Pan-Seared Pork Chops with Apple Pan Sauce | Kenji's Cooking Show

[@malachi640]

Hey Kenji, great video as always. I wonder how you feel about making a home kitchen logistics video? As a new-ish cook, I've already gotten multiple ideas from you like using a salt cellar and having a clean sponge and a dirty sponge, but I'd love to hear your take on other stuff like general organization, how many towels you keep for cleaning as you go and how often you wash them, ways to clean more effectively as you go, keeping the fridge organized, cant live without tools, etc. I've been a big fan of your vids for a while now, keep up the good work!

[@subressor1]

This sounds like a great idea for a video :)

[@iebuchanan]

Yes! His kitchen is so well organized and what impresses me even more is that it seems relatively small, and he uses all of the space so efficiently.

[@MrCrockaG]

I'd highly, highly recommend grabbing his Food Lab book if you haven't already. The first 90 pages are all about setting up your kitchen, must have tools, etc., and the rest is filled with fantastic tips and recipes. Personally it's completely changed how I operate in my kitchen.

[@hiroadachi6939]

great idea, would love to see something like this from kenji

[@ZatchProductions]

Would be an awesome idea!

[@subressor1]

Enjoyed the little Chef John moment there when you were talking about the pan sauce :)

[@vishaallalchand4124]

And as always Enjoy!!!

[@blackbelt352-dd]

@@TheFL6 It's at 17:50. He does a Chef John rhyme. And Chef John has made the "You are the boss of your sauce" rhyme is numerous videos.

[@tiddyt6527]

@@blackbelt352-ddhe’s also credited chef John like a bunch of time in his videos lol Kenji probably knew anyone who’s into cooking KZbin would know chef John’s infamous u are the boss of ur own pan sauce haha

[@sohamsengupta6470]

@TheFL6 ah yes citations for using someone's catchphrase as a tip of the hat to them, truly the most important thing in the world.

[@Novotny72]

@@TheFL6 Imma cite you and how you like that?

[@rexfenris4856]

I don't care WHAT Kenji is cooking, you will always learn something.

[@Jonpoo1]

For sure. I’m never gonna make this dish but learnt so much along the way that can be used in other dishes.

[@karohemd2426]

This is why I'm watching.

[@archivalstorage]

The oil temp thing with the visual example blew my mind.

[@huntermitchell6233]

THANK YOU for finally being the one to describe what "shimmering" means when it comes to oil! I've never been able to tell and I was wondering if I was just missing it.

[@brentonwalters]

If you watch your oil closely as it heats up, you can see it break.

[@vocalimpactplays217]

So waiting until your oil gets to the consistency of water (as Kenji said) is a good way to tell when you're approaching the "shimmering" stage, but the next time you get it to that point, take a look at it (once you stop moving it around and it's relatively still)- it's called "shimmering" because at that temperature the oil starts moving a bit on its own and forming small ripples (could be across the surface of the pan if there wasn't much oil or at various levels within a pool of oil if there's full coverage). It just starts looking kind of lightly "wavy" if that makes sense.

[@puupipo]

@@vocalimpactplays217 Good description, and you can even see it in this video if you play it from 2:55 and look closely at the surface of the oil.

[@kimartella7670]

“You are the boss, of your pan sauce.” Thank you Kenji, yes I am

[@tubatom17]

I really enjoyed your Goonies reference thank you for that!!! Great video too your content is so addictive and relaxing

[@SirGuido]

The Goonies reference was awesome. My favorite movie as a kid!

[@laneeardink9849]

I love the video because it's not full of jump cuts, edits, crazy music, etc. It's simply, useful, beautiful, informative, and peaceful for the viewer.

[@philopino868]

I swear, these are the most real cooking videos...the fact that his kitchen is a regular guy's own makes it so much more relatable.

[@ThomasOpent]

When it comes to the deglazing, I always found that a good bourbon works well with the apples, mustard and maple. Or honey instead of maple. Great Chef John reference at the end as well.

[@Preski96]

Brandy too

[@daveprice5911]

calvados is another classic choice

[@basti4865]

kenji is not only the best chef out there, he also has the nicest character of all of them. i bought both of his books and i just love them. can’t thank you enough for putting out so much free content!

