Pork chops with charcutière sauce | Akis Petretzikis

Pork chops with charcutière sauce | Akis Petretzikis

Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.

Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Vasilakopoulou, Maria Vasilakopoulou, Kellina Dimitriadi, Markos Papakostantinou, Diana Alexaki, Anna-Maria Volanaki, Tilemachos Dimitrakopoulos, Kyriakos Papaemmanouil, Giannis Borobokas

#akispetretzikis #akiskitchen #porkchops

[thecuisineathome]

Ahhhh lool I love the French touch at the end even if it makes no sense loool it is cute Akis

[kathyvp]

Amazing as always, looks sooo yummy. Thanks Akis.. 👍

[matthewdarrah]

Chef.... looking buff man. Delicious as usual.

[marlienhabib]

how to make this potetos ...thx alot on your recepies

[kemalcelik]

Hello Akis, Great Movie. Thank you. Best wishes.

[jaytlamunch]

Nice delicious epic recipe can't wait to try Thank you, Akis

[angelicashobby]

The best🙏🏽! Another simple interesting recipe! Can't wait to try this for dinner🍽🥂

[mariasweetheart]

Θέλω να φτιάξω το γαλακτομπούρεκο σου!!! It looks delicious 😋

[debtanubhuiya]

No extra virgin Greek olive oil at the end eh??🤪 awsmly delicious luking recipe btw

[aouzo]

Some flour to thicken the sauce and butter to finish takes it to the next level. I prefer pork in Diane sauce. But a good dish though.

[northernwings-nw]

Looks wonderful!, but wouldn't the meat be tough if cooked so fast? Maybe put it out longer?

[mariasweetheart]

Γεια σου Akis!!

Είμαι μια καλή θαυμάστριά σου από την Αμερική η Μαρία θα ήθελα να μου δώσεις ένα website που μπορώ να μεταφέρω τα γραμμάρια στα καπς για να μπορέσω να φτιάχνω τις συνταγές σου ευχαριστώ πολύ!!!! :)

[FlyingJustToFall]

I love your stuff, Akis. BUT, i also find some recipes like this, to not really make sense.

- Theres no way, u should turn the pork that early. It needs to have way more crust all the way around it.
- U talk about evaporating the wine, and that we need patience. But u are doing the opposite yourself. Theres still loads of wine in the pan when u pour in the mustard and cream. I know it doesnt have to get down to a dry pan, but i feel sometimes, u rush these steps.
- U also say to "simmer" the pork for 10 min, but when u remove the lid, it is rapibly boiling and there is no way, that will produce a tender pork chop.
- When u start of with the salt and pepper on the pork with the oil, i also think that is a very rushed way to do it. A pork chop has such a bland flavor and it needs alot of help and when u have them stacked on each other like that in the bowl, u arent going anywhere near enough seasoning on them. I know its a matter of taste how much seasoning u like, but pork chops generally needs to have a decent portion on each side.

Sorry to sound like a wise-ass. I love your channel and you, but i do think there are some major flaws in this video.

[Macabre_]

Pas mal le français, mais rien compris 😂