Thank you! I just made your Pork Chop, mustard, beer recipe. Absolutely easy and delicious. I will serve it with roasted acorn squash and fried sweet apples. I ate it tonight. Yum!
I've followed your channel for a couple of years and some of your recipes are staples in our house. It would be so awesome if you could also suggest some wine pairings for those of us who don't know much about wine :) Thank you!
Made this tonight OMG! one of the quickest, easiest and tastiest meals I’ve ever made! Will definitely be adding this to my regular menu rotation. Many thanks for sharing this one 😋😋😋
Nice & quick supper for the winter days coming in. (Northern Hemisphere). I do one almost exactly the same but with cider or perry in place of the lager. Some mashed potatoes, peas & a spoon or two of redcurrent jelly & I'm a happy camper. (So maybe more Normandy specific with those variations?) Nice idea to do these simple gateway dishes, takes the fear out of French cuisine for newcomers. 👍
This cuisine rapide series is very useful. This looks good, and I like all the flavors. Can't wait to try it. I don't mind more complex cooking efforts, once in a while; but it's lovely that you can cook real ingredients in an interesting easy way, for your everyday needs!
I've made this recipe twice. Firstly, wow, the taste, the simplicity . . . The taste! The last time I only cooked for 20 minutes because my chop was too thin. The first time I made it I left them in the pan to rest and of course they overcooked. I'll do it again and again. Make sure you've got a nice thick quality chop. And don't leave it in the baking dish as the heat of the dish over cooks them.
This looks wonderful! It would add a step and time, a quick sear after seasoning before adding the Dijon would give even more flavor, and if using a metal pan to bake as well it would not create more dishes to do
My WFH lunch = sear the pork chop in a carbon steel frying pan, then in a dish with herbs, garlic, courgette. Add a lid. Oven low at 150c for a good 45 mins while you go for a walk.
You were right to season the meat directly. Dijon is my go-to for quick but deep flavor on meats-never plain yellow mustard. Stock if you don’t use alcohol. Going to try this sometime this weekend!
This was real easy and VERY good. I don't like beer, so I used hard apple cider instead (cidre), so maybe the Normandy style. 😋 I also added a little bit of shallott since I had some left over from your fish poaching recipe.
Dear Chef Stephen, I would be delighted if you could share your expertise on preparing the traditional French dish, Poulet Normande. A video tutorial or recipe guide would be greatly appreciated. Thank you for considering my request.
Bonjour Stéphane, thank you for great French cooking recipes. I'm learning a lot. I want to learn how to cook Endives. I went through all your videos, but I can't find it. Can you introduce nice didhes with endives, please? Thank you!
Any thoughts on just throwing some carrots and potatoes in the pot and cooking everything together to save even more time? I bet small new potatoes cooked in that broth would be tasty.
The observant would comment that the prep time for the ingredients is not included, and that without a side, it's only half a meal. Also, you are not actually measuring the time from start to finish, although for oven dishes, when the dish can be left alone until finished should not be counted. You could (potentially) do something outside the kitchen in 20 minutes.
Is it the French pigs that produce such tender meat? I buy my meats from our local butcher. I have tried brining, marinading and cooking pork chop in so many ways only to end up with flavourless, tough meat that could be chewed for hours before it would disintegrate. I will give this a try and report back in a week or so.
I'd say that two things matter to avoid having a rough piece of pork: the amount of fat, and thus the marbeling in the meat, and the time it cooked. Marbeling depends on the origin of the pork, what it ate, and its race. I would not be surprised if american pork races have lower amounts of marbeling then french ones. Same with the way we feed them. But as a cook, you're also in control of the amount of cooking. If temperature becomes too high, the pork cells will explose and release their water content, rendering the pork extra rough. Tender pork is likely less cooked than what you're used to. Having a tiny bit of pinkness is okay. Otherwise, with a heavily marbled or complex piece of pork (think the shoulder, and other parts for pulled pork), you can braise it nicely for a few hours and it stays great because the collagene, the fat and the proteines become all soft and tender and gelatinous and nice.
