Brad Makes Pork Chops and Flat Bread | From the Home Kitchen | Bon Appétit

oh god okay ba home pork chop ba home pork chop okay yeah so what are we doing [Music] all right cool guys so hey i'm making a little pork chop a fun little recipe something i've been experimenting around with i always riff around a little bit i got this cool little propane flat top burner but you could do this you could do this in a cast iron and any kind of skillet but i'm going to do a nice little nice little vegetable slaw number two and then i got some fermented goodies uh a little fermented like little relish pickle and we're gonna do that with a little green cabbage a little tossy toss a little saute it's a beautiful day it's a i'm very fortunate to have a little bit of a backyard space and uh quiet son all right cool so i got all my stuff set out here real nice okay i pre i preheated the uh the griddle okay got my brick my brick wall my neighbor's brick wall real nice and now we're gonna just get cooking all right i'm gonna change i'm gonna change the camera for you guys and get right in here we're gonna have some fun and uh let's get going [Music] pork chops take two okay here we go wait no way that didn't record are you serious i swear to god are you serious that's the that's the oh guys you're not to believe this you're not going to believe this again well just yeah right it has to be plugged into the phone absolutely hopefully this will be the last one take six take two numbers are rolling audio levels are bouncing all right if this doesn't work then [ __ ] it okay yeah you know we're shooting from home now we got these little you know rigs set up and i'm you know i'm the sound guy i'm the camera guy i'm the you know we got a good team over here on the zoom the trouble shooting with me we're shooting on our iphones here it kept turning it off so like we lost like we lost like uh half the video like five times are you serious now we flipped it i'm looking at the numbers rolling so i know it's happening so here we are thankfully my folks my friends my buddies over at the meat hook set us up with a couple real real nice real nice buttes here okay if you're not a pork fan a pork chop fan you could do this with steak or with chicken or anything really i like a nice bone-in pork chop these are about inch and a half thick and instead of a big marinade i like to just rub them with a little bit of fish sauce about a teaspoon each and then i crush a couple of cloves of garlic and i just shove them on there and let them hang out with it and uh and that's it i let it go 24 overnight 24 hours two days maybe three days you know maybe that's a different show i don't know but i like that i like to let it hang out for a little bit and let that salt penetrate all the way down to the bone and then i got some real nice uh green cabbage i got some um some chopped up onions some scallions and some mushrooms and then i'm just gonna do that up on the flat top nice and right at the end i'm gonna add a little bit of fermented cucumbers that i do a little cucumber brussels sprout got some scallions and garlic in there nice and uh and then this is just some onion ginger and garlic that i ferment with a little olive oil nice and right at the end we'll add that end to the veg and just make it a nice little thing nice so i had these going just uh just overnight in the fish sauce a little salt and that garlic something about pork and fish sauce in my opinion it just they it goes together so nicely i'm just going to add a little bit of olive oil and then i'll throw the garlic onto the cooler side i'll put the veg on that and then i'll just slap that bad boy right down and then this again the veg put that right on stir fry saute in another skillet and if you're not a pork person okay whatever i love pork but if you're not a pork person you can do it we can do this with chicken i like a nice meaty bone-in pork chop you know it's kind of like the ribeye of of a pork i'm gonna move this veg right over to underneath the fork so that it drips into it beautiful so you know when this is these pork chops are about an inch and a half thick i like to do say like five minutes each side okay and then i'll flip it over and i'll heat it on the bone like i said there's just salt on here and fish sauce what i do have is a little i put it on at the end okay because i don't want it to burn a little bit of um black and pink peppercorn nice and then yeah so with my veg again i just got a little bit of green cabbage that i put on i'll throw in in a few minutes but right now i just got some onions some scallions some mixed mushrooms i got a little the white button mushrooms right don't sleep on the white button mushrooms i love them i got some shiitake and then i got some kink trumpet but you can really use anything string beans okay kale okay it's ramp season okay this is looking real good and then when this is all done i'll move it over to the cooler side okay and then i got a frozen pizza dough i uh defrosted it last night we'll whip that together and make a little flatbread i think that'll go real nice with this okay i'm gonna go for the flip here oh my god look at that beauty this is a risky move oh my god risky move i almost want to cut a piece of this belly it's kind of stretching yeah a little relief cut that's all so that top cap of the rib there that belly that comes and wraps around the eye coming around the eye and it was causing it to cup a little you see so i made a little relief cut you know it doesn't make for the best picture all right food stylists are cringing but that's not what this is about now add the cabbage so i'm going to try to lean them on that fat cap for a minute or two just to get a little render on and a little color on the fat cap all that fat rendering right down into my veg if you got a problem with that i i can't help you someone was just walking their bike by and they're laughing at me craig i was out here oh this guy he thinks he's some kind of vlogger i'm out here talking to stiff steve here for those of you who don't know i named my tripod stiff steve he's