Simple Pork Chops with Pan Sauce
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- Опубликовано: 30 сен 2024
- You can make surprisingly good, sexy weeknight meals in minutes if you learn how to make a simple pan sauce. This isn't a recipe per se; this is how to sear and sauce anything. But, if you want a specific recipe, here you go...
2 1-inch-thick pork chops
1 small shallot, chopped
1/4 cup white wine (or fruit juice)
1/4 cup water
1 teaspoon mustard
1/2 oz butter
A few leaves of sage, thyme, etc
salt
pepper
olive oil
Coat the chops in olive oil, salt and pepper. Cook them in a pan on medium heat until brown on the outside, and the interior temperature reads 145 F. Take them out and put them on a plate to rest. Fry the shallots in the pan for 30 seconds, then put in the wine and water. Scrape the pan to dissolve all the brown stuff on the bottom, and simmer the sauce for a few minutes. Turn off the heat and mix in the mustard. When the sauce isn't bubbling anymore, put in the butter and mix it in as it gradually melts. Tear in the herbs, grind in some pepper, and add some more salt if it needs it. Slice the pork chops, and pour any of the juice that comes out into the sauce. Pour the sauce over the sliced pork.
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things - it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
Q: What British person calls fond "sediment"?
A: Well, there's Marco Pierre White (ruclips.net/video/vrkkYLxui-g/видео.html at 3:02), Marco Pierre White (ruclips.net/video/ha_dxfr772A/видео.html at 3:27) and Marco Pierre White (ruclips.net/video/BYAhGk1AiAs/видео.html at 4:06). I've certainly heard Michel Roux Jr., Marcus Wareing and Gordon Ramsay say it. Quick google searches of recipes in the BBC and the Guardian show the term coming up often. If you're British, I don't need to tell you that your country has many regional dialects, and maybe people don't call it sediment where you're from. But it absolutely is a thing, and it is not a feature of American English at all. We call it fond. Or the brown stuff at the bottom of the pan.
Q: Can I make this with chicken?
A: Absolutely! This basic technique will work with any tender cut of meat. Just make sure you cook the chicken to 160 F pre-rest.
Q: Do I have to use wine?
A: Absolutely not! Fruit juice works great in pan sauces. Cider would be amazing. You can even just use water, though I might spike it with some vinegar.
Q: Is it dangerous to eat pink pork?
A: If you live in a country where pork tapeworm is a big risk, then yeah. But in the U.S. and Europe, it's quite safe. More info on that in my previous video: ruclips.net/video/cL9RyGqwcbA/видео.html
Q: Why did you season the outside of that chop when you don't season the outside of your steak?
A: That whole "season the board, not the steak" thing is for making that specific dish - steak with board dressing. There's no point in seasoning the outside of the steak there, because you're going to toss the pieces in the board sauce, which will evenly coat each piece in seasoning. For this particular presentation, I'm just drizzling the sauce on top of the pieces, not evenly coating each one, so I want to make sure I've got a well-seasoned crust.
Q: Can you really not make a pan sauce with steak?
A: You totally can. Steak Diane is a classic. But I do think you might need to settle for less color on the sear than you'd normally want, to make sure you don't burn the fond. Or, do it with a really thick steak, which you'd normally cook more slowly anyway.
Adam Ragusea brilliant video btw! Come to love watching you these past few weeks, breath of fresh air compared the the ‘norm’ cooking channels. On the Sediment thing, although maybe a few chefs have said it, it’s most certainly not a common term in the UK. De-glazing the pan, caramelisation ect are all the norm when referring to what you do with the stuff at the bottom of the pan :).
Do you know a good brownie recipe? I bet you do
I love that you have this Q&A section in the comment section!
@@wilfowen99 I think it's more like saying that Americans say "y'all." Most Americans do not say y'all. But pretty much only Americans say y'all.
Wilf Owen Amazeballs!!
“Any flavorful liquid”
We all know you mean white wine man
white wine is his magic word.
*Why red wine is bad for you*
@@cardodalitay9184 I am red and this offends me
@@Rogue_Rouge I am sorry but facts over feeling... And oh my god thats a dick
"Of course I am going to use white wine"
*surprised pikachu face*
Even though Im vegan I love your videos. Keep them coming mate
Just tried this - really good! I put a clove of garlic with the broccoli, maybe a bit too much as I didn't use nearly as much broccoli as you. Unfortunately all my pans are non-stick so not too much fond to play with, but still really nice! Thanks man
Just made this dish with roasted cauliflower. The pan sause it utterly amazing. Sweet but sour it's perfect.
