Hi everybody, I’m Joyce Luck and welcome
to ‘Seasoned.’ Today, we’re going over how to season a pork chop. Ok so the first
thing we’re going to do is have our thawed pork chops in a bag and ready to be seasoned.
First thing I’m going to do is add in some onions that I’ve already chopped up. And
add a little bit of garlic. A little bit more. And I’m also going to add in oil just to
kind of like bind everything together. Not much, you don’t need much the meat’s already
wet. Then while this is over here kind of getting ready I’m going to prepare the dry
seasonings and then we’re going to add those to the bag. So over here, we’re going to
mix everything together. Ok? So the main part of this seasoning is going to be brown sugar.
The next main ingredient is going to be paprika and the general rule of thumb is how ever
much brown sugar you added, you want to use about half of that much for paprika you’re
going to use. The next thing is a little bit of red ground pepper or any other spicy spice
that you have. These last four that I’m adding you’ll be putting a lot less than
the brown sugar and paprika. So a little bit of chili powder, some black pepper, and some
good old salt. So I’m going to shake this until its pretty mixed up and we can take
a look. And it seems to be that way so this is good to go. Alright so this is ready to
be mixed into the bag along with our onions and garlic. Going to try to get as much air
out of this bag as possible and we’re going to mix it up and try to get every piece of
meat thoroughly coated. Usually when I do something like this I really try to give it
a chance to marinate over night you know because obviously the longer it has to kind of soak
in the stronger the flavors are going to be. But I just didn’t have the chance to do
that and this I going to be ok. I want to really make sure that every piece of meat
on both sides has all of this flavor on it before I put it into our pan. Alright so this
looks to be really well coated to me so its time to add it in to the pan. And I’ve got
a cast iron with a little bit, a little bit of oil in it and you can use any oil of choice.
You’re going to want to put it to about, you want to hear it sizzling but you don’t
want it to be super loud so that you’re going to burn the meat. So I have it on medium,
low medium depending on how your stove works. I’m going to try to get all of these onions
out, all the garlic out. I want to give each piece of meat enough room. If you can help
it I try not to have them touching but depending on how big your pot is that may or may not
work. Alright and I’m just going to cook this until the other side, the underside starts
looking brown then Ill flip it over and then we’ll check after a couple of minutes. Now
we’re going to check the underside of our pork and see how its doing under there. This
looks really good, you can see that’s its kind of started to brown, not burn, but brown
and thats good. We definitely want that kind of crispy finish. Now we’re just going to
leave this on the opposite side for another 5-7 minutes and then we’ll come back and
check on it again and it should be finished. Alright so this is done and we’re ready
to basically plate this pork chop. If I may, I’m going to try some. Let’s see what
piece I want , this one over here looks good. This is really good we can taste the brown
sugar we can immediately taste the caramelized onion that’s on it and I can also taste
a little bit of that red pepper which is really good. All of these flavors blend together
very very well and it makes for an overall really good pork chop. Nothing is overpowering
anything else its all really working together and it makes for a really good meal. So thank
you guys for tuning in to Seasoned and we look forward to seeing you next week.