Lord, yes! Over cooked pork chops are hard and taste like cardboard! You dinner looks amazing! I'm on a very tight budget and try to find as many ways as I can to save at the grocery store. If you haven't already, invest in a vacu-sealer. I buy the entire pork loin and cut my own chops - It's much less expensive than buying a package of four chops. I then vacu-seal the chops in packages of two - that way, if I can take out only what we need for a meal. I also like to make them the way my Greek grandfather made them - marinated in garlic, spices and mustard, and then roasted in the oven with potatoes with lots of olive oil and fresh lemon. They come out fork tender - Add a nice salad, some feta cheese and a good wine - Heaven!
You are so very right to caution about overcooking the chops. In 2014, I overcooked some beautiful boneless chops, much like the ones you prepared. We’re still using the largest one for second base. Looking forward to trying this recipe. Always love your presentations........and you, of course! Take good care......💕💕
My husband has ptsd about his mothers 1960's and 70's chops that she would fry the heck out of because back then pork needed to be cooked to death. He loves pork now and I am making this tomorrow for Sunday dinner, they look perfect for the cool weather, thank you!
This was so delicious, just made tonight. I used slightly less cornstarch and a splash of beef broth to thin the gravy. Mine needed a little extra salt and pepper. I served over mashed potatoes with an arugula salad, this was a perfect Sunday dinner for a cool fall evening. Thanks for the recipe!
Kevin, I made this recipe today and it was delicious! I just used much more onion in lieu of the mushrooms which my family do not enjoy. Thank you! I love your phrase “groovy gravy”. Your relaxed and authentic combination of refinement and wittiness makes you so unique.
I was thinking a big slosh of white wine would not go amiss in your gravy, you are spot on about these boneless pork loin chops, they can be awful if not cooked carefully. Thank you for speaking about prices and shortages in the grocery stores, seems like we USA and Canadian neighbours are all in the same boat these days, like you I am having to adapt. AND Kevin, I was lusting after your peonies on the counter. Just beautiful.
Kevin,you are my favorit cooks,,your representations are wonderful ,you are so a pleasant person, thank you for a another amazing Dash, regards from 103 degree Florida
Love this recipe. I am planning for my husband's return from being in the hospital with covid. He wasn't hungry for the 10 days he was there and lost a lot of weight. I am so blessed to have found your channel, you and all your delicious recipes and wonderful ideas. I think you are fabulous! 😍
Another HIT from the beloved Kevin. Also, I love that you often use bottled seasonings instead of raw, as in the onion powder and garlic powder. I prefer the taste of these in bottle form. I would like to try the garlic paste however. Thank you for this recipe!
👍 Thank you Kevin for this very easy to follow and delicious looking dish! I think I would lightly braise/cook the Broccoli on the hob in order to retain the rich green colour of this nutritious vegetable. Any water left over from cooking vegetables, I add to the sauce/gravy in order to not lose valuable nutrients down the drain. E.g when you squeezed water from some frozen Spinach, I would use that squeezed out water by adding it to the sauce/gravy. I have been inventing some new delicious and easy recipes too! Thank you so much for your delightful and relaxing company and very interesting and tasty recipes and demonstrations
Yep, dusty rocks. To avoid that I always brine my loin chops in 1 T kosher salt and 1 T sugar with enough water to cover for at least overnight. And then cook about 2 mins per side.
My husband has been asking me to make him pork chops. I cooked the chops until they were hard as rocks and dry as dust in the past so I was reluctant to try again. Thank you for your delicious instruction on how to do it right! My hubby thanks you too! 😊
Just to show you how things have increased in price, I just finished watching a video of yours dated 5 yrs ago, whereby you used center-cut pork shops, 4 in total, and you stated that the price was $3.88 as opposed to the current price for 4 at $7.59. Great recipe.
When I make a rub for pork chops. I rub it on the night before I cook them and they come out so wonderfully delicious. I am definitely trying this dish
Hi, Kevin. Your guidance has been solid and appreciate. This looks like another winner. I'm wondering if I can do this in crock pot (searing off meat and sauteing the veg before taking to the crock) and multiply by 5-8 for many meals going forward *taking full advantage of pork mark-downs*. Yummmm!! Thanks so much!!
