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

[@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!

[@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

[@booon-booon]

the chef john reference!!

[@Corybander]

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

[@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. 🌞

[@marksimpson2321]

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

[@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.

[@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.

[@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

[@Spoocecow]

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

[@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!

[@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.

[@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".

[@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.

[@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.

[@foadnwol6684]

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

[@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

[@protopigeon]

Your fridge door mechanism is genius!

[@morganbrowning9899]

Love the Chef John coming through!

[@luisnovoa1843]

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

[@Tinckoy]

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

[@jameshaulenbeek5931]

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

[@robertwolinski7294]

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

[@Sean.Cordes]

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

[@girder123]

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

[@KFour999]

These are my comfort videos

[@dccoletrain]

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

[@ooagabonjoaga2680]

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

[@SirBrittanicvs]

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

[@mikeziter501]

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

[@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.

[@Jonpoo1]

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

[@BigNate215]

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

[@MrAntLib]

😮🎉❤nice!!

[@AlexGoesBoom280]

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

[@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.

[@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.

[@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..

[@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?

[@moosifer3458]

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

[@kinesthetiac2528]

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

[@isagoldfield7393]

Hamon is so adorable 🥰

[@bouchoswatz]

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

[@jpb9198]

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

[@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!

[@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 :)

[@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.

[@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 :(

[@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.

[@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 :)

[@isagoldfield7393]

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

[@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 😂

[@allensmithee632]

Very satisfying baste!!

[@Abi-cv9vk]

thanks Kenji

[@jimmyrrpage]

"You are the boss of your pan sauce." *Food Wishes has entered the chat.*

[@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

[@bradylewis1037]

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

[@MatthewConnorsPhoto]

Haha. Nicely dropped spin on the Goonies well scene.

[@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?

[@coconopalito]

I'm unsure if Kenji will see this, but try to remove the seeds from the apple core before giving it to your dogs. It can be harmful due to the small amount of cyanide, and its just best to remove the risk entirely. It only takes a few seconds

[@sofia8194]

The amount of seeds needed to be near harmful is huge

[@pampoovey6722]

that's like saying humans can't eat apple seeds. give me a break.

[@coconopalito]

@@pampoovey6722 You can die if you eat it in enough quantities. Just look it up

[@milesedgeworth132]

​@@coconopalitoYou'll die if you eat enough salt and sugar in one sitting too.

[@DivineBrut]

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

[@luisnovoa1843]

Your dogs are adorable.

[@shadowcatX2000]

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

[@JustinLCecil]

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

[@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.

[@Bostonaholic]

"You are the boss of your pan sauce." I want that on a shirt.

[@Maderum]

Kenji knows Chef John is a G

[@lisawallace1741]

Can you let me know who is the Chef John of that terrific quote?

[@sohamsengupta6470]

@lisawallace1741 Chef John from Food Wishes on KZbin. Probably one of the first people to do youtube video recipes, and generally well respected among the youtube food creator community.

[@csdesjarlais9779]

Chef John! He is so funny!

[@ericsmith2040]

Goonies never say die!

[@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.

[@shuazi8803]

Kenji! You Goonie!

[@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.

[@horsecop2372]

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

[@Malbogia84]

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

[@omarwajeeh3665]

This is the perfect fall dish. cheers!

[@aschafer324]

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

[@comradewolfman7605]

That Goonies reference really made me smile.

[@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

[@michellepastels]

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

[@SDSsongs]

Came for the pork chops, stayed for the knife tips. =D

[@jaredrowan7191]

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

[@tylerhawk742]

Kenji channeling his inner Chef John rhyme time thoughts lol

[@fisheloph]

I liked the photo at the end! Nice addition.

[@kruin7241]

In Kenji we trust.

[@toin9898]

I used to think I hated pork chops then you gave me permission to not cook them to 165... holy moly what a difference.

[@martinpeeters8800]

I have always hated pork until I cooked it myself medium-rare/medium. It's crazy how juicy and tender it can be

[@paulkurnick9808]

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

[@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!

[@kidpwnz]

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

[@danm2419]

Hi Kenji. Pardon me if you have mentioned this before, but can you share what kind of bag you use in your compost bin on your counter? Is it a sort of plant based biodegardable plastic? I've been trying to figure out what kind of bag I can use for that purpose that is as eco-friendly as possible. I've read a few articles on how "biodegradable" plastics aren't really as effective as the claims. Or maybe you don't throw out the bag along with the bio material (and you put in in plastic recyling)?? Just curious. Thanks.

[@danielhylock642]

Love the Goonies reference!

[@heathers.7755]

17:49 shout-outs to chef John

[@lisawallace1741]

Oh, who is Chef John?

[@themadness01]

Excellent Goonies reference chef.😂

[@justice_was_taken]

“Who likes red delicious apples?” Asking the real questions Kenji

[@laurabustos6560]

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