Can I just say that it is so refreshing and heartwarming that Chef Jean-Pierre always refers to his viewers as his "friends" and not "subscribers" like everyone else? It makes his content feel much more personal and special. It's such a small detail, but the impact is huge! We are all very fortunate to have such a wonderful, funny, and passionate chef as our friend. You can tell that he absolutely loves what he does! He could easily still be getting paid to teach culinary classes like he had done for years before... but instead, he shares his decades of culinary genius with us for free! He makes everything easy to understand, explains the reasons why he does everything he does, and even admits when he messes up... which shows us that we shouldn't be hard on ourselves if we do. He also shows how to fix a problem when it occurs. Which just proves that no one is perfect, and that's ok. He's pure, real, and a truly incredible chef and teacher. Thank you Chef Jean-Pierre! We love and appreciate you and all that you do! Even your film crew is awesome and legendary! I love how they will add funny things in the edit. Absolutely brilliant knowledge and entertainment! Please never stop doing what you do! And know you have millions who have become better cooks because of you!
Thank you so much for the kind words, I am humbled by your words! The pleasure is all mine, UA-cam is a fun platform and I am glad to be given the opportunity to be able to share my experience with all of you! Godspeed! 🙏❤️
Wow, I've been following Chef Jean-Pierre for a little over a year now, cooked many dishes and learned a ton of technique. Emeril was really my favorite years ago when the Food Network had real programming. But Chef Jean-Pierre really turns it way up a notch as Emeril says. Just so much better of a Chef. I'm sure most of these 5 star Chefs know each other and there's respect there but of all the celebrity Chefs he really blows them away. Was just thinking about pork chops the other day. Off to the butcher
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.
I thought my mom was making pork chop jerky lol love long videos too I think when you try to hurry too fast and talk too fast that is when you forget things. That happens to me too when I rush. I like slower video because it is enjoyable and I like to relax and enjoy the learning process! Great job chef! Jack you are awesome I love the applesauce covered little jack, gravy comments! Keep up the great work of making videos! Excellent team you two!
It's probably too late now for you to read this, but I'm from Worcestershire, England, and it's so nice to hear a foreign person pronounce it, (almost), correctly! Lawrence
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.
Hi Chef, I'm not so tech savvy, but I've been looking for the Thursday video since 10 am this morning Thur now. No luck ,so I started searching around your website, and I came across the post saying that you're gonna be taking some time off and not releasing Thursday videos until November. I'm glad to see that you're OK because all I've been thinking about today was something must be wrong he did not release the video. Enjoy your time off and I will continue trying to be first each week watching your new videos .
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!
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!
Awww.. he's new ;) that's great... keep watching! the back log will blow your mind. He's been telling us about texture since he first threw some cornstarch in something... basically forever! :D welcome to the fam!
We had this meal tonight and it was excellent! The meat dipped in that delicious applesauce was fabulous.We even liked the green beans with the dried apricots. This recipe and the Marry Me Chicken are two of our favorite recipes. Many thanks.
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.
It was only about 30 seconds later before he put something else on the same burner. He looked at the burner several times after removing the pork chops and placing another pot in its place. I think he was totally aware and knew exactly what he was doing.
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.
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. ❤
The best and most likeable chef in the world! We can only thank you a thousand times for all your amazing recipes! Greetings from the Caribbean Roland ❤🌴🏖
I learn something new every single time I watch you. I have never brined pork chops. Can't wait to do it. Also learned the other day, that the first in the pan is at 12 o'clock. Never knew that either. Made a lot of sense. LOVE LEARNING FROM YOU ALL. M
I tried this out for dinner tonight. It was delicious. Never had a pork chop so juicy and perfectly cooked! Best part was, my wife loved it! Thanks Chef!
Ahhhh my grandma - she came from Aix - used to make this apple sauce, always between St. Nikolaus and Christmas. I miss her and thank you for the beautiful memory beside this wonderful dish - vive le beurre. I have to add that this is the only cooking show, that combines passion with an enormous closeness or familiarity? It’s like being with you in the kitchen - like family. It’s cooking, the whole thing. Including getting organized, structured, thoughtful, forward thinking, respectful, all based on a balanced confidence. I love it. Cooking is life.
