This recipe is amazing 🤩. It was the best pork chop i have ever eaten. So juicy and flavorful. I can taste the prociuto, pork and mozzarella layers by layers. You're amazing chef JP. Love your video ❤
My husband is so happy that I “discovered” you chef!!! When he hears your voice, he says, “this is our guy!” 🤣🤣❣️Thank you so much for sharing these wonderful recipes and teaching us so well.🥰
Chef, I would like to if I may say thank you. I am a US Army veteran and have been diagnosed with PTSD. The biggest therapy for me has been cooking and your videos have been not only educational, but also healing. You have even responded on here to me which was an honor. Thank you so much for your passion and videos. Your friend, Darren.
For many years I've cooked pork chops on a grill, and I was pleased with them. I hardly thought about preparing chops on the stovetop or in the oven. I kept thinking, though, about the Cordon Bleu Pork Chops video and recipe. Today I prepared chops the Chef's way, and they were the tastiest I've ever eaten. Wow!
I got some of that garlic olive oil (and a few other things) and, no joke, I was blown away! It's SO good! Sent some to my parents, too! They also love it! HIGHLY recommended!!
Dear Chef Jean Pierre, this one is amazing!! I really didn’t know that I could stuff a pork chop with anything but bread stuffing, and that’s so boring!!! I’m super excited to make this one!! Thank you for all you do!! 🙏🙏🙏❤️❤️❤️
Truly, Ive watched so many episodes and believe that Chef Jean-Pierre is the Leonardo Di Vinci of the kitchen! So meticulous, knowledgeable, funny, and an amazing teacher! Mama Mia...even a child could do this! Oh, and stay away from water. It has no flavor! Bravo chef!!!
I follow quite a few cooking channels on RUclips, but Chef JP has definitely made me more knowledgeable and skilled. I have been following this channel long enough that I feel like on a video like this one, I am at a higher class level. Clarified butter? Check. Mushroom sauce? Check. Beef broth? Check. Use good wine for cooking? Check. Brined pork? Check. Butter to finish the sauce? Check. Poached vegetables to near doneness, then ice bath? Check. Baked roux? Not yet, but I will in the near future (still using corn starch). I think making sauces and gravies is where I have learned the most. Thanks Chef!
This goes perfect with your instructions on making the roux on July 21st. I like that your videos build upon lessons from previous videos. I never miss any of them. Thanks Chef!
I would be interested in seeing a more complicated recipe that's an hour or two long. Maybe something like a Thanksgiving or Christmas dinner. This man is a legend and I feel like he's being rushed to complete with today's standards. The way he talks about food and ingredients is masterclass level! He's right there with Marco Pierre White.
I completely adore your videos! You are one of my three favorites to watch. You have such an amazing personality & are always so positive & encouraging. Thank you for sharing your creative genius with us! 🥰 ❤
Chef! My mouth is watering like crazy right now! I wonder how many other subscribers have to have something to munch on while they are learning todays recipe? Last night I had put a sprig of Parsley on our dinner plates, and my daughter asked me why. I explained that whichever herb(s) I want you to taste (in the background) will always be on the plate. So, she ate the sprig! Lol, I love her, and had to explain that the herb(s) she should taste in the meal are IN THE MEAL, not on the plate. I also told her that it's a reminder for me to make sure I actually added that ingredient (we all make mistakes) to the recipe. Love todays Pork Chops, and agree that there is a HUGE difference between brine and no brine. Thank you for all you do Chef Bruce
When I was younger my goal in life was to put "that look" on a woman's face that Chef has when he tastes his creations. What a great teacher you are!!!!
Chef Jean Pierre, I’d love to see footage of you cooking a meal for your family! Do you have any videos of that online? I bet your family adores you as much as all of us do!
After watching you so often I have figured one thing for sure. Probably. If I tried to shake the pans the way you do to stir the ingredients, most of my dinner would be on the floor. But I will try.
