Would this work with tenderloin, or would it dry out and toughen much more quickly? Also imagine you need the fat from the shoulder that the tenderloin doesn't have?
Chef John: I just made this for dinner tonight. Put it over some homemade mashed potatoes and I have to say, this is one of the best things I've ever eaten. Everything I've made that's from one of your videos has been absolutely incredible. I love your videos and everything about your channel! Please keep providing us with amazing recipes and corny jokes forever!!! Seriously, this is hands down my favorite youtube channel!
I agree with you on that: this recipe is definitely one of Chef John's best. It also works really well with chicken. Have you tried his recipe for Lamb braised with pomegranate juice and balsamic vinegar? It's HEAVENLY. And if you don't eat/can't afford lamb, you can use beef chuck roast or a similar cut.
I'm always kind of stunned by some of the questions after he posts his videos. "Can I put in white pepper?" "Am I allowed to eat this before 3pm?" "If I'm out of Dijon should I go buy some?" How do you get through a day, people? Jees Louise. "Spines now half off on aisle 7!"
+Michael Duvic well i asked if there's a reason i shouldn't saute the other veggies with the onions because.. well is there a reason? plus, i'd serve it over polenta. mmm...
Had to post. I made this recipe yesterday evening and I have got to say it is a "keeper". I followed the directions almost exactly. Just didn't add the peas and instead added a can of diced potatoes at the end. I served it over a small bowl of brown rice that I had made with chicken broth. My husband and I loved it. My husband said we need to have this on a weekly basis. It's that good.
Making this again tonight and just came back for a refresher......this is my families most favoritist recipe in all the Chef John world.....been making it for years now.
Made this the other day. I didn't have cider or apple juice, so I used one red apple which I put in the food processor. Served with mashed skin on roasted potatoes. Delicious. Thanks chef John!
This is my third time making this recipe since this was uploaded... it's become a huuuuuge family favorite!! I highly recommend this recipe, it's a keeper for the ages for sure.
I'm making this as I type and it's not done yet but the taste is already phenomenal. a little tart, a little sweet, a little funky. highly, highly recommend.
I made this. It was amazing - I had it over mashed potatoes. Kind of a tip: if you aren't lucky enough to have a garden like I don't, the "poultry blend" pack of fresh herbs in the produce area has the sage, rosemary, and thyme.
I made this for my husband and I and it became an instant favourite. We served it over some polenta which was the perfect vessel for the stew. It’s quite rich so we will save it for special occasions but it’s definitely a winner!
SOOOO.... I have made the red white and blue chicken but I couldn't find pure chipotle and had to settle for chipotle seasoning witch had extra salt so it was over salted. It was still good but this creamy pork stew ...... I went out and found all the correct ingredients and it was nothing short of amazing it is one of my fav dishes period great work Chef.
Why does it seem the vinegar and cream would curdle? 35% BF. I love the just throw the herbs in there and then take out the stems, leaving the leaves in the stew. Brilliant! Time saving. As far as reminding us to buy our meat in one piece (roast) and cut it up ourselves, you can't do it enough. Such great information. Since the first time you mentioned it, I must have saved $25.00. Why buy the meat they can't sell any other way, at a greatly inflated price, when you can buy a roast for half the price and cut it up yourself? Not to mention, you get better meat for less money. Chef John, you're the best.
Don't mess with Chef John or his recipe. I tried this recipe to the tee except I wanted to reduce the fat content, so I used half and half instead of heavy cream. I also only used 1 cup instead of 1.25 and the pork was aching for the extra fat, it was so dry. The flavors of the spices and apple cider were absolutely perfect. Trust Chef John, use the heavy cream.
I browned the pork in bacon fat and made a roux with the onions and garlic. When I discovered my cream soured and solidified, I ended up using whole milk and it worked out fine for me. I tightened up the gravy in the end with some butter and a corn starch slurry...
Made this for dinner tonight. I was a little worried because when I added the horseradish, it smelled very strong and I was worried it would be overpowering. Boy was I wrong! This stew came out amazing! If anything I thought I could have gone for a little more tang to cut the creaminess. But let me say this, there were NO LEFTOVERS!
