CELEBRATE WITH US RIGHT HERE ON
RIVER CITY LIVE.
LET'S CHECK IN WITH EDEN IN THE
WINN DIXI
WINN DIXIE KITCHEN.
>> HERE WE ARE WITH CHEF CURTIS
STONE AND WE ARE MAKING SOUTHERN
FOOD.
>> WE ARE.
I LOVE THIS DISH.
PORK CHOPS.
WE ARE GOING TO DO SMOTHERED
PORK SHOPS AND MAKE A BEAUTIFUL
GRAVY.
HERE IS THE KEY.
WHAT YOU WANT TO DO IS THROW
THESE CHOPS INTO A NICE, HOT
SKILL LET.
I'M USING A NON STICK PAN.
YOU CAN USE CAST IRON.
WHATEVER YOU LIKE TO COOK IN IS
FINE.
YOU WANT TO HEAR THAT SIZZLE.
>> YOU WANT TO HEAR THAT UP ALL
THE WAY.
>> ALL THE WAY UP.
NICE AND HIGH.
THE OTHER TIP I HAVE IS JUST
PUSH IT DOWN GENTLY WITH THE
BACK OF YOUR TONG LIKE THAT SO
YOU ARE ACTUALLY MAKING SURE
THAT THE MEAT ON THE CHOPS IS
COMING INTO CONTACT WITH THE
HEAT BECAUSE YOU WANT THAT HEAT
TO SORT OF GET THAT GOLDEN COLOR
ON THE PORK CHOPS.
A LITTLE SALT, PEPPER ON BOTH
SIDES.
>> WHAT IS THE TIME FOR PORK?
OR IS IT A TEMPERATURE THING WE
HAVE TO LOOK FOR?
>> WE USED TO ONLY EAT PORK
WHEN IT WAS WELL DONE.
THESE DAYS IN RESTAURANTS ACROSS
THE COUNTRY THEY ARE SERVING IT
PINK.
PEOPLE ARE STILL NERVOUS ABOUT
THAT.
YOU DON'T HAVE TO COOK PORK ALL
THE WAY LIKE WE USED TO, BUT IT
IS TOTAL PERSONAL PREFERENCE,
JUST LIKE STEAK.
IF YOU WANT IT NICE AND JUICY
YOU ARE PROBABLY LOOKING AT FOUR
MINUTES ON EITHER SIDE.
IF YOU WANT IT A LITTLE PINK YOU
CAN SHED A COUPLE MINUTES OFF
THAT TIME.
MY VERSION OF GRITS.
I LOVE THIS BECAUSE IT IS SO
SIMPLE.
COME OVER AND DO IT WITH ME.
>> OH, GOOD.
OKAY.
>> I HAVE MILK AND SOME WATER
IN THERE.
CAN YOU REACH THAT?
JUST KEEP THAT -- NOW, HERE IS
THE KEY.
JUST A NICE, STEADY STREAM.
>> OKAY.
>> DON'T DUMP IT ALL IN AT
ONCE.
GIVE IT A GOOD WHISK ALL THE WAY
AROUND.
THERE YOU GO.
THAT IS IT.
YOU SLOWLY ADD THE GRITS BECAUSE
WHAT IS HAPPENING IS YOU AR
LETTING THEM ABSORB SOME OF THAT
LIQUID AS IT GOES IN.
IN YOU DUMB IIT ALL AT ONCE YOU
ARE GOING TO G IT CLUMPY.
>> THAT MAKES PERFECT SENSE.
>> SEE HOW IT IS THICKENING
BEFORE YOUR EYES?
>> YES.
>> THAT ONLY TAKES FIVE, SIX
MINUTES NOW.
YOU WANT THAT --
>> YOU CAN TELL HOW CREAMY
THEY'LL BE.
AN IT IS THOSE SIMPLE TIPS,
COUPLED WITH THE FACT THAT YOU
ARE FEEDING A FAMILY OF FOUR
FORLESS THAN $10.
THAT MAKES THIS RECIPE PROBABLY
EASY TO DO.
YOU HAVE DONE NOTHING I CAN'T
HANDLE.
>> IT IS ALL VERY SIMPLE.
>> THAT IS WHAT YOU GO FOR.
>> I LOVE RECIPES PEOPLE CAN
FOLLOW AND GET A RESULT SIMPLY.
I PUT NO OIL IN THIS.
OF COURSE YOU CAN PUT OIL.
THIS IS A NON STICK PAN SO YOU
DON'T NEED IT.
SEE HOW WE ARE GETTING THAT
BEAUTIFUL GOLDEN COLOR.
I WANT A LITTLE MORE COLOR SO
I'M GOING TO ADD A TINY DRIZZLE
OF OLIVE OIL TO HELP WITH THE
CARAMELIZATION.
