This looks amazing. I would probably use low sodium broth and soy sauce and then maybe even omit salting the pork chops, but I will definitely be giving this recipe a try :D
Cooking With Jack Show Yes you fry the chops 1st then cook them in a casserole dish in the oven on a low heat for about an hour in cider with a can of tomatoes garlic, onions and herbs it is really nice with mashed potatoes.
That's like smothered pork chops, just with a looser sauce. I make these with cream of mushroom sauce and with either soy sauce, or Worcestershire sauce. Also sometimes with a little wine, too. Nice looking meal Jack! TFS :))
To bad they don't make apps for the computer. Only time I am on social media is when I am on the computer. Don't have a cell phone or a iPod or anything like that at all. That looks great. I got to try this
You can reduce that sauce down by letting it simmer then finish with whole butter for extra richness with out having to make the roux.makes it a little more healthy for you since you won't have the flour in the sauce
I am an almost single mostly broke guy that is kinda new to your channel. My local supermarket had boneless chops on sale and I had the rest of the ingredients on hand. I did not expect it to be so rich. I made it a few days ago and it was amazing. Just finished the leftovers and am now stuffed and happy. You have a fan for life in me.
I have never cooked pork chops before. They are so hard to find in grocery stores. I only found one that actually sells it. And it looks like there are three kinds: New York, Sirloin, and Porterhouse. The only Bone in option I could find is the porterhouse, the one made for grilling for longer time. Is that the one used in the recipe? Thanks.
Hawker5796 thanks my friend. Your always so supportive and I really appreciate it. Hey are you following me on periscope? I broadcast live a lot from that app. my twitter name is jakatak4. search for me on periscope.
Jack, this was delicious. Your videos are great to learn from. After immediately deciding I needed to make this, I made adjustments based on your video, bigger pan, garlic tossed in later. I used boneless pork chops instead, just a preference. We cooked plain white rice to go along with this. The kids absolutely loved it. That gravy on the rice was near perfection. Thanks for an amazing simple recipe.
Michal Shahar I just had them for left overs and they are just as good. Be sure to heat it up on a 50% power in the microwave so you don't over cook it.
Made this for dinner tonight. I have to say I really enjoyed it. Didn't have a bay leaf but honestly...I don't think I would ever noticed the difference haha.
jack nice video. i like the flour techniqe i use it for my homemade chicken picatta toss and sorry for buggin you but can you do chicken cordon blu? :-)
I think you can put some red wine in the sauce and it would even taste greater :) nice recipe Jack, but could you do some low carb mexican dish? I would love to see you making some :) greetings from germany im a great fan :D
Cooking With Jack Show Yeah, watch the butter melt. When it gets dark like that where it's boiling off, it's too hot. Butter can't take the heat like oil. Looked good though.
+John Matrix Another trick is to throw a lil olive oil in first and that will prevent the butter from burning. I'll Try this and see how it is. Looks good
Mike Murray That's true. Adding an oil with a higher smoke point will raise the smoke point compared to butter alone. Butter has a smoke point of 302 degrees F, Olive Oil is at least 419. Safflower and avocado oil are over 500 degrees. Peanut oil which is used in deep frying is 448 degrees. It's all about learning the tools you have. I moved to AZ a few years ago and I miss my Bluestar range top. There's nothing like cast iron open burners and I had to relearn on the entry level stove that came with the house we bought. Every setup is different.
This look like a cast iron pan, that's why he used cloth to wrap around pan's handle, so no problem in this case. Non-stick pan will be a no no to use metal. :)
All you people need to hush, the pan may have been a bit too hot but he removed it from the heat and continued the recipe just fine. What I think you failed to take into consideration was that when he added the butter and garlic it looked more cooked than it actually was. Yet, that was due to the fond left behind in the pan from browning the pork chops. Jack is always honest about his cooking, if it comes out tasting bland, salty, weird, or whatever he says so.
A 'watcher/commentor' has to be funny or tell him how great he is or you get no response.. Garlic was burnt--ruins taste immediately unless you're used to burnt garlic. :)
dont forget to butter the butter with butter
This looks amazing. I would probably use low sodium broth and soy sauce and then maybe even omit salting the pork chops, but I will definitely be giving this recipe a try :D
They look sooooo yummy Jack!
I like pork chops cooked in cider with tomatoes and garlic it is really nice.
tomlinid cider sounds awesome
Cooking With Jack Show
Yes you fry the chops 1st then cook them in a casserole dish in the oven on a low heat for about an hour in cider with a can of tomatoes garlic, onions and herbs it is really nice with mashed potatoes.