[@emilyvandevier9967]

We miss you! My baby daughter and I love your videos and can’t wait for more! Hope all is well. Love to you and your family. 🌞

[@jeffback9317]

Love all your recipes, from a guy that works on appliances, that IF E code on the fridge is a ice maker fan error. If your handy majority of the time ice builds up around the fan and if you can pull the drawers out and remove the door, then get the back evaporator cover off you'll probably find ice has stopped the fan, clearing it out with hot water usually takes care of it. I usually find if the door isn't closing properly or multiple openings /long open times( as a chef I'd probably bet on this) moisture builds up. Hope that helps

[@Corybander]

Every time I watch you I learn something helpful. I'm inspired by your confidence in the kitchen.

[@pickledpiepi]

Anyone looking for a dead simple version of this, I happened to make something similar the other night. For the pan sauce it was just equal parts whole grain mustard and fig jam (but I bet any jam would work). Deglazed with some apple brandy and mounted with butter.

[@marksimpson2321]

Kenji is extremely relaxing to watch, and knowledgeable to listen to! He makes me want to cook more!

[@Spoocecow]

Aw, Jamon shaking so much reminds me of when our pup had an ear infection. Hope he's doing well!

[@erikjohnson54]

I always loved this recipe. I usually add a bottle of a nice amber ale and reduce it to almost a jam. It's one of the best things I've ever made.

[@patricklinkous]

"Who likes red delicious?" LOL that's the most judgmental thing I've ever heard out of Kenji's mouth. Great video as always. 👍

[@wayneposey5764]

It was great… caught me off guard so I went back and listened again. 🤣

[@bruellwitz]

Exact same thought! You can do whatever you want to the dishes you cook according to Kenji - he will not care. But Red Delicious apples is where he draws the line 😄

[@HunderbarDachs]

He's absolutely spot on, it's a terrible apple.

[@loblawbomb1532]

The red delicious from my tree is amazing. From the stores, they're bland.

[@nubcake67]

Red Delicious used to be good but that particular 'breed' of apple was cross-bred / inbred too many times and it stopped being the jewel of apple orchards and nobody preserved the original breed information to go back.

[@Kritselisan]

Kenji, just want to let you know that your Goonie reference/thyme pun was heard, and greatly appreciated! Love your work, thank you for the awesome content!

[@ZachHall]

holy crap thank you for giving us temps alongside the "descriptor" of the oil like shimmering and lightly smoking. im always stressing about my pan being properly pre-heated since its so important and being able to use my IR thermometer to shoot for 425-450 is so much better for my brain than "lightly smoking".

[@exploreraa983]

Side Note: That small-size baking sheet looks super-convenient little prep pans.... Im going to grab one, I think! .....and thanks for the apple cutting tip! that is very helpful.

[@atinycrow]

Can confirm that one-eighth and one-quarter size sheet trays are amazing kitchen tools, especially when combined with a metal rack that fits

[@foadnwol6684]

So good. Served it with mashed sweet potatoes and roasted beet salad - perfect fall dinner.

[@rosskaske6357]

Really appreciate you putting the instructions in the description

[@hornedlobster]

Ooooh I love this recipe. I do something similar with my pork chops with apples, onions, maple syrup and chicken stock seasoned with rosemary and sage. I gotta try this version with the apple cider vinegar, grainy mustard and thyme! Looks delicious, as always.

[@morganbrowning9899]

Love the Chef John coming through!

[@luisnovoa1843]

Hello Mr Lopez I’m a big fan and thanks for your wonderful recipes 🇵🇷

[@booon-booon]

the chef john reference!!

[@girder123]

Love how he slowly chows away at the apple cores, while giving snapping turtles a run for their money on the pork 😂

[@robertwolinski7294]

Kenji, I'd get Hamon checked for an ear infection. The way he's shaking his head is a classic sign.

[@jameshaulenbeek5931]

*It's a sign!* Both you and Rome putting out pork chops with apple...I need to do this.