@@marcbuisson2463Fully Agree Marc. You want a well marbled pork chop and remove from the oven at 140-145F. Carryover cooking, especially with the broth will render it perfectly safe.
@@michalkbass The pork chops I have don't have any fat on them. I buy pork loin and slice it up myself. Mostly, though, That was just the first option that came to mind to add a little substance to the gravy. Pan juices seem a little thin, especially served over potatoes. That was why I asked, though.
Crunchy pork fat generally needs a larger cut. But you could criss cross the fat, sear it on a pan before baking and/or place the fat higher-up in the dish. The fact that this is *broiled with beer would make crispy fat a tricky proposition. *European broiled 😊
@@j.bradleyheck1589 This was not a rhetorical question but a genuine one .I am unclear about the time of cooking this recipe. I'm sorry for offending you through your misunderstanding of my question.
Made this and it was a disaster. My two large bone-in chops filled the baking pan, so no caramelization and they just steamed and overcooked with the beer and dijon. Would not recommend this cooking method.
Not attractive on the plate. This dish cries out for mushrooms, perhaps sauteed and spooned atop the chops. Served on a bed of blended pureed sweet potato and yogurt with rocket salad on the side.
Super grateful for your fast cooking recipes.
thanks 🙂👍
Thank you! I just made your Pork Chop, mustard, beer recipe. Absolutely easy and delicious. I will serve it with roasted acorn squash and fried sweet apples. I ate it tonight. Yum!
I've followed your channel for a couple of years and some of your recipes are staples in our house. It would be so awesome if you could also suggest some wine pairings for those of us who don't know much about wine :) Thank you!
Gewurtztraminer, Riesling, Sauvignon Blanc.
This would be perfect for a Riesling or a bold orange wine.
Made this tonight OMG! one of the quickest, easiest and tastiest meals I’ve ever made! Will definitely be adding this to my regular menu rotation. Many thanks for sharing this one 😋😋😋
Nice & quick supper for the winter days coming in. (Northern Hemisphere). I do one almost exactly the same but with cider or perry in place of the lager. Some mashed potatoes, peas & a spoon or two of redcurrent jelly & I'm a happy camper. (So maybe more Normandy specific with those variations?)
Nice idea to do these simple gateway dishes, takes the fear out of French cuisine for newcomers. 👍
Perry would be wonderful!
This cuisine rapide series is very useful. This looks good, and I like all the flavors. Can't wait to try it. I don't mind more complex cooking efforts, once in a while; but it's lovely that you can cook real ingredients in an interesting easy way, for your everyday needs!
Always informative and well done 😊
Love your recipes and love to listen to you speak!
I've made this recipe twice. Firstly, wow, the taste, the simplicity . . . The taste!
The last time I only cooked for 20 minutes because my chop was too thin. The first time I made it I left them in the pan to rest and of course they overcooked.
I'll do it again and again. Make sure you've got a nice thick quality chop. And don't leave it in the baking dish as the heat of the dish over cooks them.
Looks good, and I will try. Lager is a surprise in this. I thought you were going to add cider
ah cider is more for normandy style
That is how I made it since I prefer cidre to beer. It was really good.
Definitely worth a try!
*eyes those pork chops in his freezer.... well I know what I am cooking this weekend!
Me, too. I'll just have to go by a convenience store for a bottle of beer.
@@brucetidwell7715 EASY PEASY!!!
This looks wonderful! It would add a step and time, a quick sear after seasoning before adding the Dijon would give even more flavor, and if using a metal pan to bake as well it would not create more dishes to do
I was thinking I could do this like that in my cast iron skillet. Maybe even sear it with the mustard.
I made something like that with some apple slices. It came out very good. I served it with mashed potatoes to sop up the pan sauce.