You know you're watching Adam Ragusea if *420kg of butter* and *69L of white wine* are in his ingredients
Jump into a nuclear power plant
This is a man who knows how to live.
Me & Also everybody else watching:*Waits for Adam to pull out the white wine*
Steamed broccoli is the bane of my existence.
Anything: exists
Adam: LETS ADD SOME WHITE WINE TO IT
Do a video about tonguing the stir spoon!
What is the difference between gravy and pan sauce if they both involve the fond from the meat in the pan?
I thought this was a new vid because I don't remember seeing this while going through Adam's videos
Amazeballs
What kind of juice would you suggest if not using wine?
Apple juice/cider would be my first thought. I've done that many times. Apple and pork are a classic combination. I've also done cranberry and black currant juice. The black currant was better. Just squeezing a grapefruit in there could be amazing, though you might need to throw in a pinch of sugar to balance it. Orange would be great. Yuzu would probably be awesome with some soy sauce.
@@aragusea thanks! I'll try that this weekend :)
Update: made it tonight, so good!
I would use the water of the steamed broccoli on the pan sauce
Sediment is not a bad word lol it literally means "The bits on the bottom"
Never referred to fond as "sediment" but I know Marko does in his videos. 🤷♂️
Everyone: Say the line Adam!
Adam: I'll add some white wine
Everyone: *cheers*
i'lL aDd sOmE wHiTe WiNe
i was waiting for this when i heard him say
I want a white wine shirt
You forgot the Liquid Chicken Boullion
Dominic LaSalle what a bad meme
These videos have completely changed my life. My meals have never been better. Thanks for your hard work!
me too. adam's videos really sparked my interest in cooking and now i cook a lot. I make his bolognaise sauce every week and get though a huge batch of it over the week. My girlfriend and my parents are all very pleased with my newfound passion and skill!
Same! I've been a novice cook for years and it was only these videos that's taken my skills to the next level!
Love the format and simplicity of these videos!
white wine
W O R D !
Palladian why I season my fork not my food
1% of the comments: damn, that's a nice video
99% of the comments: oMg wHiTe WiNe hEhE
Why are people so desperate to meme this? Coupled with all of the extremely tiresome "NOBODY: " jokes, it makes for a very obnoxious comment section.
@@davidgulik5556 lol PepeLaugh
@@davidgulik5556 *laughs in memes*
@4TTiCuS
Can't do anything about that ¯\_(ツ)_/¯
4TTiCuS Does it...matter?
1:25
That pork has a better love life than me.
Just about to comment that
I thought i was the only one who saw that 😭
Big F
Didn't see it until I read this comment lol
😂 I didn't notice that
Gordon: Olive Oil
Chef John: Cayenne
Adam: White Wine
Binging with babish:*kosher salt*
Only ingredients needed to become an ascended chef
Babish kosher salt and wuchestershire sauce
Tasty: Cheese. Just any kind of cheese.
You suck at cooking: Pepper Pepper Pepper
You are to white wine as chef John is to cayenne
You beat me to that by about 12 hours 😂
babish: *kosher salt*
neiru ...you beat me to it
You suck at cooking yeah you totally suck: Pepper Pepper Pepper
Ramsay: olive oil
I mean, you are the boss, of your simple porkchop with pan sauce.
Nobody fucking asked
@@lellol7217 fuck you too, good sir.
Onion Nice
Me: Hmmm, its halfway through the video and there's no white wine.
2:40
Me: Nevermind.
He put it in fucking mac and cheese 😂
Thats what i was also thinking😂
I’m glad out of all the value in this video you found your interest.
@@JeffPenaify does it matter?
You are being arrested the Osees Police for having a king gizzard profile picture
I’m a British citizen and we exile those who refer to fond as ‘sediment’
Alfie Swan Lmfao
Who the fuck says sediment?!
@@ripplesy Delia Smith, Marco Pierre White, Nigella Lawson et al.
W H I T E W I N E
“ any flavourful liquid “
Im not liking dis its at 420
Now we will deglaze the sediment off the pan. Or as the colonists unappetisingly refer to as "fond". Long live the empire.
Literally nobody:
Adam: So I'm gonna pour some white wine
Edoardo Maggio A G L U G
Surprised he didn't steam the broccoli in some white wine as well.
