Julia Child’s Sizzlin’ Pork Chops | Jamie & Julia
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- Опубликовано: 21 окт 2024
- This week I’m making Pork Chops from Julia Child’a Mastering the Art French Cooking
#juliachild #porkchops #jamieandjulia
Mastering the Art of French Cooking Vol 1 & 2:
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Garlic is NEVER optional! ...unless making dessert and I'll tell Julia myself when I get to Heaven!
Right!?
it's in ice cream in Gilroy CA, the garlic capital of the world so they say!! Never tried it, but I do like garlic, just not in dessert either!
😆
Hmmmm…I’m a garlic gal, too. However, I have a friend who is highly allergic to garlic. I never prepare anything for him that has garlic in it. Btw: Say, “Bon Jour” to Julia when you see her in Heaven; I’m not so certain I’ll be heading that way! 😈😂
@@cydkriletich6538 If Jamie keeps cooking her good food, it will be a long long time 'til he gets there!! ;D
This recipe is a really interesting historical artifact, in the sense that at the time it was written, trichinosis was still a common disease. This was a parasite that causes mild illness and gastro-intestinal discomfort and at the time, came mostly via eating pork. Using raw meat garbage was phased out of the pork rearing industry (in North America, at least, and I assume Europe as well but I'm not sure about elsewhere) starting in the late 1950s or 60s, and surveillance programs were implemented in both Canada and the US to try and eliminate it. These programs were largely successful, meaning that in practice it has been eliminated from the commercial stocks. Trichinosis still exists, but the vector these days is largely via undercooked game meat.
The solution to the problem was to only eat pork that had been cooked to well-done or beyond - as noted in this recipe. And to counteract this, heavy-duty marination was needed to tenderize the meat - again, just was we see in this recipe. This is no longer strictly necessary, however, and more modern trends have been towards cooking chops less aggressively, and in so doing, retaining a lot of the juiciness of the meat. If I remember correctly, this started to happen big time in restaurants in the 90s or early 00s, and servers had to be trained to inform customers about all of this, as the chop they would order would be quite radically different than the traditional pork chops they were used to.
In any case, I think you did a great job with this because you followed the recipe as printed and obviously achieved exactly the dish that was intended! Cheers!
You are so right. Pork has been much maligned throughout history, but actually it is way better than beef for many reasons, including both taste and environmental impact.
Very interesting! Thanks for sharing!
That explains why i sear mine and then cook for 15 min at400 and they are perfect
Thats what i was thinking too (though had no idea of the history). That is a well done pork chop.
@@azerial made pork chops with a faintly pink centre the other day. They were up to temp and they were delicious. None of that grey garbage we had growing up because that's "how you have to cook them". For decades I thought I hated pork chops.
Adding the salt to your mortar bowl will facilitate the grinding of leafy herbs.
You can do the same thing with garlic. Marco Pierre White takes chopped garlic, adds some salt, and drags the flat of his knife across to make a paste. Very handy technique
for sure! or just use an electric spice grinder while shaking it.
We eat a lot of pork in my house, and this is definitely one of the best ways to do chops. Truth be told, they’d probably be cooked through in half that time. I’m always happy to see people enjoying pork. I think it’s really under appreciated, and a nice break from chicken.
The cooking times go back to a time when pork was a carrier for a lot of parasites. They had to make sure they cooked not just the meat, but also the unwanted guests 😅
Nowadays or meat is much less dangerous, so we can enjoy it less overcooked
My man, pork chops are the bomb! They are welcome on my dinner plate every week throughout the year. Your results looked mighty tasty, congrats on a job well done
In Oklahoma, you would take those leftover drippings and make some damn good cream gravy to go over some mashed taters and biscuits. 😂. Hopefully you have some home canned green beans and a sliced garden tomato. 🤤
I'm thawing out chops as I watch this. It's one of our go-to proteins because it's usually priced very affordably. And it's tasty to boot.
It's cheaper than chicken most of the time.