Piatto stupendo, abbinamento di frutta e verdura che adoro, e la marinatura per le cotolette di maiale che di solito restano un pò stoppacciose è fantastica, ottimo. Grazie1000 Chef Jean-Pierre! ❤
The warm flavors in the applesauce brings this over the top! And today’s pork is bred so lean you really have to take the time to brine. If you’re missing the sweetness of a traditional applesauce, you’ll find it on the dried apricots with the green beans. I might serve this with a few roasted potatoes for a starch.
Jean Pierre, you truly are one of the great teachers of our time. I cook your recipes and they never fail. My two little boys love to help out when we cook. They are five and eight and love your videos as much as I do. Love and best wishes from Scotland.
Why can't I give more than one ❤s to this video? In fact to all of JPs videos? As each and everyone of them is absolutely ON FIRE! ! 🤩 This one will 100% please my brother, as he literally eats everything with applesauce lol 😂😁🤭
Chef JP, seriously my man, watching you cook makes me so happy. The joy and excitement you have while you cook is amazing. The way you teach makes cooking so approachable. Seriously, one of the things on my bucket list is to meet you (and maybe get a chance to cook with you.) Keep doing this, been a subscriber for years and gonna keep enjoying your show!
This is unique, brave, very sure cooking. I love this, and can’t wait to try it! I’ve cooked pork and applesauce, but this is nothing like that (I used Sara Moulton’s old applesauce recipe because it’s quick and delicious) - but it’s sweet! When I crave sweet applesauce with a meal I go there. Too easy! This is another whole freeway, though, and I’m eager to test drive it! A raceway not related to that at all. Chef JP is my favorite UA-camr. His wise, friendly, egalitarian way with words, witty and absolutely himself, slices every video, a great boon to many of us. He really hears his viewers, and strives to “give us what we want”. Commendable, and you must have skills to do that. I love this Chef and his skills - and his willingness to share, and his innately talented way of teaching, of connecting. Entertaining, to boot? What’s not to love? 😊 Another recipe I know right now that we will love, my husband and me. Family is making us a “surprise” 😀 50th anniversary dinner next week. Lots of people. I’m considering asking for this! The beans with my fave fruit (besides berries) is genius. Butter and shallot and sweet earthy apricots - and green beans. I’d use the sliced almonds and perhaps a very slight touch lemon. What a meal! Surprising and delicious!
I'm going to make this my dish for the family's tradition of celebrating Fall in October! It has all of the traditional ingredients, and Chef JP made it! (I'll still have it at other times too 🤫.)
Thank you for your message! You might have missed our post last week. We are changing our uploading schedule for the next three months. We'll continue to release a new video every Monday morning. However, we will be pausing our regular Thursday releases. Occasionally, we might release additional videos during the week when time permits, but these will not follow a set schedule. This change will give me the opportunity to travel and relax, enjoying my retirement. Regular Thursday releases will resume in November. Remember, my kitchen is always open to your suggestions! I love reading your comments and requests, so please keep them coming. Your ideas inspire my menu and help shape our content to better suit your tastes. Additionally, I encourage you to check out and follow our Facebook page at Cooking With Chef Jean-Pierre. We share shorter versions of our videos there, perfect for when you’re on the go! Thank you once again for being such a vital part of our community. Here’s to a flavorful summer! Much love to all ❤️, Chef Jean-Pierre UA-cam@CHEFJP.com www.youtube.com/@ChefJeanPierre/featured www.chefjeanpierre.com
@@ChefJeanPierre Yes, I did, but eventually discovered it to my relief. I was thinking whether there’s still room for any new discoveries in food? I don’t mean new recipes based on new ingredients, but rather new ‘classics’ such as those that we take for granted, like pasta, soufflé, Yorkshire pudding, pancakes, pizza, custard, mayonnaise, bread and all its variations, to mention a few. Is the timeline of food come to an end?
