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.