So, I love your channel. I made the pork chops, the pommes anna, and the blackout cake one Sunday. The pork chops were great with that marinade., but i failed at the sauce and left it out. The Pommes Anna.. well, i did like you and didn't get the butter or salt and pepper between the layers and i didn't cook it long enough so it wasn't crispy but was till very tasty. The blackout cake was so good but took so long to make and was super messy. I ruined a great t-shirt with chocolate filling. Putting the blackout cake in the frig made the frosting hard so it becomes like a candybar but still really good. Thank you for these videos. I have more saved of yours to try myself. Wish me luck!!
Leaving the chops out on the counter caused them to warm, and the meat "relaxed" which made them "feel" more tender than when they where fresh out of the refrigerator.
Those are beautifully done!
I make this dish all the time. Be sure to try the other marinades in the book. Plus you don't have to cook it the full 25, I like my chops closer to the 135 F mark. I also throw a diced shallot or minced onion in the pan when cooking the sauce at the end
The only lard I use is leaf lard . I source mine from Fannie and Flo on Etsy. 1 lb Vacuume sealed bags. I keep them in the freezer and one in the fridge. No trans fats and excellent for pie crust and cooking.
Hi Jamie! Here's the tip on how to grind a bay leaf: add some salt to the mortar, so that it works like an abrasive
I ate too many pork products growing up in Iowa - pig country. I might have to try them again!
I am def gonna try this. I used to eat pork chops all the time when I was a kid.
I keep a copy of MTAOFC at work and just went to look at that recipe - about 20 pages is totally missing from my copy, including that page! This is a more modern print, I have an older book at home. You might consider replacing your copy (which I'm sure is a more recent print, and has a glued binding - this is why you are losing pages) with an older copy, which should have a stitched binding and should be more sturdy. You are getting a lot of use out of that one, but there's a way to go yet!
Those looked insane! 🤤
This is a wonderful and simple recipe. I usually let the pork sit in the fridge overnight. It was my dinner tonight. The family always loves it! Try the rub on other cuts of pork. It's great!
do you remove the extra salt before cooking or does it all absorb into the meat?
She says to scrape off the marinade before cooking.
Your videos are so fun. I love Julia and her style too but her recipes aren’t always as easy to follow as she thought. Watching you cook them is a great way to get a sense of what’s involved before diving in. Also you are extremely charming and very good looking and that always helps. Even when a recipe goes wrong you have the most adorable reactions, like I want to give you a cup of tea and say it’ll be okay… also that thing with the “bowl me” and it drops down? Classic. I’m telling all my kitchen minded friends about your channel. A few of them are new to cooking and you really do an excellent job showing how to prepare these recipes.
Someone tweet Julie Powell, Jaime stole her bag. Just kidding. Really glad youtube recommended your video, I enjoyed it.
Dude! Thank you SO MUCH for doing this channel. I'm a vocal opponent of French cuisine. They're too saucy and pretentious.
Gordon Ramsay made me think there was hope, and then I found Our Lady Julia. I'm so glad to see an actual human (not some super chef) making these dishes. Your skill has so visibly improved that it makes me think I might be able to do french cooking.
Pork chops are such a classic and delicious dish. My kids love chops and I might have to make this with them (with your help, of course!)
Really a blessing to watch you, brother. Keep it up! Love from Mississippi.
Nice work J! Tender and juicy. Love it!
even with inflation pork is a pretty affordable meat option, plus the stores always seem to have some pork item on sale. I like getting the BOGO pork loin (half size) and making my own chops.
Those look amazing, by the way.
Ahh we eat pork chops regularly in Wales. It’s on the menu at least once a month. You don’t need to overcook it anymore and it’s perfect for BBQs !
Oh boy! Baby Jamie was unbelievably cute!
Oh yum.
OMG I love watching your videos, I’m currently listening to it in the background while I’m playing Cuphead!
That "marinade" was essentially a dry brine! looks great!
Fabulous looking pork chops
I just made this and did 4 chops....the landing the on each other was a necessity, or your pan would be the size of Texas. And she did 6 chops!
I just noticed the phone hanging on the wall behind you. It made me laugh.