I brine my chicken for most any recipe but I never brined my pork. I was just of the midset that pork already had alot of salt so, brining it would be too much. Thankyou for this video to let me know its ok to brine pork. Chicken is so much better brined so i cant wait to beine my pork chops now...😋
Bear meat is delicious! I've only ever had the shoulders and they were smoked and then braised to around 200 degrees. I did not know about the deadly bacteria that can still be found in bear meat. I have many black bears around where I live in WV. But I Absolutely love your channel and have used many of your videos as a template for my own dishes for almost the past two years and they never disappoint. I only worked in a commercial kitchen for 3 years and was lucky enough to have a chef mentor me for most of that time but he lit the fire inside me. His motto was you never stop learning and I have lived by that since. You do a great job explaining everything and I am grateful to have found your work and appreciate you more than words can express.
Thank you for another excellent video, Chef, and for going back to the "long" format for the videos :) Your commentary/anecdotes and process are a big part of what makes the channel special. Merci and grazie!
Hello Chef, first I want to thank you for all the wonderful recipes, I have learned so much from watching you in action, I have said in the past I hit the like button before I watch your video because I know it going to be fantastic, it would be an honor to one day meet you, God Bless you and your entire staff and please keep these great videos coming.
Not only do I learn something with every video, it gives me ideas for other things. Priceless. Thank you Chef! You make Mondays and Thursdays the best days of the week.
Oh my goodness I just put my pork chops in the brine and put them in the fridge. Then I started to watch this video and as soon as I saw the brown sugar in the bowl, Oh Mama -Mia!! I forgot to put the brown sugar in my brine 😵💫🤣 See what would I do without Chef JP to the rescue 😅😊❤
Oh my God chef this looks absolutely delectable. Made the beurre blanc last weekend and may be making the beef and broccoli tomorrow, but this....this is very high on my to do list. Thank you for everything!
He sounds so very Italian so many times. ??? "Mama Mia". Never Brined it. Definitely trying. I've always just used Butter and get the sear on both sides just before it burns, and then add water to bring them to where they are cooked bringing it down to just before it burns again, then deglaze withwine, cream and more butter, use mustard too, and a touch of soy sauce, and use that as sauce. Going to try this with Ghee instead, which is clarified butter and make sauce on side. Never had a stuffed Pork Chop so now I have a new item to try to make. Thanks!
You have the best recipes! Your so amazing. I can't loose weight watching you! That sauce looks so delicious. The whole meal really! I so enjoy watching you cook. Can't wait to try this one!! Yum yum!!😋
Jean Pierre, you are a genius! Today I watched your videos the first time, and you offer me possibilities I've never seen before. I am a musician, but I spend the rest of my time with planning, preparing and cooking (and dish washing, of course). Have a good time! All the Best from Hannes ,Germany 👍😉
Love the idea of "packaging" the cheese within the prosciutto. I'd refrigerate during the brine, and favour mild (less salty) cheese because of the combined salt in the brine and the ham. Dunno about trichinosis from bear meat, but there's some risk with wild boar, which might be more common.
Incredible recipe, as always I ❤tips and technique. The brine really does take pork chop up a few notches. The sauce truly is amazing, compliments the pork beautifully and proved plate licking good! Thank you Chef.
Good morning Chef J-P, I think this is your best recipe ever. The pork chops look amazing. All your recipes are lovely but this is exceptional. I love your introduction of broccolini and red onion. For sure I am going to try this one as well. As pork is a little dry and bland, I am sure this stuffing will bring it to a new level. The mushroom sauce is just beautiful. Another gorgeous video. Do take care and thank you for sharing all the details of this cooking procedure. Many blessings, kind regards.
I can't believe that I've been cooking and learning for 50 years and nobody ever showed me how to make that ham and cheese packet to put in the pocket. That's FREAKIN' brilliant. Thanks Chef
Love the idea to stuff the pork chop, looks amazing and delicious as all your cooking. Thank you again. My heart melts with that butter. Love it and you my dear Chef.
