A chef that shows you how to cook deliciously and easily! You have been my inspiration for years. You are a real chef, not a pretentious and narcissistic tool Iike so many.😆
I made this and it was the best porkchop recipe Ive made. My chops were thinner because $$$$ but the flavours were awesome. I never thought about cooking a pear in the pan too
I'm a Japanese high school student. known Jamie Oliver on English lesson in my school. It was lesson about to change scool dinner. I was interested in his dishes. Recently, I usually watch Jamie's video on RUclips to practice English.
I grew up eating cranklins, and I love them. By far, my favorite is crackling cornbread. This was white corn meal cornbread made with buttermilk, little to no sugar, and cracklings. I like an extra egg for an almost custard interior, cooked in a preheated (hot) iron skillet with bacon drippings for a heavy brown crust. Deliciously heaven!!!!!
So I did make these today. I did not have fresh sage nor did I have thick cuts of pork. Mine were about 3/4" or so. Everyone thought they turned out really well. I am not a big pork guy but I really enjoyed them as well. The sage and vinegar did smell quite strong but overall the flavors mixed beautifully. I would recommend this recipe and I will be using again.
Got two lovely chops in our local supermarket ( morrison’s ) £3:56 . If I am feeling flush ,living in Somerset , gooseslade farm shop . Lovely fresh eggs and local veg & meat .
Brilliant, thanks Jamie- the best pan fried pork chops I have ever cooked and eaten. I had given up hope and thought it was the way they breed pork these days that made them dry and tough. My mother overcooked everything and perish the thought of undercooked pork. Now l know it’s the way I’ve been cooking them! Keep up the good work, at 68 it’s not too late for me to learn !
Jamie, your kitchen side manner and creative ease is fantastic. Thank you, been watching for long time, for some reason I haven't reached out. Much gratitude.
I have been watching your videos from the beginning since I was 15 years old, thank you for introducing me to cooking. I has been a great passion of me ever since.
I love watching this guy cook above all other Chefs. His smooth flow in his kitchen, how he explains how ingredients interact, his healthy style of cooking, and description of the Wonderful smells while he cooks. I watch a free channel and learn so much from him. His English accent is also so cute. What a lucky family he has and love all that he does. The world is a better place with Jamie Oliver in it!!!
Oliver's not a proper chef, just a vegetable chopper who got lucky being picked up for TV. Nothing he cooks is worth trying and in many cases his final presentation looks like dog vomit.
I've laways like cooking, but just did some dishes once in a while, but now I'm cooking 3 to 5 days a week for my family, so I'm trying to learn new recepies and Jamie's are amazing. I just cooked this one and the result was great. Thanks Jamie!
Thank you Jamie! Been craving a pork dish, and when I saw this I went out straight away and got myself a couple. Just finished eating a few minutes ago... Let me tell you, the only sounds at the table were chomp chomp ;)
Looks gorgeous! But I can never get my head around THE REST of the meat! It seems far too long to leave it untouched and uncovered and I do not want it cold!
The meat has to rest for the juices to redistribute, so it doesn't run out and the chops don't become tough and chewy. If you're afraid that it get's cold, you could make a lid on your plate with aluminum foil, shiny side towards the meat to reflect heat.
Salt pulls out moisture from ingredients over time, so the chance of your food being dry is higher. Marinating overnight and seasoning last minute is the way to go:)
That’s why Gino D’Acampo doesn’t season his steak until the end. To me, that is a myth. With a lot of time, you will extract the moisture, but if you’re seasoning it and putting it on the grill straight after, you should be fine.
Bring back The Naked Chef with the same apt., grow your hair back out, lose weight, get high energy again, get the scooter back and start using "PUKKA" and "Bob's your uncle," again.
Must try it this way and see if it makes a difference... Because lately it don't matter how my family and I cook pork it still ends up tough and is yuk 😢🙁 must be the pigs or what they do to em serious aus meat seems to be more tough now a days...