OK, back to the pork chops. 😆
i dont understand why it has to go in the over for 30 more minutes. The searing and basting probably added up to 15 minutes of high heat cook time and I assume the chops are cooked almost all the way, if not, well done. It can sit on the skillet for 10 minutes and I'm sure its cooked perfectly.
As one of the other commentators noted, this cookbook was written when contracting trichinoses happened from eating pork. Changes in the way pork is now produced has eliminated the concern of getting this from undercooked pork. Pork had to be cooked until it was well-done in order to kill the bacteria. Now pork can be eaten that is cooked to a medium doneness. A huge change in American kitchens over the last 30 years.
Wish you were on the new food networks julia child show! Youd master that competition haha
they had me audition for it and everything. never heard back from them.... so i'm boycotting it lol
Never thought of curing pork chops like a side of bacon, but why not? Great idea, actually.
For grinding herbs get a cheap coffee bean chopper. 👍🏻
It'll be in the coffee pot aisle of grocery store.
Those look amazing 🌷🌷🌷
I made it!
Wowser!
Dry marinade recipe starts at 1:22
I am going to totally do that marinade. I am interested in the fact they are coocked over 20 minutes more than i cook mine. But there is butter involved. So i have to try it
Someone else made this point in the comments but they're spot on. It's because Trichinosis (a round worm parasite) was very common in pork at the time. It's very rare now which is why we eat less thoroughly cooked pork, but for a while anything less than very well done pork was considered risky to your gastrointestinal health.
Un molcajete!
Just remembered…famous California chef Alice Waters said she learned to cook by cooking every dish in Jacques Pepin’s La Method (not gonna look up the spelling), obviously very similar to what you’re doing.
All you need is mashed potatoes & fresh steamed green beans, yummy
grind bay leaf in coffee grinder used as a spice grinder
Nice video!
The real reason pork is so much cheaper is because a commercially grown pig is ready to butcher at only 6 months old they reach an average weight of 350+ pounds. A cow on the other hand needs about 18 months to be ready for freezer camp. You should definitely try a sustainably grown heritage pork, Kunekune’s a fantastic one. Their meat is actually RED like beef.
Happy cooking 🥘
As a huge fan of "the other white meat" (they mean pork, when they say this, not rabbit, although rabbit is awesome as well,) why would I want weirdly beef-like pork?
@@suran396
It’s not weird, it’s the way pork actually used to look before they grew out in 6 months and feed them garbage. Even though it’s red it still turns a lighter color when cooked.
@@wildpuffalumps hmmm, I will have to get some home raised.
I don't really eat pork but I am going to try this. My son and I were actually vegetarian for years but starting a cooking channel I am not anymore lol. I am enjoying food though and didn't grow up with anyone vegetarian. Anywhooo. I am going to make this
Welcome back from the dark side
@@garystrankman3841 it’s nice to be back lol
I can smell the browning pork chops from here...yummy
I am making this I love pork chops 😁 even though I am not supposed to
I am assuming you say this because you are Jewish? My first pastor when I was saved (Christian) was Jewish, a former English barrister who had moved to California and became a pastor there. He had a wonderful little group of us studying the Bible and showed how the Old Testament revealed the New Testament and shared with us the many religious customs he followed as a child. That was many years ago, I am now an old lady, lol, with fond memories of my early Christian experience. My pastor was wonderful , I cannot speak highly enough about his great wisdom and devotion to sharing the truth about Jesus. Much love to you. ❤️🙏👍🏼
@@LilyAmongThorns just stop. Geez.
@@daledonaldson3672 stop what?
@@LilyAmongThorns preaching
@@daledonaldson3672 I am speaking of a memory…you, sir, are the one preaching. Your atheism needs keeping to yourself, lol. 😂
You should do some Louisiana smothered pork chops or pork chops and gravy.
Cajun Ninja. Pi Yah!
Hey bro love your channel…. I love Boston Market chicken but it is super expensive, Csn you do a video on how to make it ? Thanks
They have the roasted chicken, right?
