Cordon Bleu Pork Chops | Chef Jean-Pierre

Well, hello there friends. Amazing recipe today. Stuffed pork chop with fontina cheese and prosciutto. Amazing and a mushroom sauce. I'm gonna show you how to make it. Remember, thumbs up if you like the video, subscribe to the channel, and ring that bell. Stay tuned friends. We're doing it right now together. Well, hello there friends. Let's get going with those pork chops. First thing we're gonna do friends, we are gonna brine them. We're gonna brine them. You don't have to brine them if you don't have the time, but the brining is gonna make them more moist. It's gonna introduce moisture and it's gonna tenderize them. So, you know, have you ever had a dry pork chop? Everybody's had it, right? You brine them. I'm telling you, you'll never not brine them again. Try it. Try it one time. No big deal. It just takes a couple of hours, two, three hours. It's water, sugar, and salt. And you can put a little flavor in there. Garlic is not gonna do much. But you know what I do sometimes? I just take the garlic cloves. I lost one on the floor. This one is not gonna participate. And you just smack them. And you're taking your garlic right there and you put it here. It's not gonna do much. Don't worry about it. All right. So we're gonna put a little bit of soy sauce. That's gonna give us salt, more salt. There's just a little bit of soy sauce. It's gonna give us a little flavor, not much flavor. Just salt mostly. And then we're gonna put some water. I use cold water. Mix everything up like this and then we're gonna coat them. We're gonna coat the make sure your salt and your sugar is dissolved and you're just gonna pour that in there. You know, pork loin, pork tenderloin, pork chops. I'm telling you. And you see I'm not really measuring everything. It's about two or three tablespoons of sugar, two or three tablespoons of salt, a little bit of soy sauce, and whatever amount of water we're gonna need right now, probably a little bit more, just to cover those chops. That's all we need to do, friends. You see, look, I mean, this is a this is no big deal at all, right? Just a little more water, maybe. And we're gonna let that marinate. Not marinate. We're gonna let it brine. Three hours, four hours max. That's it. So you do, my friends. And I promise you maybe what you want to do if they're not completely coated like this, if they're not completely covered, well, you know what? We can add just a little bit more. Holy mamma mia. We can add just a little bit more water. And we'll mix it up really good in two or three hours. And then what we're gonna do, we're gonna cut them and we're gonna stuff them. So we'll be back in about three hours when they're nicely brined. We'll be back. Okay, friends. Well, the pork chops brine for about three hours, three, four hours. That's all you need right here. We're gonna take them, we're gonna dry them, and we're gonna stuff them. Now, you don't have to stuff them. This is just today's recipe, friends. If you wanted a more simple recipe. Oh, mamma mia. We did a pork chop recipe and the brine, just throw it away. Don't save it for nothing. Okay, this can't do nothing. Don't be out there and saving the brine. Do something with it. Just with salted water. Yeah, I have a, we did a recipe not too long ago. It's right over there. We did a recipe not too long ago. Where it's just brined and sautéed really quick. We didn't stuff it or anything, but I figured I like to do this. So I am going to stuff and show you. I just make a little pocket in there and put a little prosciutto and a little prosciutto and cheese. I got some fontina cheese. You can do all kind of different cheese in there, brie cheese, whatever, you know. So, yeah, I got, I keep everything in the fridge because it's got to be nice and cold, friends. Whenever you're doing this, it's got to be nice and cold. You can't have it the, so what I do is I make a little package that I'm gonna put in there like this, see, friends. I make a little package and I'll show you. We're gonna do it together. A piece of cheese, it could be whatever cheese you want and, you know, fontina cheese, it could be a brie cheese, it could be a mozzarella cheese or whatever cheese you want, really. And then what I do is I take it right there, you know, those, those prosciutto, they come in, they're very thin like that. You could use serrano ham, you could use whatever you want. You can put one or you can even put two, you know. And when I close them, I close them like this and then I put another slice. You see, I'll show you. And then I go