Am definitely making this! I always buy thin pork chops and do the same boring thing w them and every time I want to find a recipe to use them it usually calls for things i don't have on hand, but these are things i pretty much always have so i can see this being a very practical meal and super delish! Thank u for sharing!
Dear god in heaven, I knew there was an easier, less laborious way to make this dish😂 I watched the german guy make it and it took him FOREVEEER!!! I'd make those numerous times with different flavors of course. I still love watching videos🎉🎉☮️
@@cameronandyulia oregano is much better the Herbs de Provence has an unusual flavor which belongs in certain dishes which are French and sometimes creamy. I don't care for the taste of this blend.
Actually, it is Herbs de Provence (like the region), not Providence, in case you wanted to be true to the recipe. What does Havarti taste like? Glad Yulia finally shared this recipe with you--looks great!
The difficulty with this dish is getting the potatoes to cook before the cheese burns. I feel that a metal pan would heat faster. Or you could pre-cook the potatoes a little, but why do things the easy way.
Response from Yulia: Shirly, you won't mess it up! Trust me. I made it again last weekend and this time I put lots more potatoes on top, cause I like potatoes in this casserole than pork. I was concerned that my pork would be overcooked because it takes longer for potatoes to be ready...but my pork was not overcooked , it was very tender . I think that happens because when cheese, mayo and sour cream melt they produce lots of liquid. But I am not a professional cook, so I don't know for sure why the pork in this dish does not over cook. My mom made this dish for New Year celebration dinner since I was a child. She was able to use only one type of cheese because we did not have a lot if options. Last weekend I made it with 4 different type of cheeses and it was delisious ! You can make this dish the way you like: more potatoes, less potatoes, cheeses you like, more layers of pork...and it still be good! Very easy to make!
@@cameronandyulia me cut potatoes, I have a splicer that will cut them thin. Thanks for letting me know. I can't wait to make this they looks absolutely delicious.
@cameronandyulia I don't like P.B. It was a smart-ass thought bc of RUclips filling my scroll zone full of dumbass cooking videos. I feed pinto beans to thehood dogs that stop by & say hello
Dude, it's Herbes de Provence. Not Providence. This is a combination of herbs typically used in the Provence region of Southeastern France. It usually includes savory, marjoram, oregano, rosemary and thyme. Sometimes lavender is also in the mix. It's pronounced herbs de Pro vance. Short a sound there.
Ven with 2 hour set before cutting it it will have the liquid from the pork.....NORMAL because you have put the pork RAW in that pan!!!!!! When you make a mixing casserole with pork ( or wathever meat in fact) liquid comes out from the pork, remember, when you cook pork chop in a pan you ALWAYS HAVE THAT WHITE/GREY mousse arround the pork chops and a lot's of liquid too!!!! That mousse that forming while cooking is really bad must take out so the same thing happens in you casserole recipe!!!! So when you take a piece of you dish you have all that liquid and nasty white/Grey mousse also AND BECAUSE THE MEAT BEING RAW IN THE BOTTOM OF THE PAN IT WILL ALSO GOING TO BOILED !!!!!, ITS disgusting and because also you must not eat that nasty mousse and it's almost not capable to get that mousse out???? As a chef and bread maker for more than 40 I recommend to cooked your pork chop in pan first, enough to bring a little color, and it's going to be much better for the taste because I recommend to cooked in butter and olive oil with your preferred seasonings and the best of it it will need lesser time in the oven, in fact just enough time to melt and brown the top! Believe me the taste of this dish will be SO MUCH BETTER!!!!
Lost me at mayo.... I understand and accept the lack of using actual spices or seasoning, but.there is always one unnecessary item that doesn't need to be there in a certain groups cooking... I am shocked they did not add raisins.
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I was looking for this recipe everywhere. Thank you!!
I will definitely try this tonight. I got a chuckle about the 16yrs waiting haha. Thank you for sharing the recipe!
You are welcome !
It's even great with sliced pork loin. I just like taking a pork loin and making boneless chops out it. I can make them as thick or thin as I want.
Yeah...that would be good! 😋
Yum! 🎉
@nicholastv5543 Hi Jay!
pork loin is what he used
Am definitely making this! I always buy thin pork chops and do the same boring thing w them and every time I want to find a recipe to use them it usually calls for things i don't have on hand, but these are things i pretty much always have so i can see this being a very practical meal and super delish! Thank u for sharing!
This dish is excellent and so flavorful! It's so easy to make and one of my faves.
Wow looks Incredible😊 Chief!😮
I liked that dish .
Thank you, I am giving this a try.
Looks delish.
Thanks.
Thanks for sharing this recipe. Good presentation too!!
Thank you ! 👍
This is a new one for me, thank you. Looks amazing.
You are welcome , we hope you enjoy it! 😉
This is sooo interesting! It looks glorious and I’m intrigued. Def gonna have to make this. Thanks so much for sharing!❤
Thank you for a nice comment!
Definitely writing this down!
We are trying this today, the entire family is excited! Thank you for putting this into the world so i could find it!
Dear god in heaven, I knew there was an easier, less laborious way to make this dish😂 I watched the german guy make it and it took him FOREVEEER!!! I'd make those numerous times with different flavors of course. I still love watching videos🎉🎉☮️
Looks delicious
Im going to make this
Herbs de Providence? Is that a blend from Rhode Island?
No, it's more of Mediterranean blend. If you don't have it, you could use Oregano, it's much better !
Herbs de provence. It's in the grocery store.
@@cameronandyulia oregano is much better the Herbs de Provence has an unusual flavor which belongs in certain dishes which are French and sometimes creamy. I don't care for the taste of this blend.
