Hi I’m Tom Papoutsis and today we’re doing pork basics. Right now I’m going to show you how to make traditional pork chops and the first thing we’re going to do is cut it. Now, what I have here basically about the last quarter of a pork tenderloin, a whole tenderloin. What you can do is go to the store and catch these on sale. You could get them at a really good price, this is like the best cut, the tenderloin. And this one here has been, this portion out here is actually been used so this is what we have left of this tenderloin. You can take, this is boneless, there is no bone in here, so also we’re going to do is figure out how thick do you want your pork chop. I’m going to cut you a couple of chops and then we’re going to fry these things up in the traditional manner.
Now, what I’ve done here, this is a fairly thin one, okay so there’s a fairly thin pork chop, a little piece fell off there. Okay, that’s pretty standard size, probably close to maybe a half an inch or so. If you want, if you like yours a little thicker, go ahead and cut it a little thicker. Knife goes down through, nice sharp knife remember, okay, that’s a little bit thicker, remember it’s going to take a little bit longer to cook because it’s a little thicker.
We have our frying pan pre-heated to about a medium high temperature. We don’t want to go scorching hot on this thing. We want to keep it about medium high, so what we’re going to do is we’re going to put a little bit of olive on the bottom of this pan, just kind of tiny bit not a whole lot just enough to kind of coat the bottom. Run it around and what I do is I just kind of like to coat the pan with it and you see it’s Teflon pans so it doesn’t want to stick very well.
We’re going to go ahead and get our fan going because we’re going to make a little bit of smoke, take our pork chops, just lay them in very gently. We got a good sizzle going there that’s going sear those really nicely and I’m going to season these with just a little bit of salt and pepper. Remember this is just your traditional fried pork chop. Heats up there a little bit, there’s a little bit of salt, were going to do this side then when we flip it, we’re going to do the other side.
Okay, we’ve let our pork chops on the heat and you can see it’s starting to bubble up a little bit, that’s a good sign, it’s time to turn it. So we’re going to go ahead and turn it over. You can see it’s nice and brown on that side. There we go, turn the heat down, just a touch. We’re going to go ahead and season this side just a little bit, not a whole lot. A little bit of salt and just a tiny bit of pepper. That’s it right there, that’s all the seasoning that we’re going to do.
Now we’re going to let this sit and fry for probably another 3 or 4 minutes. On this side, we may flip it over one more time, check it but make sure they’re cooked all the way through. The way we’re going to do that once we get to the point where they’re almost done, I’m going to take a knife, cut into it, take a look at it, see how pink it is and we’ll go from there. You really want it to be nice and white in the inside and juicy, a little bit of pink is not going to hurt but you might want to shy away from that a little bit.
But we’ll let this go for a couple of minutes here and then we’ll check them again, flip them and then let them go a couple more minutes and check them to make sure that they’re good to go. A couple of minutes have passed by, as you can see we’re starting to get clear, the juices are running out of here. Not quite clear yet, you see it’s a little bit pink but it’s time to turn this again so we’re going to go ahead and actually I’m going to flip to see opposite way. You could see it’s nice and braced on that side. There we go. I’m going to flip this one again, there we go. You get a nice braced side here, that doesn’t mean it’s burnt, that just means it’s cooked really well and what that’s actually going is that’s actually living some juices and stuff in the bottom of the pan.
What you can do with that is you got that little bit of olive oil whenever this finished cooking. You can actually take those out and take a little bit of cream sherry, I would probably use a white wine or a cream sherry and deglaze the pan. In other words, take that out and you kind of a little bit of sherry and you pick up the renderings that are left in there. It makes for an awesome sauce that you can use and that sauce will actually you can pour over top.
So that’s one thing you can do with it, otherwise you can just take the pork chop and just serve it as is and serve it with a nice green vegetable or salad. May be a long grain wild rice or something like that. So we’ll let this go for a couple more minutes and then we’re going to cut them and check them and make sure that they’re thoroughly done before we take them off.
Okay, the last few minutes have gone by, what we’re going to do is I’m going to take a knife here, we’re going to, remember we said this is the thinner pork chop. It’s going to cook a lot faster. I’ll go ahead and cut down into it, we’ll take a look at it and I know whether we’ll pull that up there so you could see it’s perfectly white on the inside. That one is definitely done. This one we’re going to check, now this is the thicker of the two. It’s going to be, you can see when I cut it the juices run out of it and that one in itself is done as well. So these are done we’re going to take them off to heat. And that a quick traditional pork chop.
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