Apologies for the late response! We sometimes receive so many comments that I can't get to all of them immediately. However, since you're a member, I'll always make sure to eventually reply to you. 😊👍 "Is the timeline of food come to an end?" That's a great question, and I'm hopeful that we'll never see the end of creativity in the kitchen. The challenge on UA-cam is that if I deviate too much from the 'normal' or 'classic' way of preparing something, the channel receives poor ratings, and UA-cam's algorithm doesn't promote our videos. A good example is our paella recipe, which you can see here: studio.ua-cam.com/users/videoW5Ugx0bsHOo/edit. I didn't make the traditional version, and we received so many negative comments-literally thousands-that we had to take it down. That video alone affected our approval rating, dropping it from a perfect 99.97% to 93.50%. It's still good, but not what we're used to! Another example is the soufflé recipe ua-cam.com/video/yOtyDzUS7ko/v-deo.html I made with crustless bread, allowing us to prepare it in advance and bake it when needed. It's an awesome technique but received a lot of negative feedback!" So I am with you and will continue to have fun and push the envelope as much as I can without hurting the channel! Thank you for your support and your friendship!
@@ChefJeanPierre Thank you for your lengthy reply, it’s very much appreciated! I must admit I didn’t yet make your soufflé, although I plan to. I did make Raymond Blanc’s main course compté cheese soufflé though which turned out extremely well apart from my perhaps under whisking the egg white as I didn’t want to have it collapse. I can’t imagine anyone disliking any of your videos/recipes, especially one so innovative as your deconstructed bread idea. That’s what I, and I think everyone else, enjoy about your channel, that is learning the tricks and workarounds. As many have commented so many times, we first like, and only then watch the video! Please don’t apologise for any delay in responding. It’s an absolute pleasure to just get a thumbs up, let alone a comment. I can understand with close on two million subscribers, it must be a full time task just to reply to 1%. The world is such a crazy depressing place these days that it’s a pleasure to relax and for a brief moment to become immersed in sharing your time in the kitchen and enjoying your anecdotes.
I live in Thomasville GA, it's about 20 miles from Tallahassee. I wish I could meet you in person and watch ALL your videos! Love your accent. Love how you say onio!
Perfect summer dinner!! The only thing I would add is a baked sweet potato with butter, salt and pepper topped with chopped pecans 🐖❤. Love watching you cook and enjoy your vacation time!
jean i am back in the old years and your method and comamodery keeps me running joyously , graham julia peipan you are an ace thanks teach for your love of life
For 2 years I have been watching your show. I love you. I have cooked most of your meals and now I am considered a great cook. I thank you. because of you, people now think i am a great cook
Thank you Jean-Pierre. I think it will reconcile me with pork ribs. The softness seems very present. And we can only confirm for the butter. Besides the texture, it gives shine. To draw a parallel, it's like a tarnished car and a nice shiny paint job. Congratulations also to Jack for capturing all these delicious moments.
You are my new favourite Chef, thank you for being unashamedly honest with food, too many people try to gate keep good food behind barriers of 'healthy' rubbish.
Oh, too often now-a-days, we forget what used to be when apples were prevalent that to use them as a main savory component in meals vs dessert applications. Thanks Chef for reminding "usefulness" of ingredients and how they can (or used to be) applied. Be Safe
I have to tell you I made this meal along with your mashed potatoes for tonight's dinner and "wow" how wonderful was this meal, what made it so yummy was the apple sauce, we just enjoyed it so much every bit was eaten. Thank you for showing us how to put this meal together.
I made this for dinner tonight and it's one of the family's favourite. I used Pink Lady apples because that is what is in season here in Australia at the moment. It was excellent. I have some applesauce left over. how long can I keep this in the fridge?
Another awesome video Chef! That apple sauce looks delicious, always makes me feel good watching your videos. Really are an amazing chef with love and joy ❤
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.