in right there and I put another slice. So I got a little package in there and then I put the cheese in there and you see and you roll it slowly and you got yourself a nice little package. Then you're gonna put it inside the chicken or inside the pork chop or whatever it is you're stuffing, okay. It's not complicated, friends. All right, and then what we're gonna do, we're gonna go in there and we're gonna cut a pocket in it and if the fat is, the fat is gonna come out anyway on that side. You see right there, it's loose. So I'm just gonna take it out. After you brine it for a while, it gets loose in there. So what we're gonna do, we could do it on the, on the fat side, you know. That fat is gonna come out anyway. So I might as well just remove it now. And, and then what I do is I go in there and just make a little pocket. I'm using a boning knife. And I make just a little pocket, not too much of a hole now. I go in there and just make a little pocket. So the pocket has got to be big enough so I can go in there and, and put my, my, so not too hollow, not too big of a hole, but enough so then I, I, I'll have spaces to put my, my, my cheese and my prosciutto in there, you see. So you go in there, you take, make sure it's cold, make sure you save it cold, friends, eh. You go in there and you push it in, you see, push it in. That's all you do. Really, really simple, my friend. You see, smack it in there. I got salt already in our brine, some friends, so I don't need salt anymore. I'm just gonna put the pepper, black pepper, and, and I'm gonna pan sear them, and we're gonna put some fresh black pepper in there. You see, on both side. This, I'll eat it later. We're gonna put that in there, friends. Yeah, there you go. Look, there's a fresh black pepper in there. Oh, yeah, you see. Come over there, you. Let's clean it up here. Oh, yeah, look at this. And then we're gonna put some clarified butter in the pan, and then we're gonna sauté it. Why do I put clarified butter? Because if I put regular butter, it burns. Okay, now, I don't mind, believe me, I use regular. I got two butter. Trust me, I'm ready to go. I don't mind using regular butter. For those of you that follow the channel, you know I don't mind at all, right? Quite the contrary, as a matter of fact. I like to clean my hands every time, friends, and sauté. So, I don't mind using regular butter if, if I can burn it a little bit, and, and, and cook the milk protein, so it's, it's like a burn oisette, where the milk protein starts caramelizing a little bit. I don't mind that either. But if you put it in here, like this, it'll burn completely by the time the pork chop is ready, you see. So now, another secret, my friends, that is very important. Check out my temperature. I want it to be 350. So I get it, I get a really, really good sear in there, friends, you see. We're gonna put them in here like this. So, I leave them right here without touching it, so I get a nice caramelization, nice Maillard reaction, and get some nice color in here while I clean up. I do my house cleaning here with my sanitized rack. Let's see what we got here, friends. You see, we got some nice little color right there. You see, it looks good, and we're now gonna take them. Now, we're gonna leave them, we're gonna let them caramelize a little more in the oven, and on that side, my fry pan are oven-proof up to 450 degrees. I got the oven at 425 degrees, friends. I got them in there, and I'm gonna cook them, and the secret, friends, the secret, is to make sure we don't overcook the pork chop. Okay, and most of the time, people overcook pork chop. A perfectly cooked pork loin or pork tenderloin is 145 degrees. Okay, those pork chop were born less. I'm gonna cook them at 145, 150. I mean, if you have to go to 155, you can go to 155, but don't worry about it. The trichinosis is something that has been eradicated for many years. Now, I heard that there is trichinosis if you eat bear meat. I don't know why you would want to eat bear meat, but some people do, and you can get trichinosis if it's not cooked properly, so don't be eating no bear meat. I think there's a lot of animal out there we can eat besides bear, but hey, for the hunters out there, they gotta do whatever they want to do. I couldn't have even killed anything. I can't kill anything, you know. Look, I'm a chef. You would think I can kill anything. No, I cook it, but don't ask me to kill it, because I'm not killing it. I am totally anti-killing any animal, so but if it comes in my kitchen and it's dead, I eat it. I mean, I cook it, but I'm not gonna kill