Name: Gordon Ramsay Cooks the Perfect Pork Chop YOU Voted For!
Uploaded: 2025-06-18T16:48:23.000Z
Duration: 14 min
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

I want this chopped, packed with flavour.

Relative clauses (Restrictive vs. nonrestrictive)

Welcome back to Next Level Kitchen, where the mentors of Next Level Chef are giving you tips, tricks and amazing, delicious recipes to cook at home.

I'm up for a big challenge because, remember, I asked you, my amazing subscribers, to choose a protein you'd like to see me cook.

Oh, my goodness, an amazing rack of pork.

Inexpensive, an absolute staple in the Ramsay household growing up, but more importantly, something easy to cook and really delicious.

First off, before we start seasoning it, I just like to cut just little strands of this little back strap.

And what that does, it helps to render the fat down and it gets really nice and crispy.

And as it cooks, it's like these sort of little pork scratchings.

Start off with some salt and some pepper, OK?

And in order to get those flavours in there, a little touch of olive oil.

Pork is very dry, so we just do a little teaspoon of olive oil onto the tray.

Now, it may look like a lot, but the flavour across this pork chop is delicious.

And this powder's right, so easy to store.

And all we do now is literally just get that chopped.

You can do this the night before and literally rub all that flavour in to your pork chop and let them sit overnight.

Honestly, the actual colour of the meat changes.

Really nice and dark and the flavour of that amazing smoked paprika, ancho chilli, coriander.

Look, already it's starting to look amazing, right?

Now, as that starts to sit, cast iron pan.

And then from there, literally get your chop and then into the pan.

Now, tilt the pan so it cooks the back of that fat and immediately get your butter in there.

How many times have we had a pork chop and it's got a really nice colour on it, but then it goes dry?

And we'll show you a really nice tip to stop your pork from going dry.

The secret here is not to go too crazy with the colour.

That butter stops those herbs from burning.

But the fragrance on that pork chop now is delicious.

You can just start to see where that pork is really starting to break down.

If you can get this marinated the night before or even a couple of hours before, the difference is night and day.

And the beauty about cooking this pork chop on the bone is I'm determined to make sure this thing is cooked beautifully and incredibly moist.

Now, from there, we've got a little bit of fresh thyme into the butter.

And that's just going to start toasting again another layer of flavour.

And I want this chop packed with flavour.

Now, once we've got the colour on that, I've got a little touch of stock.

And then get my lid and literally let that sit and cook nice and slowly.

Now, we've got the colour on the pork chop.

The stock adds moisture to that pork chop.

As the pork cooks, it absorbs that stock and it's really nice and juicy in the middle.

Having spent such a long time in the US, if there's one thing I learned how to make was a really good succotash.

The first thing with this corn, get it nicely seasoned.

Just a little splash of olive oil, salt, pepper and just get that toasting.

And what we want to do now is literally char that corn.

OK, and the secret of a really good succotash is in the ingredients.

We've got a little butternut squash, red onion, some beautiful bell peppers and a zucchini.

Nice thing about this is that it can be used three or four times.

As it sits in the fridge, it just gets better and better in flavour.

Every two minutes, we're going to turn that pork chop.

I guarantee when we slice into the middle, it's going to be really nice and moist.

And again, with the pork in, turn that over.

If you haven't got stock, honestly, water's fine.

But more importantly, it stops the pork from overcooking.

Now, get a really nice colour on those onions.

I've peeled that hard skin of the butternut squash.