Now I need a mini briner. Oh and also that spice grinder.

P.S. The Tri-Tip rub, and the Yardbird seasoning are SO GOOD! We used them with our new smoker/grill. We used the Tri-Tip on a brisket and the yardbird on a whole chicken. Out of this world! People need to go to your store and buy these, but just please leave some behind for us. Don't sell out! haha.

This is mouthwatering. It reminds me of a filet I had many years ago with a peppercorn mustard sauce. I’m going to try it on pork chop and also filet. Thanks for always creating great content.

I made this recipe this weekend with my family and my girlfriend but a little bit different cause gf doesn't like heavy cream so I just tunr the sauce a little more thick adding some kind of starchy on it. For the dry seasoning I use some kind of lemon pepper founded in Brazil. It's became great, the texture of the meat was the highlight. Tkss from brazil

It's always a good day when Chef Tom uploads a video!

Oh, man, this had me wanting to reach through the screen! When I was growing up, my mother was old school. Meat was cooked well done. Roast beef, chicken, everything, but especially pork. As a kid, I just didn't know the difference as it was what it was. Not over-cooking cuts like tenderloin and pork chops makes all the difference in the world.

OH YEAH, THESE LOOK TOP SHELF ! THANKS CHEF TOM !

Sounds absolutely amazing chef Tom! You could eat the whole thing and I’d watch! Bravo!

I make a very similar sauce, except I leave the shallots with a little crunch for texture, I also add the zest of a lemon, about a handful of finely chopped capers, it’s a total game changer, love your channel by the way

Awesome recipe. I love brining chops. Need to try that mustard sauce. MMMMM

That looked mouth watering!

that sure looked good

Excellent work as alway Tom. Long time fan of your videos. The best around!

Just wanted to say I made this tonight indoors in a saute pan. Awesome. The written instructions have some errors, though. Gave me a reason to drool over the video a few times. 😀

Dude I know that you nailed this one! Looks BERY DELICIOUS!!! I'm definitely doing this cook. Thank you brother.

Great technique ! I just discovered the braise at the end to soften and flavor, and the wife and I loved the outcome, I make a slightly different sauce with Mushrooms, but will try this recipe as it looks epic good.

Looks amazing

Tom.......this looks absolutely amazing! Well done chef!

Nice Recipe, Chef Tom.

Must try this recipe! This looks awesome! #TeamRed

Gotta try that one, Chef Tom! Thanks.

Another home run, Chef.

My husband wants you to show him the best way to smoke/bbq a traditional buffalo chicken wing.

Just made this recipe. Just ate this recipe. My wife "what are we having for dinner." Me. "Pork chops." Wife. "I don't like pork chops!" Me. "Me either, but it's chef Tom. And I have everything for his recipe." After dinner and her eating every bite. Me. "Thought you didn't like pork chops." Wife. "That chef is everything that is right with the internet."

Chef Tom! Outstanding looking chops, sir. I make a similar pan sauce, but I include a bit of minced chipotle and adobo. Nothing overwhelming, you know- just enough to let you know it’s there. Sometimes, I’ll throw in some chopped ‘shrooms, too. More than once I’ve been told to double the amount of sauce, to save the extra for putting on most anything from asparagus to salmon to roasted potatoes…you name it. Great recipe, Chef!

It looks Redicuous,O Man That's Gotta Be Delicious.

sup chef tom hope you had a good holiday weekend 😎

Looks amazing. Me personally, like my pork a bit pink on the inside though....The camera may not have caught that if yours was too, but either way, I will be trying this out!

Chef Tom… you, sir… are 🤌🤌

good food as always.

Those look so delicious! Would love to see you make some duck gumbo some time.

Looks delicious! What knife are you using in this, Tom? I’m in the market for a new one

🔥

8:18 you are the Celine of your Dijon

My experience with the Finamill has been poor. It is very underpowered. You can allegedly adjust the size of the grind but practically speaking it doesn't have a consistent grind size no matter where you set it. I purchased a more substantial grinder for grinding pepper and use the Finamill very rarely. Something like this application works OK.

One of these days, I'll be diagnosed with gout, and it's all your fault chef 😂

What cast-iron skillet doyou recommended

Looks good. How cooking up Oso boco

God help us a digitalized smoker.....I'm out

Well thanks this last minute box pasta seems pretty shitty