I make this a few times every year! It is a family favorite and is one of the only things I make like this with complex flavors! I could sip the broth all by itself. If you haven't made it, you should! You won't be disappointed.
Dude, this mash-up of a recipe kinda gave me the silly giggles, so thanks for that on a Tuesday night. Sprinkling Kosher salt on pork and then adding cream? Wowza!
I've made this twice now. Definitely my favorite Food Wishes recipe that I have tried so far. It's in the wintertime rotation. I served it with mash the first time, but the second time I served it over roasted winter veg that I had done in the air fryer. Sweet potato, parsnip, rutabaga and cauliflower. Greetings from Flavor Town.
Delicious!!! I made this tonight and followed the recipe pretty closely except I browned the pork in bacon fat. When I open my container of cream it was actually sour cheese so I substituted some whole milk instead and I added some white mushrooms from my fridge that had to be used soon. I also added some flour with the onions to make a roux. I used a little more chicken stock than you did and used a corn starch slurry and some butter to finish the sauce at the end. But other than that it was a fantastic dish. I served it with some parsley mashed potatoes. That slight apple flavor was superb.
I made this the night before last, it is sooooo good, even with the substitutions and omissions I made. It was even BETTER reheated the next night. (stove top instead of microwave) I used pork loin. I buy it whole because it's good cooked a variety of ways and I never know what I'll be in the mood for come dinner time. I'm sure shoulder would have added more flavor. I left the fat on, still, loin might be a bit lean for this. I used Apple juice instead of Cider. Even though he said we can use any style mustard, as long as it's Dijon, I used plain yellow because I am such a rebel. (didn't have any Dijon) My wife and I can't stand horse radish so I omitted that. I added potatoes after the carrots and celery cooked for a bit, and omitted the peas, because I forgot to buy the peas. I added a little more apple juice, chicken broth, and cream because I like extra sauce/soup/gravy. I thickened it with a little corn starch. I served it over wide egg noodles. Next time,and OH there will be a next time, I will use peas instead of (in addition to?) potatoes, Dijon instead of yellow. I might even add a smidgen of horse radish just to see if this can be even better with something so awful added. This will be great served over a fresh buttermilk biscuit, or in a pie, or a bread bowl. Thank you Chef
As always, I appreciate the easy pace of your tutorials and the clear quality of the videos. I will try this recipe very soon. Many thanks for this hearty and rich recipe. USA (1/7/2016)
Maevna Some kosher salt is indeed kosher. And it's not actually 'kosher' salt, it's 'koshering' salt. Originally used to draw the blood out of meet(called koshering) for Jewish food laws. They can't eat the blood of animals, and the larger grain size allows it to be used for that purpose much better than smaller grained salt. All salt is kosher by nature, it's just not certified kosher untill it's been certified by whatever organization is in charge of that. But adding things to salt can make it so it can't be certified.
I used dry thyme and dry rosemary, fresh sage, it came out delicious, I put it after i browned the meat in the slow cooker for 6 hours in low, seriously this was something goooood.
+Matthew Morgan i think in that case you should add the cream at the end to avoid it from seperating. Don't have any experience with pressure cookers but i think that theoretically you could do this receipe like he says until the meat is tender which will be shorter in a pressure cooker and add the cream at the end
Making this for Valentine's day cuz my wife absolutely loves this dish. She's a petite woman but eats til she's uncomfortable whenever I make creamy pork stew.
Near the end of the video presentation. I was thinking "what no potatoes" then you served it over rice. Oh man, good show. I'm thinking this is it Sunday.
Re. dijon mustard: it is also available in a coarse or whole grain mixture which adds texture without sacrificing the sharper flavor. My wife uses it in many of the sauces she prepares.
I dont know if it's just me, but Chef John's videos seem to be a lot slower than before. It's still amazing, but I wish he kept a slightly faster pace like in his older videos.
thanks chef john i am so making this for Sunday dinner i will let you how i do thinking of adding some roasted butternut squash towards the end of cooking
+Lemendeer Some people would find them useful/ interesting. Also before you start on "vegetarians are evil". As a meat eater I am always looking for new interesting recipes that I may have not tried before. So the real question is why do you think he would not?