good he's reliable he's a nice guy he's always on time i like that do you blame stiff steve for your technical difficulties no stay well this one wasn't on stip speed the technical steve no steve okay that's just how you are okay but i'm not gonna let you take the blame for this steve this one's on me bud all right i'll go all the way to the bobs with that this one's on me oh happy things are happening right there look at that the veg goes right in there for a little support all right ain't that nice everybody's working together everybody all right now i'm gonna add in my little bit of fermented mystery pickle voila and then i got i'm going to do about a tablespoon of the onion garlic ginger oh well bam and then we just mix it up okay and then i'm going to cook it over to the cool side right just like that nice got our pork chops all right coming right up why don't you hang out there okay you pull up right next to him okay you guys hang out great so we've got our pork chops hanging out nice resting okay seared all sides even on the bone a little bit nice okay and then we got our veg that's all just hanging out i threw that garlic ginger and the fermented pickle in just at the end just want to warm it up real nice that doesn't need to be hammered especially the garlic and ginger that will burn so i got this flat top still on a little hot i want to make a little flatbed bread on the flat top perfect you kind of cook it like a steak you know turn it a bunch of times a little salt and pepper real simple uh if you don't have a flat top obviously you can do this inside on the cast iron or in the oven or any way you would make pizza etc take three oh my goodness pork chops so i got this little flatbread dough that i've been working on i had one frozen defrosted it last night let it hang out in the fridge and hold on so i'm talking about flatbread yeah hold on oh god he brought me some mail he's uh he's he's the mailman now griffin's the mailman can you go give it to mom but this is yours no but i'm reusing it i'm reusing the envelope thank you sir i'll give you a good christmas tip anyway where were we so i got the pizza dough and i'm just gonna put a little salt and pepper on it a little olive oil okay we'll fry it up a little we'll see how this goes and then we'll hit the top of the olive oil and we'll fry this little little fried salty bread i mean uh what could possibly go wrong we'll hit a little salt take a little salt a little pepper and we'll let that cook for a minute okay nice it's no pizza oven quiet on set please we're making lunch move this around a little let it get a little olive oil a little pork fat maybe who knows don't let that cook up so we're getting some nice little bubbles going and every dough is going to act a little different and we'll flip it around see it's kind of just like a nice little fried bread i wish the surface was a little hotter actually i turned it off because i forgot about the flatbread but then i turned it back on it's still hot it's going to be fine it's actually it should be uh should be pretty freaking delicious a little salt on that side too and i'll flip it back and we'll cook it around we'll cook it around we'll flap it around no big deal wish it was a little hotter then we're going to plate this right up on uh we'll sit at the picnic table buy a nice little cutting board we'll slice it up on there i got a little bowl maybe i'll make a nice little plate okay i got a nice little bowl here i'll make a nice little plate bring it into my wife for lunch all right boom who's better than me lots of people i'll tell you that take four numbers are moving in the red box so yeah perfect all right i got a nice little our nice little saute smells delicious all right got our flat bread came out nice oh it looks delicious all right we'll cut that real quick just in the half taking up a lot of space a little salt a little pepper okay but first off let me cut one of these off the bone i mean look at that pork oh my god if you don't like pork chops i i mean to each their own it is what it is i don't it's fine right i'm gonna cut that off the bone hope it's not raw oh my god that belly meat and fat and i'm just i'm just following the bone carving it right off okay look at that freaking beautiful now i'm just gonna slice it up i'll cut the belly off that looks fantastic look at that juicy i could even cook it a little less but it's actually kind of perfect so what i'm gonna do is i'm just gonna put a little bit of this beautiful right in there like so okay a little salt a little bit of fresh pepper same with the meat a little salt a little bit of that fresh pepper all right we'll place that right in there like so and then i'll cut a little piece of bread yeah bud look at that easy pork chops so here we are all right beautiful came together pretty easy you know a pizza dough i had in the freezer good thing to have in the freezer a little pizza though get yourself a nice pork chop uh like that a little bit of fish sauce just that garlic on there because that's that's my jam just salted a day ahead salted two days ahead it's just gonna let that salt penetrate right down to the bone and keep it nice and juicy and seasoned throughout simple little stir fry all those fermented elements add a little bit of that lactic acid little kind of that like briny vinegary little bite to it all that a little bit of flatbread easy meal okay enjoy it have fun doing it bon appetit all right thanks guys sorry again bye oh that was a [ __ ] doozy huh

Channel: Bon Appétit

Views: 1,114,949

Keywords: from the test kitchen, test kitchen, brad leone, brad makes, brad bon appetit, brad makes pork chops, brad pork chops, brad leone at home, brad makes flat bread, brad flat bread, brad outdoor cooking, pork chops, pork chops recipe, making pork chops, how to pork chops, how to make pork chops, cook pork chops, pork chops bon appetit, flat bread, flat bread recipe, how to flat bread, how to make flat bread, make pork chops, make flat bread, food, bon appetit

Id: SYvY8Jr0tJM

Length: 13min 15sec (795 seconds)

Published: Mon May 11 2020