Most People Are Cooking Pork Chops Wrong! Try These French Tricks for Perfect Pork Every Time

Colette's book, The Old French Kitchen: https://oldfrenchkitchen.pages.dev/ Most people cook a pork chop until it's done in the pan, and that is exactly why it comes out gray and dry. In this video, Colette shows you côte de porc à la normande, pork chops with apples, dry cider and cream, the way her grandmother cooked it on a small farm in the north of France. It takes one pan and twenty-five minutes. She walks you through seven old French kitchen tricks, from the smallest to the one that matters most: how to choose and salt the chop, how to baste it with foaming butter, how to cook the apples on their own, how to deglaze with dry cider, and the spoon test for the cream sauce. The last trick is to take the chop out before it's done and let the sauce finish it gently. You'll also learn how to check doneness the safe way: 145°F (63°C) in the thickest part, then a rest of at least three minutes. #PorkChops #FrenchCooking #OldFashionedRecipes