Pork Chops Two Ways

Pork Chops Two Ways Bobby Flay: Hey everybody, I'm Bobby Flay and welcome to Grill It! Today our main ingredient is pork chops, one of my favorite ingredients. So we’re going to make pork chops two ways. And my guest today is Rowan Jacobs-Finnegan. Rowan Finnegan: I’ve been grilling all of the world. I grilled in Africa. I grilled on campfires, hiking trips. I grilled on my boat and to be here with Bobby Flay, who’s an amazing griller. It’s just fantastic. Bobby Flay: What’s up Rowan? Rowan Finnegan: How is it going, Bobby? Bobby Flay: How are you doing? Welcome, come on in. So, you have kind of an interesting life. You spent some time in Paris which I think is great. What made you go to culinary school? Rowan Finnegan: You know cooking for me has just always been like my art. I can’t paint. I can’t play musical instrument. I can’t do anything. So, to go there to the heart of cooking is like where I could get it all at its best. Bobby Flay: Well today you're making pork chops, right? Tell me what you're going to make. Rowan Finnegan: I'm going to do a cider and dark beer brine pork chop with chipotle. They’re going to be stuffed with grilled apples, spicy and it’s really earthy but it’s on the flavor. Bobby Flay: And what about the artichokes? Rowan Finnegan: The artichokes are my dad’s recipe. He took bunch of different things, marinated them and decided just to grill the heck out of it. Bobby Flay: Uh-huh, it sounds good. While you start cooking and I'm going to get my go into it. I'm going to actually make a pork chop sort of Milanese style. We’re going to use a bone in pork chop. I'm going to pound the pork chop down to make it so it’s really, really thin. My salad is going to be radicchio, endive and some watercress. It’s part of the Tricolore salad in Italy. It’s three colors and I'm going to make a side dish. It’s basically a creamy, green chili rice. Now we have our pork chops, our bony pork chops here. But first, let’s soak about in our glaze. Remember soy sauce and honey glaze with shallots and garlic. I'm going to strain this out. You should have that sort of soy and honey flavor. And we’re going to strain this out now. This is going to be the glaze for the pork chop when we put it on the grill. So I'm going to take my pork chops now. I'm actually going to pound the pork chops and the idea behind the pounding of the pork chops is so that they get obviously nice and thin. And this is actually going to help tenderize them and they will cook pretty quickly on the grill. You want to make sure that you pound them evenly so it cooks evenly. So you have to get very close to the bone as well, just like that. Rowan Finnegan: It’s really thin. Bobby Flay: Yeah, so what I'm going to do is take a little bit of canola oil. Season it with some salt and pepper, hot part of the grill. This is quick cooking. You want your coal to be nice and hot. Rowan Finnegan: The pork chops are looking good. Just going to be give them a little bit more time on that side and try to get on those little crosshatch pattern like Bobby Flay. Then we’ll eat them. Bobby Flay: Alright, pork chop time. Now Rowan, I gave you a little taste of my pork chops. And I would love a little taste of yours. I'm ready. Rowan Finnegan: Alright. This was the cider reduction. This is just cider and then these are the caramelized pecans. Bobby Flay: Yeah, they’re terrific. Wow! It’s really flavorful. I mean really flavorful. Rowan Finnegan: Okay. Bobby Flay: Got some apples working and they had that nice sort of smoky flavor, a little char flavor from the grill. They’re amazing. This is really delicious. Good job!