1:58 „make sure to not put any salt in that, at all“ actually I‘d recommend putting in salt cause it basically brines the meat which makes it seasoned more evenly and retains more mousture
@@sanghiskhan The cult of Jamie? There are many ways to enjoy food bud, if you get to that point where you stop making 2minute noodles and start experimenting a bit you might find that you too like seasoning meat for a day. Till then "FOLLOW THE RECIPE.....FOLLOW THE RECIPE...FOLLOW THE RECIPE, are you hypnotized yet :) don't be soo scared of food man.
Yes. Question. You're showing us the cooking of 2 chops. If you're doing a meal for 5 or 6 or a big family dinner and you're cooking 2 chops at a time, how do you keep them warm and equally rested as the last chops you put through. I know you have to "rest" meat when cooked but cooking for my family by the time I'm serving the 1st chops will be getting cold, the later chops won't be so rested and the assembled diners will be ready to eat the table.
The sad thing is that you cant get beautiful pork like that in American unless you raise the pigs yourself or have a friend that raises them for people trust me because I did it once and was the best pork I've ever had
@@clicktotouch most people in the states don't leave the skin on any pork they think of it as a waist product so they won't order their cuts with it on it, and I guess if you talked to or befriended an organic farmer and bought an entire pig from them they might cut it like that
9:26 .. OK Jamie .. you lost everyone in Canada who can't afford a custom butcher .. all porkchops are 3/4" thick at Canadian grocery stores. Remember we're cooking pork because we can't afford beef, we cant pay 10 time's the normal price for pork like you .. at a specialty butcher shop .. OK?
In his marinade he adds salt. Then he says marinate it for up to 10 hours but whatever you do don't add any salt to the mixture. So Mr Oliver what is it? salt or no salt?
There's some sleight of hand here! If you do try this recipe - as I did - good luck on getting a rich succulent gravy as per this video.And i hope you enjoy the leafy herbs and garlic from your marinade, which will have been reduced to blackened carbon if you follow this recipe to the letter. Yummy? And note the predominant comments: 'this looks amazing'... etc etc etc - Yes it does look amazing. But try and cook it, and then comment.
Followed the recipe 3 times now. Tough as old boots. Family begged me to never do that again. Although they do like the pork scratchings. I haven't a clue, I'm a vegetarian
![OsamaSon - ik what you did last summer [Official Music Video]](http://i.ytimg.com/vi/4DIQDnu3mr4/mqdefault.jpg)
A chef that shows you how to cook deliciously and easily! You have been my inspiration for years. You are a real chef, not a pretentious and narcissistic tool Iike so many.😆
Watching Jamie cook is one of the most relaxing thing ever
I think you haven’t seen him cook fired rice yet
@@Touchdown-op5qg =)))))))))))
Just watch his fried rice video, you’ll know what pain is.
Jam on rice! That ain't relaxing!
Cooking ASMR :)
I make this today, didn't have chops or the herbs just cornflakes but it was delicious thanks Jamie
The idea with making your own crackling/scratchings is amazing :)
I made this and it was the best porkchop recipe Ive made. My chops were thinner because $$$$ but the flavours were awesome. I never thought about cooking a pear in the pan too
I'm a Japanese high school student. known Jamie Oliver on English lesson in my school.
It was lesson about to change scool dinner.
I was interested in his dishes. Recently, I usually watch Jamie's video on RUclips to practice English.
Your English is excellent 👍 warm regards from the UK 🇬🇧
Very good comment. Keep practicing your English, well done :)
It's funny as Jamie has a mockney accent, and a lisp. So, be a bit careful you don't pick either up.
Oh come on, it’s terrible and you know it. Why draw attention to it. @@wokeupandsmellthecoffee214
Everything I see you videos I stop and watch. Always love pork chops. This is a nice approach to making them tasty fast.
Jamie Oliver: "no stock cubes"
Marco Pierre White: "it's his choice"
Hahaha
If you want a stock cube, put it in, if you don’t, leave it out, it’s your choice 😂
The people speaking like that, are those who Knorr Marco Pierre White very well
I love your food and everything you do jamie . You are amazing 💚💚
🤝same here. ❤️
I grew up eating cranklins, and I love them. By far, my favorite is crackling cornbread. This was white corn meal cornbread made with buttermilk, little to no sugar, and cracklings. I like an extra egg for an almost custard interior, cooked in a preheated (hot) iron skillet with bacon drippings for a heavy brown crust. Deliciously heaven!!!!!