+Imogen Evans For most of his recipes you can just substitute any meat for whatever else you want instead, mushrooms, quorn fillets, tofu etc. Unless the recipe is specifically revolving around meat like this one, you can almost certainly improvise. I use Foodwishes for most of the recipes I know at this point, and yet I only actually use meat in like 2 of them. Plus, Chef John does frequently add a comment saying "or X if you want to go vegetarian".
Jack Xin He's already made a falafel recipe, it's one of my all-time favorites. He also made Tahini sauce to go with it, and he's done an old video on Hummus with added basil. foodwishes.blogspot.se/2015/03/falafel-opposite-of-how-these-will-make.html
My pork picnic shoulder cooks whole, fat cap upwards on a bed of sliced tart apples, with a thick coating of apricot jam on top and julienne of crystalised ginger with the apples. My 4 lb roast cooks in 3:45 to 4 hours.
Chef John, love your videos as always! huge fan. I would LOVE to see your version of Moussaka. I got a feeling your definitely gonna put it up soon, can't wait! - Levon
Would you consider tossing the apple in a tiny, tiny, tiny bit of simple dressing like just a little bit of cider vinegar? Give the garnish some bite, too?
Ok, I've got everything I need. RATS! Except for the Apple Cider. Just kidding, I did have apples so added one with veg and one at the end and had it with mashed. Thanks, Chef John.
Check out the recipe: www.allrecipes.com/Recipe/245361/Creamy-Pork-Stew/
Would this work with tenderloin, or would it dry out and toughen much more quickly? Also imagine you need the fat from the shoulder that the tenderloin doesn't have?
Chef John: I just made this for dinner tonight. Put it over some homemade mashed potatoes and I have to say, this is one of the best things I've ever eaten. Everything I've made that's from one of your videos has been absolutely incredible. I love your videos and everything about your channel! Please keep providing us with amazing recipes and corny jokes forever!!! Seriously, this is hands down my favorite youtube channel!
I agree with you on that: this recipe is definitely one of Chef John's best. It also works really well with chicken. Have you tried his recipe for Lamb braised with pomegranate juice and balsamic vinegar? It's HEAVENLY. And if you don't eat/can't afford lamb, you can use beef chuck roast or a similar cut.
Fitchy thx for this comment! Wanted to make it and try it but wasn’t sure since I’ve never seen a stew like this
This is one of the greatest RUclips channels ever.
I'm always kind of stunned by some of the questions after he posts his videos. "Can I put in white pepper?" "Am I allowed to eat this before 3pm?" "If I'm out of Dijon should I go buy some?"
How do you get through a day, people? Jees Louise. "Spines now half off on aisle 7!"
do I have to use pork in the pork stew?
Can I substitute the pork with camel, so that it's not haram? Also, "kosher" triggers me; where can I buy pagan salt?
+Brittany haha!
+Michael Duvic well i asked if there's a reason i shouldn't saute the other veggies with the onions because.. well is there a reason? plus, i'd serve it over polenta. mmm...
+jeremyfinch lol pagan salt
I haven't watched you in ages Chef John and I have realised how much I've missed you.
Those 47 that disliked, you're crazy wrong. I made this and will make this again - it's my favourite pork dish from now on!
Had to post. I made this recipe yesterday evening and I have got to say it is a "keeper". I followed the directions almost exactly. Just didn't add the peas and instead added a can of diced potatoes at the end. I served it over a small bowl of brown rice that I had made with chicken broth. My husband and I loved it. My husband said we need to have this on a weekly basis. It's that good.
Making this again tonight and just came back for a refresher......this is my families most favoritist recipe in all the Chef John world.....been making it for years now.
Made this the other day.
I didn't have cider or apple juice, so I used one red apple which I put in the food processor.
Served with mashed skin on roasted potatoes. Delicious.
Thanks chef John!
This is my third time making this recipe since this was uploaded... it's become a huuuuuge family favorite!! I highly recommend this recipe, it's a keeper for the ages for sure.
I can almost feel the meat melting in my mouth. Looks scrumptious.