it, okay, and a bear, that'll teach you to eat a bear, you get trichinosis. So look, guys, I'm gonna make a mushroom sauce. Now, we already made a mushroom sauce recipe. This is just to show you another recipe out there. It's gonna be more of a creamy mushroom sauce, but we have a fabulous mushroom sauce recipe. If you have not seen it, Jackie's gonna put the link in there for you, and you'll be able to check it out, because it's a really wonderful recipe, okay? This is very simple here. We got shallots. We're gonna put a little bit of, well, we're gonna wait for the garlic. Sorry, sorry, sorry. We're gonna put some rosemary in here. I got some chopped rosemary, and you can put some tarragon in there. You can put a bunch of stuff in there, a bunch of herbs in there, and then we're gonna take the mushrooms, and we're gonna get rid of the water. So what would help us get rid of the water is a salt, and since you're gonna use a salt, I might as well use a mushroom salt. I got a mushroom salt, so I'm gonna use about a good Mediterranean sea salt, kosher salt, whatever you got. It's gonna work just fine. The idea is to get rid of the water. The broccolinis. I don't know if you bought broccolini lately. Now, I don't really like the traditional, bitter broccolinis, but those guys right there that I bought, friends, they are baby broccolinis, you see? And let me tell you, they're not bitter at all. They're wonderful. I love them. So what I do is I poach them really quick in boiling water. You've seen me do this before, right? I poach them in boiling water just for a second or two, and then I put them in ice water, all right? So what we're gonna do, we're gonna make this broccolini really, really quick, friends. I'm gonna put my stock over there that I'll use later on. So I'm gonna saute the broccolini really quick, okay? In the meantime, the mushrooms are going to be releasing all their water. You'll see in a minute. If you have never seen me make the mushroom sauce, if you haven't seen it, you'll see this is how you make a sauce, friends. You build layers on top of each other, okay? It's really, really important. So now, for the broccolini, I'm gonna use a, I'm using this garlic olive oil. A lot of you have ordered this garlic olive oil, and the comments are amazing. People love it. I absolutely love it. This is roasted garlic olive oil. It's amazing. So what I'm gonna do, friends, is I'm gonna, again, make sure I'm hot. That's why I like to use my thermometer. So I don't go in there with a cold oiler. And we're gonna saute the mushrooms that are about to release water, and then we're gonna put a little bit of wine and a little bit of vinegar, and then a little bit of garlic, and we're gonna make it a nice cream sauce. In the broccolini, I got some red onion in there, friends. I got some red onion that I want, and I'm looking at at least 300, right? I'm gonna saute the red onion. Look, I cut them in very thin. Lately, I've been using a lot of red onion because I find them really interesting, but they don't need to cook that much. It's not like a regular Spanish onion or a white onion, and you really, really gotta caramelize. The red onion, you really don't. You know, they're great on salad. They're great on salsa because you don't need to cook them that much. So they're wonderful for something like this that is already cooked, just to give it some extra flavor, you see? So it's very simple, huh? I mean, and the whole idea is mise en place, you see? I can do all this because I'm ready. Mise en place. Put everything in place. All right, look, look at the pan, folks. Look at what's happening in there, friends. You see? This is a reduction saucepan. This is gonna allow me to do some reductions. It's a beautiful pan. This is the demise, a seven-ply, and now I am smelling the mushroom. As the water, as the water evaporates, it intensifies the flavor of the mushroom. Anything with water dilutes, that's what water does. It dilutes flavor. When you get rid of the water, ooh, you intensify. So now, all of a sudden, you can start to smell it, and it's quite amazing, you see? And right there, we're looking good, and I'm, see, I'm getting a little bit of browning in the back. I like it. I like this. I'm gonna use all that fond, fond to deglaze this, and I'm gonna make a nice sauce with it, okay? So the onion are looking good. The broccolini can go in there. We're just gonna saute them real quick at the last minute. You know what we'll do, friends? At the last minute, we'll just, I'm gonna reduce them. At the last minute, I'll put a little bit of