Grilled Pork Chops with a Cheesy Mustardy Topping that's Addictive and Delicious
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- Опубликовано: 2 окт 2024
- Grilled Pork chops taken to new heigh with a cheesy mustardy topping. it easy it taste great and is incredibly addictive. just confort food at its best.
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Those pork chops look absolutely delicious. Cream, mustard and Gruyère. How could it be bad!
Made this dish last night. Lovely, and my guests loved it. I live in Iowa (USA) and our pork here is outstanding, and mixed with the mustard and cheese…beyond description. Thank you sir for the recipe.
Superbe! 👍🏻 But to “discard the rind”?! What a waste!!! 😱😱😱
Place it under the broiler with the chop, and make yummy crackling! 😋😋😋
Le scooby do of cooking. Great fun and it looks and sounds fab. Food joy all the way , thanks
My kind of meal....
Thank you for this one! Cannot wait to try it. Looks simple but tasty!
I can see this very easy recipe (thx u) working to Jazz up the flavour of the Chop. Have avoided Pork Chops for years.
Very similar to a recipe I've been using for years. Délicieux!
I love this episode with your "let's see what happens" delivery. I smiled throughout. Really, it's not a pork chop with a creamy Gruyere topping, it's a creamy Gruyere delight with an incidental substrate of pork 😄
I'm going to try this to redeem some otherwise bland pork loin we have on hand. Maybe adding some rosemary and thyme to the gruyere...
Lovely recipe Chef.
I do something similar but instead of the cream, mustard & cheese mixture, I top the pork chop with Welsh rarebit. This doesn't melt & run off as it is thickened, though you're will be a much richer dish. I like it served with wither a simple potato mash or a butter bean mash & some braised fennel or parsnip just to cut through the pork fat a little.
Enjoying your foray into French home cooking. Most French cookbooks are rightly dominated by the wonderful national cuisine. But when I used to travel I loved to eat where the locals ate, you get to know a country much better when you see what they put on their plate & in their bellies.
Many thanks,
J.
Excellent idea.. 👍
"I'm a cheesy man"😂🤣😂
Best steak I ever had was in a little Italian restaurant and they covered in gorgonzola sauce. Most decadent most delicious steak ever 😋
Adoro el queso !!! Lo mejor de la receta es ese queso tostado en la parrilla que acompaña a la chuleta😜. Merci Stephane!
Your videos are amazing and well described. Love to follow you on RUclips. Thank you for teaching us and for the good humor. Best Regards, et merci. ❤👍
Excellent dish, I’ll have to give this one a go!
I’m with you, Stephane. I would be licking the pan. I did make a quiche last week that I thought was too heavy on the Gruyère, so I’m taking a break for a couple of weeks. Your dish looks awfully tasty though!
I live in the south of Brazil and we eat a lot of churrasco (gaucho barbecue done on skewers over coal fire). One of my favorites is pork loin covered with cheese (grated grana padano or parmeggiano) and put back in the fire until the cheese gets grilled. Usually served with sort of a chili pepper confiture.
Oooooh nom nom, that sounds deeeeelicious!!
Dear Mr Cooking Academy, surely you must go the whole hog and use Comte, it is far better than both cheeses that you mentioned. Apart from that, great recipe as usual. P.S. Sacrilege, you cut off the rind??? OMG, use that to make lovely Pork Scratchings.
I loved listening to you enjoying your cheese so much! 😂 keep up the great work, I am really enjoying your videos. Great food perfectly matched with your charming personality. These videos are a great way to unwind after a busy day! Thank you
Thank you for listing Swiss Cheese in the ingredients. The US does not allow unpasturized cheese to be sold, so there is no Comte to be found, here.
Looks like something my husband will love! Thank you for your work. 💓🙌🏼
This looks amazing! Is it 10-12 minutes per side or is it 10-12 minutes total?
10 to 12 minutes total, unless you want to produce shoe soles... ;-)
@@rome0610 Haha, thank you!
Hey, I absolutely love your videos.
Could I please ask for a french butter cream video? Would help me out a lot!
Love the series, and those look amazing!
Wow that looks delicious ;) would love to taste.. thank you again for sharing :)
Subscribed😃
It looks super appetizing! I love marinades that contain mustard so the meat tastes even richer!
This is perfect for carnivore 💕💕
Great treatment and use of creamy and slightly tart creme fresh, with the complexity of Dejon mustard made with white wine. The cheese on top is a brilliant way to tie it together.
I will definitely serve this for family dinner.
Although mac & cheese might be too much, too rich for a side; fresh green beans or asparagus might pair well and keep one from going into a "food-coma."
Along the lines of using cheese with meat, I have a boneless, skinless chicken breast recipe that uses goat cheese and stuffing. The stuffing tones down the sharp edge of the cheese while maintaining that complex saviorness. Peas and carrots with fresh dill an butter on the side and you have a satisfyingly good dinner.
Yum looks amazing !❤❤❤ Black people don't waste anything so freeze the rinds & boil them at a later date to use when cooking Lima beans or collard greens !
Your curiosity and surprise are so charming! I don't know if I will try this, but I did enjoy the video
If we can’t get cream fraise or thick cream, can I use sour cream or do something to my normal heavy whipping cream?
I use whipping cream. I grate a bit more cheese fairly finely and mash the two together so as to get the right consistency.
You can make your own cream fraiche using heavy cream and cultured buttermilk. However, there isn't a huge difference between cream fraiche and sour cream.