So I did make these today. I did not have fresh sage nor did I have thick cuts of pork. Mine were about 3/4" or so. Everyone thought they turned out really well. I am not a big pork guy but I really enjoyed them as well. The sage and vinegar did smell quite strong but overall the flavors mixed beautifully. I would recommend this recipe and I will be using again.
That looks absolutely delicious 😋 Greetings from Scotland ♥️ Have a wonderful day everyone 🌻
RBA from Canada!
Greetings from New Zealand!! Have a good day y’all❤️
Ciao Scotland 🏴 ❣️ Greetings from Italy 🇮🇹
Got two lovely chops in our local supermarket ( morrison’s ) £3:56 . If I am feeling flush ,living in Somerset , gooseslade farm shop . Lovely fresh eggs and local veg & meat .
Brilliant, thanks Jamie- the best pan fried pork chops I have ever cooked and eaten. I had given up hope and thought it was the way they breed pork these days that made them dry and tough. My mother overcooked everything and perish the thought of undercooked pork. Now l know it’s the way I’ve been cooking them!
Keep up the good work, at 68 it’s not too late for me to learn !
Well done IKMM Macleod. I am 64 and about to try this ha ha. Hope it goes well for me.
mine turned out nice and succulent too
“Pan is on full whack.”
LOL You gotta love the British.
Ta.
me: trying to stop eating meat
also me: watching pork chop recipe's for later
Masterclass in the pan.
Very good cooking technique the pork chops with extra flavors soft and juice. 👍
⭐ chef Jamie Bravo!!!
Wow, what an amazing pork chop recipe! Looks packed with flavor!
I see you too season your board Jamie. Learning from the master....
Jamie, your kitchen side manner and creative ease is fantastic. Thank you, been watching for long time, for some reason I haven't reached out. Much gratitude.
Jamie, I can almost smell and taste those pork chops. Fantabulous.
Unique pork chops ❤❤❤ Thanks, for showing as very important secrets of this recipe 😊❤😅
The great thing about Jamie is he eats the food after hahahaha
Very Good , Thank You Sir .
I massaged that marinade and the pork came alive and said thank you, keep doing what you're doing. 😮
Looks delicious, I love Jamie's method of cooking, and now we can enjoy Buddy in the kitchen.
I learned from every of your video thnx buddy!!
I have been watching your videos from the beginning since I was 15 years old, thank you for introducing me to cooking. I has been a great passion of me ever since.
Here too: Michael! 🤝 And I started my own cooking channel! Cook like Jamie Oliver is the dream of this little boy. 🤩
So you make healthy disgusting food for a long time?
A nice piece of lovely marbled pork can hardly ever taste dry or boring. Just spend a few bucks more on a decent quality and cook it with love.
I've cooked this many times and my boss loves it!!!❤️
As a master chef
Wow juicy n tender pork chops, Thanks for sharing your recipe Mr.Jamie❤
Marvelous! i did it. Delicious! You are my top chef!
I made pork chops for the first time two weeks ago with butter it wasnt dry ar all😊
Looks amazing!
I love watching this guy cook above all other Chefs. His smooth flow in his kitchen, how he explains how ingredients interact, his healthy style of cooking, and description of the Wonderful smells while he cooks. I watch a free channel and learn so much from him. His English accent is also so cute. What a lucky family he has and love all that he does. The world is a better place with Jamie Oliver in it!!!
Oliver's not a proper chef, just a vegetable chopper who got lucky being picked up for TV. Nothing he cooks is worth trying and in many cases his final presentation looks like dog vomit.
@@byteme9718 haha, EVERYTHING I ever made that he’s shown amazes everyone 🤷♂️
@@FortBragg4eva Some people have low standards.
I've laways like cooking, but just did some dishes once in a while, but now I'm cooking 3 to 5 days a week for my family, so I'm trying to learn new recepies and Jamie's are amazing.