I love your videos they have encouraged me to step outside of my comfort zone and cook things that aren't familiar to me thank you for this and please keep creating content it is amazing
I will make the recipe, it looks devine ! What I like is the mushroom sauce ! Give me a spoon and I eat it. The BROCCOLI is also called in ENGLAND, were I lived for 14 years, SPROUTING BROCCOLI, it's delicious ! Thank you for this beautiful recipe ! By the way, I love the butter you put into the mushroom sauce. Butter is a MUST. I do it too, it looks shiny and gives a great taste too. !
Never heard of Cordon Bleu Pork Chops. Another dish with pork chops....I'm on it. Great video Chef JP. Will have to try this. See ya Monday....have a great weekend. Cheers!!
Thanks Chef JP. I have family coming over this weekend and this will be perfect. Simple and elegant way to elevate a simple pork chop. Your videos will never be too long my friend. Keep spreading the love chef. Bon Appetit!!
So glad I found this incredibul chef from Georgia. I learn every time he posts whether it be a dish or a technique or listening to one of the old posts. Always find something that I now understand better. Thanks Chef.
That's a mouth watering recipe. I plan to try that as soon as possible. Many thanks Jean-Pierre. I really like you taking very simple dishes and adding a subtle twist. Still keeping it very basic and easy to do.
Just found you yesterday and love your videos. I cannot wait to try this recipe! Thank you for your expertise and your personality, you are a pleasure to watch!
Another two like day for a tremendous educational video. Pork has to be brined a must do. Printing this recipe and putting on the counter to expedite. Thank you for being you
Thank You Chef Jean Pierre! You are my favorite go to for elevated recipes. Can you please consider doing an episode on just sauces. Which can be frozen, how to preserve, etc . I would love to make the Mushroom sauce but how do I store leftovers? Is it a one time thing? ❤️
Chef Jean pierre... Y.OU ARE SO VERY CLEVER...with this recipe!!! I didn't know you could stuff a pork chop like this. Great job on this one. Your Ukrainian friend, Tatiana
Good day Chef. Great video! My culinary skills have increased since watching your instructional videos. Could do a video solely on your pots/pans/other kitchen ware? I typically use cast iron for most things but I’d like to get some nice sauce pots/pans. Thank you for your instruction! God bless!
Beautiful presentation and looking dish!! Chef JP always teaches us to be visual when we cook. I love the simple preparation here and that compartment stuffing packet. Going to make this for weekend for sure!! 😋🍽️🔪
Another great recipe "My Friend" never tried stuffed chops this way always used regular stuffing either corn bread or seasoned bread. I think my daughter will love this one. She's waiting for me to get out of the kitchen so she can try her first attempt at making some "Blackberry Muffins" from scratch.
Always love your videos Chef. Started Brining pork chops & chicken breasts recently. It is amayyyzing. I use a vacuum sealer marinating container to speed up the process, it works great!
Sounds great, as do all of the Chef's recipes. 😎🇦🇺 I'm searching for a recipe my Mum used to make many decades ago, called *"Boeuf mon dieu".* Maybe just her Swiss name for it? It's a pan fried beef fillet steak, then in the fond went a splash of brandy(?) with (canned) apricot halves, and after cooking to heat up the apricots, some cream. Topped on the steaks it was delicious!
This recipe is amazing 🤩. It was the best pork chop i have ever eaten. So juicy and flavorful. I can taste the prociuto, pork and mozzarella layers by layers. You're amazing chef JP. Love your video ❤
Glad you liked it, Thank you! 😊
My husband is so happy that I “discovered” you chef!!! When he hears your voice, he says, “this is our guy!” 🤣🤣❣️Thank you so much for sharing these wonderful recipes and teaching us so well.🥰
Oh yes, I like long videos. Can never get bored of watching Chef JP, always learn something.
Chef, I would like to if I may say thank you. I am a US Army veteran and have been diagnosed with PTSD. The biggest therapy for me has been cooking and your videos have been not only educational, but also healing. You have even responded on here to me which was an honor. Thank you so much for your passion and videos. Your friend, Darren.
🙏🙏🙏😊
God bless you and thank you for your service,
For many years I've cooked pork chops on a grill, and I was pleased with them. I hardly thought about preparing chops on the stovetop or in the oven. I kept thinking, though, about the Cordon Bleu Pork Chops video and recipe. Today I prepared chops the Chef's way, and they were the tastiest I've ever eaten. Wow!
