Raymond Blanc's best ever pan fried pork chops

[@lisa_and_christian]

I followed this technique exactly as instructed and our pork chops turned out PERFECT. Succulent, buttery, moist---just divine. I've never made a more perfect pork chop. Thank you!

[@davidbrown9947]

Agreed, it is perfect, no more overcooked pork chops for me

[@thurstonhowell3569]

I have met and photographed Raymond many times and he is exactly like this. One of the most fair dinkum blokes I have ever met.

[@moritorno]

A french cook that manages to cook something simply and straight forward . That’s a first . Well done .

[@spoony01428]

haha was thinking the same thing, however they didnt disappoint on the french technique of serving butter with a garnish of various other types of food

[@philiphaller1018]

Saw this several years ago and changed the way I cook pork chops forever

[@davidbrown9947]

I have done this twice, in fact I am doing it now. It is fool proof and delicious. Incredible

[@gregchapman5556]

I could listen to Raymond all day 😊.

[@DidYaServe]

Simple and beautiful. I love this type of cooking.

[@OldTrancer]

Tried pork chops this way and it was really nice. Really tender. Low and slow is the only way I'm cooking chops from now on. Think I will try it with garlic butter next time. Thanks Raymond.

[@mattmiller4778]

Raymond Blanc should colab with Genaro Contaldo...The passion would ooze out all over the dish.

[@dazburnside7340]

Matt Miller WHY THEY COOKING SO GOOOOD!!!!!!!!!!!

[@benjinjoshua]

It's his accent that pushed this dish to the upper echelon.

[@voncoconut5293]

Raymond's English can be, at times, incomprehensible, but I'm grateful that I can catch 80% of what he tries to say.

[@fxE20170]

von Coconut and how many languages do you speak? GTFO.

[@voncoconut5293]

fx20170 How many? Just four, but incomprehensible in most. Sorry to have caught you at that awkward time of the month.

[@malayrojak]

von Coconut I can only speak one language (not sure if I speak well), very poorly in a second (not in French), and I'm lucky I can understand 80% of Raymond on the first pass. Sometimes need to use the KZbin rewind function to re-listen.

[@Kougeki1000]

When he was younger he was incredibly articulate, but after the strokes and age, sometimes he doesn't know what he's saying himself. Still charming, though.

[@donedrivingschool]

people calm the f^ck down. its just fried pork chops.. geesh

[@debbieholt2639]

This is the most delicious way I prepare pork chops now... I am so excited to learn this... It is truly top chef quality!!! I love the video!!!!

[@RedEye129]

6:05 "it's just water raymond, amazing" this is the best

[@stephensmith4480]

I cooked a steak the same way using the jus straight from the pan and Raymond is right, it was amazing.

[@brasserieblanc6721]

We are glad you enjoyed it! :)

[@duncanmccaulkiner378]

Clive smothers Raymond’s juicy chops with butter. With time and effort, he can be sure to produce a beautiful sauce!

[@ronnygurung4230]

So passionate Raymond..

[@glshk7310]

Great chef great person and great boss french are the best chefs respect to all chefs of the world Mr r blanc is fantastic

[@ItumelengS]

i just made this after seeing it today. I have to say Raymond was wrong... this is the bestest ever pork. the dish has some beautifully balanced flavours of course apple and pork ooooiiiveey 😍😍

[@thedrunkgriller1874]

are u a cook?

[@ItumelengS]

ThePig Ryder nope, just like trying new ways to cook

[@angelatinker9646]

Itumeleng Setilo 1

[@darrylabram]

well ! that's the best way to cook a pork chop . . . bad memories of my mothers cooked to the limit? almost carbonized, these are soft and juicy , thank you Raymond and chum, not bothered if ya both buttered up or drunk. . .'cos you can cook and that a fact !

[@seanonel]

Pinot Noir, a pork chop and a cozy cuddle. I swear it looked like they wanted to kiss each other throughout the entire video.