Wonderful! The only problem with these recipes is trying to choose every day because I want to make all of them - as in, immediately! The food situation everywhere is concerning; not only are prices going up into heart-palpitation levels but there are some odd shortages or completely missing items, and added to the mix is gas at well over $5 a gallon now which means shopping trips require very careful planning indeed. I have some favorite spices and found that it was just easier to order directly from the company when they inexplicably vanished from my usual grocer's shelves. For other things I am fortunate to live at the urban/rural boundary so there are many farmstands open for business this time of year.
my mom burned everything, and flipped it over to burn the other side. older kids are all small build, after she signed up for college dad cooked. the second half of family is huge. he never burned a thing. his chops were great. i never got the hang of it, so i bake with mushroom soup. this i will try cuz i miss his chops
I should like to recommend recipes from Delia Smith's excellent cook book Frugal Food - Pork Chop Boulangere and Pork with Prunes, both of which ensure moist and tender meat. She has written a great number of books and has had a great many TV series, almost singlehanded in introducing cranberries to the British kitchen! The 'Delia Effect' on supermarkets was quite significant.
To, KLJ: Aside from boiled pork shoulder and pork chops in tomato sauce stewed that to me, pork does not too much appeal. However, your presentation which includes a seasoning rub and, also an onion-mushroom gravy, -with dry vermouth thinned does give me 2nd thoughts. / Health & Happiness. // D.C
Hello Kevin. Lovely pork recipe! I adore garlic and white wine cream sauces with mushrooms and herbs of your choice. So good! Can you find your avocado oil on Amazon and perhaps do a Subscribe & Save to get a better price? Oh yes, my dear, I overcooked pork chops one time and you could bounce them off the floor :-O ... I still saute' them in a pan like you, but I also will use an air fryer, with very good results. Bon Appetit! ~ Diane
You really didn't need all of that corn starch (which is unhealthy for you anyway) LOLOL! You also need to practice on when you "eye" measurements...from what I can see, you put in way more than what you are saying. The meal looks really good though.
Oh, just absolutely loved your receipe. I'd eat at your house anytime, accept, no onions of any kind for me. I guess I won't get an invitation any time soon. I know you use onions in EVERYTHING accept deserts. 😂😂 Onions make me sick.....even smelling them. They say onions are good for you.....NOT if you have a very bad adversion to them like I do. And that's the whole family - chives, leeks and shallots. P.S. Kevin, can you please explain a little about avocado oil? I have never tried it but did see it about a month ago at a store and it was very expensive. Can you pretty much use it for everything you fry? If you were going to fry up chicken breasts would you use avacodo oil? Is it totally different then using Wesson oil or Canola oil? Does using Avacodo oil make a big difference in the flavor of the meat you are frying? Thank you.
Your cooking is an oasis of comfort in a turbulent world. Thank you, Kevin!!
Wholeheartedly agreed!!! Kevin gives respite and hope.
My dad always overcooked the pork chops…haha! We used to call his burgers hockey pucks….love my dear old dad and I miss him immensely RIP!
Lord, yes! Over cooked pork chops are hard and taste like cardboard! You dinner looks amazing! I'm on a very tight budget and try to find as many ways as I can to save at the grocery store. If you haven't already, invest in a vacu-sealer. I buy the entire pork loin and cut my own chops - It's much less expensive than buying a package of four chops. I then vacu-seal the chops in packages of two - that way, if I can take out only what we need for a meal. I also like to make them the way my Greek grandfather made them - marinated in garlic, spices and mustard, and then roasted in the oven with potatoes with lots of olive oil and fresh lemon. They come out fork tender - Add a nice salad, some feta cheese and a good wine - Heaven!
You are so very right to caution about overcooking the chops. In 2014, I overcooked some beautiful boneless chops, much like the ones you prepared. We’re still using the largest one for second base.
Looking forward to trying this recipe. Always love your presentations........and you, of course! Take good care......💕💕
My husband has ptsd about his mothers 1960's and 70's chops that she would fry the heck out of because back then pork needed to be cooked to death. He loves pork now and I am making this tomorrow for Sunday dinner, they look perfect for the cool weather, thank you!
This was so delicious, just made tonight. I used slightly less cornstarch and a splash of beef broth to thin the gravy. Mine needed a little extra salt and pepper. I served over mashed potatoes with an arugula salad, this was a perfect Sunday dinner for a cool fall evening. Thanks for the recipe!
@@jendyson6729Sounds like winner!
Kevin, I made this recipe today and it was delicious! I just used much more onion in lieu of the mushrooms which my family do not enjoy. Thank you!