I'm making this as I type and it's not done yet but the taste is already phenomenal. a little tart, a little sweet, a little funky. highly, highly recommend.
Perfect for the fall, this looks awesome!
+ChefSteps didnt know chef steps watches these videos...
+bearstearn3 same here... didn't see that coming lol
It is!! Delicious!
I made this. It was amazing - I had it over mashed potatoes. Kind of a tip: if you aren't lucky enough to have a garden like I don't, the "poultry blend" pack of fresh herbs in the produce area has the sage, rosemary, and thyme.
I made this for my husband and I and it became an instant favourite. We served it over some polenta which was the perfect vessel for the stew. It’s quite rich so we will save it for special occasions but it’s definitely a winner!
SOOOO.... I have made the red white and blue chicken but I couldn't find pure chipotle and had to settle for chipotle seasoning witch had extra salt so it was over salted. It was still good but this creamy pork stew ...... I went out and found all the correct ingredients and it was nothing short of amazing it is one of my fav dishes period great work Chef.
Why does it seem the vinegar and cream would curdle? 35% BF. I love the just throw the herbs in there and then take out the stems, leaving the leaves in the stew. Brilliant! Time saving. As far as reminding us to buy our meat in one piece (roast) and cut it up ourselves, you can't do it enough. Such great information. Since the first time you mentioned it, I must have saved $25.00. Why buy the meat they can't sell any other way, at a greatly inflated price, when you can buy a roast for half the price and cut it up yourself? Not to mention, you get better meat for less money. Chef John, you're the best.
It doesn't curdle. I've made this many times!
Don't mess with Chef John or his recipe. I tried this recipe to the tee except I wanted to reduce the fat content, so I used half and half instead of heavy cream. I also only used 1 cup instead of 1.25 and the pork was aching for the extra fat, it was so dry. The flavors of the spices and apple cider were absolutely perfect. Trust Chef John, use the heavy cream.
I browned the pork in bacon fat and made a roux with the onions and garlic. When I discovered my cream soured and solidified, I ended up using whole milk and it worked out fine for me. I tightened up the gravy in the end with some butter and a corn starch slurry...
Made this for dinner tonight. I was a little worried because when I added the horseradish, it smelled very strong and I was worried it would be overpowering. Boy was I wrong! This stew came out amazing! If anything I thought I could have gone for a little more tang to cut the creaminess. But let me say this, there were NO LEFTOVERS!
I make this a few times every year! It is a family favorite and is one of the only things I make like this with complex flavors! I could sip the broth all by itself. If you haven't made it, you should! You won't be disappointed.
Dude, this mash-up of a recipe kinda gave me the silly giggles, so thanks for that on a Tuesday night. Sprinkling Kosher salt on pork and then adding cream? Wowza!
Chef John, ive made this stew four times now and it is mindblowing how flavourful and tender that meat is! Thank you for sharing this recipe :)
Can't even believe how delicious this looks. Thanks!
I've made this twice now. Definitely my favorite Food Wishes recipe that I have tried so far. It's in the wintertime rotation. I served it with mash the first time, but the second time I served it over roasted winter veg that I had done in the air fryer. Sweet potato, parsnip, rutabaga and cauliflower. Greetings from Flavor Town.
Delicious!!! I made this tonight and followed the recipe pretty closely except I browned the pork in bacon fat. When I open my container of cream it was actually sour cheese so I substituted some whole milk instead and I added some white mushrooms from my fridge that had to be used soon. I also added some flour with the onions to make a roux. I used a little more chicken stock than you did and used a corn starch slurry and some butter to finish the sauce at the end. But other than that it was a fantastic dish. I served it with some parsley mashed potatoes. That slight apple flavor was superb.
Just made this for dinner and it is AMAZING! This will definitely be one of my dinner go-to recipes from now on!
I made this the night before last, it is sooooo good, even with the substitutions and omissions I made. It was even BETTER reheated the next night. (stove top instead of microwave)
I used pork loin. I buy it whole because it's good cooked a variety of ways and I never know what I'll be in the mood for come dinner time.
I'm sure shoulder would have added more flavor. I left the fat on, still, loin
might be a bit lean for this.
I used Apple juice instead of Cider.