[@Telukin]

Raymond is a treasure

[@JoaoKorreiaa]

So apparently i've been making michelin tier sauce this whole time lol always use some water or wine to get whatever's stuck in the pan off and pour over my steaks

[@lucas8265]

Maybe it’s me but I expect more from chefs of this calibre. Seems like what most people do have at home. You go out to have things you can’t do or are a hassle.

[@youngmasonry]

I did exactly what you said in this video and it came out Perfecto , simple but delicious thanks.. new sub

[@Ayd2222]

Raymond's a good chef but we're the hell was the taste test? That's why we watch these goddam vids!

[@deanpoole4458]

Ayd Tube I was waiting for them to cut it to see how the inside looked haha

[@joeb86]

Wow this turned out fantastic, never tried cooking so slow before and the jus was amazing. thank you!

[@samhuntley344]

I followed this recipe except I deglazed with white wine instead of water. THE BEST PORKCHOPS!

[@T4ToWeRz]

I would have enjoyed a slow render/seer on the rind to make it perfect

[@jayr4885]

I thought they're going to kiss after they taste the water sauce from the pan while looking at each other. Haha

[@alexandrpetrov1110]

deliciously easy dish with Brasserie Blanc Executive Chef Director Clive Fretwell. The perfect supper dish.

[@haitch04]

Raymond, my favourite Chef.

[@frasercheyne8332]

I'm a chef, unfortunately I don't get the time to do this at work but I'll do it at home. Another great use of pork is schnitzel - remove fat and bone and batter it out thin, half a cm thickness. Flour it then egg wash then seasoned breadcrumbs (or/and season the flour) really push the crumbs on it both sides then fry either deep fry or shallow with butter and oil is best. Doesn't take more than a couple of minutes, serve with fries and lemon wedges and maybe coleslaw

[@StrobeFireStudios]

I'm almost a year late to reply, but fuck brother that dish you described sounds absolutely phenomenal.

[@TheGuitarSpaSingapore]

That is so simple and I will try the Low fire

[@t3b0g0]

heat management, seasoning and good produce

[@rphrph167]

i think im in love.........with that chop!!!

[@Alchemist3333]

Keep the pork! I want that kitchen!

[@Anon.5216]

Pierre is such a lovely man. The complete opposite to the obnoxious Gordon Ramsay.

[@cliffwhite2812]

Just made this. 12 mins each side is probably a bit too long, so will try 10 mins next time. But the pork and the boiled off jus tasted superb!

[@woodkey1]

Thank you master chef. Perfect steaks

[@savvasmir5026]

I hate when they over exaggerate "OOHHH LOOK AT THE BUTTER, THE SOUND OMG!!!!"

[@henkbielderman4243]

Give me an example of 'Under exaggerate'

[@SuzLa1]

He's being passionate about what he loves doing and achieved his dream with.

[@bjornhellstrom5716]

This dish looks delicious.

[@wafikusary]

Can raymond show us more classic french home cooking, old original recipes with his own special way, chicken chasseur, coq au vin, etc...

[@brasserieblanc6721]

How about our Boeuf Bourguignon recipe? Watch it here ... kzbin.info/www/bejne/aomqlGqeZtJ6o5o

[@moonlight-kh6uz]

I tried 100s of boeuf bourguignon recipes, but each one disaster. the best one I ever tasted was on a flight with air france, so I am sure there must be a sure shot proof recipe for it, but it is never revealed fully (otherwise, nobody would go to restaurants any more).

[@adamchurvis1]

SOOOOOOOO tempted to cut the water in half and replace with a little apple cider vinegar and apple jelly, sort of a gastrique-esque pan sauce. Would pair beautifully with the apples on the plate.

[@hanway195]

well why don"t you do that then!!

[@fluxstandard8364]

Shut up

[@paskarli]

strange, a cute chef!

[@lordkorner]

a half an hour to fry a pork chop, my mum is laughing in her grave.

[@khushboosingh9933]

Let him cook.

