Quick Meals with Stu Paprocki ep. 15 - Honey Glazed Pork
- 10 years ago
My original Taste Bud, Mitch, and I haven't been this close since the death of our sexual mentor, Mrs. Vlasic. And I cook bone-in pork chops.
Ingredients:
2x inch-thick Pork Chops (go with bone-in chops if you can get them)
2 tsp. Honey
2 tsp. Red Wine Vinegar
1 tsp. Dry Mustard
2 tsp. Canola Oil
Salt & Pepper (to taste)
Chef Stu Paprocki Contact Info:
• Twitter: @stupaprocki
• Facebook: https://facebook.com/stu.paprocki
• Email: stu.paprocki@gmail.com
• Tumblr: stupaprocki.tumblr.com
Bio:
I thought making it onto a cooking reality show would be my ticket to culinary fame, but that whole experience was a disappointment. Since then I have quit my job in a commercial kitchen and decided to start making my own cooking show, QUICK MEALS. This is episode 15.
Home is where the heart is, and good food brings family and friends together around the table. That's what I'm all about and that's what I want QUICK MEALS to be all about.
My girlfriend is still at her mother's place. I was hoping being visited by my original Taste Bud, Mitch, would make me feel better, but it didn't. Mitch had a strange negative energy to him. He's also a liar. I can't imagine his orthodontic partners enjoy working with him on a daily basis and any sort of quarterly partners' meeting is probably plagued with deceit. I'd go so far as to say, if you're in the St. Augustine or Jacksonville area and you have crooked chompers, consider seeing another orthodontist.
I know this is a pork-based episode, but I don't regret talking about sustainable seafood. If anything, I'm mad at myself for not doing it sooner. When we think about the long-term vitality of our food and the oceans we're looking out for the long-term vitality of the human race. I like a good portion of the human race and we must fight on. Great danger lurks just below the surface and anything we can do to delay the inevitable water bound mammalian insurrection is aces in Stu Paprocki's book.
Recipe:
Start off by preheating your oven to 450 degrees.
Mix your honey, vinegar, and dry mustard together on a plate or baking dish. Then slide your chops around in that marinade mix, making sure you cover them completely. When I make swine it's gotsta look fine.
Heat a large ovenproof skillet over high heat and pour in your Canola oil. As soon as that oil starts to smoke, slap down your chops. Sprinkle those chops with salt and pepper (I'm using white pepper) and fry for them for two minutes. Then flip your chops over, hit them again with salt and pepper and fry for another two minutes.
Then carefully place that entire skillet (chops and all) in your 450 degree oven for about 12 minutes.
If you want to make these chops extra special, garnish with a honeycomb when you plate your pork. Congrats, you've seared your way to pig paradise and another quick and delicious meal sure to make your taste buds PAP!
Ingredients:
2x inch-thick Pork Chops (go with bone-in chops if you can get them)
2 tsp. Honey
2 tsp. Red Wine Vinegar
1 tsp. Dry Mustard
2 tsp. Canola Oil
Salt & Pepper (to taste)
Chef Stu Paprocki Contact Info:
• Twitter: @stupaprocki
• Facebook: https://facebook.com/stu.paprocki
• Email: stu.paprocki@gmail.com
• Tumblr: stupaprocki.tumblr.com
Bio:
I thought making it onto a cooking reality show would be my ticket to culinary fame, but that whole experience was a disappointment. Since then I have quit my job in a commercial kitchen and decided to start making my own cooking show, QUICK MEALS. This is episode 15.
Home is where the heart is, and good food brings family and friends together around the table. That's what I'm all about and that's what I want QUICK MEALS to be all about.
My girlfriend is still at her mother's place. I was hoping being visited by my original Taste Bud, Mitch, would make me feel better, but it didn't. Mitch had a strange negative energy to him. He's also a liar. I can't imagine his orthodontic partners enjoy working with him on a daily basis and any sort of quarterly partners' meeting is probably plagued with deceit. I'd go so far as to say, if you're in the St. Augustine or Jacksonville area and you have crooked chompers, consider seeing another orthodontist.
I know this is a pork-based episode, but I don't regret talking about sustainable seafood. If anything, I'm mad at myself for not doing it sooner. When we think about the long-term vitality of our food and the oceans we're looking out for the long-term vitality of the human race. I like a good portion of the human race and we must fight on. Great danger lurks just below the surface and anything we can do to delay the inevitable water bound mammalian insurrection is aces in Stu Paprocki's book.
Recipe:
Start off by preheating your oven to 450 degrees.
Mix your honey, vinegar, and dry mustard together on a plate or baking dish. Then slide your chops around in that marinade mix, making sure you cover them completely. When I make swine it's gotsta look fine.
Heat a large ovenproof skillet over high heat and pour in your Canola oil. As soon as that oil starts to smoke, slap down your chops. Sprinkle those chops with salt and pepper (I'm using white pepper) and fry for them for two minutes. Then flip your chops over, hit them again with salt and pepper and fry for another two minutes.
Then carefully place that entire skillet (chops and all) in your 450 degree oven for about 12 minutes.
If you want to make these chops extra special, garnish with a honeycomb when you plate your pork. Congrats, you've seared your way to pig paradise and another quick and delicious meal sure to make your taste buds PAP!