Your joke went so high over folks' heads that it sailed right by Providence and landed somewhere near Darlington. Herbs de Pawtucket.
@@juliebeans5000 😀👍
Yummy. 😊😋
👍😊
Actually, it is Herbs de Provence (like the region), not Providence, in case you wanted to be true to the recipe. What does Havarti taste like? Glad Yulia finally shared this recipe with you--looks great!
Havarti is similar to Monterey Jack. It's buttery and sweet
It looks so delicious! Thank you.❤
Thank you! ❤
LOLOLOL I burned my mouth eating the entire pan. Smells good!
Yummy 😋
Could you slice the chops into bite size pieces first,to make the first layer?
Just to make even helpings,and insure tenderness
🤷🏼♂️
Sure, you can do that! 👍
Herbs de Providence is a French blend.
I find pork steak is more tender and flavorful. Good recipe!
Thank you ! ❤
Same here!
Why do you think a metal pan would be better😮. For browning??!! Glass is easier to clean up 😅.
The casserole looks delicious 😋. I will try it!!!
The difficulty with this dish is getting the potatoes to cook before the cheese burns. I feel that a metal pan would heat faster. Or you could pre-cook the potatoes a little, but why do things the easy way.
Or,put the potatoes on the bottom,meat on top of the potatoes!!
What is the original oven temp please? I have to watch without sound and couldn't get the info. Thank you!
350F
@@cameronandyulia Thank you!
Water is from the onion and potatoes.Should of smothered the chops in a gravy mix.
Shirley here, my husband and I love pork chops this look sooo good, but I know i would mess it up if I made this. I even over cook my chops sometimes.
Response from Yulia: Shirly, you won't mess it up! Trust me. I made it again last weekend and this time I put lots more potatoes on top, cause I like potatoes in this casserole than pork. I was concerned that my pork would be overcooked because it takes longer for potatoes to be ready...but my pork was not overcooked , it was very tender . I think that happens because when cheese, mayo and sour cream melt they produce lots of liquid. But I am not a professional cook, so I don't know for sure why the pork in this dish does not over cook. My mom made this dish for New Year celebration dinner since I was a child. She was able to use only one type of cheese because we did not have a lot if options. Last weekend I made it with 4 different type of cheeses and it was delisious ! You can make this dish the way you like: more potatoes, less potatoes, cheeses you like, more layers of pork...and it still be good! Very easy to make!
@@cameronandyulia I am going to try this I am a big potatoes lover to.
@@bobs1356 please cut potatoes as thin as you can, they will cook faster. I do 2 layers of thin cut potatoes 👍😋
@@cameronandyulia me cut potatoes, I have a splicer that will cut them thin. Thanks for letting me know. I can't wait to make this they looks absolutely delicious.
@@bobs1356 👍😋
Can you do one without pork? I don't eat it.
Absolutely ! You can substitute it with chicken. Yulia's Mom does it with boneless chicken all the time
Herbs de "Providence"? ? ? Oh my !!! Let's try pronouncing it as Herbs de Pro-Vaunce (accent on 2nd syllable.
Hehe it is “Herbes de Provence” a place in France, not providence.
I've been married for ,47yrs keep going my husb passed now
And partially because it is burnt.
I think he means 'Herbs de PROVENCE' not 'Providence'!!!
Yes, he does !
Pickles or Pinto beans
May be pinto beans as a side dish, but I would not put it in the casserole
@cameronandyulia
I don't like P.B.
It was a smart-ass thought bc of RUclips filling my scroll zone full of dumbass cooking videos.
I feed pinto beans to thehood dogs that stop by & say hello
@@bevy666_ I got you. No problem
Dude, it's Herbes de Provence. Not Providence. This is a combination of herbs typically used in the Provence region of
Southeastern France. It usually includes savory, marjoram, oregano, rosemary and thyme. Sometimes lavender is also in the mix. It's pronounced herbs de Pro vance. Short a sound there.
(*Herbs de Provence, NOT "providence")
👍😀
Looks good and burnt to me and I never cook my pork chops longer than 30 minutes
I like my pork well done. You can keep your half raw pig meat. 😁
It's burnt
Lol
It's on the well done side.😁
You mean burnt
This is burned
Looks burnt to me
Yuck
Ven with 2 hour set before cutting it it will have the liquid from the pork.....NORMAL because you have put the pork RAW in that pan!!!!!! When you make a mixing casserole with pork ( or wathever meat in fact) liquid comes out from the pork, remember, when you cook pork chop in a pan you ALWAYS HAVE THAT WHITE/GREY mousse arround the pork chops and a lot's of liquid too!!!! That mousse that forming while cooking is really bad must take out so the same thing happens in you casserole recipe!!!! So when you take a piece of you dish you have all that liquid and nasty white/Grey mousse also AND BECAUSE THE MEAT BEING RAW IN THE BOTTOM OF THE PAN IT WILL ALSO GOING TO BOILED !!!!!, ITS disgusting and because also you must not eat that nasty mousse and it's almost not capable to get that mousse out???? As a chef and bread maker for more than 40 I recommend to cooked your pork chop in pan first, enough to bring a little color, and it's going to be much better for the taste because I recommend to cooked in butter and olive oil with your preferred seasonings and the best of it it will need lesser time in the oven, in fact just enough time to melt and brown the top! Believe me the taste of this dish will be SO MUCH BETTER!!!!
Lost me at mayo.... I understand and accept the lack of using actual spices or seasoning, but.there is always one unnecessary item that doesn't need to be there in a certain groups cooking...
I am shocked they did not add raisins.
You will not taste the mayo in this dish. And we did use spices and seasoning. Raisins are unnecessary 😀 😉