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, RUclips 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! 🙏❤️
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.
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.
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!
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!
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!
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.
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.
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.
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!
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 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 ❤🌴🏖
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. ❤
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.
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
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 .
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.
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 😂😁🤭
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!
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
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 RUclipsr. 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 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.
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.
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!
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.
Fantastic video. Chef you always bring a smile to my face with you recipes. Your skill and humour are the perfect combination. Greetings from Wales. 👍👍
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 ❤
Hi Chef, and congratulations on 2M subscribers! 🎉 Made this recipe and loved it!! I have a recipe request. I would be very interested in your recipe/approach to Salmon en Croûte, also known as Salmon Wellington. What you're doing on this channel is fantastic! Thank you for all you do here.
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'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 🤫.)
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.
Chef, you had sold me on the brining technique with your previous recipe. Now, the Apple sauce will take it to a whole new level. Can’t wait to try this one out.
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!😎
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, RUclips 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! 🙏❤️
“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.
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.
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.
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. 😊
If anyone can develop a recipe to make modern pork chops tasty and tender, it is this Chef.
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!
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.
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.
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🎉
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.
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.
Since learning from Chef JP everything I cook turns out better. Even recipes I've.been making for years.
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!!!👍❤️
One of my favorite pairings! Grandmother made them and served with applesauce when I was young, great memories!
My favorite dish pork chop! 🥩 Thank you Chef JP!
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 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 ❤🌴🏖
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.💗
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).
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! 😙👌🏼
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.
🙏🙏🙏❤️
Pork chops just went on sale this week at my grocery store! Looks like I am gonna make this!! Thank you Chef!
I cannot wait to make this. :-) Chef, I was on vacation for two weeks - I missed you and your channel!
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
Because of your comprehensive teaching,
If I see the Mise en place, I already know the recipe.
That is a very interesting applesauce recipe, looking forward to make it myself.
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 .
The applesauce lesson alone makes this video worthwhile. Gotta try this!
My mouth is literally watering!
The green apple, the Granny Smith.... single greatest sauce apple, ever. And eating. Love the tang.
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.
I like this recipe
I have to try it
TY chef
Love recipes with applesauce. Thanks.
Omg. I am so happy that I met Mr Pierre on YT bc I am making all of his masterpieces. I love this man!
🙏❤️
Love your channel!! You are awesome!! Thank you for sharing your expertise with those of us who are "cooking challenged"....you make us better!!!!
These "lessons" are delightful. 💯💯
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 😂😁🤭
Another winner chef. Definitely one to try😊
I've always made a nice pear sauce with light on the cinnamon to go with porkchops.. it has pleasantly surprised many people
I love the fresh ideas. Another winner!😊
Good morning my favorite chef and one of my favorite meats. Another delicious recipe.
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!
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!
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!
Yep! I would definitely add potatoes. 😋
Cheerleader of food and butter.... *jazz hands*
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 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!
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 RUclipsr. 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!!!😊❤️👏
I always have to grab something to eat when watching him cook :) He is so good at making you hungry...
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...
Thank you Chef. The food I make from your channel is always fantastic. I have my pork chops brining right now.
I like watching you work and listening to you in every step of the way 💓
Thank you Chef.
May you bless with success, prosperity and good health.
Love watching and following your videos.
Man... you gotta love the "tongue dance" after JP tastes his beautiful apple sauce! Only problem here, is my mouth is watering right now 👏 👏 👏
Measure carefully always makes me smile.
Definitely making this
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
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.
Wow! You read my mind chef! Exactly what I was seaching for! You Rock!
Chef...you are my hero!
I got to make this dish and share it with my family. Thank you for making this memory with me.
Love pork chops! Apple sauce, green beans, and apricots all looks delicious 😋 !
I’m Drooling over here!
JP ,try English Bramley apples for the sauce. They're sour, and they break down very easily.
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.
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!
Chef Pierre is da best !!!!
I'm going to purchase some thick pork chops, GS apples and green beans for our Friday night supper. This looks beyond delicious, Thanks Chef!
Ohhh I'm trying this. I just love you Chef Jean Pierre
The way that you mopped-up the excess pepper was ace, Jean-Pierre - exactly what I like to do, too! Bravo.
Chef Pierre, you have an amazing sense of humor. I enjoy watching your videos and delicious recipes👍
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.
Fantastic video. Chef you always bring a smile to my face with you recipes. Your skill and humour are the perfect combination. Greetings from Wales. 👍👍
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 ❤
is a good thing to watch Chef JP, all of YT is about disturbing news or negative things Thank you JP and Jack behind the cameras !!!
I made these tonight WOW they are good.
Hi Chef, and congratulations on 2M subscribers! 🎉
Made this recipe and loved it!!
I have a recipe request. I would be very interested in your recipe/approach to Salmon en Croûte, also known as Salmon Wellington.
What you're doing on this channel is fantastic! Thank you for all you do here.
Thanks , Chef. You are a blessing.
🙏🙏🙏❤️
I love pork but the chops are a bit dry but now I’m going to cook them this way, thanks Chef J P. 😊
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 👨🍳
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
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.
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 🤫.)
what a pleasure (always) to watch you create!
Good day.. YES!
Looks delicious. Will definitely be trying this.
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
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.
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 ❤
This Apple Sauce will make an appearance at thanksgiving! Thanks CJP!
Chef, you had sold me on the brining technique with your previous recipe. Now, the Apple sauce will take it to a whole new level. Can’t wait to try this one out.
Omg, Chef! That is the best pork chops and applesauce I’ve ever seen!! Thank you so much for sharing this recipe with us. It’s on deck! Can’t wait.