Part 3/6:

As the pork chops cook, Kenji underscores a modern approach to flipping meat. He dispels the myth of flipping meat only once during cooking, suggesting that flipping frequently can lead to a more even cook and maintain moisture. He then proceeds to prepare the ingredients for the pan sauce: apples, apple cider, whole grain mustard, shallots, lemon juice, and thyme.

Preparing the Pan Sauce

Using crisp apples such as Granny Smith or Golden Delicious, Kenji demonstrates how to cut the apples efficiently, ensuring the slices don’t stick to the knife. In his explanation, he shares some tips on using garlic and shallots and implies that switching out shallots for onions or scallions is entirely acceptable.