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Make Delicious and Juicy Pork Chops Every Time
Today I’m going to show you how I cook the most delicious and juicy pork chops you’ve ever tasted. Pork chops are a delicious and easy-to-prepare meal that can be enjoyed any night of the week. And, best of all, they’re budget-friendly and super easy to prepare and cook.
With the super high prices of food today, I thought I would include more pork recipes, as the price of pork is not as expensive as the rest of the meats out there, but are just as delicious. These are sure to be a hit with your family and friends so, let’s get started on this easy and delicious recipe!
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Printable Recipe
Pork Chops
Ingredients
For the Chops:
- 2 large Rib Pork Chops
Brine the Chops:
- 8 to 10 Juniper Berries crushed
- 3 to 4 Garlic Cloves crushed
- 1/4 cup Salt
- 2 tablespoons Soy Sauce
- 2 tablespoons Sherry Vinegar
- 2 tablespoons Brown Sugar
- 33 ounces / 1 liter approx. Cold Water
For the Sauce:
- 2 ounces Sweet not salted Butter
- 2 tablespoons Shallots chopped
- 4 ounces Mushrooms sliced
- 1 dash of Worcestershire Sauce
- 2 tablespoons Soy Sauce
- 2 cups Beef Stock
- ½ cup Marsala Wine
- 2 to 3 ounces Butter at the end
For the Potatoes:
- 2 large Sweet Potatoes peeled and chopped
- 4 Garlic Cloves
- 1 tablespoon Ginger chopped
- 1 teaspoon Ground Cumin
- 1 large tablespoon Maple Syrup
- Black Pepper to taste
- 2 to 3 ounces Sweet Butter
Instructions
Brine the Chops:
- Mix all ingredients in a lasagna pan big enough to accommodate the chops next to each other’s 3 to 4 hours no more than 6 hours. Dry the chops and cut a couple slit in the fat cap to avoid the chops to curl. (like the Chef did in the video)
Cook the Chops:
- Season the chops with black pepper. Heat some clarifies butter or vegetable oil in a sauté pan and when hot add the chops
Make the Sauce:
- In a reduction pan, add some butter and when hot add the shallots and cook until light golden brown. Add the Mushrooms and sauté until all the water has evaporated, add the beef stock, the Worcestershire sauce and the soy sauce. Cook for a few minutes at a very low heat.
- If the sauce is too thin at the end, just add a little bit of corn starch diluted in a couple tablespoons of water and add carefully to get to the right consistency. Add butter just before serving
Make the Potatoes:
- Poach the potatoes with the ginger and the garlic in water until tender and drain well.
- Transfer to the food processor bowl and puree until very, very smooth. Add the ginger, cumin, Maple syrup and black pepper.
- Add the butter at the end when ready to serve
Notes
For the Sherry Vinegar: click here
For the Brown Sugar Saver: click here
For the Lasagna Pan: click here
For the Demeyere Reduction / Saucier Pan: click here
For the Demeyere Stainless Steel Fry Pan: click here
For the Laser Thermometer: click here
For the Scraper / Chopper: click here
For a Signed copy of Chef Jean-Pierre's Cookbook: click here
Please share this recipe with family and friends! Thank you!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
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- Stuffed Chicken Breast Wrapped in Bacon! - March 16, 2023
- Creating Flavorful Compound Butter Has Never Been Easier! - March 13, 2023
I love your show. How do I get your recipes?
https://chefjeanpierre.com/recipes/pork-chops/ 😊
Love you recipes and especially the tendering of the pork chorp