I love your phrase “groovy gravy”. Your relaxed and authentic combination of refinement and wittiness makes you so unique.
Kevin you're underrated keep up the good work .
I was thinking a big slosh of white wine would not go amiss in your gravy, you are spot on about these boneless pork loin chops, they can be awful if not cooked carefully. Thank you for speaking about prices and shortages in the grocery stores, seems like we USA and Canadian neighbours are all in the same boat these days, like you I am having to adapt. AND Kevin, I was lusting after your peonies on the counter. Just beautiful.
Kevin,you are my favorit cooks,,your representations are wonderful ,you are so a pleasant person, thank you for a another amazing Dash, regards from 103 degree Florida
Love this recipe. I am planning for my husband's return from being in the hospital with covid. He wasn't hungry for the 10 days he was there and lost a lot of weight. I am so blessed to have found your channel, you and all your delicious recipes and wonderful ideas. I think you are fabulous! 😍
Love it.
Those lovely smothered chops are on the menu for this coming week. Love your presentation and analogies 🤣. “Groovy gravy” yeah baby! 🤣👍
Mouthwatering! 👏👏
Wow! What an amazing dinner!
Now i know what to cook tomorrow. Thank you for your great ideas
Another HIT from the beloved Kevin. Also, I love that you often use bottled seasonings instead of raw, as in the onion powder and garlic powder. I prefer the taste of these in bottle form. I would like to try the garlic paste however. Thank you for this recipe!
This looks delicious!
👍 Thank you Kevin for this very easy to follow and delicious looking dish! I think I would lightly braise/cook the Broccoli on the hob in order to retain the rich green colour of this nutritious vegetable. Any water left over from cooking vegetables, I add to the sauce/gravy in order to not lose valuable nutrients down the drain. E.g when you squeezed water from some frozen Spinach, I would use that squeezed out water by adding it to the sauce/gravy.
I have been inventing some new delicious and easy recipes too! Thank you so much for your delightful and relaxing company and very interesting and tasty recipes and demonstrations
Kevin, pork chops are a real challenge for me.
This dinner looks fabulous! My tummy is growling at watching you make this dish. I'm adding it to my menu. Thank you so much! Bon Appetit!❤
I quit preparing chops years ago, obviously due to overcooking. Will definitely prepare your recipe!!! Will let you know how I do!!!😊
Yep, dusty rocks. To avoid that I always brine my loin chops in 1 T kosher salt and 1 T sugar with enough water to cover for at least overnight. And then cook about 2 mins per side.
Scrumptious!
My husband has been asking me to make him pork chops. I cooked the chops until they were hard as rocks and dry as dust in the past so I was reluctant to try again. Thank you for your delicious instruction on how to do it right! My hubby thanks you too! 😊
Just to show you how things have increased in price, I just finished watching a video of yours dated 5 yrs ago, whereby you used center-cut pork shops, 4 in total, and you stated that the price was $3.88 as opposed to the current price for 4 at $7.59.
Great recipe.
When I make a rub for pork chops. I rub it on the night before I cook them and they come out so wonderfully delicious. I am definitely trying this dish
Looks great , will have to try the recipe.
I should know better than watching you cook while I am hungry! Another yummy recipe. Thanks for sharing.❤️
Kevin! Bravo!!
Makin’ me hungry Kevin! Yes, I’ve experienced dry, overcooked pork chops 😵!
YUMMY!! Yes I have overcooked pork chops was worried about getting sick. Yes too tough and dry. Lol
That looks so good! Thank you for the recipe! Who's running to the store to get some chops?
Looks delicious.
Looks delicious! -Silvia NY
Hi, Kevin. Your guidance has been solid and appreciate. This looks like another winner. I'm wondering if I can do this in crock pot (searing off meat and sauteing the veg before taking to the crock) and multiply by 5-8 for many meals going forward *taking full advantage of pork mark-downs*. Yummmm!! Thanks so much!!
looks great. i've got to do these
The life well lived! And you know how to make it happen. Enjoying your videos and news emails. Tx for your work!
Hi Elle Star - Thank you for watching!
What a beautiful dish! Looking forward to trying this delicious treatment. Thank you!
Yum
Yum!! yes dry as dust is accurate haha.
easy gravy...i will do this next time
I'm making this dish. Thank you, Sir.
What? I thought RUclips was keeping these vids push notified? Not this one…but still glad to see KLJ.
this looks delish!! so happens that i have a half of a boneless pork loin in my freezer i need to use up-- going to give this a try!! thanks keven :)
This looked fantastic!
