Cooking With Bwog: Pork Chops Edition
Written by Bwog Staff
We’re not usually one to brag, but Bwoggers can whip up a good meal when we need to. Culinary champion Jon Lesser with the help of the fabulous Bwog Video team bring you a quick yet delicious pork chop recipe to impress either your new fling or your grandparents.
Mom’s All-Purpose Marinade: Can be used with fish and meat, best for (in my opinion) swordfish or pork chops, but also great for steak, chicken, and other fish.
- Soy Sauce
- 1/2 a Lime
- Fresh Ginger Root
- White Rice Vinegar
- 1 tablespoon of Honey
- Garlic Powder
- (Scallions for swordfish)
In the dish that will be used to marinade the meat, pour Soy Sauce to cover the surface. Add about 1/3 that amount of soy sauce of White Rice Vinegar. Squeeze 1/2 of a Lime into the mixture. Add 1 tablespoon of Honey and mix well. Sprinkle Garlic Powder and grind Pepper to cover marinade in a thin layer. (Add chopped Scallions to marinade if swordfish)
Peel the Ginger Root a little to reveal the golden interior. Crush the ginger either with a press if you have it or by chopping it and using the flat of your knife. Rub the crushed ginger onto both sides of the meat you are using and place the meat in the marinade.
Marinade for 1 hour at room temperature if meat, or 1 hour in the refrigerator if fish. Add a small amount of Olive Oil and tiny sprinkle of Garlic Powder to the pan. Sear meat or fish on both sides for two minutes or so on high heat, and then cook to liking on low heat.
Fluffy White Rice
- 1 cup White Rice
- 1/4 inch of Butter
- 1 tablespoon Olive Oil
- 1 and 3/4 cups of Water
Cover bottom of pot with a layer of Pepper. After a minute or so on medium heat (to toast the pepper a little) add a tablespoon of Olive Oil. Add a pad of Butter (about 1/4 of an inch thick). Once the butter melts, stir in 1 cup of Rice until the rice is evenly covered and turns slightly opaque white. Add 1 and ¾ cups Water. Bring to a boil at high heat. When water boils, turn heat to low and simmer for 15 minutes. After, let the pot sit off the heat for at least 5 minutes, but the longer it sits the fluffier the rice becomes. Fluff with fork and serve steamy hot.
Tags: basically culinary contrarian, bwog video, cooking with bwog, moms always have the best recipes, no one told you to eat our fucking pork chops anyways, pork chops or die, that's a really nice kitchen..., we heart bwog video