- Oh god.
BA Home Pork Chop.
Yeah, so what are we doing?
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,
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.
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?
- [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.
- 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.
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.
- [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.
And then this is just some onion, ginger, and garlic
that I ferment with a little olive oil.
And right at the end, we'll add that in to the veg,
and just make it a nice little thing.
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 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.
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.
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.
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?
It's ramp season.
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.
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.
But I'm not gonna let you take the blame for this, Steve.
This one's on me, bud.
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.
All right now.
I'm gonna add in my little bit
of fermented mystery pickle.
And then I got, I'm gonna do
about a tablespoon of the onion garlic ginger.
And then we just mix it up.
And then I'm gonna cook it over to the cool side,
just like that.
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.
So we got our pork chops hanging out nice, resting.
Seared all sides, even on the bone a little bit.
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.
Oh my goodness.
So I got this little flatbread dough
that I've been working on.
I had one frozen, defrosted it last night,
let it hang out in the fridge.
- [Griffin] Daddy!
- Hold on, son.
I'm talking about flatbread.
- [Griffin] Daddy?
- [Boy] Open up your mail.
- Hold on, oh god.
He brought me some mail.
He's the mailman now.
Griffin's the mailman.
Can you go give it to mom?
- [Griffin] But this is yours!
- No, but I'm reusing it.
I'm reusing the envelope.
Thank you, sir!
I'll give you a good Christmas tip.
Where were we?
So I got the pizza dough.
And I'm just gonna put a little salt and pepper on it.
A little olive oil, okay?
We'll fry it up a little.
We'll see how this goes.
And then I'll hit the top with a little olive oil.
And we'll fry this little,
little fried, salty bread.
I mean, what could possibly go wrong?
We'll hit it with a little salt,
hit a little salt.
A little pepper.
And we'll let that cook for a minute, okay?
It's no pizza oven.
Quiet on set, please.
We're making lunch.
Okay, and move this around a little.
Might get a little olive oil,
a little pork fat maybe, who knows?
We'll let that cook up.
So we're getting some nice little bubbles going.
And every dough is gonna act a little different.
And we'll flip it around.
See, it's kind of just like a nice little fried bread.
I wish the surface was a little hotter, actually.
I turned it off, because I forgot about the flatbread.
But then I turned it back on.
It's still hot.
It's gonna be fine.
It's actually, it should be pretty freaking delicious.
A little salt on that side, too.
And I'll flip it back and we'll cook it around.
We'll cook it around, we'll flap it around.
No big deal.
I wish it was a little hotter.
Right, and we're gonna plate this right up on,
we'll sit at the picnic table.
My nice little cutting board.
We'll slice it up on there.
Got a little bowl.
Maybe I'll make a nice little plate, okay?
I got a nice little bowl here.
I'll make a nice little plate,
bring it into my wife for lunch, all right?
Who's better than me?
Lots of people, I'll tell you that.
Take four numbers are moving in the red box.
So yeah, perfect.
I got a nice little saute.
Got our flatbread, came out nice.
Oh that looks delicious.
All right, we'll cut that real quick,
just in half.
Taking up a lot of space.
Little salt, little pepper.
But first off, let me cut one of these off the bone.
I mean, look at that pork.
If you don't like pork chops,
I mean, to each their own.
It is what it is.
I don't, it's fine.
All right, we're gonna cut that off the bone,
hope it's not raw.
Oh my god, that belly meat, and fat.
And I'm just following the bone
carving it right off, okay?
Just look at that, freaking beautiful.
Now I'm just gonna slice it up.
I'll cut the belly off, and that looks fantastic.
Look at that.
I could even have cooked it a little less
but it's actually kind of perfect.
So what I'm gonna do is I'm just gonna put
a little bit of this, beautiful.
Right in there, like so.
A little salt.
Little bit of fresh pepper.
Same with the meat.
Little salt, little bit of that fresh pepper.
All right, we'll place that right in there, like so.
And then I'll cut a little piece of bread.
Look at that.
So here we are.
All right, beautiful.
Came together pretty easy.
Pizza dough I had in the freezer.
Good thing to have in the freezer,
little pizza dough.
Get yourself a nice pork chop.
And like I did, little bit of fish sauce,
just that garlic on there,
because that's my jam.
Just salt it a day ahead.
Salt it two days ahead.
It's just gonna let that salt penetrate
right down to the bone, and keep it nice and juicy
and seasoned throughout.
Simple little stir fry.
All those fermented elements add a little bit
of that lactic acid, little bit of that briny,
vinegary, little bite to it.
All that with a little bit of flatbread.
Easy meal, okay?
Enjoy it, have fun doing it.
- [Producer] Brad, we'll see you.
- All right, thanks guys.
Sorry again, bye.
Oh that was a [beeping] doozy, huh?