Marco Pierre White has a great vid on roast chicken. Stuffs it with some lemon and thyme to add nice aroma, and slow down the cooking so the skin is nice and crispy by the time the meat is all cooked. Delicious
Nice, very good stuff that pork chop, but very easy to make too tough by over cooking. Pork today is not you mother's pork that she had to fry into a "hockey puck" cuz she thought it had worms in it. I think they solved the worms in pork thing a while back; hope so any way cuz I like pork pink, not red but rosy!! Good eats as Alton would say!! :D
Sad what's happened to meat price just since this video was uploaded.
Price of animals needs to go even higher. Much higher.
Pork shoulder steaks are where it's at
Good thing I have a couple of pork chops on me from the other night right now, this looks delicious! 😋😍
👌🏾👌🏾👌🏾👌🏾👌🏾
please let me be your grandma Jamie, I think you're fabulous grandson material. xx
From the Cedar Rapids (Iowa) Gazette: There are 23.6 million hogs in Iowa, compared with the state's 3.2 million people. Dec 26, 2022.Hogs outnumber people in Iowa by more than 7:1. We eat a lot of pork chops in Iowa.
Wow! That’s quite the stat!!
I feel slightly bad about the fact that pigs are highly intelligent animals, but also they are highly tasty animals.
Have you cooked any lamb recipes yet?
Marinate all your meats. Your taste buds will thank you. I give chicken up to 5 day marinade. Beef Pork and lamb need less usually. I recently made this very dish for a nice couple Swiss-Belgian...they enjoyed it with strong Belgian Beer.
If you want to try something interesting and crunchy, separate the bones and fry them separately until all the meat on the bones becomes crispy. Double time as the piece of meat itself.
the overlap part from the book really confuses me, anyone in the comments know the reasoning for this?
Also Jamie, did the "sizzling" mixup with the book end up making this a little dry?
You not being satisfied until you knew why pork is cheaper than beef is why we love you.
My cousin raises pigs for meat the first year they did the butchering themselves but this year the took them to a processer
Since ur in new York Imma let you in on a secret. Muncan in Astoria sells a quart of lard for 3 bucks. Best cold cuts in the world too, smoked hocks, sausages, head cheese. Tell the owner u know me hell hook u up ;)
I personally recommend the blood sausage. They have Romanian style and Bosnian style (with rice instead of oats) used to be my favorite until I came down with GI sickness and had to quit eating sausages for a while
Oh and the Yugoslavian word for lard is "loj" pronounced loy tell him you want loj and he'll love you :D
Haha I love this. I’ll keep this between you and me!
Fucking don't, tell your friends! This is one of the highest profiting superb quality product businesses you will ever see! I'm telling you go there see if you like it you won't be disappointed lemme know now what you think!
Don't tell anybody how tasty and nutritious pork is because then the price will go up like Ox tails. byw, do you have to be so rough when you prepare foods, lol?
Now do barbecue ribs.
Lard is an underappreciated (or worse, demonized) fat, partly because of the industrial brand you used. Next time you get to the Union Square Farmers' Market, get some lard from one of the pork producers. So. Much. Better.
Also makes an amazing pastry crust.
Next time I’m making pie crust I’m adding lard!
@@antichef That's what my grandmothers and mother used. During the Great Depression, they had to use whatever was cheaper, and butter was more expensive than lard. Also, you might find that your pastry will be flakier and more tender than from using butter or vegetable shortening.
I use lard when baking cookies , makes really good tasting ones .
2:35 I see what you did there 🤣😉
I had no idea that someone could use a pestle and mortar incorrectly.
I would have left out the bay leaf. It doesn't seem to impart any flavor that could be considered a compliment to any meat I tried it with.
Everything is better with garlic!
it's such a great ingredient, been around forever in cooking and even considered "medicine" in some cultures and today's doctors like it too as a "healthy food"! Win, win, win, win
Uk we call that meat and 2 veg
Watching this & eating a pork breast meat that was roasted in the oven.
Hm, there is a war in my country 😐 and I just get an update on how to cook a pork... Jesus...
Slava Ukraini!
I’m devastated by what’s going on in Ukraine and I’m thinking of you.
@@antichef thanks, man
Can't be that bad if you had time to stop and write an angry RUclips comment.