I just cooked this one and the result was great. Thanks Jamie!
Oh my...this looks so delicious! Have a great day!
I don’t eat meat but it’s a joy watching you cook! Your passion comes across quite well
Jamie looks like Tyler Florence and I like both their personalities. God Bless!
Thank you
My wife brought me a bib. I was drooling so bad.
Very high quality meat- makes a huge difference to flavour and texture
Thank you Jamie; I'll give it a go! xx
Will try this weekend! Tks!
Jamie, Reynold and Chetna. Oh and Pastry Pleasures for cake decorating ideas.
I cooked a pork chop in minecraft.
I stole 4 large pork chops on grand theft auto😂
Am I missing something? What exactly is stuffed??
The pork chop is stuffed by herbs. O_o
@@GreenEmperor which of the two pork chops is stuffed? i don't see it either
@@Hi_Im_Frost I was joking. :P
Nothing is stuffed, the title needs re-working
@Jason Mistretta I wonder why. xD
I've tried this today and my family loves it! ❤️ Thanks for the amazing recipe, Jamie! 😄
Thank you Jamie! Been craving a pork dish, and when I saw this I went out straight away and got myself a couple. Just finished eating a few minutes ago... Let me tell you, the only sounds at the table were chomp chomp ;)
Looks gorgeous! But I can never get my head around THE REST of the meat! It seems far too long to leave it untouched and uncovered and I do not want it cold!
The meat has to rest for the juices to redistribute, so it doesn't run out and the chops don't become tough and chewy. If you're afraid that it get's cold, you could make a lid on your plate with aluminum foil, shiny side towards the meat to reflect heat.
Why should we not put any salt if marinating for longer?
Salt pulls out moisture from ingredients over time, so the chance of your food being dry is higher. Marinating overnight and seasoning last minute is the way to go:)
@@angelosisaias1040 thank you! :)
That’s why Gino D’Acampo doesn’t season his steak until the end.
To me, that is a myth. With a lot of time, you will extract the moisture, but if you’re seasoning it and putting it on the grill straight after, you should be fine.
crack on Jamie we love you with all of our hearts always and forever ..
You look so handsome! haha! Love your videos from Pennsylvania USA.
All of his passion went in that gorgeous pork chop dish. It looks absolutely delicious!!! 🥰🥰🥰
Can u make a vid now bc u did a vid 10 years ago and 11 years ago
who is here because they thought it would be funny to make a stupid comment.
OMG... gorgeous... flavor flavor flavor!
The channel has been subscribed
They look awesome can’t wait to try this recipe 👌👌
I love this kind of jamie cooking as an asian jusst pls dont cook rice jamie :))
Bring back The Naked Chef with the same apt., grow your hair back out, lose weight, get high energy again, get the scooter back and start using "PUKKA" and "Bob's your uncle," again.
Amazing, I love you Jamie💐😘
Achievement unlocked: Pork Chop
Good recipe for our Islamist friends to try .
😂😂😂❤
0:57- It was lovely to watch how smoothly the knife cut through the pork until I realised it was once alive🙃🙃
Must try it this way and see if it makes a difference... Because lately it don't matter how my family and I cook pork it still ends up tough and is yuk 😢🙁 must be the pigs or what they do to em serious aus meat seems to be more tough now a days...
What an artist
1:58 „make sure to not put any salt in that, at all“ actually I‘d recommend putting in salt cause it basically brines the meat which makes it seasoned more evenly and retains more mousture
Where do you work
Papa Johns
@@sanghiskhan why does that matter?
@@fergalhughes165 keep playing Lego with your kids bro you're too old to be trashtalking in a RUclips comment section
@@sanghiskhan The cult of Jamie? There are many ways to enjoy food bud, if you get to that point where you stop making 2minute noodles and start experimenting a bit you might find that you too like seasoning meat for a day. Till then "FOLLOW THE RECIPE.....FOLLOW THE RECIPE...FOLLOW THE RECIPE, are you hypnotized yet :) don't be soo scared of food man.
