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

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Pork Chop is on the menu! Using two different frying techniques Chefs Richard Blais and Nyesha Arrington are cooking up white meat classics. Richard is making an Asian inspired Miso Mustard Pork Chop & Nyesha a beautiful Pork Schnitzel. Which are you cooking tonight?

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*Nyesha’s* *Pork* *Schnitzel* *and* *Potato* *Salad*
_Makes_ _2_ _servings_

*INGREDIENTS*
*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 freshly ground black pepper
3 large 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

*PROCEDURE*
1. Make the schnitzel: Heat 2 inches of grapeseed oil in a large cast iron skillet to 320℉. For added flavor, add the excess fat cap from your chop to melt in the oil.

2. Place the pork chop between two pieces of plastic wrap and use a meat mallet, rolling pin or heavy bottom pan to pound out the pork chop to about ¼ inch thickness.

3. In a wide mixing bowl, whisk together the flour, salt, paprika and black pepper. In a separate wide mixing bowl, whisk together the eggs and season lightly with salt.

4. Dredge the pork in the flour, shaking off the excess. Then place the cutlet in the egg to coat completely, letting the excess drip off. Finally dredge in the panko, pressing down to make sure the entire cutlet is coated in the breadcrumbs.

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

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

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

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

*Richard’s* *Miso* *Pork* *Chop* *and* *Hasselback* *Potatoes*
_Makes_ _2_ _Servings_

*INGREDIENTS*
*Hasselback* *Potatoes*
6 ounces baby red potatoes
2 tablespoons ghee
Kosher salt
Freshly ground black pepper
*Coleslaw*
1 tablespoon sesame oil
2 teaspoons white wine vinegar
Kosher salt
¼ red cabbage, shaved
¼ 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

*PROCEDURE*
1. Preheat your oven to 350℉.

2. Make the hasselback potatoes: Place the potatoes on a skewer and use a sharp knife to slice the potato into ⅛ inch slices. The skewer will prevent you from cutting all the way through the potato to create that hasselback effect.

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

4. Make the cabbage slaw: In a large mixing bowl, whisk together the sesame oil, white wine vinegar and salt. Add the cabbage and cilantro and toss to combine.

5. Make the pork chop: In a large skillet over medium heat, add the ghee. Season the pork chops with salt, pepper and 5-spice to coat completely. Once the ghee begins to smoke, add the pork chops to the skillet and cook until a crust begins to form and they turn golden brown. Flip the pork chop and add the unsalted butter and rosemary. Continue cooking until the pork chop is cooked through. Remove the pork to a wire rack to rest.

6. Make the miso applesauce: In a mixing bowl, applesauce, mustard and miso and mix until smooth. Pour the sauce over the pork chops to coat evenly.

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

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

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Food Recipes UK

Ramsay Explodes at Lying Chef | Gordon Ramsay

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Gordon is less than impressed by the repeated lies of the chefs at Saracen’s Head.

#GordonRamsay #Cooking

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Great Location, Awful Restaurant! | Kitchen Nightmares UK

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“Just enjoy it, Gordon!”

Season 5, Episode 5

Gordon takes on The Priory, a 100-seater carvery in Haywards Heath, Sussex. It’s owned by ex-IT consultant Scott and located in a beautiful former convent, offering bargain roast dinners. Scott bought the place for £300,000, but with an ageing clientele eating for half price, he’s losing £5,000 a week. Despite the heavenly location, the food is straight from hell.

Season 5, Episode 6

Gordon visits the Fish & Anchor, a restaurant and bar near Lampeter in rural West Wales, owned and run by ex-boxer Mike and his wife Caron. Mike, a self-taught cook, is a one-man pressure cooker in the kitchen as he struggles to accommodate a vast menu, while Caron’s unique style of front-of-house management includes abusing the customers and her husband in equal measure.

The home of Gordon Ramsay on YouTube. Recipe tutorials, tips, techniques and the best bits from the archives. New uploads every week – subscribe now to stay up to date!

Enjoyed our video? Make sure to like and comment!

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Great Location, Awful Restaurant! | Kitchen Nightmares UK
https://www.youtube.com/channel/UCIEv3lZ_tNXHzL3ox-_uUGQ

#GordonRamsay #GordonRamsayRecipes #GordonRamsayCooking #KitchenNightmares

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Gordon Gives Up On These UNBELIEVABLE Owners | Kitchen Nightmares

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They can’t take any criticism! Has Gordon finally found the most insufferable restaurant owners?

#GordonRamsay #Cooking

Pre-order your copy of Ramsay in 10 here – https://linktr.ee/RamsayIn10

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Gordon Ramsay Severely Disappointed with BBQ | Kitchen Nightmares

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Gordon Ramsay visits Michon’s, where the American-style BBQ disappoints.

#GordonRamsay #Cooking

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Micromanager’s Restaurant Is “An Insult To Jamaica” | Kitchen Nightmares | Gordon Ramsay

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Gordon really didn’t hold back when it came to criticising this owner!

Season 4, Episode 10

Gordon travels to Pasadena, California to visit a Jamaican restaurant called Café Kingston. There, Gordon finds Dr Una Morris, a micro-managing owner who also works as a radiotherapist in a clinic next door to the restaurant. She is determined to use hospital techniques in her kitchen and is constantly sealing everything into plastic bags. Dr Morris is as stubborn as she is proud. Can Gordon help?

The home of Gordon Ramsay on YouTube. Recipe tutorials, tips, techniques and the best bits from the archives. From full episodes to compilations, we have new uploads every week – subscribe now to stay up to date!

Enjoyed our video? Make sure to like and comment!

If you liked this clip check out the rest of Gordon’s channels:
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword
http://www.youtube.com/allinthekitchen

More Gordon Ramsay:
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Facebook: http://www.facebook.com/GordonRamsay
Twitter: http://www.twitter.com/GordonRamsay

Micromanager’s Restaurant Is “An Insult To Jamaica” | Kitchen Nightmares | Gordon Ramsay
https://www.youtube.com/channel/UCIEv3lZ_tNXHzL3ox-_uUGQ

#GordonRamsay #GordonRamsayRecipes #GordonRamsayCooking #KitchenNightmares

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