Gordon Ramsay’s Pan Seared Pork Chop: Extended Version | Season 1 Ep. 2 | THE F WORD

Gordon Ramsay’s Pan Seared Pork Chop: Extended Version | Season 1 Ep. 2 | THE F WORD


– Right. The most amazing
pork chop, served with fantastic mashed
potatoes, braised cabbage, and fabulous caramelized apples. First off, the pork chop. Whenever you cook pork,
make sure you take it out of the fridge for
at least five minutes before you cook it. It gets up to room
temperature and then it stops the pork from being dry. The most amazing
thing about pork is that it needs to be seasoned
twice, once before you cook it and second as you’re cooking it. Nicely season it. Salt and pepper both sides. Mop up the seasoning. This fat here, beautiful. Once that’s caramelized, it
keeps the pork nice and moist. Let that sit there for five
minutes before we cook it. It makes it so much tenderized. Also, it gets it up
to room temperature. Hot pan on. Get the pan nice and hot first. A teaspoon of olive oil. Hold the pork by the
bone and place it inside. That’s the noise
you want to hear. 90 seconds each side. Lift it up. Turn it over. Caramelize both sides. Really important. Take the pork and tilt it. And let the pan
literally do the work. Stand the pork up. That way it cooks
the back of the pork, starts to render
the fat, and more importantly, the more fat you
render, the more flavorsome that pork is. Eight ounce pork chop, normally,
they’ll take between seven and eight minutes to cook. Once the pork is colored,
a couple knobs of butter. And you baste that pork. And that butter’s
giving the pork a really nice nut brown flavor now. By basting the pork,
you’re adding more texture and more importantly, you
stop it from going dry. After three minutes,
turn it over, and do the same to this side. You take it out. You let it rest. Now, that’s not cooked. But as it rests there,
it will continue cooking. Drain out the pan. Teaspoon of oil. Some minced garlic. Chopped shallots. And this is where we start to
make the most amazing sauce. Caramelize the garlic
and the shallots. Deglaze the pan. Basically, it’s going to
wash the bottom of that pan and give that amazing
flavor to your sauce. Once you start to see the color
of those shallots and garlic changing, Calvados in. Tilt the pan. And singe your eyebrows. Reduce the alcohol. Really important
to burn that off. And now, look at the color. Once you’ve reduced
the alcohol from there, you take a touch
of chicken stock. Reduce all that Calvados down. And this is where the source
starts to go up a level. Bring that up to the boil. Cook it out for two minutes. Let it reduce. Right. Stock’s reduced down by half. Next up, cream. That gives it that
richness to the sauce. More importantly, it
starts to thicken. Bring that up to the boil. And what we’re looking for
is like a cafe au lait color. Teaspoon Dijon mustard and
a teaspoon of grain mustard. And just gently whisk that in. Now, look at that. The most amazing,
stunning mustard sauce. Lift up the pork. The pork goes back in. That sits there on
a low heat of three and a half to four minutes. And that pork just cooks in that
sauce, stays nice and tender, and it almost relaxes and
cooks at the same time. Right. Next up, caramelized apples. Granny Smith apples goes
brilliantly well with pork. The flavor and the
acidity is incredible. Peel the apple. Core the apple. And slice. One, two, three. What we’re going to do now
is caramelize these apples, but first off, make a caramel. Hot pan. Brown sugar, start anise,
cinnamon, and cloves. Lightly season the apples. Salt, pepper both sides. Once we season them, I’m
going to make the caramel. A tablespoon of brown sugar. The exciting thing about making
a caramel is you never stir it. If you stir a caramel, it
will start to crystallize. Hot pan. Get the caramel melting. Once it starts to change color,
we’re going to add the butter. Then, add our apples. OK. Apples in. After that, star anise, cloves. That starts to make the caramel
really nice and fragrant. Pan’s nice and hot. Get your butter in. Oh, Mary, they look lovely. Here we go. Wee. Now, once you’ve
formed that caramel, touch of butter in there and
almost let the apples stew. So it’s that kind of
fragrant, spicy, sort of caramelized apple
with the acidity that lifts the flavor of that pork. Coming to plate it. First off, your braised cabbage. And we’re going to sit the
pork on top of the cabbage. It just sits there. Next, your cream potatoes. Lift your pork out of that
sauce and sit that on. And then, just spoon your
mustard sauce on top. Lift those caramelized apples. And then, use our
beautiful garnish. Take some of that amazing
caramel and just glaze. And there we have
the most amazing caramelized pork
chop, braised cabbage, cream potatoes, apples. Done.

100 thoughts on “Gordon Ramsay’s Pan Seared Pork Chop: Extended Version | Season 1 Ep. 2 | THE F WORD”

  1. I am not given to want to meet celebrities but if I could meet just one, it would be Mr Ramsay.

  2. Do anyone knows when Gordon seasoned the pork chop the second time? He said for pork, it should be seasoned twice.

  3. this man putting salt and pepper on his apples
    i know it’s for the caramelised stuff but still lmao

  4. I can relate to what he said sooo much when he added the brandy and said " singe your eyebrows off". Only those who've cooked with vinegar, alcohol, or soy sauce, know what I'm saying. 😬

  5. Pork is bad for the human body even sciences says it's bad and it's an dirty animal so I dont see how that's so amazing lol wtf🤔🤣

  6. I'd pay money to watch him make kraft mac & cheese – but he'd have to follow the instructions on the box.

  7. Gordon I love your series, but it takes more than 5 minutes to pull a pork out the fridge and be at room temperature. I keep my house at 70F and it will take an hour from 31F to 70F lol!!!

  8. I had to skip a few steps, but the basic idea in this video was used to make the absolute best pork chops I have ever prepared.

  9. Just made this tonight. The only thing I did differently was that I made fingerling potatoes instead of mashed potatoes. The pork chop sauce is amazing. There is such a depth of flavor to this…I'll be making this a few times a year forever. Amazing.

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