garlic in here, a little bit of the olive oil in there, and that's all there is to it. Very simple, okay? Let's look at this right there. You see? You see right there? Look, I want to show you. This is what I'm looking for right here, folks. You see it right there? That caramelization right there, that fond, is really, really precious. So I'm gonna put a little bit of garlic, because now I'm ready. I'm, a little bit of garlic, and I'll use some of that later. I hope I don't forget. You see the garlic, my friends? The garlic, you cook it only until you can smell it. You see the mushroom have released most of their water. In a second, we're gonna smell the garlic. Oh, I'm smelling it, so I'm smelling the garlic. I'm gonna put a little bit of wine. This is a Shiraz, so it's a big, heavy-duty red wine. You can use a Cabernet Sauvignon, but whatever wine you use, friends, use a wine you're willing to drink, okay? If you're not willing to drink it, don't put it in there. It's not gonna get any better. You know, you're putting a wine. Oh, I'm just gonna put it in the cooking. I don't like it. Do you think it gets better if you cook it 15 minutes? No, it does not. If you don't like the wine, don't put it in the food. It don't get any better, I promise you. It's still gonna be bad, so now you're making a sauce with bad wine. You don't want to do that, all right? So look at it. Look at those broccolini. They look beautiful. All right, so look, reduce the wine by half. You know, I'm not really sure it is by half right now, but we gotta check. You know what I want to do? I want to check on those pork chops. I may want to flip them on the other side, friends, so let me check it. Let me see how they're doing. You know, while the wine is reducing, I'm gonna check them. I'm gonna put them in here. I'm gonna see. I may have to flip them on the other side. You see, let me see what I got. Yes, yes. I'm glad I flipped them. You see, we got a little leak in there. See, now we're gonna go in there on the other side, and then by the time I'm done with the sauce, my chops will be ready. Okay, so look. Reduce right here. We're good. A little bit of balsamic vinegar. Now, I'm using my balsamic vinegar because it's an 18-year-old balsamic vinegar. It's a sweet vinegar. If you don't have one of those, don't put regular balsamic vinegar. It's gonna be too acid, okay? This is just to give us a little thickness. Then we're gonna put the stock. And I got the beef stock in here. Just a little bit of stock. You see? And then we're gonna put a touch of cream, friends. And we have ourself a sauce. Salt. Pepper. Let me put some salt in the broccolini before I forget, because I know I'm gonna forget. A little black pepper. And this is gonna be good. I'm gonna turn the heat off. Let's look at this sauce here, friends. Now, for those of you that have followed my my video about the roux. Remember, I told you I was gonna use it. So let me get a whisk in here, friends. And the roux that I made in my kitchen. I said, you guys gotta make this. So here it is. This is the roux that we made in that video. If you haven't seen that video about a roux, it's wonderful. It's a roux that has been cooked already. You see? This is a brown roux that has been cooked already in the oven. And it smells like cookie dough. And it's cooked. So you can you you can thicken the sauce now with roux. You can thicken it with the cold starch, arrowroot, tapioca flour, whatever it is you want to do. But if you have a roux, you put a little roux in there. And you let it go in there. Remember, this is already cooked. So roux is what? Flour and water, right? Well, you don't need to worry about this guy cooking because it's already cooked. So we're gonna let it thicken a little bit and then we'll adjust to the right consistency in a minute. In the meantime, I'm gonna take the pork chops out. Because I don't want them to be overcooked, friends. All right. So here we have it. We're gonna check the temperature of it. We'll check the temperature. We want to be in the center at 145, 150 at the most. So let me see what I got here, friends. All right. I tell you what we're gonna do. We're gonna leave them in a few more minutes and then we're gonna go back in the oven. Just a few more minutes. In the meantime, let's put just a little bit more roux. You see, that's the beautiful thing about having it this way. If you don't have a cooked roux, you can add flour like I have had many times or tapioca flour or cold starch. We're gonna put a little bit of cream and right there, my friends, the last ingredient I'm gonna