Even though he said we can use any style mustard, as long as it's Dijon, I used plain yellow because I am such a rebel. (didn't have any Dijon)
My wife and I can't stand horse radish so I omitted that.
I added potatoes after the carrots and celery cooked for a bit, and omitted the peas, because I forgot to buy the peas.
I added a little more apple juice, chicken broth, and cream because I like extra sauce/soup/gravy.
I thickened it with a little corn starch.
I served it over wide egg noodles.
Next time,and OH there will be a next time, I will use peas instead of (in addition to?) potatoes, Dijon instead of yellow.
I might even add a smidgen of horse radish just to see if this can be even better with something so awful added.
This will be great served over a fresh buttermilk biscuit, or in a pie, or a bread bowl.
Thank you Chef
"Add a little bit of cayenne, which I do enjoy now and then."
HA!
love the cooking and sound tracking...always enjoying
As long as you're always giving it your 110%, Chef John, you're doin just fine
oh my this looks wonderful warm and comforting food!! trying this for sure
As always, I appreciate the easy pace of your tutorials and the clear quality of the videos. I will try this recipe very soon.
Many thanks for this hearty and rich recipe.
USA (1/7/2016)
Talk about comfort food.
Cant wait to make this
The apple, looks like a nice touch. Nice surprise too.
Went to cook it again today. Still one of my favourites!
i still think it is funny when people use kosher salt on pork.
Maevna
Some kosher salt is indeed kosher.
And it's not actually 'kosher' salt, it's 'koshering' salt.
Originally used to draw the blood out of meet(called koshering) for Jewish food laws. They can't eat the blood of animals, and the larger grain size allows it to be used for that purpose much better than smaller grained salt.
All salt is kosher by nature, it's just not certified kosher untill it's been certified by whatever organization is in charge of that. But adding things to salt can make it so it can't be certified.
GOOD ONE
🤣
Even funnier is realising traditional Malay Indonesian Tribes who convert to Islam ask if the Pork Chilli is Halal!
always the best of the best! i am a great fan for about 2 years! i always love to get new ideas to cook! greetings from austria!
drink every time Chef John says "beautiful" in this video
"Disco Stu of my stew's hue" is my favorite so far. :) Good work!
I made this last night. Really amazing dish.
I used dry thyme and dry rosemary, fresh sage, it came out delicious, I put it after i browned the meat in the slow cooker for 6 hours in low, seriously this was something goooood.
I also used half and half, and horseradish mustard ( 3 tbsp)
How can anyone downvote this!?!?!?!
You are the Chris Bjork of your creamy stewed pork!
This recipe is AWESOME! I just cooked this and it turned out Sooooo delicious! Thank you chef!
Excellent, as always! Any thoughts about adapting this for the pressure cooker?
+Matthew Morgan I was thinking the same! But I have no idea. My cream-based soups always separate and look gross when I use my pressure cooker.
+Matthew Morgan i think in that case you should add the cream at the end to avoid it from seperating. Don't have any experience with pressure cookers but i think that theoretically you could do this receipe like he says until the meat is tender which will be shorter in a pressure cooker and add the cream at the end
Awesome recipe, especially for this weather. Thanks!
I made this a few weeks ago, RAVE reviews! This is delicious!
Like the apple/chives garnish, nice idea, thanks for sharing your recipe.
Making this for Valentine's day cuz my wife absolutely loves this dish. She's a petite woman but eats til she's uncomfortable whenever I make creamy pork stew.
Even his thyme looks better than mine.
+hawaiidispenser video editing
+rhn94 I think he also grows his own herbs
+Jacob Lanning Well he is in California..
+Moose Only Yeah, but it's not like I live in Alaska or anything... :)
hawaiidispenser All I know is I'm moving back to Washington state sooner or later.
"Which I do enjoy now and then" OH Chef John.
Oh yum Chef John! Looks wonderful!
Watching this while being hungry, not a good idea. My stomach is growling like Tony the Tiger! Man Chef John that looks so delicious!
So glad you're back! Going to try this for my next meeting at work. :)
Thank you Chef John! You are great
This looks absolutely amazing, well done.