[@MapleDaze]

Great Goonies reference in the middle there. Our time is up here, your time is down there,. down there is your time and up here is our time!

[@Tinckoy]

Literally used Food Lab to help me make pork chops on Saturday! Better grab some more chops

[@Sean.Cordes]

I made something similar to this with red pears and apple cider and it was seriously amazing. Absolutely tremendous mix of flavors.

[@protopigeon]

Your fridge door mechanism is genius!

[@strotter583]

Seeing the inside of Kenji's Fridge makes me irrationally happy.

[@36424567254]

and it actually makes me anxious, as I'd never even come close to be able to use all that different stuff before it goes bad. My recipe repertoire is too limited still.

[@dccoletrain]

Rib end chops and blade steaks are my favorite cuts on the animal.

[@SirBrittanicvs]

Good vibe check on Red Delicious apples, I have never known of anyone to like those deceptively named indelicacies.

[@ooagabonjoaga2680]

made this with apple juice instead of cider and didn’t use vinegar ( apples and mustard were acidic enough ). it was very good

[@mikeziter501]

Love the science lessons sprinkled in with the cooking. Thanks!

[@intraum]

over here in the UK all our pork chops come with the rind on, as we love 'crackling'. but i feel like it is impossible to get decent crackling without turning the meat to cardboard. so i think in the future i'll cut it from the chop and cook separately. because this method looks top notch.

[@spinningbackspin]

Those are great looking chops. I, too, love the well marbled piece of meat. As a child, many moons ago, I always liked to chew on the bone. We do a wonderful Dorie Greenspan pork loin roast with apples and onions. Maybe my favorite all time roast. Your channel is great. Learn a lot.

[@isagoldfield7393]

Hamon is so adorable 🥰

[@caseystrawn3228]

I like how you snuck in "who's got the thyme?". Made my day. On a serious note, I've always done flip the meat once. I guess I'll have to try out the multi flip method.

[@Jonpoo1]

Thanks for another great video. Arrived just after I finished dinner but will save this for tomorrow

[@AlexGoesBoom280]

There's something oddly calming and mesmerizing about swirling oil in a hot pan.

[@KFour999]

These are my comfort videos

[@isagoldfield7393]

You always give the best tip, now my 🍎/potato’s will no longer stick to the knife. Thank You Kenji🍎🍎🍎

[@johncspine2787]

Different take..flatten boneless cutlets of pork fairly thin, sear in butter, set aside, throw plenty of chopped shallots in, fresh thyme, deglaze w Calvados (French apple brandy) add some heavy cream, put cutlets back in to reheat and finish, serve w pan fried candied buttered apple slices, rice..you can do mushrooms in the sauce too..super yummy…my (well..one of..lol..) favorite pork recipe! Plenty of black pepper and appropriate salt obvs..

[@cmcull987]

I love how the pork chop were nicely browned but not tough on the inside. I'm so happy we don't have to cook pork to a high temperature anymore in the US

[@aleesapanis1282]

Anyone notice Jamon’s collar clanging together because he shakes his head, almost every second of the video? Lol. I love him.

[@mattwojciak3525]

it's not really normal for a dog to be shaking their head that much. i would bet Jamon has an ear infection brewing.

[@aleesapanis1282]

@@mattwojciak3525 I know I was wondering why :(

[@FFrank-tg1gw]

hi :) we in denmark have a dish called "Æbleflæsk" It is a apple jam/sauce thats mixed with crispy pork belly cut. we eat it on bread :)

[@BigNate215]

I tried this tonight , but I added some sliced jalapeño peppers. Pretty amazing 👏

[@MrAntLib]

😮🎉❤nice!!

[@chrnovids]

This is normally one of the few dishes I don't like at all (I can't cook pork chops well and I dont like the texture of apple sauce), so I'm happy to see a good guide for this

[@gailjordan9250]

I don't like cooked apples, so I always have to find alternatives. For this recipe, I am going to substitute figs for the apples. A few more minor adjustments will be necessary because figs get mushy more quickly than apples. Just think of flavors you like and sub them for ones you don't.

[@jpb9198]

Thanks for sharing Kenji! I'm going to try something similar with some duck I harvested this past season. Thanks for the inspiration!

