I followed this technique exactly as instructed and our pork chops turned out PERFECT. Succulent, buttery, moist---just divine. I've never made a more perfect pork chop. Thank you!
haha was thinking the same thing, however they didnt disappoint on the french technique of serving butter with a garnish of various other types of food
von Coconut I can only speak one language (not sure if I speak well), very poorly in a second (not in French), and I'm lucky I can understand 80% of Raymond on the first pass. Sometimes need to use the RUclips rewind function to re-listen.
When he was younger he was incredibly articulate, but after the strokes and age, sometimes he doesn't know what he's saying himself. Still charming, though.
Tried pork chops this way and it was really nice. Really tender. Low and slow is the only way I'm cooking chops from now on. Think I will try it with garlic butter next time. Thanks Raymond.
i just made this after seeing it today. I have to say Raymond was wrong... this is the bestest ever pork. the dish has some beautifully balanced flavours of course apple and pork ooooiiiveey 😍😍
well ! that's the best way to cook a pork chop . . . bad memories of my mothers cooked to the limit? almost carbonized, these are soft and juicy , thank you Raymond and chum, not bothered if ya both buttered up or drunk. . .'cos you can cook and that a fact !
So apparently i've been making michelin tier sauce this whole time lol always use some water or wine to get whatever's stuck in the pan off and pour over my steaks
I'm a chef, unfortunately I don't get the time to do this at work but I'll do it at home. Another great use of pork is schnitzel - remove fat and bone and batter it out thin, half a cm thickness. Flour it then egg wash then seasoned breadcrumbs (or/and season the flour) really push the crumbs on it both sides then fry either deep fry or shallow with butter and oil is best. Doesn't take more than a couple of minutes, serve with fries and lemon wedges and maybe coleslaw
Maybe it’s me but I expect more from chefs of this calibre. Seems like what most people do have at home. You go out to have things you can’t do or are a hassle.
SOOOOOOOO tempted to cut the water in half and replace with a little apple cider vinegar and apple jelly, sort of a gastrique-esque pan sauce. Would pair beautifully with the apples on the plate.
it's quick, but in the video he mentions they are Chivers Delight apples....it looks like they were baked in the small casserole, but I usually sauté them in butter on low heat until they are caramelized
I would have liked to see the inside of that pork chop when they cut through it, they always omit the best part of these meals by not showing anybody actually eating them!
Good dish i will try it. But i don't like that they remove this beautiful meat-fat from the end bone. This is what gives the most flavour and taste to the steak. Generally i was never fond of French cuisine just because they emphasise most in appearance and complexity abd forget the authentic natural taste.
I tried 100s of boeuf bourguignon recipes, but each one disaster. the best one I ever tasted was on a flight with air france, so I am sure there must be a sure shot proof recipe for it, but it is never revealed fully (otherwise, nobody would go to restaurants any more).
Michael S Raymond Blanc by Analon. Dont make them any more. He started his own Raymond Blanc brand but they weren't as good. You may be able to find some though, maybe amazon. They are 5 ply bases. Very heavy but amazing quality. Safe in the oven to 240c. Have noticed he uses Circulon by Anolon in his Manor restaurant.
Brazen NL I think it could be prepared similar to other vegetables with tiny bit of butter, water, pinch salt (and maybe se sugar if you think the apples not sweet enough) and lemon juice with liquid not filling more than 1/3 the apples and slowly cook it for 5 minutes or until soft.
Burn? I think the idea is that if you have it on a gentle heat the butter won't burn before the meat juices come out, and then they act like mixing oil and butter.
doesnt the butter burn? because the thing most chefs do to avoid the butter burning is adding a bit of oil, but at no point I saw them adding anything other than butter and water
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I have met and photographed Raymond many times and he is exactly like this. One of the most fair dinkum blokes I have ever met.
I followed this technique exactly as instructed and our pork chops turned out PERFECT. Succulent, buttery, moist---just divine. I've never made a more perfect pork chop. Thank you!
Agreed, it is perfect, no more overcooked pork chops for me
A french cook that manages to cook something simply and straight forward . That’s a first . Well done .
haha was thinking the same thing, however they didnt disappoint on the french technique of serving butter with a garnish of various other types of food
Saw this several years ago and changed the way I cook pork chops forever
6:05 "it's just water raymond, amazing" this is the best
Raymond's English can be, at times, incomprehensible, but I'm grateful that I can catch 80% of what he tries to say.
von Coconut and how many languages do you speak? GTFO.
fx20170 How many? Just four, but incomprehensible in most. Sorry to have caught you at that awkward time of the month.
von Coconut I can only speak one language (not sure if I speak well), very poorly in a second (not in French), and I'm lucky I can understand 80% of Raymond on the first pass. Sometimes need to use the RUclips rewind function to re-listen.