That's like smothered pork chops, just with a looser sauce. I make these with cream of mushroom sauce and with either soy sauce, or Worcestershire sauce. Also sometimes with a little wine, too. Nice looking meal Jack! TFS :))
I made this tonite but made with chicken thighs. Huge hit!!!! Thank you!!!!! Nummy!!!!!
To bad they don't make apps for the computer. Only time I am on social media is when I am on the computer. Don't have a cell phone or a iPod or anything like that at all.
That looks great. I got to try this
jeffxl12 go to cookingwithjack.com for free and get all my stuff. I should have all my recipes up by the holidays.
+Cooking With Jack Show Hey thanks Jack.
You can reduce that sauce down by letting it simmer then finish with whole butter for extra richness with out having to make the roux.makes it a little more healthy for you since you won't have the flour in the sauce
INFAMOUS089 very good suggestion. thanks.
I made this and it was awesome!!! Thanks jack keep up the good work love the show!!
I am an almost single mostly broke guy that is kinda new to your channel. My local supermarket had boneless chops on sale and I had the rest of the ingredients on hand. I did not expect it to be so rich. I made it a few days ago and it was amazing. Just finished the leftovers and am now stuffed and happy. You have a fan for life in me.
It looks so good.
Oh wow, that looks really good. Thanks, Jack.
Wow, that looks amazing! Will be a 'must try' for dinner soon.
Hey Jack, What do you think of boneless pork chops for this recipe?
That's one good looking pork chop, I'm sure it taste just as good as it looks!
It looks delicious.
Looks great! Thank you!
Looks delish! Have to try that.
the soy is a great idea, thanks for the tip. I know what's for dinner tonight!
I just made this and it tastes great!!! :D thanks
Nice job Jack!! Great Video work - I will definitely want to try this!!!
Stop making me hungry Jack! :)
Also, you should do Lazy Man Videos more often. I love them.
Is it normal to drool on the keyboard when watching cooking videos?? I sure hope so!
***** hahaha. I have plastic over my keyboard for this reason
Those pork chops looks good
I have never cooked pork chops before. They are so hard to find in grocery stores. I only found one that actually sells it. And it looks like there are three kinds: New York, Sirloin, and Porterhouse. The only Bone in option I could find is the porterhouse, the one made for grilling for longer time. Is that the one used in the recipe? Thanks.
why do you need to put flour in the sauce? To reduce and simmer? If so can I put corn starch instead?
thanks for the recipe! just tried it and it was awesome. I didn't let the garlic brown, held the onion, and added noodles. perfect.
This is one of my favorite recipes. Simplicity is beautiful. However... The sound of a metal utensil on a cast iron pan was a little unnerving...
Jake Hubbard hahahaha. Nails on a chalkboard
you did an amazing job Jack! don't let the negative comments get to you, and please don't ever stop making these videos.
Looks amazing Jack!
Hawker5796 thanks my friend. Your always so supportive and I really appreciate it. Hey are you following me on periscope? I broadcast live a lot from that app. my twitter name is jakatak4. search for me on periscope.
Looks fye.
Why would anyone want your app if you can just go on UA-cam to watch your vids?
Don't b a hater he is so lovely
Jack, this was delicious. Your videos are great to learn from. After immediately deciding I needed to make this, I made adjustments based on your video, bigger pan, garlic tossed in later. I used boneless pork chops instead, just a preference. We cooked plain white rice to go along with this. The kids absolutely loved it. That gravy on the rice was near perfection. Thanks for an amazing simple recipe.
Forgot to mention, I printed the recipe off your website. Love the new site.
looks GOOD
Looks tasty
Jack needs to be on Food Network
+TheDeathviper106
Food network should be on Jack. Oh, wait a minute...
BOOM!
They look yummy.....and so easy...thanks Jack....will give them a try :-)
Can this be made a few hours in advance and then heated up just before serving? How would that effect that texture?
Michal Shahar I just had them for left overs and they are just as good. Be sure to heat it up on a 50% power in the microwave so you don't over cook it.
+Cooking With Jack Show Great tip. Thank you!
Did you always have that stove? It looks new lol or I just havent noticed it great video Jack, I'll have to try out the recipe
You should review a stovetop smoker and and a ribs recipe
RECIPE!!!!
When i first read the title i thought oh jacks using HP sauce
You are great, Jack! These chops look amazing! Happy to Subscribe ; )- Terri cohost Between The Eats cooking show
hay jack could you use the Brown Sauce for Gravy so you can use it for mashed potatos and Gravy?