Mmm... where from France is that from? 😉
The naughty recipe! 😂 It looks so good!
I have a recipe called Liegoise, which seems the same. It’s delicious!
Mine also calls for minced garlic, chives, and an egg yolk with the cheese, mustard and cream mixture
The problem with this pan ridges....oooo wait a minute mmmmm best cheesy bits. 🤣🤣🤣🤣🤣🤣 . That looks awesome.
A Pilsner Style Beer.
Hey Stephane! Last night my wife and I cooked twice cooked Gruyere and Leek Souffles which is great as an entree or with vegetarians in mind, but one does hanker for meat and your recipe is definitely one we will try in the very near future. Thank you Chef!
that's sunday lunch sorted.
Adoro el queso !!!!! Lo mejor es el queso tostadito que se queda en la parrilla
acompañando a la chuleta😉
never use a grill pan. You want those brown bars of flavor all over, not just thin strips, use a normal pan. grill pans are useless. never, EVER go by time with meat. Two pork chops from the same animal can take two different times.
I made this and both my husband and I were moaning it was that good.😂 Absolutely fantastic and wasn’t that hard.
so, I have some pork chops thawing in the fridge to cook off tomorrow and was wondering what I was going to do with them. Et voila.
Is the thick heavy cream like a cream cheese?
Maybe clotted cream. We can’t get that in the US
I’m having pork chops at my mom and dad’s house on Wednesday. Unfortunately, my mom cooks pork chops until they are hard and dry. About 20 years ago, I showed her how to brown the chops in a frying pan, then finish them in the oven. She raved about how good they were! Alas, she never did it again. She went right back to drying them out in the frying pan! 😆
The advice for cooking pork used to be to cook it to 165F. That's probably how she learned to do it. That's how my wife learned to do it....took me awhile to convince her that you didn't need to cook to that temp for it to be safe to eat.
I love all cooking your I hope you put a translation Arabic there are people not understand 💪🏻💗🇩🇿🍷
Tempted to grate in some blue cheese and pear into the topping. Accompanied by a normal cider of course.
Instead of cream make a roux and add the cheese and mustard,like a rarebit.
I can’t find thick heavy cream like you use, what can I use instead so it’s not runny, or is there a way to thicken up my heavy cream?
Crème fraiche maybe?
You can make your own creme fraiche with standard US heavy cream and cultured buttermilk.
Is this Dijon mustard? The recipe does not specify
Thanks
If they where just cut freshly on that day as you said then why are the frozen?
Consider put the cheese topping in the oven better 😂
TRAMONTINA at Stephane !!!! Great Choice, Greetings from Brazil!
Would this work with some pale ale beer(like a teaspoon or tablespoon for added flavor) mixed into the cream/cheese mixture?
You’re basically creating a Welsh rarebit by adding the beer. Either option would be delicious
@@indianasquatchunters oh? That does sound good then
As they are WONT to do. Learn that word
Looks amazing!
Yummy 😋 et délicieux 🤤
I afraid overcook chops in broiler/oven so can I use the blowtorch? What do you call that? The one used for crème brulee?
We can’t get cream like that in the US. Can cream cheese be a good substitute?
Pourquoi pas ? essayez. :)
You can get crème fraîche in America even in most regular supermarkets. or ie Trader Joe's or Whole foods or fancy food shops ! Perhaps you can call around & ask the manager if they have it . Here in NYC it's so easy to find !
@@sharonavictoria7155 Not where I live. I've never seen it in any supermarket. In NYC you can no doubt get anything, but in most of the country that's not true. However, you can make your own.
No. Cream cheese is completely different. Creme fresh is pretty much the same as sour cream and you can make your own using heavy cream and cultured buttermilk.
Hello my friends🌹
Is cream that thick available in the US? I'd so, what is it called or do I need to reduce my own heavy cream? In New Orleans, we have Creole Mustard (brown) which is lovely with pork chops and want to try this recipe with it.
I’d use crème fraiche
Where I live you can't buy creme fraiche, but it is more or less interchangeable with sour cream. You can make your own using heavy cream and cultured buttermilk. There are videos on youtube that show you the ratios which are about 1-2 tablespoons per cup of cream, depending on how thick you want the result to be.
What kind of cream is that thick? Is that crème fraîche? Double cream? Heavy cream in the US is still a liquid.
yes irt’s a crème fraîche style of cream
You can make it with heavy cream and cultured buttermilk.
Delicious
You remind me of the Merovingian Character from the Matrix.
Cheesy Man !😁
Dont eat pork
Can I melt the sauce separately and dip chops in it?
I expected to see crust, but no crust?! Something must be wrong. I have some Gruere cheese and was hoping to see the crust.
🐖🧀😋
Oh I would be so all over this. Wonderful.
IMO the mustard makes the sauce.
Oui Chef! Have to try this!
Can't wait to make that
You had me at cheese!!!
Вот оно, мясо по-французски 😀
yum!
Yum!!
Allez-vous présenter un jour le poulet Gaston-Gerard ? C'est un poulet à la crème de moutarde de Dijon, comté et paprika !
Doing it now!
let us know what you think 🙂🙂
5 Minutes is to long go for 3 Minutes
Emmental is a Swiss cheese , and the french sell gruyère as if its french. Get your facts right
Those pans are worse than useless ...imo 🙄
FAKE CHEF!!!
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