My mom watched the video and is salovating over the keyboard. ^_^ Very nice recipe!
Near the end of the video presentation. I was thinking "what no potatoes" then you served it over rice. Oh man, good show. I'm thinking this is it Sunday.
thank you chef! looks delicious over white rice.
I love you Chef John.
This is a great recipe. Those of you who want over the top....add sour cream at the end after you take off the heat. OMG!!!!
This came out awesome!! Thanks Chef!
Love y'all style chef John
"the disco stu, or this stews hue." XD
i would totally listen to you reading a book before bed.
Re. dijon mustard: it is also available in a coarse or whole grain mixture which adds texture without sacrificing the sharper flavor. My wife uses it in many of the sauces she prepares.
Wow John, mustard horseradish, pepper and cayenne, my tongue burns thnking about it. Gonna try it, temp ering the heat down a tad.
I've been dying for a new video!
Looks Yummy! I love the pork recipe cuz other ways of cooking pork similar to beef recipes just don't make it.
I dont know if it's just me, but Chef John's videos seem to be a lot slower than before. It's still amazing, but I wish he kept a slightly faster pace like in his older videos.
"You're the Disco Stu of this stew's hue" cannot be coached. You're the Method Man of your method, man. :)
I like it!
This is just wonderful.
thanks chef john i am so making this for Sunday dinner i will let you how i do thinking of adding some roasted butternut squash towards the end of cooking
Please do more vegetarian recipes! I love your videos so much
+Imogen Evans why would he do that?
+Lemendeer Some people would find them useful/ interesting. Also before you start on "vegetarians are evil". As a meat eater I am always looking for new interesting recipes that I may have not tried before.
So the real question is why do you think he would not?
i was kind of joking
+Imogen Evans For most of his recipes you can just substitute any meat for whatever else you want instead, mushrooms, quorn fillets, tofu etc. Unless the recipe is specifically revolving around meat like this one, you can almost certainly improvise. I use Foodwishes for most of the recipes I know at this point, and yet I only actually use meat in like 2 of them.
Plus, Chef John does frequently add a comment saying "or X if you want to go vegetarian".
Jack Xin
He's already made a falafel recipe, it's one of my all-time favorites. He also made Tahini sauce to go with it, and he's done an old video on Hummus with added basil.
foodwishes.blogspot.se/2015/03/falafel-opposite-of-how-these-will-make.html
"I'm correct 40% of the time, and wrong about 70" great math chef John haha
I will try this- looks amazing.
i just brought some pork from the store,trying this recipe tomorrow!
My pork picnic shoulder cooks whole, fat cap upwards on a bed of sliced tart apples, with a thick coating of apricot jam on top and julienne of crystalised ginger with the apples. My 4 lb roast cooks in 3:45 to 4 hours.
mmmmm looks so tender
Thumbs up for Disco Stu reference!
I just love your cooking or whatever you are making, sir! :)
i am soooooo cooking this, this weekend!!!
Chef John, love your videos as always! huge fan. I would LOVE to see your version of Moussaka. I got a feeling your definitely gonna put it up soon, can't wait!
- Levon
noooooo!! chef John never trim the fat till the end.
so glad you did this receipt
I see you caught your typo. Such a professional!
PLEASE could you do a technique video on couscous? When I make it it's nice but not how it should be, I'd really appreciate it xxx
All of your recipes looks so tasty. love the video👍
Would you consider tossing the apple in a tiny, tiny, tiny bit of simple dressing like just a little bit of cider vinegar? Give the garnish some bite, too?
Holy cow this sounds soooooop good!
Looks incredible
Disco Stu of your stew's hue...love it
You should do a video on what knifes you use and prefer!
I have to make this immediately.
yum! if I wanted to cook with potatoes when should I put the potatoes in the stew?
Beautiful Chef! Thanks ")
That looks amazing
Mouth.... Watering
Must make, thanks, Chef!
Thanks so much, it looks great! Im going to try it this weekend. Did your voice change? It sounds high in the middle of each sentence.
Ok, I've got everything I need. RATS! Except for the Apple Cider. Just kidding, I did have apples so added one with veg and one at the end and had it with mashed. Thanks, Chef John.