Love your channel! I love listening to your voice and how you describe everything. My absolute favorite recipe channel.

Hi Chef - you can also look into beeswax wrap to help cut down on your plastic usage as well: www.amazon.com/dp/B0126LMDFK/

Your channel should be for restricted audiences only because it's food porn. Bow chicky bow bow...pork chops gone wild.

chef if i use cayenne instead around about how much should i use? i rarely use it so i don't know how potent it is

@@Friedrich-Wilhelm-1980 If you like hot food, use a decent half teaspooon. I personally only use a quarter teaspoon when I do use cayenne pepper...not my favourite type of heat spice.

I thought it was just me haha

Haha it's fun

I do it too!!

He's shown his face... not crossed eye, WTF?

Warrior Son 😂😂😂 ctfu absolutely!

well, aside from making sure you got the ingredients, everything else is pretty straight forward if you are used to cooking at LEAST some basic dishes.

Fucking same

Lmfaoo right

Grandma's are some of the most innovative people on the planet!! What a great idea!

Does your grandma use shower caps with a terry cloth liner? Does she put them in the washing machine? It sounds like a great idea.

Lol, she actually uses the plastic ones and washes them like she washes any of her dishes. Your idea sounds like a better one though.

I meant YOUR grandmother's idea sounds like a great one -- just wondered how she did it. I'll have to look out for the plastic only ones -- thanks!

It's a really good idea if you aren't lazy af xD

I concur.

Ineluctable Smith club?

Ineluctable Smith TURN UP!!!!!!!

The Garlicy Sticky pork chop club... Ah, international.

and how was it? I'm not a big pork chop fan, but I feel I just never have them cooked well or the right way. This looks promising

@@EmilyCLColorado More than promising , full filing!

YES!

Same

A little fresh grated ginger here?

Roger Ginger!

Gingers have no souls.

he that's not really true though... caramelization is that brown effect when you break down sugars. Best done with acid & heat. I find the best method is to heat oil to a pretty high heat, drop whatever you want to caramelize into it, and immediately reduce the heat by half, then after a few minutes you add a little acid which basically speeds up the caramelization process.

@@kmanc8571 Alton is that you

That cracked me up too... :)

nurseguy7581 only 3 or 4?

Me, too! And that's what cooking is all about.

Try his prime rib the easy math one made that for my three kids they think I'm a Magician haha

His Mongolian pork chops are also freaking amazing.

For any food you don't like. You probably just haven't had it cooked properly.

depends what cut you buy. brown pork meat is tender, the lighter pork is really tough to eat..no matter how you cook it.

This explaines why the pork chops here in the Netherlands are so dry. Wish we had the American kind.

@@watcher33333 : They were dry because they were overcooked.

Hi Gina, love your channel

Good luck on your journey of eating vegan!

Delta-xFish thanks! It’s been 2 years

this sauce would be great on tofu, just change the fish sauce for tamari or liquid aminos. maybe a tiny dash of nutritional yeast too

I'm sorry:) kidding of course

My compliments! I wish all vegans were as open-minded.

Michael Luu his Fn anoying Voice might be the reason

@@emex8110 you are so right... add to that his weird sense of humor...🤦‍♀️🤦‍♀️

@@emex8110 Funny the first time I saw one video of him I was kind of put away by his voice, I didn't take him seriously and tough his was making a show of himself. But then I came back to him as I saw he is a prolific cooking youtuber and then got really into his work. Now I find his voice mostly funny and by god I love how he is showing his work. Now it's one of my most liked cooking youtuber. Great sense of humor as well. Thanks Chef John.

His annoying voice and weird sense of humor are the reasons why I am subscribed 😵 Also excellent recipes and cooking.

@@emex8110 holy shit his cadence is annoying as hell. The pauses after every sentence drove me nuts. I cant watch this

ashley bailie Yes but the dollop is larger than the plop, what is it, two plops to the dollop?

One of my favourite baking tools is a set of freakishly small measuring spoons which read "pinch", "dash" and "smidgeon"!

