tried and true version. Julienned cornichons in the mustard sauce also works. And absolutely agree with Glen, where I shop pork is the value proposition among meats at the moment.
my mum ALWAYS had some kind of apple to serve with pork even if it was just applesauce. i do so enjoy those flavors together. this has chops, bacon, apple, and sage....oh my, how delightful! and the thought of roasted brussel sprouts to go with...wow! i also, do a pork chop with apples and kraut bake thing...so yum-e!
I do a similar dish with pork loin and pretty much everything else the same but with various dried fruit added. It certainly is a great fall dish!
Oh boy, that looks good! Mike
Ooh, that's looks so good.
Thanks for not trashing. We all make mistakes, so no problem at all!!!
Welcome back! Hope you enjoyed the well-earned time off. Now, you remembered the mustard BEFORE you baked it in the oven, so that's not really a mistake! I would remember when I took the first bite. The vinegar is a neat trick, I'm betting you could use that after the dish baked if you had to. Maybe not the same as before, but still better than nothing.
Hey we all do it. I once almost forgot bananas in my banana muffins!!
Admit and laugh at our mistakes!!!!!
Loved the different vibe to this episode. Thank you for posting that mistakes happen, but they are usually fixable. Thank you for all the hard work you put into this channel.
love your Star Wars intro ... heaven in a pan. But still like my cast iron ... it's good for fighting off the enemy.
One of my favorite meals. And these look even better with the mustard. Yummy!
Love my apron!!
Good for you Glen. You deserve a break. We love your videos, and these chops look superb! I bet they’d have been great sans Dijon. Welcome back.
My mom made a version of this which was always a family favorite. Easy to make all on the stovetop without using the oven. She started with boneless pork and no apple cider/juice. More sliced white or yellow onion instead of scallots, and "fried" apples, since she was a Tennessee hillbilly growing up. Rarely any leftovers, but I liked them just warmed to room temperature rather than reheating them. Thanks!
I Appreciate you including your mistakes... we learn from mistakes... THANK YOU !!
Love that you kept this ! ❤ Real life in the kitchen! Well done Glen
I made this tonight. Very nice. 👌 Thanks 🤩
I cook a similar recipe, usually use a medium cider but works well with a rough dry scrumpy.
Thank you Glen!!!
I just spent quite a bit of time earlier today looking for an oven pork chop recipe with a digon sauce. I even told my daughter if I could find a good technique I could modify with my ingredients, like Glen talks about, I'd do that. Well I gave up. This is exactly what I was looking for!!! This was an unexpected gift!
Welcome back
Everyone loves pork in cider 😉
This looks really good. Just before Julie suggested Brussels sprouts, I was thinking of how to add cabbage.
I'd love to see a video of what you are getting out of your garden & incorporating them into your meals.
I make an autumn pork loin for Christmas dinner --- a whole, butterflied, loin with apples, golden raisins and pecans. It's an easy recipe that looks very fancy.
I have done a similar thing with chicken thighs. Except pears. And basalmic vinegar. Sprinkle over some dried berries and delicious
Parsnips would make a great addition to this, I think.
The title reminds me of the Onion's "Perfect One-Pot, Six-Pan, 10-Wok, 25-Baking Sheet Dinner"
This looks awesome
And hey I’m with you Glen. I like to fry (cook) things separate and then combine them at the end!
I’m thinking a splash of Beer would be great!
Glad to have you back!
Love the intro and I haven’t even watched the episode yet
Utterly delicious looking. I’ll be giving this a try with boneless pork loin.
Growing up, my mom would make a dish very similar. She used applesauce instead of apples and a little chicken stock instead of the sweet cider.
She also used rosemary - My favorite. She didn't add bacon, but I do!
Around here I think cider is usually referred to as fresh cider or fresh squeezed cider, as opposed to cider vinegar or hard cider. This time of year in Ohio is great for cider, I buy a gallon or half gallon from one or another local orchard local every week. Good to have fresh content, on both channels.
I cooked this last night and it was so good! I left out any fresh herbs because I got impatient haha. It was still delicious.