[@betty_boom7854]

I'm making this dish today. Just beautiful..Well Done! I hope mine turns out as lovely as yours..:)

[@TheKentanthony]

Holy shit i tried this. Its fucking good

[@jamesgrant1850]

Traceability, quality, Essex

[@LkThWind]

if Raymond knows how to "romance" his pork chops, gotta to be delish ! also, ..how do you do 'then apples?

[@JF-ut2rr]

"traceability, quality....Essex!"

[@mrmastersa]

well ive had a few pigs from Essex - they'll be glad to know they are considered quality by RB

[@erniebarnes.]

Amazing, what a lovely man, with his gentleman chef.

[@drnickriviera2841]

3.07 a wonderful hisspy carriage...... WHAT... I thought it's cabbage 😂😂

[@AlternativeDesign100]

5:14 where can i get those wide tongs?

[@Beevreeter]

I would have liked to see the inside of that pork chop when they cut through it, they always omit the best part of these meals by not showing anybody actually eating them!

[@Mr.HotRod]

The apples look great. Would like to know what variety of apple and a simple basic way they cook them soft. Thanks RD

[@sgirwan]

You should check out the series Raymond Blanc's Kitchen Secrets. There's a full episode on youtube where he does everything with just apples

[@larsorloff3393]

it's quick, but in the video he mentions they are Chivers Delight apples....it looks like they were baked in the small casserole, but I usually sauté them in butter on low heat until they are caramelized

[@joeroberts2360]

I may have misheard, but did that guy say that his name is Raymond?

[@kostyakulshin]

Спасибо.!!!!

[@CaliJirka]

Salt pepper cook in butter. Holy shit they talk too much

[@droll68]

Thanks for this.

[@Williamstanway]

Simple is best , .

[@Chris_Willows]

Agreed, dribbling shit....season and cook in butter. It's not rocket science

[@hans7686]

I know right? It's not art it's dead pig cooked in butter. People have been doing this centuries

[@twigman8806]

I love it

[@ejtian7211]

Hes he better than gordon?

[@bickfrompullham2008]

most are. you can see the fear in gordons eyes. raymond works out of pure love

[@stevenichols2938]

Ej Tian, this man taught Marco Pierre White, who taught Gordon. Gordon is great, but Raymond is emperor.

[@DoctorMcHerp]

There's definitely a ranking of chefs in the industry, but Raymond is beyond that. He's a completely different entity.

[@Amatersuful]

Both r train by Marco

[@interests1094]

audoir no. I think Marco was trained by Raymond for a bit..

[@realcorkdan]

what a fk legend of a man 👨

[@andrewmoore5628]

Please tell me how you braised the cabbage, thank andy

[@stefanEf]

Looking for Kitchen secrets DVD! Can anybody help me?

[@1madaboutguitar]

The audio sounds like Deepak Chopra having a conversation with Michael Owen...

[@greywolf7750]

The guy in white is like..... umm sir do I look like rookie to you??

[@jeffward1106]

Oouu la la

[@AlternativeDesign100]

Raymond.... Raymond.... his name seems to be Raymond

[@jaytorr6701]

His style is quite korny but actually this is how I have been cooking pork since I saw this and I can say its best way have tried. Add thyme and garlic in the pan for more flavour. The pan sauce is incredible indeed.

[@moonlight-kh6uz]

would beer instead of water do the extra notch?

[@boratsuckdiev461]

moonlight I think that would depend on beer. with pork white wine would be more compatible choice.

[@IgnoresTrolls]

David K or cider.

[@ay77ful]

cider every time.

[@bubblejuiceman]

+David K What kind of white wine?

[@Uryendel]

no that would kill the flavor

[@gladiator7731]

Good dish i will try it. But i don't like that they remove this beautiful meat-fat from the end bone. This is what gives the most flavour and taste to the steak. Generally i was never fond of French cuisine just because they emphasise most in appearance and complexity abd forget the authentic natural taste.