I love how he uses ingredients he taught us to make from videos before. Moving the skill along for all of us incrementally.
Chef I'm developing a drooling problem while watching your videos. Another fantastic recipe my family anxiously awaits. Thank you Jean Pierre!
I got some of that garlic olive oil (and a few other things) and, no joke, I was blown away! It's SO good! Sent some to my parents, too! They also love it! HIGHLY recommended!!
Brined the chops and stuffed them with ham, prosciutto and Swiss cheese. Absolutely delicious! Thanks for sharing your expertise!
Dear Chef Jean Pierre, this one is amazing!! I really didn’t know that I could stuff a pork chop with anything but bread stuffing, and that’s so boring!!!
I’m super excited to make this one!!
Thank you for all you do!!
🙏🙏🙏❤️❤️❤️
Truly, Ive watched so many episodes and believe that Chef Jean-Pierre is the Leonardo Di Vinci of the kitchen! So meticulous, knowledgeable, funny, and an amazing teacher! Mama Mia...even a child could do this! Oh, and stay away from water. It has no flavor! Bravo chef!!!
Great recipe Chef Jean-Pierre.I'm Brining pork chops the way you taught us and cooking black beans, white rice and salad.
I follow quite a few cooking channels on RUclips, but Chef JP has definitely made me more knowledgeable and skilled. I have been following this channel long enough that I feel like on a video like this one, I am at a higher class level. Clarified butter? Check. Mushroom sauce? Check. Beef broth? Check. Use good wine for cooking? Check. Brined pork? Check. Butter to finish the sauce? Check. Poached vegetables to near doneness, then ice bath? Check. Baked roux? Not yet, but I will in the near future (still using corn starch). I think making sauces and gravies is where I have learned the most. Thanks Chef!
Thank you Dana! 👍😊
This goes perfect with your instructions on making the roux on July 21st. I like that your videos build upon lessons from previous videos. I never miss any of them. Thanks Chef!
Awesome, thank you!😊
I would be interested in seeing a more complicated recipe that's an hour or two long. Maybe something like a Thanksgiving or Christmas dinner. This man is a legend and I feel like he's being rushed to complete with today's standards. The way he talks about food and ingredients is masterclass level! He's right there with Marco Pierre White.
Thanks for explaining your thought process! I can’t tell you how much you help a budding chef!
This is the best food channel, cooking channel, whatever. Not even close!❤️🙂
Thank you so much 😀
I completely adore your videos! You are one of my three favorites to watch. You have such an amazing personality & are always so positive & encouraging. Thank you for sharing your creative genius with us! 🥰 ❤
Thank you so much!!😊
Don't get me started on the dry chops. Thank you for the brine tip!
Chef! My mouth is watering like crazy right now! I wonder how many other subscribers have to have something to munch on while they are learning todays recipe? Last night I had put a sprig of Parsley on our dinner plates, and my daughter asked me why. I explained that whichever herb(s) I want you to taste (in the background) will always be on the plate. So, she ate the sprig! Lol, I love her, and had to explain that the herb(s) she should taste in the meal are IN THE MEAL, not on the plate. I also told her that it's a reminder for me to make sure I actually added that ingredient (we all make mistakes) to the recipe. Love todays Pork Chops, and agree that there is a HUGE difference between brine and no brine.
Thank you for all you do Chef
Bruce
When I was younger my goal in life was to put "that look" on a woman's face that Chef has when he tastes his creations. What a great teacher you are!!!!
Beautifully prepared by our friend, Chef Pierre. Thank you for sharing your cooking techniques. God bless America!
Chef Jean Pierre, I’d love to see footage of you cooking a meal for your family! Do you have any videos of that online? I bet your family adores you as much as all of us do!
I LOVE THIS IDEA! ❤
All I want is a studio tour 😁
Like what all 17 year old frozen stuff in there?