I've always used white wine, even before I saw this dude. Learned it from my grandma. So good with chicken and fish
This is dumb, if nobody saying nothing then that means everyone said something lol
Edorado your so funny, I haven’t heard a joke that says the literally nobody thing in a while
"I'll gnaw on that like a caveman later"
Huzza a man of quality
It ain't an Adam Ragusea video if it doesn't include white wine
My mom loves making pork chops but it’s always shake n bake or mushroom gravy or stew, so I figured I’d show her this video and after about 3 or 4 attempts of convincing, she tried this using her moscato and some chicken broth instead of water, and also added a little thyme and rosemary. And I tell ya, that was the best pork chops she has ever made
Get in there & show _her_ how to cook.
I grew up with a mediocre chef of a mom, & I've had a blast showing her how to cook shit properly, & it's only from watching RUclips. She's still afraid of undercooked anything, so well done is how she likes it- She's set in her ways & do NOT argue, "just cook it longer!"
Forgot to heat up your plate dude 🙄
Jokes aside, great video. Porkchops can be so bad if not cooked properly.
Real talk. I have never had a good pork chop but I just might have to try to make this myself and prove that wrong!
@@clairechristenson9705 I have never had a steak that's not grey. Once I'm out of this house I'm making something delish idk what yet but it's going to be something
@@clairechristenson9705 I would never take porkchop over a steak at any time but I will try it just for this pan sauce
R. Kapra your steak is gray bc you don’t let it get to room temperature before you cook it.
@@timothycd7 they didnt say that they were the ones who cooked it.
1:23
Your pork chops look like 2 people kissing
Also can someone please edit one of his videos and put him saying "white wine" over almost everything?
I need this edit
They really do tho thank you for that
I saw this went in comments to see if someone else saw it
Compilation. You mean compilation, not edit.
...you beat me to it
I am kind of glad that I am witnessing an upcoming youtube become a star later.
By the way that roasted chicken recipe.... It tastes amazing and I will continue claiming it as my own. Thanks
klakiti its like watching binging with babish when he had less than 100k subs
Dark Brother E same
Did this man just say amazeballs,
I thought the only person that says it is my mom
your profile picture fits
@@KayramirCF wot in tarnatiom
no one:
porkchop in the pan: 👨❤💋👨
beebo bub bruh why the two dude emojis, one girl, one dude woulve been fine
I thought I was only one noticed
@@renarts2211 whay the hell does it matter?
@@renarts2211 cuz they were two guys
yes im a homophobe
your videos are very vibrant and good looking, keep it up man
*A G L U G O F W H I T E W I N E*
It doesn't matter if I've just had dinner and feel like I'm full to bursting- watching Adam's videos instantly makes me want to cook and eat more food
You Suck At Cooking: Pepper Pepper Pepper
Binging With Babish: Kosher Salt
ChrisFix: Medium-Strength Thread Lock
Adam Ragusea: White Wine
Kay's Cooking: Ground Beef
The pork looks like human heads looking at each other
I saw that too
1:00 he said it.
he said the n word.
Adam when he is out of lube: pour in some W H I T E W I N E
Y'all are nasty
They don’t call it a “flavorful liquid” for nothing...
I'm British and never once have I heard it being called "sediment"
shutup limey
@@26dollar sorry what
@@jamiecompton2696 u got a license for that butterknife mate?
26dollar loicense*
@@26dollar oi bruv
1:00 n word
@-_ idk
@-_ I'm sorry
I appreciate that
*Adam walks into liquor store before recording a cooking video*
Worker: The usual
Adam:Yup some "deglazeing" liquid.
Worker: Bet
Made this tonight and it came out amazing!!! I didn’t have white wine so I used the only fruit juice I had- banana, strawberry, orange juice. I thought it would come out weird but it was absolutely delicious on the steak I cooked. Thank you Adam! Love your channel and the way you explain things. I look forward to trying more of your techniques.
Great recipe and video Adam!! I absolutely love that your recipes are perfect for the average layman who can cook without needing all 500 different ingredients, herbs, and spices. Thank you for another delicious recipe!
2:10 ahh yes, 1 molecule of butter
It’s a crucial molecule!
Am I the only one that sees two colossal titans kissing? 1:24
Maybe I've been watching too much AoT...
Did anyone hear someone say twerk at @5:06
Actually waiting for you to upload!! Love the channel you make great vidoes keep up the good work. Greetings from Germany
1:29 I see two faces
1:24 The 2 Pork chops in the pan looks like two people kissing each other 💏
Adam, you're really great at explaining food science and the importance of certain chemical reactions during cooking. I love your series and all of your videos. Thanks for teaching us so many great things!
