Peppercorn Pork Chops with Warm Pickled Pepper Relish
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Date: 2021-01-23
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Comments and reviews: 9
Lawrence
This reminds me of a bad experience in a hospital that was closing it's maternity wing and we were one of the last clients. The nurses were bitter about the situation, but they also weren't doing their job. One day we got Peppered Pork Chops. Let's just say that for a lactating Mother this wasn't a great dish. And while I will double down on anything Cayenne Chef John will do, Black Pepper is one of my least favorite spices.
Needless to say, we left early and saw that maternity ward close down, no regrets.
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This reminds me of a bad experience in a hospital that was closing it's maternity wing and we were one of the last clients. The nurses were bitter about the situation, but they also weren't doing their job. One day we got Peppered Pork Chops. Let's just say that for a lactating Mother this wasn't a great dish. And while I will double down on anything Cayenne Chef John will do, Black Pepper is one of my least favorite spices.
Needless to say, we left early and saw that maternity ward close down, no regrets.
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Genthios
Hi Chef John,
Love the video as usual.
But I have a request. As a european viewer, could you mention the metric units on your videos for all the measures that you are using?
It is really confusing for us to understand how you apply volume measures on cuts of meat. We tend to use weight for that.
Tablespoons don't mean anything to us when you're talking about solid things like butter.
Thanks a lot and sending you love from Switzerland
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Hi Chef John,
Love the video as usual.
But I have a request. As a european viewer, could you mention the metric units on your videos for all the measures that you are using?
It is really confusing for us to understand how you apply volume measures on cuts of meat. We tend to use weight for that.
Tablespoons don't mean anything to us when you're talking about solid things like butter.
Thanks a lot and sending you love from Switzerland
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food
This is a strange critique, but I hadn't watched your vids in a long while and watching them again now is difficult because there's something so grating about the inflections of your voice now. It sounds very monotonous and robotic, and you always end each sentence on the same tone. Not sure how to explain but you sounded a lot more natural in your older videos.
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This is a strange critique, but I hadn't watched your vids in a long while and watching them again now is difficult because there's something so grating about the inflections of your voice now. It sounds very monotonous and robotic, and you always end each sentence on the same tone. Not sure how to explain but you sounded a lot more natural in your older videos.
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Kenneth
I was wondering what about that CORN that I'm seeing?
Then I noticed that it's just the orange baby bell peppers that lost their color along the way! However, corn would not be a bad addition to the pickled peppers! (Neither would onions, hotter peppers [you already said that] or other vegetables, to make a giardiniera)
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I was wondering what about that CORN that I'm seeing?
Then I noticed that it's just the orange baby bell peppers that lost their color along the way! However, corn would not be a bad addition to the pickled peppers! (Neither would onions, hotter peppers [you already said that] or other vegetables, to make a giardiniera)
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wornoutsushi
if you're scared of eating pork which has a very very tiny pink hue to the meat, which indicates that it's not over, but rather perfectly cooked, you really need to get with the program and throw away those 75 year old cookbooks that tell you to cook it to 185 uhhhh what about my asian mom, what can i do about her
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if you're scared of eating pork which has a very very tiny pink hue to the meat, which indicates that it's not over, but rather perfectly cooked, you really need to get with the program and throw away those 75 year old cookbooks that tell you to cook it to 185 uhhhh what about my asian mom, what can i do about her
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Kim
Steak au Poivre. had it 2x in my life and it was to die for. So glad you posted this recipe. Love pork and would like to do something reminiscent of the steak recipe. Love the kick of heat from fresh ground pepper. The crud in the tins of 'ground pepper' is so flat and stingy.
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Steak au Poivre. had it 2x in my life and it was to die for. So glad you posted this recipe. Love pork and would like to do something reminiscent of the steak recipe. Love the kick of heat from fresh ground pepper. The crud in the tins of 'ground pepper' is so flat and stingy.
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food
I think I would make a big potato pancake (instead of the scalloped potatoes) and plate the meal with the potatoes on the bottom, the pork resting on the potatoes, the pickled pepper relish on top of the pork, and a scoop of apple sauce on the side.
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I think I would make a big potato pancake (instead of the scalloped potatoes) and plate the meal with the potatoes on the bottom, the pork resting on the potatoes, the pickled pepper relish on top of the pork, and a scoop of apple sauce on the side.
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Altitude
Now I have to do a double-take and see if it s really Chef John, or a parody.
Not gonna lie. the parodies just made me love Chef John even more! Glad he was a good sport about it! Now I m off to make some f in toast!
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Now I have to do a double-take and see if it s really Chef John, or a parody.
Not gonna lie. the parodies just made me love Chef John even more! Glad he was a good sport about it! Now I m off to make some f in toast!
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gina
LOL. actually, I DO keep pork stock in my freezer. :) NOW. cough up Mom's Scalloped Potatoes recipe please. Chop chop, because I need that recipe pronto. I'm going to be making these pork chops ASAP.
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LOL. actually, I DO keep pork stock in my freezer. :) NOW. cough up Mom's Scalloped Potatoes recipe please. Chop chop, because I need that recipe pronto. I'm going to be making these pork chops ASAP.
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