@@adissiusly 🤣
@@adissiusly If His 17 year old dog comes in the kitchen... (Chef JP crax Me up). my joke is so awful; sorry adish
@@robertakerman3570 you mean his 17 year old puppy! 😂
Your #1 fan is patiently waiting for your tutorial on spices. Thankyou, Chef, for the one on salt.
After watching you so often I have figured one thing for sure. Probably. If I tried to shake the pans the way you do to stir the ingredients, most of my dinner would be on the floor. But I will try.
💕💕💕Chef JP: the poster child for PASSION and EXUBERANCE! Who can resist him (or these yummy pork chops)? 💕💕💕
I brine my chicken for most any recipe but I never brined my pork.
I was just of the midset that pork already had alot of salt so, brining it would be too much.
Thankyou for this video to let me know its ok to brine pork.
Chicken is so much better brined so i cant wait to beine my pork chops now...😋
Bear meat is delicious! I've only ever had the shoulders and they were smoked and then braised to around 200 degrees. I did not know about the deadly bacteria that can still be found in bear meat. I have many black bears around where I live in WV. But I Absolutely love your channel and have used many of your videos as a template for my own dishes for almost the past two years and they never disappoint. I only worked in a commercial kitchen for 3 years and was lucky enough to have a chef mentor me for most of that time but he lit the fire inside me. His motto was you never stop learning and I have lived by that since. You do a great job explaining everything and I am grateful to have found your work and appreciate you more than words can express.
Thank you for another excellent video, Chef, and for going back to the "long" format for the videos :) Your commentary/anecdotes and process are a big part of what makes the channel special. Merci and grazie!
Hello Chef, first I want to thank you for all the wonderful recipes, I have learned so much from watching you in action, I have said in the past I hit the like button before I watch your video because I know it going to be fantastic, it would be an honor to one day meet you, God Bless you and your entire staff and please keep these great videos coming.
Thank you 🙏
@@ChefJeanPierre Anytime Chef
Please don't ever take this video down 😆. the dish look stunning. Thank you chef for this recipe 😆😆
Chef, you are an inspiration for us home cooks. Thank you.
Thank you😊
Not only do I learn something with every video, it gives me ideas for other things. Priceless. Thank you Chef! You make Mondays and Thursdays the best days of the week.
Oh my goodness I just put my pork chops in the brine and put them in the fridge. Then I started to watch this video and as soon as I saw the brown sugar in the bowl, Oh Mama -Mia!! I forgot to put the brown sugar in my brine 😵💫🤣 See what would I do without Chef JP to the rescue 😅😊❤
Why hello there Chef Jean Pierre! You’re awesome as well as your whole team behind you!
Oh my God chef this looks absolutely delectable. Made the beurre blanc last weekend and may be making the beef and broccoli tomorrow, but this....this is very high on my to do list. Thank you for everything!
He sounds so very Italian so many times. ??? "Mama Mia". Never Brined it. Definitely trying. I've always just used Butter and get the sear on both sides just before it burns, and then add water to bring them to where they are cooked bringing it down to just before it burns again, then deglaze withwine, cream and more butter, use mustard too, and a touch of soy sauce, and use that as sauce. Going to try this with Ghee instead, which is clarified butter and make sauce on side. Never had a stuffed Pork Chop so now I have a new item to try to make. Thanks!
You have the best recipes! Your so amazing. I can't loose weight watching you! That sauce looks so delicious. The whole meal really! I so enjoy watching you cook. Can't wait to try this one!! Yum yum!!😋
Jean Pierre, you are a genius! Today I watched your videos the first time, and you offer me possibilities I've never seen before. I am a musician, but I spend the rest of my time with planning, preparing and cooking (and dish washing, of course). Have a good time!
All the Best from Hannes ,Germany 👍😉
This meal is exquisite! My nephew is getting married soon and I'm going to make this as a pre-wedding meal ❤️! Thank you Chef 👍😀!
Thank you for sharing your time and expertise ❤️!
I'm getting better at this,chops came out perfect ! Not as good as The Left Bank made them but close.Thanks Chef !
I want this for the sauce recipe, it looks delicious and that is what I like most about my food, the sauces.