[@hags2k]

as a parent of young children, this tip for slicing apples is going to make my breakfast/lunch/snack prep much nicer. thank you.

[@bradylewis1037]

Lately for pork I've been using my broiling pan and covering them in Patak's Mango Chutney. Quick and delicious

[@pwdobberstein]

15:23 "Up here this is my thyme, this is my thyme, up here." Kenji is a Goonies fan! :) :) :)

[@TheDarklingWolf]

He's made a few references like this before and they always make me giggle.

[@moosifer3458]

made a slight variation of this after watching this and it was amazing. Great video.

[@abhishes]

As soon as a KZbin channel uses Thyme I wait for the obligatory time joke. Legend has it that I have never had to wait for more than 10 seconds :)

[@LacroixboiMarx]

This is why I love your stuff, man. You’re an amazing chef with real cookbooks, but you’re also just normal. Makin good food and you know what makes it good, and you know how to explain that, especially to a dumbass like me 😂

[@MatthewConnorsPhoto]

Haha. Nicely dropped spin on the Goonies well scene.

[@SyzygyNoon]

When you said Red Delicious, I didn't understand the mealy part, but when you said Golden Delicious, I immediately got it. I'm all about the crispy apples. Green have their place. But we're not on that country road right now.

[@bouchoswatz]

just made this (more or less), so delicious! Thanks Kenji!!

[@JustinLCecil]

The theme song from the animated show "Apple & Onion" played continuously in my head when you started that pan sauce.

[@Malbogia84]

I love the Chef John rhyme thrown in here :D. After all, you are the boss of your pan sauce.

[@kinesthetiac2528]

I love being a kenji fan and being the nonbinary pals he’s talking about

[@HyperactiveNeuron]

There isn't a better pairing than pork chops and apples 😁 YUM! I have to try this. When I was a kid my mom used to make pork chops with apple sauce and add I got older, fried apples and then sauteed apples. This looks like another link in the evolution to a pan sauce.

[@cdoguo8]

Looking for a magnetic knife hold that I can attach to a wall that has a brick chimney right behind the drywall. What kind is that one on your kitchen chimney?

[@Abi-cv9vk]

thanks Kenji

[@DivineBrut]

not sure if i can find a pork chop that looks like that but WOW that looks good

[@RichardBreen]

Hi Kenji! Great video as always. I was wondering: have you ever tested the impact of fond on the flavour of sauces, stews etc?

[@fisheloph]

I liked the photo at the end! Nice addition.

[@jaredrowan7191]

Just an All Star Goonies reference, love to see it.

[@michellepastels]

17:03 holy cow! taste tested without even cooling down the sauce on the spoon, i'd burn my mouth immediately 😢

[@KB-ku4um]

This looks amazing. I do love apples and pork together. It might be my favorite sweet and savory together. :)

[@aschafer324]

Looks delicious! Why pour the drippings over the resting chops instead of use them in the sauce? That would make it too oily?

[@allensmithee632]

Very satisfying baste!!

[@shadowcatX2000]

"You are the boss of your pan sauce." .... That's such a chef John thing to say.

[@luisnovoa1843]

Your dogs are adorable.

[@paulkurnick9808]

I love the goodies reference. This is my thyme. This is my thyme up here

[@kidpwnz]

man of steel, he just tasted that sauce directly from the pan with a spoon :D crazy

[@dbarry5139]

I just want to say Kenji is the kind of dude I'd love to be invited to be a guest at a dinner party. Premium food with no highfalutin bullshit thats going to make me feel embarrassed. He provides high quality and accessible food tips. He deserves all the best. Keep it up my guy.

[@da1otta]

I cook almost exclusively with pig lard. I think it'd go really well with this.

[@bartholomewsimpson4621]

AKA Manteca! Cheaper & tastier them mantequilla in Mexico!

[@laurabustos6560]

I literally just bought P Chops and apples yesterday!! Yay!! 🙏🖤✌️

[@grayboo212]

Man, this guy's a food/cooking stud. I couldn't tell you how many times his name has come up in discussions having to do with food. Anywhere there's a place to comment, I almost always see his name mentioned at some point.