@@coryray8436I'm a complete reprobate. I use high quality instant mash potato and thicken at will.
Great recipe, thank you so much ❤❤❤✍🤝🙏🇹🇯
Mmm, I'll definitely try that one, looks nice
My WFH lunch = sear the pork chop in a carbon steel frying pan, then in a dish with herbs, garlic, courgette. Add a lid. Oven low at 150c for a good 45 mins while you go for a walk.
You were right to season the meat directly. Dijon is my go-to for quick but deep flavor on meats-never plain yellow mustard. Stock if you don’t use alcohol. Going to try this sometime this weekend!
He is French he doesn't need your approval son !🎉
@@j.bradleyheck1589 lol simply an agreement
That's for me, thanks a million!
That’s tomorrow’s dinner sorted. Thanks.
Those chops with the skin look amazing! Wish we could get those at my grocery store!
With skin?
The rind is too tough to eat, unless you boil it in oil, dry it then deep fry in oil, ergo, chicarrones!
Merci beaucoup pour cette recette ^^!
Gonna give it a try soon... very soon i guess ;).
Salut and have a nice weekend.
‘Rick and Tast’ 😂😂😂😂 That’s a great restaurant name! 😂😂❤
If you had extra time, would this be better if the pork was seared first, then baked?
This was real easy and VERY good. I don't like beer, so I used hard apple cider instead (cidre), so maybe the Normandy style. 😋 I also added a little bit of shallott since I had some left over from your fish poaching recipe.
Mixing some cold butter into the juices at the end might thicken them .
Dear Chef Stephen,
I would be delighted if you could share your expertise on preparing the traditional French dish, Poulet Normande. A video tutorial or recipe guide would be greatly appreciated.
Thank you for considering my request.
... challenge accepted! Merci, monsieur!
Bonjour Stéphane, thank you for great French cooking recipes. I'm learning a lot. I want to learn how to cook Endives. I went through all your videos, but I can't find it. Can you introduce nice didhes with endives, please? Thank you!
I think it would be better to very quickly sear the chops in a carbon steel frying pan, then add the mustard and as you have done it.
I’ve been looking for great weeknight dinners and thus looks delicious. I only need to buy the pork chops to make it.
Merci, ça doit pouvoir se faire avec du cidre aussi, non ?
I like reading the comments, but what if you made it just like Stephane makes it first, then next time add all your goodies. It was a simple recipe.
I completely agree and won’t make further comment because I know someone will get all offended by it.
Tu me donnes faim!!
That looks delicious! I would need to turn them to render some of that fat rind more but yumm!
Cider would probably work really well or a white wine/vermouth :)
Yeah, I do something like that with cider and apple slices.
Mainly because the wife is not a fan of mustard.
Fried apple quarters in butter.
Any thoughts on just throwing some carrots and potatoes in the pot and cooking everything together to save even more time? I bet small new potatoes cooked in that broth would be tasty.
Great dish, made it last night and was very happy that the breading was very moist
The observant would comment that the prep time for the ingredients is not included, and that without a side, it's only half a meal. Also, you are not actually measuring the time from start to finish, although for oven dishes, when the dish can be left alone until finished should not be counted. You could (potentially) do something outside the kitchen in 20 minutes.
The use of olive oil was an ingenious way of ensuring Italians also approve of the dish.
I always have some roasted yams available as a side dish. Throw them in the toaster oven oiled and poked for an hour at 350. boom.
How about using shoulder chops?They are fattier but flavourful and tender…
Do you have any duck recipes? Quack! Quack!
J’AI FAIM !
I think I'd sear them first. Do you think that would prevent the mustard from penetrating the meat?
It shouldn't. That's how Gordon Ramsay does his beef Wellington. Sear the meat, brush with Dijon and put in the fridge to chill for a few mins
Another way to go with this recipe is to substitute the beer with Apple cider, chicken stock and a bit of apple cider vinegar.