Yes! Mom's birthday is here and so are kids visiting, so the grandkids will be making a birthday dinner for Grandma with my coaching (I just repeat what Chef says) 😂
Yup! This is Delicious!!!! I'm still surprised these flavors come from actual apples and it really was simple. We have extra sauce, my Mom is gonna freeze it for 17 years!
Chef jean-Pierre, you are such a joy to watch and your food is out of this world and easy to prepare. Can't thank you enough for sharing your knowledge and skill.
When the fingers get to wavin,' it's a taste that I'm a-cravin.'
😂😂😂
You know the stuff's kickin' when he starts playing the piano.
I was think the same thing!! LOL
👏👏👏👏Nice!
@@jackfrombg4498No, the mandolin!😎
“Sound effects are important…” this is the KEY to five star cooking!
Besides the usual love for the amazing Chef Jean-Pierre, anyone else hearing Peter Brady saying, "Pork Chops and Applesauce"?
I wasn't until you mentioned it, now I can't get it out of my head😂
😂😂😅@@DavidOmaha1
I sure do!!😂😂
in the voice of Humphry Bogart 😆
My grandma called it happysauce she had apple trees in her small yard.
Can I just say that it is so refreshing and heartwarming that Chef Jean-Pierre always refers to his viewers as his "friends" and not "subscribers" like everyone else? It makes his content feel much more personal and special. It's such a small detail, but the impact is huge!
We are all very fortunate to have such a wonderful, funny, and passionate chef as our friend. You can tell that he absolutely loves what he does! He could easily still be getting paid to teach culinary classes like he had done for years before... but instead, he shares his decades of culinary genius with us for free! He makes everything easy to understand, explains the reasons why he does everything he does, and even admits when he messes up... which shows us that we shouldn't be hard on ourselves if we do. He also shows how to fix a problem when it occurs. Which just proves that no one is perfect, and that's ok. He's pure, real, and a truly incredible chef and teacher. Thank you Chef Jean-Pierre! We love and appreciate you and all that you do!
Even your film crew is awesome and legendary! I love how they will add funny things in the edit. Absolutely brilliant knowledge and entertainment!
Please never stop doing what you do! And know you have millions who have become better cooks because of you!
Thank you so much for the kind words, I am humbled by your words! The pleasure is all mine, UA-cam is a fun platform and I am glad to be given the opportunity to be able to share my experience with all of you! Godspeed! 🙏❤️
Wow, I've been following Chef Jean-Pierre for a little over a year now, cooked many dishes and learned a ton of technique.
Emeril was really my favorite years ago when the Food Network had real programming. But Chef Jean-Pierre really turns it way up a notch as Emeril says. Just so much better of a Chef. I'm sure most of these 5 star Chefs know each other and there's respect there but of all the celebrity Chefs he really blows them away.
Was just thinking about pork chops the other day. Off to the butcher
If anyone can develop a recipe to make modern pork chops tasty and tender, it is this Chef.
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.
Until I used a thermometer, I made tough chops. 😢
I thought my mom was making pork chop jerky lol love long videos too
I think when you try to hurry too fast and talk too fast that is when you forget things. That happens to me too when I rush. I like slower video because it is enjoyable and I like to relax and enjoy the learning process! Great job chef!
Jack you are awesome I love the applesauce covered little jack, gravy comments! Keep up the great work of making videos! Excellent team you two!
150° is dried out to me! Everything bad is gone at 145° those days of ruining pork are over.
Moms were afraid of us getting trichinosis, so they overcooked the pork! Nowadays it's OK to cook pork to a lower temperature. 😊
It's probably too late now for you to read this, but I'm from Worcestershire, England, and it's so nice to hear a foreign person pronounce it, (almost), correctly! Lawrence
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.
I love when you say “measure carefully”. It always makes me chuckle!
Hi Chef, I'm not so tech savvy, but I've been looking for the Thursday video since 10 am this morning Thur now. No luck ,so I started searching around your website, and I came across the post saying that you're gonna be taking some time off and not releasing Thursday videos until November. I'm glad to see that you're OK because all I've been thinking about today was something must be wrong he did not release the video. Enjoy your time off and I will continue trying to be first each week watching your new videos .