When he was younger he was incredibly articulate, but after the strokes and age, sometimes he doesn't know what he's saying himself. Still charming, though.
people calm the f^ck down. its just fried pork chops.. geesh
Simple and beautiful. I love this type of cooking.
Raymond Blanc should colab with Genaro Contaldo...The passion would ooze out all over the dish.
Matt Miller WHY THEY COOKING SO GOOOOD!!!!!!!!!!!
So passionate Raymond..
It's his accent that pushed this dish to the upper echelon.
I could listen to Raymond all day 😊.
This is the most delicious way I prepare pork chops now... I am so excited to learn this... It is truly top chef quality!!! I love the video!!!!
I have done this twice, in fact I am doing it now. It is fool proof and delicious. Incredible
Tried pork chops this way and it was really nice. Really tender. Low and slow is the only way I'm cooking chops from now on. Think I will try it with garlic butter next time. Thanks Raymond.
I cooked a steak the same way using the jus straight from the pan and Raymond is right, it was amazing.
We are glad you enjoyed it! :)
Clive smothers Raymond’s juicy chops with butter. With time and effort, he can be sure to produce a beautiful sauce!
Great chef great person and great boss french are the best chefs respect to all chefs of the world Mr r blanc is fantastic
i just made this after seeing it today. I have to say Raymond was wrong... this is the bestest ever pork. the dish has some beautifully balanced flavours of course apple and pork ooooiiiveey 😍😍
are u a cook?
ThePig Ryder nope, just like trying new ways to cook
Itumeleng Setilo 1
well ! that's the best way to cook a pork chop . . . bad memories of my mothers cooked to the limit? almost carbonized, these are soft and juicy , thank you Raymond and chum, not bothered if ya both buttered up or drunk. . .'cos you can cook and that a fact !
Raymond is a treasure
I'm making this dish today. Just beautiful..Well Done! I hope mine turns out as lovely as yours..:)
Pinot Noir, a pork chop and a cozy cuddle. I swear it looked like they wanted to kiss each other throughout the entire video.
I did exactly what you said in this video and it came out Perfecto , simple but delicious thanks.. new sub
I thought they're going to kiss after they taste the water sauce from the pan while looking at each other. Haha
So apparently i've been making michelin tier sauce this whole time lol always use some water or wine to get whatever's stuck in the pan off and pour over my steaks
Love your passion and enthusiasm raymond:-)
deliciously easy dish with Brasserie Blanc Executive Chef Director Clive Fretwell. The perfect supper dish.
This dish looks delicious.
i think im in love.........with that chop!!!
heat management, seasoning and good produce
I would have enjoyed a slow render/seer on the rind to make it perfect
Wow this turned out fantastic, never tried cooking so slow before and the jus was amazing. thank you!
Raymond's a good chef but we're the hell was the taste test? That's why we watch these goddam vids!
Ayd Tube I was waiting for them to cut it to see how the inside looked haha
I followed this recipe except I deglazed with white wine instead of water. THE BEST PORKCHOPS!
a half an hour to fry a pork chop, my mum is laughing in her grave.
Raymond, my favourite Chef.
Just made this. 12 mins each side is probably a bit too long, so will try 10 mins next time. But the pork and the boiled off jus tasted superb!
deliciously easy dish with Brasserie Blanc Executive Chef Director Clive Fretwell. The perfect supper dish.
I'm a chef, unfortunately I don't get the time to do this at work but I'll do it at home. Another great use of pork is schnitzel - remove fat and bone and batter it out thin, half a cm thickness. Flour it then egg wash then seasoned breadcrumbs (or/and season the flour) really push the crumbs on it both sides then fry either deep fry or shallow with butter and oil is best. Doesn't take more than a couple of minutes, serve with fries and lemon wedges and maybe coleslaw
I'm almost a year late to reply, but fuck brother that dish you described sounds absolutely phenomenal.
strange, a cute chef!
5:14 where can i get those wide tongs?
Maybe it’s me but I expect more from chefs of this calibre. Seems like what most people do have at home. You go out to have things you can’t do or are a hassle.
Thank you master chef. Perfect steaks
That is so simple and I will try the Low fire
Keep the pork! I want that kitchen!
Let him cook.
Please tell me how you braised the cabbage, thank andy
if Raymond knows how to "romance" his pork chops, gotta to be delish ! also, ..how do you do 'then apples?
Oouu la la
Traceability, quality, Essex
what a fk legend of a man 👨
SOOOOOOOO tempted to cut the water in half and replace with a little apple cider vinegar and apple jelly, sort of a gastrique-esque pan sauce. Would pair beautifully with the apples on the plate.
well why don"t you do that then!!