Those are very fancy pork chops!...But great recipe!!
I wonder if you could replace white wine for the beer?
you can but it may be too acidic
What kind of chop?
7:10 Rick and tasty? Is your name Rick? 🤔
😂😂😂😂
Who is Rick?
Many ovens don’t have a fan including mine so🤔
It's fine, it'll just take a bit longer.
Really? Kind of default in the UK.
@@nicolad8822 It's not standard in the US (and probably Canada too)
Is it the French pigs that produce such tender meat? I buy my meats from our local butcher. I have tried brining, marinading and cooking pork chop in so many ways only to end up with flavourless, tough meat that could be chewed for hours before it would disintegrate. I will give this a try and report back in a week or so.
I'd say that two things matter to avoid having a rough piece of pork: the amount of fat, and thus the marbeling in the meat, and the time it cooked.
Marbeling depends on the origin of the pork, what it ate, and its race. I would not be surprised if american pork races have lower amounts of marbeling then french ones. Same with the way we feed them.
But as a cook, you're also in control of the amount of cooking. If temperature becomes too high, the pork cells will explose and release their water content, rendering the pork extra rough. Tender pork is likely less cooked than what you're used to. Having a tiny bit of pinkness is okay.
Otherwise, with a heavily marbled or complex piece of pork (think the shoulder, and other parts for pulled pork), you can braise it nicely for a few hours and it stays great because the collagene, the fat and the proteines become all soft and tender and gelatinous and nice.
@@marcbuisson2463Fully Agree Marc. You want a well marbled pork chop and remove from the oven at 140-145F. Carryover cooking, especially with the broth will render it perfectly safe.
I appreciate the effort but I think it's best you cook this in a pan.
What do you think about taking another five minutes to make the pan juices into a burre blanc? Would it be too much?
Why add butter sauce to fatty pork? Beurre blanc works best for fish or very lean meat
@@michalkbass The pork chops I have don't have any fat on them. I buy pork loin and slice it up myself. Mostly, though, That was just the first option that came to mind to add a little substance to the gravy. Pan juices seem a little thin, especially served over potatoes. That was why I asked, though.
Try a Brown Ale!
Wait, so you say only 5 minutes prep time, but then add more thyme? :)
The quickest and easiest 'French' dish I ever made was a baguette and a cigarette.
😂😂😂
Jeeeeesh, what a salubrious diet !
I suspect that escargots are not a kind of cuisine rapide.
👍
👍👍🌿
My 83 yr old mum asks is there any way of making such a a beautiful aromatic chop like that with crunchy fat?
Crunchy pork fat generally needs a larger cut.
But you could criss cross the fat, sear it on a pan before baking and/or place the fat higher-up in the dish.
The fact that this is *broiled with beer would make crispy fat a tricky proposition.
*European broiled 😊
prolly work with chicken breast
Mmmm! 🤌 a question though. You said you baked for about 10 minutes, added the beer, and then you baked for another 20-25 minutes?
Why would anyone answer a rhetorical question ?😂
@@j.bradleyheck1589
This was not a rhetorical question but a genuine one .I am unclear about the time of cooking this recipe. I'm sorry for offending you through your misunderstanding of my question.
I am so making this tomorrow night after I go camping.
30 minute. Not 30 minutes.
Who’s RICK?
Made this and it was a disaster. My two large bone-in chops filled the baking pan, so no caramelization and they just steamed and overcooked with the beer and dijon. Would not recommend this cooking method.
Pork needs more sour Apple and Cook needs the beer.
Having a French accent is not sufficient to make this recipe work…
Honestly, do me a favour and place the microphone as far as possible from your mouth when you are tasting the food, please?!!!
Not attractive on the plate. This dish cries out for mushrooms, perhaps sauteed and spooned atop the chops. Served on a bed of blended pureed sweet potato and yogurt with rocket salad on the side.
Then it would not be cuisine rapide.
What a mash up.