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!
I know, it's such a simple thing that makes such a difference!
Agreed. I cook butterflied pork chops all the time and I always brine them first for 45 minutes. Nothing special, just salt and water, nothing else.
Oh yeah. Night and Day.
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!!
❤❤❤miss u already Chef! Have a great vacation🎉
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!
Awww.. he's new ;) that's great... keep watching! the back log will blow your mind. He's been telling us about texture since he first threw some cornstarch in something... basically forever! :D welcome to the fam!
We had this meal tonight and it was excellent! The meat dipped in that delicious applesauce was fabulous.We even liked the green beans with the dried apricots. This recipe and the Marry Me Chicken are two of our favorite recipes. Many thanks.
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.
I’m sure he’s set things on fire many, many times 😂
His insurance company must cringe every time he calls.
It was only about 30 seconds later before he put something else on the same burner. He looked at the burner several times after removing the pork chops and placing another pot in its place. I think he was totally aware and knew exactly what he was doing.
It looks so delicious 😋
@@davidg8032 15:19 into the oven 15:30 glance at the burner 15:50 pan onto burner. Yes, I'd agree and say he knew exactly what he was doing.
Since learning from Chef JP everything I cook turns out better. Even recipes I've.been making for years.
My favorite dish pork chop! 🥩 Thank you Chef JP!
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.
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.
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. ❤
Same here and I lost my husband almost 4 months ago. This man lifts me up! A true treasure.❤
@@theastewart6721Bless you ❤
@@ellemetcalf110 Thank you so much for your kind words. I am so blessed.💗
One of my favorite pairings! Grandmother made them and served with applesauce when I was young, great memories!
My favorite marinade for pork chops is Guiness Stout, gives them a lovely caramel-like flavor. Now i have to try this.
Stout sounds fantastic. I actually use Bragg vinegar for everything; & I do drink it w/molasses( spoonsful).
The best and most likeable chef in the world! We can only thank you a thousand times for all your amazing recipes!
Greetings from the Caribbean
Roland ❤🌴🏖
I learn something new every single time I watch you. I have never brined pork chops. Can't wait to do it. Also learned the other day, that the first in the pan is at 12 o'clock. Never knew that either. Made a lot of sense. LOVE LEARNING FROM YOU ALL.
M
I tried this out for dinner tonight. It was delicious. Never had a pork chop so juicy and perfectly cooked! Best part was, my wife loved it! Thanks Chef!
Happy wife, happy life!!!👍❤️
Ahhhh my grandma - she came from Aix - used to make this apple sauce, always between St. Nikolaus and Christmas. I miss her and thank you for the beautiful memory beside this wonderful dish - vive le beurre.
I have to add that this is the only cooking show, that combines passion with an enormous closeness or familiarity? It’s like being with you in the kitchen - like family. It’s cooking, the whole thing. Including getting organized, structured, thoughtful, forward thinking, respectful, all based on a balanced confidence. I love it. Cooking is life.
Piatto stupendo, abbinamento di frutta e verdura che adoro, e la marinatura per le cotolette di maiale che di solito restano un pò stoppacciose è fantastica, ottimo. Grazie1000 Chef Jean-Pierre! ❤
Thank you Chef. Nice techniques even if I don't eat pork. Rest Well my Friend on vacation.
This is like my favorite dish! Also love pork or lamb with mint! 😙👌🏼
The warm flavors in the applesauce brings this over the top!
And today’s pork is bred so lean you really have to take the time to brine. If you’re missing the sweetness of a traditional applesauce, you’ll find it on the dried apricots with the green beans. I might serve this with a few roasted potatoes for a starch.
Pork chops just went on sale this week at my grocery store! Looks like I am gonna make this!! Thank you Chef!
Because of your comprehensive teaching,
If I see the Mise en place, I already know the recipe.