put in. I'm gonna fix the consistency. It needs a little bit more, but I'm gonna wait. I want to make sure the roux has time to work and we're gonna add some Grey Poupon mustard with a seed. See, Grey Poupon mustard with a seed and that's gonna give us an amazing little texture right here. See, look at this mustard, friends. Look how beautiful that is. You see, Grey Poupon mustard with a seed. It's called a Demo mustard, the country mustard. You see, and here's that sauce, my friend. And that sauce is looking beautiful and it needs to be a little, little thicker. So I'm gonna make it just a touch thicker and I'm gonna put some chopped parsley. I got this beautiful chopped parsley and then I'm gonna thicken it just a little bit more and I think we are good to go, friends. There we go. That's it. All right, let me move everything. I'm gonna need some dinner plates because I forgot them. I'll tell you what I'm gonna do, friends. Let me clean up everything. It's gonna take me two minutes. Let me clean up a little bit because the workshop can stay two seconds. I'm gonna get some dinner plate. I'll be back in two minutes. Okay, friends. We'll just check out the consistency of the sauce and always make sure, by the way, you take when you take a fry pan out of the oven with this in there, friends. Let's check out the sauce. It's beautiful. Oh, wow. It's got a great flavor, friends. Great flavor. I'm gonna put just a touch more cream. Just a little bit and then, of course, we're gonna finish it up with butter. It wouldn't be the same thing if we didn't finish it up with butter. So what I like to do when I put butter in there, turn it off. Turn the heat off and incorporate my butter and right there, my friend, you have yourself a beautiful mushroom sauce that you can serve with chicken, with beef, with pork, with anything. And it's a quick, quick, quick little sauce. Let's make a plate. We're gonna take the broccolini. We're gonna put it underneath. You see, I'm gonna put it underneath and we're gonna try to make it a little clean, clean plate. Where I forgot to take this out. We're gonna put our broccolini in there, friends. You see? You come back in the middle. I'm gonna put our broccolini in there, friends. I don't want to stay in the middle. I need my two hands. That's what I need. There you go. Come back over here. There you go. Get in there. So it looks pretty, you know. We don't have to slap it on the plate and we don't have to be too fancy either. But it's nice if we just do this. Right, friends? And voila. And this is it. And a couple of red onion. And voila. All right. There's plenty for two here, friends. Right there, right? Let me put that back in there. Let me get a towel. Let me get a pork chop right there. There you go. Let's put this one right in there. Just like this, friends. Let's take the vegetables out. Put it right in there, friends. There we go. Let's take this out of there. Right there. Let's clean this. And we can take our sauce, my friends, and put as much or as little as we wish on top of it. And that's there's no right or wrong here, my friends. Some people are gonna say, oh, that's not enough. Some people are gonna say, oh, that's a little too much. You can put a lot on top of it, just like this, friends. You see? Look at this. Yeah, just like this. Just like this. And then you know what? Rosemary is a spice in there, right? Rosemary is a spice. Of course, you can put the sauce underneath. Rosemary is the flavor of the day, and you can put yourself a little rosemary sprig in here, and you have yourself a beautiful pork chop, my friends. You see? Pretty simple, right? I mean, simple. It's simple. You know what? I got this other pork chop right there. So why don't I just cut it in half? And then we can look at it together on the inside, my friends, okay? Whoo! This is hot. There you go. Let's look at this pork chop together, friends. You see right there? Look at this. This is beautiful. You see? It's cooked to perfection. You can see the pork is beautiful, nice and moist, friends. And this is what we're looking for at the end. And the cheese is confined in there perfectly well, because the prosciutto protected in there. You see? Look at this. It's gorgeous. It's absolutely gorgeous, my friends. And voila. Look at this, huh? Mmm. Delicious, my friends. I hope you make this recipe. Remember, thumbs up if you like the video. Don't forget to subscribe to the channel, friends. When it's subscribed, and by all means, ring that bell. Thanks for watching. We'll see you next couple of days with another fantastic video.