You put salt in the marinade, then told us not to put any salt in that at all.
He said if marinate it over night don't put salt but if just marinate it before cook it then put salt
Who loves to eat herb stuffed pork here.
Here!
I love pork, pork is all i need
@@TheSuperhoden Pork! Pork is the other white meat!
Yes. Question. You're showing us the cooking of 2 chops. If you're doing a meal for 5 or 6 or a big family dinner and you're cooking 2 chops at a time, how do you keep them warm and equally rested as the last chops you put through. I know you have to "rest" meat when cooked but cooking for my family by the time I'm serving the 1st chops will be getting cold, the later chops won't be so rested and the assembled diners will be ready to eat the table.
I usually bake them all up in the oven together at 200° for 5mins before serving!
Really not a problem solver huh
Where is it stuffed?
Maybe it's a mistake
The sound of that sizzling pan, Oh My!
Rush
The sound of cooking)
He drops in leaves and apples snd it's so pretty. Pretty. Lol
Do you cook the chops to a temp of 145 ?
Yummy!
Super cool..
tesco doesn't have that type of pork chops
Did I miss the part where the pork was stuffed?!
Exactly 💯
IM VERY HAPPY WITH THAT 😂😂 LOVE IT
The sad thing is that you cant get beautiful pork like that in American unless you raise the pigs yourself or have a friend that raises them for people trust me because I did it once and was the best pork I've ever had
what about Whole Foods or some organic farmers market?
@@clicktotouch most people in the states don't leave the skin on any pork they think of it as a waist product so they won't order their cuts with it on it, and I guess if you talked to or befriended an organic farmer and bought an entire pig from them they might cut it like that
It's all true
@@wlewis2070 you don't have butchers :(
@@AFreeThinker999 I've ask it all trimmed up before they get it
Как готовят мясо можно смотреть и без перевода😂🤝🙋🏻♂️👍
i burned my house
Does full whack mean max heat?
Why i season my cutting board, NOT my pork chop
This cutting board is delicious!
I season both.
Oh, and I use the Ragùsea method, and it works better.
9:26 .. OK Jamie .. you lost everyone in Canada who can't afford a custom butcher .. all porkchops are 3/4" thick at Canadian grocery stores.
Remember we're cooking pork because we can't afford beef, we cant pay 10 time's the normal price for pork like you .. at a specialty butcher shop .. OK?
Great video... BUT: "Kindov get back; kindov thin; kindov get crispy; kindov nice bark; kindov part; kindov chunking; kindov end; kindov cube it!'
Kindov funny?!
Amazing👍 😋😋
Looks yummy chef i must try this..
A very talented chef, and quite the opposite of Mr Ramsay. Bravo Jamie! 👨🍳
Is Ramsay not talented?
Yummy
Super👌
In his marinade he adds salt. Then he says marinate it for up to 10 hours but whatever you do don't add any salt to the mixture. So Mr Oliver what is it? salt or no salt?
For the garlic, he does not remove the little skin ?
There's some sleight of hand here!
If you do try this recipe - as I did - good luck on getting a rich succulent gravy as per this video.And i hope you enjoy the leafy herbs and garlic from your marinade, which will have been reduced to blackened carbon if you follow this recipe to the letter. Yummy?
And note the predominant comments: 'this looks amazing'... etc etc etc - Yes it does look amazing. But try and cook it, and then comment.
Bravo ⚘♥️
Jamie washes hands , 3 seconds later: puts the pork chops in the pan
The best show you see on any chanel i wish. I can buy some of the stuff of line you are wonderfully LOVE all your rep
nothing nicer than pork chops cooked the right way delicious i have them every Wednesday night for tea religiously
@Jamie Oliver : 1:58 you say don't put any salt in that?
But you have already put salt in the marinade? How you u mean no salt?
Followed the recipe 3 times now. Tough as old boots. Family begged me to never do that again. Although they do like the pork scratchings. I haven't a clue, I'm a vegetarian
This was delicious and the best chop i have had in a long time! Didn’t have sage so substituted for thyme! Beautiful! 🤌🏻🤌🏻🤌🏻