Chef how about doing a cook along live I'd love to cook with you love ur channel respect and love from the UK. Liam
That is a very interesting applesauce recipe, looking forward to make it myself.
I like this recipe
I have to try it
TY chef
I made this pork for my family with classic risotto. Everyone was delighted, thank you very much, chef!
I've always made a nice pear sauce with light on the cinnamon to go with porkchops.. it has pleasantly surprised many people
The applesauce lesson alone makes this video worthwhile. Gotta try this!
Jean Pierre, you truly are one of the great teachers of our time. I cook your recipes and they never fail. My two little boys love to help out when we cook. They are five and eight and love your videos as much as I do. Love and best wishes from Scotland.
🙏🙏🙏❤️
My mouth is literally watering!
I cannot wait to make this. :-) Chef, I was on vacation for two weeks - I missed you and your channel!
Good morning my favorite chef and one of my favorite meats. Another delicious recipe.
I love the fresh ideas. Another winner!😊
The green apple, the Granny Smith.... single greatest sauce apple, ever. And eating. Love the tang.
Why can't I give more than one ❤s to this video? In fact to all of JPs videos? As each and everyone of them is absolutely ON FIRE! ! 🤩
This one will 100% please my brother, as he literally eats everything with applesauce lol 😂😁🤭
Chef JP, seriously my man, watching you cook makes me so happy. The joy and excitement you have while you cook is amazing. The way you teach makes cooking so approachable. Seriously, one of the things on my bucket list is to meet you (and maybe get a chance to cook with you.) Keep doing this, been a subscriber for years and gonna keep enjoying your show!
Thanks so much 🙏❤️
Omg. I am so happy that I met Mr Pierre on YT bc I am making all of his masterpieces. I love this man!
🙏❤️
This is unique, brave, very sure cooking.
I love this, and can’t wait to try it!
I’ve cooked pork and applesauce, but this is nothing like that (I used Sara Moulton’s old applesauce recipe because it’s quick and delicious) - but it’s sweet! When I crave sweet applesauce with a meal I go there. Too easy! This is another whole freeway, though, and I’m eager to test drive it! A raceway not related to that at all.
Chef JP is my favorite UA-camr. His wise, friendly, egalitarian way with words, witty and absolutely himself, slices every video, a great boon to many of us. He really hears his viewers, and strives to “give us what we want”. Commendable, and you must have skills to do that.
I love this Chef and his skills - and his willingness to share, and his innately talented way of teaching, of connecting. Entertaining, to boot?
What’s not to love?
😊 Another recipe I know right now that we will love, my husband and me.
Family is making us a “surprise” 😀 50th anniversary dinner next week. Lots of people. I’m considering asking for this! The beans with my fave fruit (besides berries) is genius. Butter and shallot and sweet earthy apricots - and green beans. I’d use the sliced almonds and perhaps a very slight touch lemon.
What a meal! Surprising and delicious!
thank you for the kind words and Congratulation on your 50th year!!!😊❤️👏
Thank you Chef.
May you bless with success, prosperity and good health.
Love watching and following your videos.
I like chutney with pork chops and it sounds like a gastrique. Sweet and sour goodness!
Love recipes with applesauce. Thanks.
I like watching you work and listening to you in every step of the way 💓
Chef the look on your face while eating the food should make everyone want to try it
I always have to grab something to eat when watching him cook :) He is so good at making you hungry...
I'm going to make this my dish for the family's tradition of celebrating Fall in October! It has all of the traditional ingredients, and Chef JP made it! (I'll still have it at other times too 🤫.)
Hope you and Jack are ok chef, or at least taking a well-deserved break. My Mondays and Thursdays are always much burre when your new video arrives!
Thank you for your message! You might have missed our post last week. We are changing our uploading schedule for the next three months. We'll continue to release a new video every Monday morning. However, we will be pausing our regular Thursday releases. Occasionally, we might release additional videos during the week when time permits, but these will not follow a set schedule. This change will give me the opportunity to travel and relax, enjoying my retirement. Regular Thursday releases will resume in November.