I prefer the "Fucktonne" But that is a measurement for making ridiculous amounts of something.

For sheer accuracy, I don't think you can beat the "squirt".

+LoveMyHome Alot Is that an innuendo?

Slick Roode Jesus does make some good pork chops, although I don't know where he got the recipe in Palestine. Probably some pagans.

You mean plops

@@BasedPeanutButterEnjoyer Jesus is a Puerto Rican.

If you over cook them they get really dry. But if you under cook them you die. It's a tight rope

Tony Stark Enjoioioyyyy.

avarice seven Oh wow, I just looked up banana ketchup...I've never heard of it & it sounds awesome! Unfortunately I'll never be able to eat it because I am dangerously allergic to bananas 😞 but it's always so interesting to learn something new about food. Thanks for that! :)

avarice seven Is try it but I DESPISE bananas with all of my heart

I'm a filipino, and we never add fish sauce or black pepper, we add Ajinomoto (MSG) instead. Our meat is always overcooked. I'm a proud pinoy but our cuisine is a retarded child of a Spanish cuisine and Asian cuisine.

Anjinomoto is hell throughout China, India, Sri Lanka and South Asia. Fish sauce is better than anjinomoto.

Dave the dope fiend shootin dope - don’t know the meaning of water or soap ...

Bruce Boschek have you made this dish? How did it turned out? I’m curious!

Yes, and I wrote a rather long comment about it here, but it seems to have gotten deleted. The recipe is very good and can be recommended. I did not wait for the chops, however, but took a pork tenderloin out of the freezer and when it had thawed I cut it into about 1" slices and marinated it, then used it just as in the recipe. It would be fine with chops, too, of course.

I'm thinking that if you were to leave the chops to marinade on the counter, it would be faster than in the fridge. Just an hour wouldn't hurt anything unless you're in Texas with a wonky A/C. Then all bets are off. 😠

Geert van der Wal Too funny!

Geert van der Wal you might be able to win a nobel prize to come up with a formula for a conversion. Keep up the good work

I think readers should be alerted to your assumptions: 1.That the forces on the sauce container cause it to deform within the linear region of its material's stress-strain curve. 2. That the sauce is ideally thixotropic. Of course, these are perfectly reasonable, for the average home cook. No offence intended.

Agreed! Geert sounds like a dangerous man to me. Robin- Are you taking atmospheric thermal dynamics into account? I mean really...

This requires a much more detail study. Assuming ketchup to be thixotropic is Ok, but as you all know this is a non-Newtonian fluid and changes in of viscosity are time dependent. To properly understand the behavior we need to set up a Rheology lab and use a continuous flow viscometer to measure changes in viscosity with flow rate and time. I think it is obvious why a regular viscometer will not work, so no explanation needed. Also the amount of pressure on the bottle to squeeze needs to be standardized. So I am proposing a new unit. Chef John Squeeze Unit (CJS), which is how hard he pushes the bottle. So for example if a child is doing it it may be only 0.4 CJS. I am sure it is intuitively obvious to any casual observer that assumptions are made that the bottle is spherical at constant temperature and pressure. Equations are much easier that way.

Seems kinda pointless when he's using plastic wrap instead.....

I'm a pedant!!!!!!!! It's FEWER, not less. If it's countable, say fewer. If not? Then less is OK. Sorry! I have a mental problem.🤣

@Bobert Wiltshire it's Good

everyone thinks they hate fish sauce but they all love food with fish sauce in it. ive even heard people claim they both hate and are allergic to it but also say they love authentic thai food... that they dont realize is full of fish sauce

This comment!

Ronnie Jenkins i did, i did! i thought i was the only one... Classic Chef John. #stonesbeatbeatles

Could have used ROCK CANDY from Montrose....hot..sweet and sticky!!!lmao

Jordan Collard. No dear... It was referenced to "brown sugar" how come you taste so good.... Sticky fingers is a whole other reference( haven't missed a concert since 73' sooooo) never miss a Stones reference🤗

Scrooge