Hi there, Scott Merrick here and today, I want to cook a grand old dish for you for pork chops with chimichurri sauce and originally went to a friend's restaurant a few nights ago and he said to me, you know, you really really got to try this this is great Laporte the show I do. I'm gonna put I'm going to normally I'll have like, you know, a steak or maybe some chicken but pork I don't normally eat. But these a lot try this. And I have to say it's absolutely super delicious. And he also showed me a really great technique to cook your pork and pork chops here. And that keeps them really moist and tender when you serve them and because pork can be as books right, very lean, and sometimes it can be like very drying a little bit tasteless, but this is a simple technique he showed me and I want to show you today right?

So We're going to cook a couple of pork chops here. These, these weigh about 250 grams each, and they're about one and a half to two centimeters thick. I've got a pan here that's heating. So we need like a medium hot pan. We don't know what a screaming hot pan like we do when we're cooking steak. But we need like a medium hot pan.

I've got this is a this is actually a universal lead I've got so what this does, this actually fits on a variety of different sides, frying pans and pots, and it's got little ridges around here. So I'm going to use that today. So today what we're going to do is we're going to see in our book, our pork chops with salt, black pepper, which I've got here, a little bit of olive oil, which I've got here you can use plain oil and then into the frying pan. Two minutes on one side, two minutes on the other returning tell We put the lid on and we let them eat the pork chops raced. No hate for two minutes. So two minutes on one side, two minutes on the other side, turning it off.

Let the pork chop sit in the frying pan. They'll rest in the frying pan. And with the lids on what will happen is all of the moisture and everything that the statements that the pork chops have created will keep the pork chops beautiful and moist and cook them all the way through. And one of the thing there's a trend these days to cook pork, or you can cook pork with a medium rare like you have a steak now for me personally, I grew up with cooking pork all the way through. It's just the thing I have and so I was caught my pork all the way through. The problem with that convenient is that it's can be a bit dry.

So this quick this technique keeps it super, super moist and tender and then we're going to serve it when they say chimichurri sauce that I've got here, which you can also find out how to make in another video in restaurants or dressings. So, what we're gonna do first things first is we're gonna actually, you come a bit close up, I'll show you how we season the book and then how we're going to put in the pants that come to us and then we'll we'll get cracking our pants hot or not, you can always feel it because if you put your hand don't put your hand in the pan, if you sort of put your hand over it, you can feel the heat coming off it. So with that book, some black pepper, some salt, always seizing your your meat just before you're going to cook it.

Particularly with salt. The reason being is salt draws out a lot of moisture in your roommate If you put it on too soon it can make it a little bit dry. So a little bit of oil too much, it's totally wild. And then we do is in our plan here that says Oh, and then this one is well. Number 10 is a cook this for two minutes on one side so we'll just set the timer. Got one timer here for two minutes taking away.

This is the chimichurri sauce are going to cook with our pork. It's made from chop parsley, chopped onions, garlic and chop coriander, little bit of chili flakes really, really delicious sauce when you think Find out how to make that in another video as well which is already on the on the website approx booking beautifully their prices and for time local contact like a poll chump turn it over presses down you can't chop up like this. Nothing wrong with that trim the fact he just put you down with a specialized medical contract with a plan a few minutes. Thomas going up to two minutes turn it off or do now is turn off my head and put the lid on and you can see the steam coming up from from the ball. chops on, on the juices in the pan. So what we do is we just put this on there for another two minutes.

So a pork chops are resting now to turn the heat off the residual heat in the pan as well. We'll also keep cooking your pork chops, too. And they're going to arrest at the same time. So got two minutes and then they should be ready to serve. I love this dish because it's quick and choosing one pot. You can serve them with like either like a salad, or maybe some steamed rice as well.

That will be great. But it's one of those things that you know dishes you can come home. And within 30 minutes of stepping through the door, you can have a beautiful, beautiful dinner on the table for the family or just for yourself and very, very quickly indeed. We've just got another minute to go. But then we're then also To show you how we're going to play it up, two minutes or up, turn it off rough. What we'll do now come over here and I'll take the lid off and you cannot wait to play.

It's up on here on the plate and you can see exactly what it looks like. And here's our pork now. So cooked all the way through. Nice and juicy. Should we take that out that's when the beautiful pork juicy is there. Put onto a plate just like that.

And only that's one side and with our chimichurri sauce is here uniform and that's our grilled pork chop with chimichurri sauce, the juices that you've got in the pan as well. You don't want to serve chimichurri sauce with this, you can just pull some of these pan juices over over the pork as well and they'll be super delicious. So here's our pork chop with chimichurri sauce. What we do is actually take some of these pan juices out of here, and they'll be delicious, but a few, a little bit on the plate. And lastly, all we have to do is just try it. Let's just go into this to become a bit closer.

I'll just show you. hawks come through and beautiful boy. So just come a little bit closer. I'm gonna show you the book just Want to show you here? Here's our pork beautifully cooked through. You can see how moist it is and tender.

Just show you how it just cuts so easily. Look at that. Really, really delicious. All that's left to do now is the taste test. Really delicious. Lots of flavor, moist and tender and with the chimichurri sauce.

Hmm. Coriander garlic. Absolutely wonderful, really, really lovely dish. Thanks so much for watching. Today, have a go at the dish. It's really delicious.

Thanks again and I'll see you next time. Bye