[@michaels6147]

Which brand of pans are they using?

[@Whitethock]

Cooking

[@amightyatom]

Michael S Raymond Blanc by Analon. Dont make them any more. He started his own Raymond Blanc brand but they weren't as good. You may be able to find some though, maybe amazon. They are 5 ply bases. Very heavy but amazing quality. Safe in the oven to 240c. Have noticed he uses Circulon by Anolon in his Manor restaurant.

[@michaeldavidson61]

brother put the wine bottle down

[@HidingZebraTube]

So did he say 12 minutes each side? need some subtitles up in here

[@MatchesMalone1183]

Yes.

[@kicsimalo]

so 4 or 12 mins? did u find out? :D

[@HungQDang]

low heat, 12 min each side. you can see the butter melted slowly at the beginning.

[@BrazenNL]

How is the apple prepared?

[@boratsuckdiev461]

Brazen NL I think it could be prepared similar to other vegetables with tiny bit of butter, water, pinch salt (and maybe se sugar if you think the apples not sweet enough) and lemon juice with liquid not filling more than 1/3 the apples and slowly cook it for 5 minutes or until soft.

[@BrazenNL]

Fantastic, I'm going to try that. Thanks!

[@ActionMotorsportsCA]

What language is this in?

[@hurleycapetown8420]

I liked this video because A: It was good B: There were 666 likes.

[@BigShaud101]

How'd he cook the apples?

[@seanonel]

Microwave

[@thecatsarse]

How do you like them apples raymond?

[@juanaltredo2974]

doesnt the butter burn? because the thing most chefs do to avoid the butter burning is adding a bit of oil, but at no point I saw them adding anything other than butter and water

[@azara6621]

juan altredo the heat is low enough that the butter won’t burn

[@raynierllewis2827]

I wonder can you with lambchop also?

[@fluxstandard8364]

When do they kiss

[@gailcrowe727]

I’ve always grilled chops or sometimes cooked them in the oven which makes them tender.

[@Kvazar-oo8wv]

What was the first vegetable I didn't get - some sort of cabbage?

[@Adamkemeny]

Hispi cabbage

[@Stevelemontrudy]

How hot should the pan be?

[@BigHenFor]

Stephen Brockhoff Just hot enough for a quiet sizzle when the meat hits the melted butter.

[@duncanmccaulkiner378]

As hot as Raymond’s chops

[@deltorso]

Top Man .

[@robertsossi3186]

any chance of seeing this in english?

[@cioccolateriaveneziana]

Switch the sound on.

[@myself2011]

Can I cook pork steak like this?

[@BigHenFor]

Alex Gosling Yes, as there is more fat in those

[@HappyRareGrooveMan]

Still came out tough

[@Horrorduchess]

* captions has entered the chat *

[@dannyboy7715]

So why don't my chops look like this with a nice golden colour?

[@stephenrichards5386]

Le français est fou mais passioné.

[@whynottalklikeapirat]

Weeell ... I guess that's all well and good, but here lemme show you how I make Dork Chops ...

[@reggiekray2726]

When egos collide

[@rachidfachat8644]

wouldn't the butter if cooked for so long ?

[@MatchesMalone1183]

Burn? I think the idea is that if you have it on a gentle heat the butter won't burn before the meat juices come out, and then they act like mixing oil and butter.

[@rameshparera8121]

His on the charlie

[@adonias8030]

Parece bom

[@dgh25]

Yes, and now in English pls...

[@karlanthonyangas9420]

'Le vej ze vols..'

[@Geblino]

12 minutes each side seems way too long, can someone confirm this? Even on low heat I feel like this would over cook and not brown either.

[@BigHenFor]

Ebag1990 Thick 1.25in Pork Chops over a low heat? 12 minutes per side is fine. Use a heavy based pan so that the heat is even, and you should only hear a gentle sizzle as the meat fries in the butter. Remember, if you have the heat too low, you can always add heat - you can't take it away.