Simple, easy and delicious Pork Chop Recipes | Next Level Kitchen

Pork Chop is on the menu! Utilizing 2 different frying strategies Chefs Richard Blais and Nyesha Arrington are formulating breast meat classics. Richard is making an Asian inspired Miso Mustard Pork Chop & Nyesha a lovely Pork Schnitzel. Which are you tonight?

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* Nyesha's * * Pork * * Schnitzel * * and * * Potato * * Salad *.
_ Makes _ _ 2 _ _ portions _.

* Schnitzel *.
Grapeseed oil.
Pork fat cap, optional.
2 6-ounce boneless pork chops.
1 cup all purpose flour.
2 teaspoons kosher salt.
2 teaspoons smoked paprika.
1 teaspoon newly ground black pepper.
3 big eggs.
1 cup panko breadcrumbs.
3 sprigs fresh thyme.
1 sprig fresh rosemary.
Lemon wedges, for serving.

* Potato * * Salad *.
2 tablespoons olive oil.
2 teaspoons freshly squeezed lemon juice.
1 tablespoons dijon mustard.
1 tablespoons chopped dill.
Kosher salt.
6 ounces boiled fingerling potatoes.

1. Make the schnitzel: Heat 2 inches of grapeseed oil in a big cast iron frying pan to 320 โ„‰. For added flavor, include the excess fat cap from your chop to melt in the oil.

2. Place the pork slice between two pieces of plastic wrap and use a meat mallet, rolling pin or heavy bottom pan to pound out the pork slice to about 1/4 inch density.

3. In a large blending bowl, blend together the flour, salt, paprika and black pepper. In a different broad blending bowl, blend together the eggs and season gently with salt.

4. Dig up the pork in the flour, getting rid of the excess. Then put the cutlet in the egg to coat completely, letting the excess drip off. Lastly dredge in the panko, pressing down to make certain the whole cutlet is covered in the breadcrumbs.

5. Carefully place the breaded chops into the oil and cook up until golden brown and crispy on one side. Carefully flip the cutlets and include the thyme and rosemary to the pan. Continue until the pork is cooked through and the crust is golden brown.

6. Eliminate the cutlets to a rack to rest while you make the potato salad.

7. For the potato salad: In a large mixing bowl, blend together the olive oil, lemon juice, dijon, dill and salt. Include the potatoes and toss to coat entirely.

8. Plate the potato salad and pork cutlet. Garnish with the fried thyme and rosemary from the frying pan and serve with a wedge of lemon.

* Richard's * * Miso * * Pork * * Slice * * and * * Hasselback * * Potatoes *.
_ Makes _ _ 2 _ _ Servings _.

* Hasselback * * Potatoes *.
6 ounces child red potatoes.
2 tablespoons ghee.
Kosher salt.
Freshly ground black pepper.
* Coleslaw *.
1 tablespoon sesame oil.
2 teaspoons white wine vinegar.
Kosher salt.
1/4 red cabbage, shaved.
1/4 cup chopped cilantro leaves and soft stems.
* Pork * * Chop *.
3 tablespoons ghee.
2 6-ounce bone-in pork chops.
Kosher salt.
Freshly ground black pepper.
2 tablespoons 5-spice.
2 tablespoons unsalted butter.
1 sprig rosemary.

* Miso * * Applesauce *.
2 tablespoons applesauce.
2 tablespoons yellow mustard.
1 tablespoon white miso.

1. Preheat your oven to 350 โ„‰.

2. Make the hasselback potatoes: Position the potatoes on a skewer and utilize a sharp knife to slice the potato into โ…› inch pieces. The skewer will avoid you from cutting all the way through the potato to create that hasselback result.

3. Place the potatoes on a sheet tray with the ghee and season with salt and pepper. Bake the potatoes till they separate and get crispy, about 20 minutes.

4. Make the cabbage slaw: In a large blending bowl, blend together the sesame oil, gewurztraminer vinegar and salt. Include the cabbage and cilantro and toss to integrate.

5. Make the pork chop: In a large skillet over medium heat, include the ghee. Season the pork chops with salt, pepper and 5-spice to coat totally. When the ghee begins to smoke, add the pork chops to the skillet and cook till a crust begins to form and they turn golden brown. Flip the pork slice and add the unsalted butter and rosemary. Continue cooking till the pork chop is prepared through. Eliminate the pork to a rack to rest.

6. Make the miso applesauce: In a blending bowl, applesauce, mustard and miso and mix until smooth. Put the sauce over the pork chops to coat equally.

7. Serve the hasselback potatoes with the pork chops and slaw.

0:00 Intro.
0:31 Level 1: Oil Choices.
1:22 Level 2: Next Level Pork.
13:21 Level 3: Next Level Plating.

Simple, easy and delicious Pork Chop | Next Level Kitchen

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About the Author: Yvette Cook


  1. If you think thatโ€™s simple to a home cook then youโ€™re simple

  2. Good morning to you guys. Iam so proud of u guys. Doing a great work of next level chef i am going to watching that show tonight love noerina

  3. Gordon never disappoints us, he’s an incredible Content Creator and always creates masterpieces. His content is amazing.

  4. Bravo โคโคโคโคโคโค๐ŸŽ‰๐ŸŽ‰๐ŸŽ‰๐ŸŽ‰

  5. I know you will never see this Gordon but you have made me start my cooking career sense you have inspired me a lot to cook even tho Iโ€™m a bit young for a job I still cook as much as I can I just want to say thank you!

  6. Richard put the cooked pork chop back on to the rack where the raw pork chop was seasoned on… cross contamination… tut tut tut

  7. Amazing cooking experience!! Fantastic video๐Ÿฅ—๐Ÿฅ—๐Ÿ‘๐Ÿ‘
    Big and hearty thumbs up from a small creator my dear friend! ๐Ÿ’—๐Ÿ’—๐Ÿ’—๐ŸŒŸ๐ŸŒŸ๐ŸŒผ๐ŸŒฟ๐ŸŒ„๐Ÿ”ฅ๐Ÿ”ฅ

  8. โ„‚๐•ฃ๐•š๐•ค๐•ฅ๐•š๐•Ÿ๐•’ ๐•๐•–๐•˜๐•’๐Ÿ’™ says:

    This looks yummy ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹

  9. I love the skewer through the potatoes to cut them hasselback style … I tried 2 wooden spoons with the potatoes resting on top… didnt end well…

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