Shut up
The apples look great. Would like to know what variety of apple and a simple basic way they cook them soft. Thanks RD
You should check out the series Raymond Blanc's Kitchen Secrets. There's a full episode on youtube where he does everything with just apples
it's quick, but in the video he mentions they are Chivers Delight apples....it looks like they were baked in the small casserole, but I usually sauté them in butter on low heat until they are caramelized
Pierre is such a lovely man. The complete opposite to the obnoxious Gordon Ramsay.
I hate when they over exaggerate "OOHHH LOOK AT THE BUTTER, THE SOUND OMG!!!!"
Give me an example of 'Under exaggerate'
He's being passionate about what he loves doing and achieved his dream with.
I would have liked to see the inside of that pork chop when they cut through it, they always omit the best part of these meals by not showing anybody actually eating them!
"traceability, quality....Essex!"
well ive had a few pigs from Essex - they'll be glad to know they are considered quality by RB
Good dish i will try it. But i don't like that they remove this beautiful meat-fat from the end bone. This is what gives the most flavour and taste to the steak. Generally i was never fond of French cuisine just because they emphasise most in appearance and complexity abd forget the authentic natural taste.
I love it
Can raymond show us more classic french home cooking, old original recipes with his own special way, chicken chasseur, coq au vin, etc...
How about our Boeuf Bourguignon recipe? Watch it here ... ruclips.net/video/4XGc7h1mGm8/видео.html
I tried 100s of boeuf bourguignon recipes, but each one disaster. the best one I ever tasted was on a flight with air france, so I am sure there must be a sure shot proof recipe for it, but it is never revealed fully (otherwise, nobody would go to restaurants any more).
Parece bom
3.07 a wonderful hisspy carriage...... WHAT... I thought it's cabbage 😂😂
Спасибо.!!!!
Holy shit i tried this. Its fucking good
* captions has entered the chat *
Looking for Kitchen secrets DVD! Can anybody help me?
The guy in white is like..... umm sir do I look like rookie to you??
Salt pepper cook in butter. Holy shit they talk too much
Thanks for this.
Simple is best , .
Agreed, dribbling shit....season and cook in butter. It's not rocket science
I know right? It's not art it's dead pig cooked in butter. People have been doing this centuries
Hes he better than gordon?
most are. you can see the fear in gordons eyes. raymond works out of pure love
Ej Tian, this man taught Marco Pierre White, who taught Gordon. Gordon is great, but Raymond is emperor.
There's definitely a ranking of chefs in the industry, but Raymond is beyond that. He's a completely different entity.
Both r train by Marco
audoir no. I think Marco was trained by Raymond for a bit..
Amazing, what a lovely man, with his gentleman chef.
How do you like them apples raymond?
Which brand of pans are they using?
Cooking
Michael S Raymond Blanc by Analon. Dont make them any more. He started his own Raymond Blanc brand but they weren't as good. You may be able to find some though, maybe amazon. They are 5 ply bases. Very heavy but amazing quality. Safe in the oven to 240c. Have noticed he uses Circulon by Anolon in his Manor restaurant.
How is the apple prepared?
Brazen NL I think it could be prepared similar to other vegetables with tiny bit of butter, water, pinch salt (and maybe se sugar if you think the apples not sweet enough) and lemon juice with liquid not filling more than 1/3 the apples and slowly cook it for 5 minutes or until soft.
Fantastic, I'm going to try that. Thanks!
brother put the wine bottle down
Raymond.... Raymond.... his name seems to be Raymond
I liked this video because A: It was good B: There were 666 likes.
any chance of seeing this in english?
Switch the sound on.
The audio sounds like Deepak Chopra having a conversation with Michael Owen...
His on the charlie
Le français est fou mais passioné.
When do they kiss
How'd he cook the apples?
Microwave
When egos collide
What was the first vegetable I didn't get - some sort of cabbage?
Hispi cabbage
would beer instead of water do the extra notch?
moonlight I think that would depend on beer. with pork white wine would be more compatible choice.
David K or cider.
cider every time.
+David K What kind of white wine?
no that would kill the flavor
Still came out tough
Top Man .
wouldn't the butter if cooked for so long ?
Burn? I think the idea is that if you have it on a gentle heat the butter won't burn before the meat juices come out, and then they act like mixing oil and butter.
What language is this in?
How hot should the pan be?
Stephen Brockhoff Just hot enough for a quiet sizzle when the meat hits the melted butter.
As hot as Raymond’s chops
Can I cook pork steak like this?
Alex Gosling Yes, as there is more fat in those
Relax
'Le vej ze vols..'
Ire what their saying
6:08 lier
I may have misheard, but did that guy say that his name is Raymond?
doesnt the butter burn? because the thing most chefs do to avoid the butter burning is adding a bit of oil, but at no point I saw them adding anything other than butter and water
juan altredo the heat is low enough that the butter won’t burn
Sub-titles are needed.
Yes, and now in English pls...
Weeell ... I guess that's all well and good, but here lemme show you how I make Dork Chops ...
Where's the mash?