Menu CATEGORIES

Connect with us

CATEGORIES Menu
Articles

Cooking With Bwog: Pork Chops Edition

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.

Cooking With Bwog: Pork Chops from Bwog on Vimeo.

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.

Ingredients:

  • Soy Sauce
  • 1/2 a Lime
  • Fresh Ginger Root
  • White Rice Vinegar
  • 1 tablespoon of Honey
  • Pepper
  • Garlic Powder
  • (Scallions for swordfish)

Directions:

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

Ingredients:

  • 1 cup White Rice
  • 1/4 inch of Butter
  • 1 tablespoon Olive Oil
  • Salt
  • Pepper
  • 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.

Write a comment

Your email address will not be published.

 

5 Comments

  • Did we says:

    @Did we get punked by lupe yesterday?

  • Hope you enjoyed says:

    @Hope you enjoyed your burnt pork chops.

  • JJ says:

    @JJ Learn to cut the lemons properly you dumbo

  • JJ says:

    @JJ Sucks…big time

  • HEY BOYZ says:

    @HEY BOYZ if you want cooking tips, check out STOVES & BROS

    http://www.stovesandbros.com

  • Have Your Say

    What's your preferred method to beat the cold?

    View Results

    Loading ... Loading ...

    Favorite Comments

    That sounds like a delicious drink! Definitely, want to give this a try. cheers! (read more)
    Cooking With Bwog: Rum Punch
    January 19, 2019
    It has been this way for at least fifty years, this is nothing new. School does start the Tuesday after (read more)
    Callout: So, Where Are Our Grades?
    January 10, 2019

    Recent Comments

    That sounds like a delicious drink! Definitely, want to give this a try. cheers! (read more)
    Cooking With Bwog: Rum Punch
    January 19, 2019
    It has been this way for at least fifty years, this is nothing new. School does start the Tuesday after (read more)
    Callout: So, Where Are Our Grades?
    January 10, 2019
    I've been here since 1984, and I don't remember Reading Week ever being more (or less) than 3 days--am I (read more)
    Callout: So, Where Are Our Grades?
    January 10, 2019
    Sorry, the professulas finally kept their promise that if Trump was elected, they would emigrate to CHina as organ donors. (read more)
    Callout: So, Where Are Our Grades?
    January 9, 2019