That Roasted garlic OLIVE OIL is AMAZING ! Great RECIPE CHEF JP!!
I find myself chuckling because Chef is a hoot. But I'm still learning so much. That's the way learning should be.
Thank you Michael! 😊
Love the idea of "packaging" the cheese within the prosciutto. I'd refrigerate during the brine, and favour mild (less salty) cheese because of the combined salt in the brine and the ham. Dunno about trichinosis from bear meat, but there's some risk with wild boar, which might be more common.
Chef! This looks so interesting. Lots of great flavor. I also love learning the ham and cheese packet trick. Clever! Thanks chef!
An amazing Chef and a beautiful person thank you JPP for this channel, you are an inspiration for all that love cooking!!
Incredible recipe, as always I ❤tips and technique. The brine really does take pork chop up a few notches. The sauce truly is amazing, compliments the pork beautifully and proved plate licking good! Thank you Chef.
You are the best chef on youtube ...... havnt seen a bad video yet!... bravo
Good morning Chef J-P, I think this is your best recipe ever. The pork chops look amazing. All your recipes are lovely but this is exceptional. I love your introduction of broccolini and red onion. For sure I am going to try this one as well. As pork is a little dry and bland, I am sure this stuffing will bring it to a new level. The mushroom sauce is just beautiful. Another gorgeous video. Do take care and thank you for sharing all the details of this cooking procedure. Many blessings, kind regards.
It was my birthday yesterday and i still made dinner! Today I'll make this. Thanks Chef
After a year of watching every Chef JP video, I brine all the pork (except bacon) now!
I can't believe that I've been cooking and learning for 50 years and nobody ever showed me how to make that ham and cheese packet to put in the pocket. That's FREAKIN' brilliant.
Thanks Chef
👍👍👍😊
Looks so delicious 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻
Love the idea to stuff the pork chop, looks amazing and delicious as all your cooking. Thank you again. My heart melts with that butter. Love it and you my dear Chef.
I love your videos they have encouraged me to step outside of my comfort zone and cook things that aren't familiar to me thank you for this and please keep creating content it is amazing
I’m back from vacation, so I can start eating excellent meal’s again. Love these videos.
Chef I followed your recipe and I made one addition, I added a sage leaf with the Fontina cheese and prosciutto very flavorful.
Nice! 😊
Well I'm gonna have to try this chop tonight thanx chef
My goodness !!! Another master class !!! Please keep them coming you wonderfu Chef !!!
Once again a beautiful dish!! I am sure it's delicious! Can't wait to try it!!
Best tasting pork chops l have ever made by following your easy instructions!!! Moist, juicy and delicious!!! Thank you Chef Jean-Pierre!!! ❤️❤️❤️
Love you are using red onoyns , Love them for so many things chef, they have their place , like velvetta cheese!
I will make the recipe, it looks devine !
What I like is the mushroom sauce !
Give me a spoon and I eat it.
The BROCCOLI is also called in ENGLAND, were I lived for 14 years, SPROUTING BROCCOLI, it's
delicious !
Thank you for this beautiful recipe !
By the way, I love the butter you put into the mushroom sauce. Butter is a MUST.
I do it too, it looks shiny and gives a great taste too. !
Still looking for beef neck bones to make your beef stock. I’m running out of patience! Looks so good.
Thanks Chef, as Cordon Bleu is 1 of my FAVs, I will make this soon.
Be well.
Never heard of Cordon Bleu Pork Chops. Another dish with pork chops....I'm on it. Great video Chef JP. Will have to try this. See ya Monday....have a great weekend. Cheers!!
Thanks Chef JP. I have family coming over this weekend and this will be perfect. Simple and elegant way to elevate a simple pork chop. Your videos will never be too long my friend. Keep spreading the love chef. Bon Appetit!!
So glad I found this incredibul chef from Georgia. I learn every time he posts whether it be a dish or a technique or listening to one of the old posts. Always find something that I now understand better. Thanks Chef.