Remember, my kitchen is always open to your suggestions! I love reading your comments and requests, so please keep them coming. Your ideas inspire my menu and help shape our content to better suit your tastes. Additionally, I encourage you to check out and follow our Facebook page at Cooking With Chef Jean-Pierre. We share shorter versions of our videos there, perfect for when you’re on the go!
Thank you once again for being such a vital part of our community. Here’s to a flavorful summer!
Much love to all ❤️,
Chef Jean-Pierre
UA-cam@CHEFJP.com
www.youtube.com/@ChefJeanPierre/featured
www.chefjeanpierre.com
@@ChefJeanPierre Yes, I did, but eventually discovered it to my relief. I was thinking whether there’s still room for any new discoveries in food? I don’t mean new recipes based on new ingredients, but rather new ‘classics’ such as those that we take for granted, like pasta, soufflé, Yorkshire pudding, pancakes, pizza, custard, mayonnaise, bread and all its variations, to mention a few. Is the timeline of food come to an end?
Apologies for the late response! We sometimes receive so many comments that I can't get to all of them immediately. However, since you're a member, I'll always make sure to eventually reply to you. 😊👍 "Is the timeline of food come to an end?" That's a great question, and I'm hopeful that we'll never see the end of creativity in the kitchen. The challenge on UA-cam is that if I deviate too much from the 'normal' or 'classic' way of preparing something, the channel receives poor ratings, and UA-cam's algorithm doesn't promote our videos. A good example is our paella recipe, which you can see here: studio.ua-cam.com/users/videoW5Ugx0bsHOo/edit. I didn't make the traditional version, and we received so many negative comments-literally thousands-that we had to take it down. That video alone affected our approval rating, dropping it from a perfect 99.97% to 93.50%. It's still good, but not what we're used to! Another example is the soufflé recipe ua-cam.com/video/yOtyDzUS7ko/v-deo.html I made with crustless bread, allowing us to prepare it in advance and bake it when needed. It's an awesome technique but received a lot of negative feedback!"
So I am with you and will continue to have fun and push the envelope as much as I can without hurting the channel!
Thank you for your support and your friendship!
@@ChefJeanPierre Thank you for your lengthy reply, it’s very much appreciated! I must admit I didn’t yet make your soufflé, although I plan to. I did make Raymond Blanc’s main course compté cheese soufflé though which turned out extremely well apart from my perhaps under whisking the egg white as I didn’t want to have it collapse. I can’t imagine anyone disliking any of your videos/recipes, especially one so innovative as your deconstructed bread idea. That’s what I, and I think everyone else, enjoy about your channel, that is learning the tricks and workarounds. As many have commented so many times, we first like, and only then watch the video! Please don’t apologise for any delay in responding. It’s an absolute pleasure to just get a thumbs up, let alone a comment. I can understand with close on two million subscribers, it must be a full time task just to reply to 1%. The world is such a crazy depressing place these days that it’s a pleasure to relax and for a brief moment to become immersed in sharing your time in the kitchen and enjoying your anecdotes.
I live in Thomasville GA, it's about 20 miles from Tallahassee. I wish I could meet you in person and watch ALL your videos! Love your accent. Love how you say onio!
Another winner chef. Definitely one to try😊
Perfect summer dinner!! The only thing I would add is a baked sweet potato with butter, salt and pepper topped with chopped pecans 🐖❤. Love watching you cook and enjoy your vacation time!
Yep! I would definitely add potatoes. 😋
Jack please keep adding temps in celsius please ! A lot of people don't use Fahrenheit. Basically the whole world except the US you know...
As usual, your videos are much fun and fantastic
Can you do an episode about meat cuts and what type of cooking method is suitable for it ,please
I am making this today, I have never had apple sauce like that, looking forward to it. Thank you for teaching me. Chef's kiss to you!
Measure carefully always makes me smile.
Thank you Chef. The food I make from your channel is always fantastic. I have my pork chops brining right now.