Burkemper100 yes sir.
cool thanks my friend keep up the good work.
Just made this for supper. Super delicious. You got a fan in me!
App not in US store?
Made this for dinner tonight. I have to say I really enjoyed it. Didn't have a bay leaf but honestly...I don't think I would ever noticed the difference haha.
the garlic never burned
Amazing ...i love this guy...FOOD NETWORK GIVE HIM A SHOW NOWWW
Roux looked a little better than last time, garlic was over cooked though
FamousPixels I'm getting there. hahahaha.
Cooking With Jack Show Good :) practice makes perfect
Oh, my goodness! This looks absolutely delicious!
I bet that was chewy
i would of added the garlic when you where cooking the chops in the pan so that it would not burn
sorry for the hate ill subscribe
I'll be cooking this today. Thanks Jack.
jack nice video. i like the flour techniqe i use it for my homemade chicken picatta toss and sorry for buggin you but can you do chicken cordon blu? :-)
WhySoSerious SiriusBlack Seriously Im Being Serious not bugging me. I am working on it. I just found a recipe I like.
Oh my. Looks delicious. Ty for recipe. Will do the one. Good job.
I think you can put some red wine in the sauce and it would even taste greater :)
nice recipe Jack, but could you do some low carb mexican dish? I would love to see you making some :)
greetings from germany im a great fan :D
Acel working on that dish. Give me time
thank you
I like how you couldn't legally call it a gravy.
i never have chicken stock :(
The whole garlic was completely burn in the pan.
You must never burn the garlic in cooking... It tastes awful.
John Matrix The pan was too hot. that's why I needed to remove from heat. It did cook too much but I didn't get that nasty taste.
Cooking With Jack Show Yeah, watch the butter melt. When it gets dark like that where it's boiling off, it's too hot. Butter can't take the heat like oil. Looked good though.
+John Matrix Another trick is to throw a lil olive oil in first and that will prevent the butter from burning. I'll Try this and see how it is. Looks good
Mike Murray That's true. Adding an oil with a higher smoke point will raise the smoke point compared to butter alone. Butter has a smoke point of 302 degrees F, Olive Oil is at least 419. Safflower and avocado oil are over 500 degrees. Peanut oil which is used in deep frying is 448 degrees. It's all about learning the tools you have. I moved to AZ a few years ago and I miss my Bluestar range top. There's nothing like cast iron open burners and I had to relearn on the entry level stove that came with the house we bought. Every setup is different.
James Lagnese most places do not use peanut oil anymore. they all use vege oil of some sort. too many people with peanut allergies these days.
That is not lazy, more like some ramen noodles in the microwave and some sairacha
im sure that one tiny little bay leaf put any flavor into all those chops lmao
This would be considered a voulee not an espagnol. You should of used a beef broth especially if it's a brown sauce.
Dont use metel on metal its gonna scratch the stuff
This look like a cast iron pan, that's why he used cloth to wrap around pan's handle, so no problem in this case. Non-stick pan will be a no no to use metal. :)
nice job Jack, I would say next time add the onion first then your garlic that should help, btw we had pork chops yesterday lol ☺☺☺☺☺☺☺☺☺☺😊
All you people need to hush, the pan may have been a bit too hot but he removed it from the heat and continued the recipe just fine. What I think you failed to take into consideration was that when he added the butter and garlic it looked more cooked than it actually was. Yet, that was due to the fond left behind in the pan from browning the pork chops. Jack is always honest about his cooking, if it comes out tasting bland, salty, weird, or whatever he says so.
6 mins of advertising then more advertising then 3 mins of cooking then more advertising smh what is happening?
Pan is far too hot
Looks good. But must be high in sodium
***** use unsalted butter and low sodium soy sauce
if you use flour to thicken your sauce you are doing something wrong
thats a ton of salt
My favourite worst "chef" ... Hit it!
nothing for Android ???
looks dry and over-cooked, anyone can do this
I NEED A WRITTEN RECIPE, YOU GO TO FAST AND YOU NEVER SAY HOW MUCH NOR MEASUREMENTS......SO IS THERE A WRITTEN RECIPE????
In the description
A 'watcher/commentor' has to be funny or tell him how great he is or you get no response..
Garlic was burnt--ruins taste immediately unless you're used to burnt garlic. :)
Prob tasty but way too much sodium.
Burning the garlic? This kills the meal
You burnt it. Man if your food isn't raw its burnt. Come on Jack you are better than this.
Aren't you?
nothing for Android ???
D Lastname 2-3 weeks we will have it.
Alrighty then thank you for the reply