Please clarify this, what is telegram app does not work
This is a scam. Please do not click on any channel that is linked to this "Text me on Telegram"
@@ChefJeanPierre Thank You
That's a mouth watering recipe. I plan to try that as soon as possible. Many thanks Jean-Pierre.
I really like you taking very simple dishes and adding a subtle twist. Still keeping it very basic and easy to do.
Thanks again, CJP. You are the best!
thanks again my Friend
As always great content! I watch every of your videos with a smile. They are interesting, entertaining and teaching! Thank you Chef!
My pleasure! THANK YOU! 🙏😊
Just found you yesterday and love your videos. I cannot wait to try this recipe! Thank you for your expertise and your personality, you are a pleasure to watch!
Another two like day for a tremendous educational video. Pork has to be brined a must do. Printing this recipe and putting on the counter to expedite. Thank you for being you
I love the packet made ahead...thanks, Chef.
Thank You Chef Jean Pierre! You are my favorite go to for elevated recipes. Can you please consider doing an episode on just sauces. Which can be frozen, how to preserve, etc . I would love to make the Mushroom sauce but how do I store leftovers? Is it a one time thing? ❤️
Chef Jean pierre... Y.OU ARE SO VERY CLEVER...with this recipe!!!
I didn't know you could stuff a pork chop like this. Great job on this one. Your Ukrainian friend,
Tatiana
Chef, this looks good enough to eat! 😆! Fantastic! Inspiration for the foodie!
Thanks for being here!
A man at the top of his game! Cheers!
Thank you for the video chef. you have given me the confidence to make this meal , I will let you know how it goes
Good day Chef. Great video! My culinary skills have increased since watching your instructional videos. Could do a video solely on your pots/pans/other kitchen ware? I typically use cast iron for most things but I’d like to get some nice sauce pots/pans. Thank you for your instruction! God bless!
Got the plates warming .bring it over. Warmest regards from Alberta Western Canada 🇨🇦 .What a great recipe
MAGNIFICO JP 💕 I will never cook pork chops again without first brining them. Love the presentation as always much love from New Zealand x
Beautiful presentation and looking dish!! Chef JP always teaches us to be visual when we cook. I love the simple preparation here and that compartment stuffing packet. Going to make this for weekend for sure!!
😋🍽️🔪
Looks delicious! Another "Must Try". Thank you Chef! ❤
I love this guy! So awesome to watch!
Another great recipe "My Friend" never tried stuffed chops this way always used regular stuffing either corn bread or seasoned bread. I think my daughter will love this one. She's waiting for me to get out of the kitchen so she can try her first attempt at making some "Blackberry Muffins" from scratch.
Always love your videos Chef. Started Brining pork chops & chicken breasts recently. It is amayyyzing. I use a vacuum sealer marinating container to speed up the process, it works great!
Chef JP, you are an absolute genuius sir! A great recipe, can't wait to give it a crack with the family.
Chef I truly appreciate you. You remind me of zia Nini on Sunday dinner. She was just like you. ❤️❤️❤️❤️❤️
I will make this at the christmas evening!greetings From Austria, Europe
Really wonderful, Chef. Quite a healthy dinner, too! Loving all of your videos, long or short!
I made this for my family, only I smoked the pork chops. My son said, “This is the best thing you’ve ever made.”
As always I learn new things in every video ❤️🍜🥗🫕🍷🥩 Love it!
Thank You Chef Jean Pierre for this great recipe 😊👌!
Yum Yum 😋
25 minutes!?!?!?!?!? YYYYEEEESSSS!!!! Thank you Chef JP :-)
I need to visit the liquor store very soon,! Wonderful dish Jean-Pierre!
Sounds great, as do all of the Chef's recipes. 😎🇦🇺
I'm searching for a recipe my Mum used to make many decades ago, called *"Boeuf mon dieu".* Maybe just her Swiss name for it? It's a pan fried beef fillet steak, then in the fond went a splash of brandy(?) with (canned) apricot halves, and after cooking to heat up the apricots, some cream. Topped on the steaks it was delicious!
Excellent dish! I use corn starch alot but will try making up some rue instead, looks amazing!
Also, I just love your show!!!