It's Italian sweet and sour pork chops, "sacre dolce".
We're just going to slit this a little bit
so that it doesn't curl up in the pan.
And then we take the four chops
and we've already sauteed them here.
So they're done. Three or four minutes a side.
They're not completely finished, but mostly cooked.
So we'll keep them off to the side.
Then we're going to take three shallots and saute them.
And now we do the "agrodolce".
We have two-thirds of a cup of red wine,
red vinegar, excuse me.
And two tablespoons of honey.
And we're just going to cook that down for a few minutes.
We'll turn the heat up a little, on that.
So this will reduce down from about two-thirds
of a cup to half a cup or so
and we have that reduction here.
And so when that's reduced, now we finished the sauce
in a, well, I guess, dare I say French manner.
We're going to actually put a little butter in it.
Nothing wrong with that.
That's right.
And by the way, if this breaks
or it looks a little separated, you can always
add a little bit of water to the pan on heat, medium heat
and continue whisking, and that'll bring it back together.
And that's what I love about your food is that
you're always sharing those smart tips that I've learned
from you over the many years I've been following you.
There's always these little, extra bits of knowledge and all
of the ingredients that he collects
from not just the world's greatest chefs,
but from everyday people
and small business owners and home cooks.
This is a lot of experience going in here, guys.
Well, you know, you mentioned chefs and home cooks,
you and I both know that some of the best food is
from home cooks.
So when we travel, we'd love to get into people's homes
'cause that's where you get the really good stuff.
The chef food's great
but the home cooked stuff is absolutely phenomenal.
So I put the, the chops back in, I put the juices back in
and we'll just let that, uh, half a cup of parsley went in,
we'll let that just simmer to reheat the chops
for two or three minutes.
And then we'll sprinkle
with a little bit of parsley to finish.
So that's the sweet and sour,
the fast, sweet and sour pork chops.
There ya go.
This is faster.
This is pork tenderloin.
So we have two tenderloins.
We're gonna split it in half.
And what I'm going to do is cut this in half
and then I'm going to take it
and we're going to butterfly it.
So we'll cut almost all the way through,
not quite all the way through. Like that.
And then we're going to pound it.
You can use plastic or not.
It doesn't really matter.
I, and by the way, you probably do the same thing.
I just use like a three quart saucepan sometimes so..
Yeah. You just bang it with whatever's handy. Exactly.
(laughs)
Yeah, whatever. Whatever ya got.
Your, your mat, your laptop, computer, whatever.
Four pieces like this and then we're gonna make the sauce.
So the sauce is "e vous",
three tablespoons of olive oil and then smoked paprika.
This is the world's best ingredient.
I love it. It just, it does so much.
So little does so much.
So we do that here.
The smoke paprika, as I said,
one of my favorite ingredients.
A little oregano and a little bit of sugar.
And then we have them cooked now
and we're gonna brush one side.
And this is, this is maybe one
of the easiest recipes in the world
because you just cooking the, the pork tenderloin
that's been butterflied. Brush it on one side.
Finish cooking on the other side.
We'll brush that when we come back and that's about it.
And then it's so simple to do.
It's just two tenderloins and a little bit of seasoning.
He just finished those off and you can brush a little more
of the smoked paprika on it at the end.