@@ohglobbits Jesus Christ dude for Christs sake get a life
They looked a little overcooked. Should still be some faint traces of pink.
Was following her recipe. I enjoyed it. So there
@@antichef You'd enjoy it more if it weren't overcooked. Use a digital thermometer next time. Recipe times are just ballpark figures. When are you going to tackle her Volume II French bread recipe?
@@publiusovidius7386 ok
I don’t know but I’m sure you’ll tell me how overbaked it is when I do. So looking forward to that
@@antichef I thought you were serious about learning how to cook. For meat you need a digital thermometer. Here's some info from Kenji about pork temps. Read it and use it.
So here's the thing: internal juiciness is almost entirely related to the final temperature to which you cook your meat. The hotter it gets, the dryer it becomes. Here's a rough outline of what happens in that chop as you cook it:
Below 110°F your pork chop is still very close to raw. It'll be translucent in color, like raw meat, and have a soft, unpleasant texture.
Between 110 and 120°F you're in rare territory. The meat is starting to firm up a bit, but is still translucent and deep pink or red. Some folks like the very center of their chops to be rare.
Between 120 and 130°F you're at medium-rare. The meat is firmer and no longer translucent, but rather a pleasant rosy pink with tons of moisture. This is how I like my chops.
Between 130 and 140°F you're in medium territory. Your meat will be mostly white with a faint pink hue; quite firm, but still plenty juicy. This is generally how I cook pork chops for guests unless they specifically ask for them less cooked. It's a good range-solidly in the comfort zone for those afraid of pink or undercooked pork, but still quite juicy.
Above 140°F things start to go south pretty fast. Muscle fibrils tense up very tight, expelling internal moisture in copious amounts-a chop can lose up to 30% of its moisture when cooked to 150°F or higher. Here be dragons. You want to stay away.
So when cooking a pork chop, the goal should be to keep as much of it in that 120 to 140°F sweet spot as possible.
where in the hell did he read that you can cook pork medium rare???? that's extremely dangerous!
The more I'm watching of these the more I'm realising that her cooking times are very very old fashioned. The glazed carrots in the beef recipe looked like they'd have been close to mush after 30mins cooking and pork chops certainly don't need that long to cook through. I think the recipe's are good, flavours work, just most things are over cooked.
I think they would have been seriously overcooked.
Great recipe! But you do really abuse the cook book.
thsi better be good
yea it was pretty solid
what vegetables do you think itd be good with
“You might want to hold on to that”, Jim Carrey, Dumb and Dumber.
Julia recommends spuds (any), cabbage (any), cheesy Brussels sprouts (mad), braised leeks. ratatouille, onions and/or turnips
Omg the pages fell out!I wonder why!
She pays your bills so stop it !!her or probably your girlfriend haha
Stop it
you do not want medium rare pork. pork needs to be cooked all the way.
As others have pointed out, this is no longer the case (at least not in the US). Trichinosis, the formerly common pork borne pathogen that needed to be cooked out, is all but nonexistent in the US, so now it's safe to eat slightly pink pork! Amazing success of the food safety apparatus.
Jamie, quit scratching your head. Quit talking over the mouth of the pan. Quit double and triple dipping with your spoon.
No
@@antichef LOL. best reply ever.
@@AlabasterClay yes, I'd add something rude, but he's a gentleman Jamie is.
Hey Reynaldo…bro turn the channel!
Reynaldo, quit complaining.
I'm normally entertained by how chaotic and messy Jamie is, but I'm alarmed by how many things he touched after handling the raw pork (especially the reusable wrap he put back in the drawer).
there is a lot of edits between my movements in the videos, even if it doesn't look like it. I wash my hands frequently when handling raw meat before touching things
Dont eat pork meat or a bacon
I watch this channel occasionally out of gross fascination. Rarely have I seen such an intersection of privilege, ignorance, and carelessness.
Please edit. You just ramble and waste lots of viewers' time. Your idea to copy Julia and Julie is a good one, but the execution needs major improving.
Don't change a thing, Jamie. You're my new favorite channel.
@@kevinking1012agreed!!!!