1:30 looks like a man and a woman about to kiss
Looks like man and a man
Nah it looks like a guy about to eat her nose
1:24 those pork chops look like two human heads kissing
"I shall gnaw on that like a caveman later." I also always buy bone in cuts of meat and enjoy this ritual as well. Really loving your content, keep it up!
Gave this a try today! It was delicious though I think I overcooked my pork slightly since I was using pretty thin pork loin steaks, will use lower heat next time! Sauce was awesome with English wholegrain mustard and apple juice instead of white wine. Thanks Adam!
1:34 spider-man kiss
nobody:
Adam: “WHite WiNe”
1:26 has anybody else noticed that the pork chops Look like 2 faces kissing?
Nah bro, I like my sauce thicc
Could just add a bit of cornstarch
1:28 looks like two people about to kiss
You have BWB tryna be healthy, but you have Adam being real with us.
Something a college kid can easily do. Thank you. I love the no nonsense and have been with you since video two - keep up the GREAT work!
The cooking ones, or the other random ones
@@virtualabc7847 I like all of his content, but I mean this video (as I comment on this video)
4:02 "So easy"
I set the house on fire..
Pulat Pulet what actually happened though
@@charlie_mario6292 just burned my fingertips
1:26 did anyone notice that these pork chops look like people kissing?
Aww the pork chops are kissing :)
Tried the pan sauce method of yours, but I used lime juice w/ water and chicken (since I don't have pork, but I have some chicken breast in the fridge)
The sauce is amazing
White wine report: White wine is indirectly mentioned in the video.
This has been your white wine report.
But where is the vinegar leg though?
It’s on the right
Today we are going to make cereal but instead of milk we're gonna use white wine
White Wine to is to Adam like Cayenne is to Chef John
I’m surprised you didn’t season the pan first
I made this and this is the best f***ing sauce and broccoli ive ever had! TYSM
NWCubes i wanna make this , but i don’t have white wine, is there any possible way to substitute
@@melissaa6918 This is 6 months too late, but he mentioned in the video that you could use fruit juice.
Wait those so those broccoli small "pieces" actually come from a broccoli tree?
My whole life has been a lie.
All the curly-leaf-looking bits are florets, same with cauliflower. It’s basically unopened flowers from a brassica plant that’s been heavily selected for florets.
1:27
what i see - pork chop
what inner me see's - a man who doesn't understand personal space talking to close to another man
I tried this recipe. And while it didn't come out perfectly (I tried to double the recipe and it didn't work like I wanted), it was very delicious and that sauce is so freaking good
1:31 for some reason my mind is telling me that's two people kissing
I love every single one of your cooking videos. Good damnit you just know how to press my buttons. Please stay like this. Informative and straight to the point without the typical youtube business bs.
Wait hold on, was that unsalted or salted butter?
Why not season the cutting board for pork? Or did you just choose not to do that for this video?
Made this for my parents tonight. I never, ever cook so they were flabbergasted and assumed it would be bland. My dad is a chef and said "Okay, who the f**k actually made this?" lol. Thanks Adam.
This was the first Adam Ragusea recipe I ever made, 2 years ago, and I’m pleased to say I’ve learnt so much about cooking since thanks to you. The best channel out there for home cooks
All of Adam's food always makes me hungry-
My man just said "AMAZEBALLS" lol
Yay I love your videos!
Affiliate links of Amazon for useful things used in the video, hidden in the description would be great
Quickly becoming my favorite RUclips chef...
your pork looks like 2 person kissing 1:25
I didn’t find it to thicken up too much after resting, however I might’ve had too much pork juice since we cooked a full tenderloin. Put a few pinches of flower in and it worked just fine! Great flavor! Thanks for the recipe 🙏
2:04 little do we know, adam drank that water off cam
stop *wining* about his choice of liquid to deglaze with!
1:29 am i the only one who thinks that it looks like a couple kissing?
Don''t use those metal tongues on your pan dude you're going to destroy them, switch to vinyl or a wooden spoon or something
edit : he switches to wooden spoon literally two seconds after the part with the tongues i said nothing
Wayy too butter
I know people think Indian
cooking is full of spices and butter + ghee
But honestly speaking normal Indian household cooking are really really fat less ,more based on vegetables and very light overall, unlike the Indian resutrants' indian cuisine image
Omg can't wait to make this recipe. You are amazing at this.