I got to make this dish and share it with my family. Thank you for making this memory with me.
jean i am back in the old years and your method and comamodery keeps me running joyously , graham julia peipan you are an ace
thanks teach for your love of life
OMG! I had bribed my pork chops once and the chef is correct, the taste of your pork chop is amazing. I’m so going to make that sauce wow!
For 2 years I have been watching your show. I love you. I have cooked most of your meals and now I am considered a great cook. I thank you. because of you, people now think i am a great cook
It's always a pleasure watching you cook, inspiring & lots of a new knowledge for me. Thank you & stay healthy Chef!
These "lessons" are delightful. 💯💯
Thank you Jean-Pierre. I think it will reconcile me with pork ribs. The softness seems very present. And we can only confirm for the butter. Besides the texture, it gives shine. To draw a parallel, it's like a tarnished car and a nice shiny paint job. Congratulations also to Jack for capturing all these delicious moments.
Ohhh I'm trying this. I just love you Chef Jean Pierre
You are my new favourite Chef, thank you for being unashamedly honest with food, too many people try to gate keep good food behind barriers of 'healthy' rubbish.
Chef Pierre, you have an amazing sense of humor. I enjoy watching your videos and delicious recipes👍
Chef!!! I love your "clean as you go"... It is GREAT advice. I follow it and I have less than half the stuff to wash when I finish eating.
Oh, too often now-a-days, we forget what used to be when apples were prevalent that to use them as a main savory component in meals vs dessert applications. Thanks Chef for reminding "usefulness" of ingredients and how they can (or used to be) applied. Be Safe
I have to tell you I made this meal along with your mashed potatoes for tonight's dinner and "wow" how wonderful was this meal, what made it so yummy was the apple sauce, we just enjoyed it so much every bit was eaten. Thank you for showing us how to put this meal together.
I just bought some pork chops 😋
Definitely making this
Man... you gotta love the "tongue dance" after JP tastes his beautiful apple sauce! Only problem here, is my mouth is watering right now 👏 👏 👏
Cheerleader of food and butter.... *jazz hands*
Love pork chops! Apple sauce, green beans, and apricots all looks delicious 😋 !
I made this for dinner tonight and it's one of the family's favourite. I used Pink Lady apples because that is what is in season here in Australia at the moment. It was excellent. I have some applesauce left over. how long can I keep this in the fridge?
4 to 5 days in the fridge and 17 years in the freezer! 😊👍
Looks delicious. Will definitely be trying this.
Another awesome video Chef! That apple sauce looks delicious, always makes me feel good watching your videos. Really are an amazing chef with love and joy ❤
I'd always wondered how to brine the pork, and now I know!! Will definitely be using this method next time I cook pork chops.
Many thanks Chef 👨🍳
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.
Yes! Mom's birthday is here and so are kids visiting, so the grandkids will be making a birthday dinner for Grandma with my coaching (I just repeat what Chef says) 😂
Yup! This is Delicious!!!! I'm still surprised these flavors come from actual apples and it really was simple. We have extra sauce, my Mom is gonna freeze it for 17 years!
Hi sir I am India your recipe super 😀👏💜💝💙 God bless you sir.
Wow! You read my mind chef! Exactly what I was seaching for! You Rock!
I like braising my pork chops in highly spiced baked beans. That sweet & heat goes so nicely with the pork.
Love your channel!! You are awesome!! Thank you for sharing your expertise with those of us who are "cooking challenged"....you make us better!!!!
The way that you mopped-up the excess pepper was ace, Jean-Pierre - exactly what I like to do, too! Bravo.
what a pleasure (always) to watch you create!
We have been friends for a long time now and I have the up most respect for you and your cooking…… cooking and science go hand in hand. Thank you ❤
Chef jean-Pierre, you are such a joy to watch and your food is out of this world and easy to prepare. Can't thank you enough for sharing your knowledge and skill.
I love pork but the chops are a bit dry but now I’m going to cook them this way, thanks Chef J P. 😊