Part 5/6:
Kenji adds a dash of apple cider, a touch of whole grain mustard, and some maple syrup to the pan sauce. He describes the interactive process of cooking, where one can adjust ingredients depending on preference and available materials. After seasoning the sauce with a bit of lemon juice for freshness, fresh thyme is added for garnish.
Concluding, Kenji expresses the satisfaction of that cooking brings, emphasizing that the tartness of apples improves their firmness when cooked, a critical consideration in achieving a well-structured apple sauce. After completing the pan sauce, he plates the pork chop and sauce, ready for tasting.