[@comradewolfman7605]

That Goonies reference really made me smile.

[@StanislavG.]

Hey Kenji, i just wanted to say that you should really try adding sage to your apple sauce pork next time. It's to die for, it's like, one of these combos that just work so great with pork

[@mateuszkorycinski5087]

Hi. I have kinda stupid question. Whenever you go to fridge it seems you have like a ton of opened stuff and you just pick what's good for the dish. How come?! If I leave a parmesan for a month it goes bad. Do you really use that stuff in a week or so, or is there a Kenji setting on the fridge that only a secret manufacturer code will turn on?

[@devonwinegar9560]

Question…if I need to sear / cook more pork chops in batches, how do I maximize usage of the fond from each batch? I feel like immediately cooking the next batch will burn the fond from the previous one, so I’ve tried to deglaze with some apple cider vinegar and save that liquid to add to the final pan sauce. However, doing so inevitably adds lots of sticky stained bits to the pan that also burn quickly (despite my efforts to get all that liquid off with a silicone spatula). So this method requires me to wait for the pan to cool down so I can clean it before cooking the next batch, greatly increasing cook time. Any recommendations? Thanks for everything!

[@carolineaustin1333]

Hey Kenji , if you have a picky eater that dislikes anything vinegar based, could you get away with omitting the mustard and only using lemon juice? Or is there a different substitute you recommend? Thanks.

[@JKenjiLopezAlt]

Absolutely you could.

[@mickstape555]

You've probably covered it elsewhere, but the basting technique probably doesn't work on an induction cooktop, if you tilt the pan the heat will turn off. Curious about how to overcome that - more oil and keep the pan flat?

[@bartholomewsimpson4621]

My induction range stays on for ~30 seconds with the pan removed ( Fulgor)

[@omarwajeeh3665]

This is the perfect fall dish. cheers!

[@horsecop2372]

Wish I could give an extra thumbs up for The Goonies reference

[@chasingdogs]

hi Kenji, what happened to the lemon juice at the end to "freshen" the pan sauce?

[@darren8269]

Pink Lady apples. Love 'em. 🍎

[@mattshu]

Love that you cut to the meat sizzling as you’re preparing the pan sauce. Would a Picture in Picture be distracting while preparing things?

[@themza912]

Kenji, how is it that you haven't gotten your auto-igniter working on your range yet? You deserve it!!

[@JKenjiLopezAlt]

It’s not that it’s expensive. It’s that the whole stove would need to be replaced because the chassis is completely racked and doesn’t sit right (and it crushes the section where the electrical work for the igniter goes). I don’t want to throw away a perfectly functional stove just because the igniters don’t work.

[@personontheinternet2164]

Hi Kenji, is there a reason you didn’t add the pan drippings from the baking tray back into the sauce?

[@Novotny72]

yeah - he forgot about them :D

[@billrogers610]

was mostly burnt frying oil

[@Novotny72]

@@billrogers610 if it wasn't nice, he wouldn't have poured it over the pork

[@botbtquarrel4072]

Pouring the hot drippings over the meat as a final step is a trick he talks about using with steak over on SE, I assume it's the same reasoning here. There was also probably too much fat to emulsify well.

[@Novotny72]

actually was just thinking about this - the juices on the sheet pan probably solidified as the pan was cold. Yeah, they would have been nice to add in but the man has done enough to create serious flavour already

[@danielhylock642]

Love the Goonies reference!

[@JasonFrankenstein]

That pull temp of 120 kinda tripped me up a bit. The FDA revised their guidelines for whole pork cuts (not ground products) to 140 degrees. So I painstakingly watch my chops, pull at 130 and I end up happy if there's a thin band of pink in it. Then you're out here just cooking them mid rare! Didn't realize that was (kinda) ok!

[@xipalips]

Your bacteria-killingness is a function of both temperature and time. 140 isn't magic, it's just a useful number to measure the rate of death with. Kept at 130 for a long enough time will kill the same amount of bacteria as 140. I want to say 1 minute, but I don't recall the urls to the charts atm