Wonderful! The only problem with these recipes is trying to choose every day because I want to make all of them - as in, immediately! The food situation everywhere is concerning; not only are prices going up into heart-palpitation levels but there are some odd shortages or completely missing items, and added to the mix is gas at well over $5 a gallon now which means shopping trips require very careful planning indeed. I have some favorite spices and found that it was just easier to order directly from the company when they inexplicably vanished from my usual grocer's shelves. For other things I am fortunate to live at the urban/rural boundary so there are many farmstands open for business this time of year.
my mom burned everything, and flipped it over to burn the other side. older kids are all small build, after she signed up for college dad cooked. the second half of family is huge. he never burned a thing. his chops were great. i never got the hang of it, so i bake with mushroom soup. this i will try cuz i miss his chops
I should like to recommend recipes from Delia Smith's excellent cook book Frugal Food - Pork Chop Boulangere and Pork with Prunes, both of which ensure moist and tender meat. She has written a great number of books and has had a great many TV series, almost singlehanded in introducing cranberries to the British kitchen! The 'Delia Effect' on supermarkets was quite significant.
Wow, Kevin! Your workouts are really paying off! You look great in this video! (BTW, so do the pork chops)
Thank you so much, Rebecca!
Lucky Mr. Fox!
Yes your assessment of over cooked pork chops is correct. Your plate looks good.
Enjoy.
I live in Southern CA..our Gas is 6.79 a gallon...food prices are high too
Time to consider using public transportation sometimes. 😊
I do...
Lidl carries avocado oil, but haven't been in there this week.
You should have your own show on PBS or the Cooking Channel...move over Martha Stewart!
No! They would change it. I love Kevin the way he is. Authentic
@@grandmag5577 Maybe... it's one thing to change a show, but I don't want anything to change Kevin.
😂 correct. rock n dust. dry. sooo! uI chose pork steaks! But, you (of course ) and as usual give me hope. I'll give the old chop a another go. 😂
To, KLJ: Aside from boiled pork shoulder and pork chops in tomato sauce stewed that to me, pork does not too much appeal.
However, your presentation which includes a seasoning rub and, also an onion-mushroom gravy, -with dry vermouth thinned does give me 2nd thoughts. / Health & Happiness. // D.C
Is this recipe in any of your cookbooks?
Hello Kevin. Lovely pork recipe! I adore garlic and white wine cream sauces with mushrooms and herbs of your choice. So good! Can you find your avocado oil on Amazon and perhaps do a Subscribe & Save to get a better price? Oh yes, my dear, I overcooked pork chops one time and you could bounce them off the floor :-O ... I still saute' them in a pan like you, but I also will use an air fryer, with very good results. Bon Appetit! ~ Diane
Hello Kevin
Delli delli🤗
What is your philosophy on mushrooms: do you brush off or wash?
Hi Jeanie - If they are not terribly dirty, I simply brush the mushrooms.
If I bought those it would be $8.00 for just 2 here in Ontario🇨🇦
If I'm not careful, I overcook everything. Lol
Unfortunately, I tend to overcook chops, which is the reason I seldom cook them.
Everything is bett-ah with butt-uh! Good call with the vermouth.
Looks decadent. Would wine sub for vermouth as it is not a favorite
Yes I've had over cooked chops they are bad .
My husband over cooks everthing.
You really didn't need all of that corn starch (which is unhealthy for you anyway) LOLOL! You also need to practice on when you "eye" measurements...from what I can see, you put in way more than what you are saying. The meal looks really good though.
Oh, just absolutely loved your receipe. I'd eat at your house anytime, accept, no onions of any kind for me. I guess I won't get an invitation any time soon. I know you use onions in EVERYTHING accept deserts. 😂😂
Onions make me sick.....even smelling them.
They say onions are good for you.....NOT if you have a very bad adversion to them like I do. And that's the whole family - chives, leeks and shallots.
P.S. Kevin, can you please explain a little about avocado oil?
I have never tried it but did see it about a month ago at a store and it was very expensive. Can you pretty much use it for everything you fry?
If you were going to fry up chicken breasts would you use avacodo oil?
Is it totally different then using Wesson oil or Canola oil?
Does using Avacodo oil make a big difference in the flavor of the meat you are frying?
Thank you.
I cannot cook chops. I serve mine with an apology
Tast like cardboard when overcooked
looks great, will be making this soon.