We're gonna make some beautiful pork chops.
I like bone-in pork chops.
They stay a little juicier in the pan.
We're gonna turn those
into a delicious orange-glazed pork chop,
just using things that we have in our regular pantry.
Some marmalade and soy or Worcestershire sauce.
Shallots and garlic.
We're gonna do an oven roast vegetable medley.
And to go along with it, rice pilaf.
Now, when I see people buying
those rice mixes in grocery stores,
I kinda wanna go up and say,
you could make that so much cheaper.
Don't buy that!
Rice pilaf just means toasted rice,
so we're toasting some broken pasta.
You know those little rice kits and all that,
they come with little pieces of orzo or broken pasta.
And the only reason that they're brown
is because they've been toasted.
So you're gonna toast those up.
And I like a little crunch in my rice,
so I'm gonna toast up some slivered almonds
for this rice, as well.
And you're developing the oils and toasting everything.
Just makes a really deeply nutty and just (groans).
It gives you that extra layer.
When this gets super brown and toasty,
you're gonna toast the rice itself, as well.
Just for a sec.
Kinda getting it going.
So we're gonna put in twice the amount of liquid.
Shy a little bit, like I said,
to make sure this stays nice and fluffy.
(pan sizzles)
Now we're going to dial our heat back, of course,
and let that simmer.
Give the pan a little shake.
Don't take the lid off.
You'll let the heat escape.
Give the pan a little shake every couple of minutes,
and at the end you're gonna fluff it with a fork.
For the veg medley,
we're gonna get the oven nice and hot.
I believe there are very few vegetables
that I would not say get better tasting in the oven.
I roast green beans.
I roast tomatoes.
In this case, it's a very traditional medley
of sweet carrots and cauliflower and broccoli or broccolini.
In this case I wanna keep this just very simple
and I wanna add a little citrus pop to it.
So when I take my chops outta the pan,
before I use that pan to make the sauce,
I'm gonna sear up our lemon.
When you sear any citrus,
you're deepening the flavor.
Making it really sweet.
Olive oil, salt, pepper.
And throw these into a super hot oven.
425 to 450,
until they're caramelized at the edges and delicious.
A good tip about any protein,
its best friend is a cast-iron skillet.
A hot, flat surface.
I'm gonna get the chops going,
throw these guys in the oven.
I'll meet you right back here.
(audience applauds)
Okay, guys.
So, we have the lemon that we seared.
You take that out.
You brown your chops on both sides.
Then we're gonna tent this guy and make our quick sauce.
In the pan with the drippings,
I've got two of everything.
Two tablespoons of olive oil, two shallots, two garlic.
Salt, pepper.
That cooks up for a minute.
Then we're going to kind of slump it down
and give us a base liquid
by adding some more of the chicken stock
that we used to make our rice pilaf.
And then to that I'm going to deepen
the flavor and the color of our sauce
with your choice of tamari or soy sauce.
Or Worcestershire.
I'm a Worcestershire kind of agal.
I dig the stuff.
I mean, I love soy too,
but this is my little buddy with the pork and the beef.
Little Worcestershire sauce.
And then we're gonna turn this into a thicker consistency
and add some sweetness and balance
and bitterness all at the same time
by putting in a couple of fat spoonfuls
of good quality orange marmalade.
I know.
It's delicious.
(audience applauds)
I'm just passing the pork chops back through our sauce
that's just stock, Worcestershire or soy, tamari sauce.
Tossed, yeah I know, right?
Tossed with the sweetness of the
bitterness and sweetness
of our good quality orange marmalade.
And you make these big beautiful glazed pork chops.
I think it's looking gorgeous.
Let me just pull these out.
Boys.
And then we'll spoon
what's left of the sauce back down over the top.
Okay, there's our chops.
Done.
Off.
Here's our rice pilaf.
Not out of a box.
With lots of toasted nuts and the toasted pasta.
Cooked in chicken stock.
(audience applauds)
And we have our veg out of the oven.
Dousing it with our lemon juice.
(audience applauds)
Ta-da!
(audience applauds)
Put the chops in the front, so you can see that.
And there you go.
(audience applauds)
Dinner is done.