Subtitles section Play video Print subtitles - Oh god. Okay. BA Home Pork Chop. BA Home Pork Chop. Okay. Yeah, so what are we doing? [upbeat music] All right, cool guys. So hey, I'm gonna be making a little pork chop, a fun little recipe, something I've been experimenting around with, I always riff around a little bit. I got this cool little propane flattop burner. But you could do this in a cast iron, in any kind of skillet. But I'm gonna do a nice little vegetable slaw number too, and then I got some fermented goodies, a little fermented relish pickle, and we're gonna do that with a little green cabbage, little tossy-toss. Little saute. It's a beautiful day. I'm very fortunate to have a little bit of a backyard space, and quiet, son. All right, cool. So I got all my stuff set out here real nice, I preheated the griddle, okay. I got my brick wall, my neighbor's brick wall real nice. And now we're just gonna get cooking, all right? I'm gonna change the camera for you guys, we're gonna get right in here. We're gonna have some fun, and let's get going. [upbeat music] Pork chops, take two. Okay, here we go. - [Producer] Wait, no way. - [Brad] That didn't record. - [Producer] Are you serious? - [Brad] I swear to god. - [Producer] Are you serious? [upbeat music] - [Producer] That's the jigger-- - Oh guys, you're not gonna believe this. You're not gonna believe this. - [Producer] Again? - [Brad] Well yeah, right it has to be plugged into the phone? - [Producer] Absolutely. [upbeat music] - Hopefully this will be the last one. Take six, take two. Numbers are rolling, audio levels are bouncing. All right, if this doesn't work then [beeping] it. Okay? Yeah, you know we're shooting from home now. We got these little rigs set up, I'm the sound guy, I'm the camera guy, you know, we got a good team over here on the Zoom, they're troubleshooting with me. We're shooting on our iPhones here. It kept turning it off, so we lost, like, half the video, like five times. [laughing] - [Producer] Are you serious? - Now we flipped it, I'm looking at the numbers rolling, so I know it's happening. So here we are. Thankfully, my folks, my friends, my buddies over at The Meat Hook, set us up with a couple of real, real nice, real nice beauts here, okay? If you're not a pork fan, a pork chop fan, you could do this with steak or with chicken, or with anything, really. I like a nice bone-in pork chop. These are about an inch and a half thick, and instead of a big marinade, I like to just rub them with a little bit of fish sauce, about a teaspoon each, and then I crush a couple cloves of garlic, and I just shove them on there and let them hang out with it. And that's it. I let it go overnight, 24 hours, two days, maybe three days. You know, maybe that's a different show. I don't know. But I like to let it hang out for a little bit, and let that salt penetrate all the way down to the bone, and then I got some real nice green cabbage. I got some chopped up onions, some scallions, and some mushrooms, and then I'm just gonna do that up on the flattop, nice. And right at the end, I'm gonna add a little bit of fermented cucumbers that I do, a little cucumber, Brussels sprout, got some scallions, some garlic in there. Nice. And then this is just some onion, ginger, and garlic that I ferment with a little olive oil. Nice. And right at the end, we'll add that in to the veg, and just make it a nice little thing. Nice. So I had these going, just overnight, in the fish sauce, a little salt and that garlic. Something about pork and fish sauce, in my opinion, it just goes together so nicely. I'm just gonna add a little bit of olive oil. And then I'll throw the garlic onto the cooler side, I'll put the veg on that. And then I'll just slap that bad boy right there. And voila. And then this, again, the veg, put that right on. Stir fry it, saute it, in another skillet. And if you're not a pork person, okay. Whatever. I love pork. But if you're not a pork person, you can do this with chicken, I like a nice meaty bone-in pork chop, you know? It's kind of like the rib eye of pork. And I'm gonna move this veg right over to underneath the pork, so that it drips into it. Beautiful. So these pork chops are about an inch and a half thick. I like to do, say, five minutes each side. And then I'll flip it over, and I'll heat it on the bone. And like I said, there's just salt on here and fish sauce. What I do have is a little, I put it on at the end, okay? Because I don't want it to burn. Little bit of black and pink peppercorn. Nice. And then yeah, so with my veg, again. I just got a little bit of green cabbage that I put on, I'll throw in in a few minutes, but right now I just got some onions, some scallions, some mixed mushrooms, I got a little, the white button mushrooms. All right, don't sleep on the white button mushrooms. I love them. I got some shiitake, and then I got some king trumpet. But you could really use anything. String beans, okay? Kale. Okay? It's ramp season. Okay? This is looking real good. And then when this is all done, I'll move it over to the cooler side, okay? And then I got a frozen pizza dough, I defrosted it last night. We'll whip that together and make a little flatbread. I think that'll go real nice with this. I'm gonna go for the flip here. Oh my god, look at that beauty. This is a risky move. Oh my god, risky move. I almost wanna cut a piece of this belly. It's kind of stretching. Yeah, a little relief cut. That's all. So that top cap of the rib, there, that belly that comes and wraps around the eye. Coming around the eye, and it was causing it to cup a little, you see? So I made a little relief cut. You know, it doesn't make for the best picture. All right, food stylists are cringing. But that's not what this is about. Now add the cabbage. So I'm gonna try to lean them on that fat cap for a minute or two, just to get a little render on it, a little color on the fat cap. All that fat rendering right down into my veg. If you've got a problem with that, I can't help you. Someone was just walking their bike by and they were laughing at me. Out here, oh look at this guy, he thinks he's some kind of vlogger. I'm out here talking to Stiff Steve, here. For those of you who don't know, I named my tripod Stiff Steve. He's good, he's reliable. He's a nice guy. He's always on time. I like that. - [Producer] Do you blame Stiff Steve for your technical difficulties? - No, this one wasn't on Stiff Steve. The technical, Steve, I know Steve, okay. That's just how you are. Okay? But I'm not gonna let you take the blame for this, Steve. This one's on me, bud. All right? I'll go on the way to the bobs with that. This one's on me. Oh, happy things are happening right there. Look at that. And the veg goes right in there for a little support. Ain't that nice? Everybody's working together. Everybody. All right now. I'm gonna add in my little bit of fermented mystery pickle. Voila. And then I got, I'm gonna do about a tablespoon of the onion garlic ginger. Oh. Wa-bam. And then we just mix it up. Okay? And then I'm gonna cook it over to the cool side, just like that. Nice. Got our pork chops. All right, coming right up. Why don't you hang out there? And then you pull up right next to him, okay? You guys hang out. Great. So we got our pork chops hanging out nice, resting. Seared all sides, even on the bone a little bit. Nice. Okay, then we got our veg. That's all just hanging out. I threw that garlic ginger and the fermented pickle in just at the end. Just want to warm it up real nice. That doesn't need to be hammered. Especially the garlic and ginger. That will burn. I got this flattop still on a little hot. I'm gonna make a little flat bed, bread. On the flattop, perfect. You kind of cook it like a steak, you know? Turn it a bunch of times, little salt and pepper, real simple. If you don't have a flattop, obviously you could do this inside on a cast iron, or in the oven, or any way you would make pizza. Et cetera. Take three. Oh my goodness.