EFFECTIVELY ALL YOU ARE GOING TO
DO, ONCE THEY HAVE HAD A COUPLE
MINUTES TO SORT OF GET THAT
BEAUTIFUL GOLDEN COLOR --
REMEMBER, WE SMOTHERED PORK
CHOPS.
YOU ARE GOING TO RECOOK THEM
LATER.
WE ARE GOING TO GET THE COLOR,
REMOVE THEME FROM THE PAN.
WE HAVE THYME, ONIONS, FLOUR TO
THICKEN THE SAUCE AN THEN LIQUID
IS A LITTLE BROTH AND A LITTLE
BIT OF CREAM.
AND THAT IS IT.
>> THAT IS IT.
THAT IS EVERYTHING.
>> SIX INGREDIENTS FOR THE PORK
CHOPS AND ANOTHER COUPLE
INGREDIENTS OVER HERE FOR OUR
GRITS AND WE HAVE IT ON THE
TABLE IN HALF AN HOUR.
>> IT IS ALL GREAT, WHOLESOME
I
INGREDIENT
INGREDIENTS.
THE PORK IS BEAUTIFUL.
LOOK AT THAT.
>> BEAUTIFUL, THICK PORK CHOPS.
YOU WANT TO GET THE
CARAMELIZATION GOING.
GO WITH ME AND PRETEND FOR A
MINUTE THAT'S HAD FOUR MINUTES
LONGER IN THE PAN.
I'M GOING TO TAKE THEM OUT AND
LET THEM REST.
YOU WANT TO CARAMELIZE THEY WILL
ON BOTH SIDES BUT WE ARE LIVE
TELEVISION HERE.
WE ARE GOING TO GET THAT OUT.
BACK INTO YOUR PAN.
I'M GOING TO PUT A LITTLE
DRIZZLE MORE OF THE OLIVE OIL
AND WE ARE GOING TO SOFTEN SOMEN
YOU KNOWS AND A LITTLE THYME
LIKE THAT.
>> HERE IS THE THYME.
>> WE ARE GOING TO COOK THAT
DOWN FOR A MINUTE OR TWO.
THAT IS GOING TO SOFTEN AND JUST
-- THE ONION AS I COOKS WILL
RELEASE A LITTLE MOISTURE, WHICH
WILL HELP THAT COOKING PROCESS
SO JUST GIVE IT A LITTLE TOSS
AROUND.
>> SO FAST.
>> AND THE HOTTER YOUR PAN THE
FASTER YOU COOK.
IT TOTALLY DEPENDS ON HOW FAST
YOU WANT TO DO IT.
>> COMMIT TO IT.
>> GO FOR IT.
NEXT WE THROW IN A LITTLE FLOUR
TO THICKEN.
ABOUT FOUR TEASPOONS OF FLOUR GO
IN.
GIVE IT ANOTHER STIR AND TOAST
THAT FLOUR OUT FOR 30 SECONDS OR
SO.
THEN IN GOES YOUR BROTH AND YOUR
CREAM AND THOSE TWO INGREDIENTS
ARE GOING TO THICKEN UP
BEAUTIFULLY FOR YOUR GRAVY.
AFTER YOU HAVE THAT IN YOU P
YOUR PORK CHOPS AND THEY CAN
CONTINUE COOKING IN THE PAN.
AND YOU END UP WITH THESE
BEAUTIFUL PO CHOPS.
JUST IN CASE -- I HAVE ONE DOWN
HERE.
>> I DIDN'T EVEN SEE THIS
BEFOREHAND.
LOOK AT THAT.
THAT IS GORGEOUS.
YUM.
OKAY.
>> WITH THE GRITS --
>> FOR THOSE WANTING THIS
RECIPE LET'S TAKE THIS MOMENT TO
SAY WINNDIXIE.COM OR STOP IN
YOUR LOCAL WINN DIXIE STORE OR
GO TO RiverCityLiveTV.com.
THEY MAKE IT EASY TO MAKE, WE
MAKE IT EASY TO FIND.
I GUESS THE TASTE IS COMING UP
WHICH MAKES ME VERY HAPPY.
>> THE GRITS NEED ANOTHER
MINUTE OR SO.
ONCE THEY COME BACK UP TO A BOIL
THEY ARE JUST A MRI
INUTE AWAY.
>> LOOK AT THAT.
I HAVE A FORK AND KNIFE FOR YOU
SO I CAN SAY I HAD BREAKFAST
WITH YOU TODAY.
>> HERE IS HOW THE GRITS COME
OUT.
>> OH, LOOK AT THE GRITS.
HERE THEY COME.
BEAUTIFUL AND WONDERFUL.
THANK YOU AGAIN.
YOU ARE FEEDING A FAMILY OF FOUR
FOR LESS THAN $10, WHICH IS
AMAZING.
SOMETHING LIKE THIS -- BOY.
YOU HAVE TO HAVE YOUR GRANNY
COME MAKE IT, BUT YOU CAN DO IT
YOURSELF.
>> THERE IS NOTHING BETTER THAN