– English Lyrics

Lyrics & Translation

[English]

- Right.

The most amazing pork chop, served

with fantastic mashed potatoes, braised cabbage, and

fabulous caramelized apples.

First off, the pork chop.

Whenever you cook pork, make sure you take

it out of the fridge for at least five minutes

before you cook it.

It gets up to room temperature and then it

stops the pork from being dry.

The most amazing thing about pork

is that it needs to be seasoned twice, once before you cook it

and second as you're cooking it.

Nicely season it.

Salt and pepper both sides.

Mop up the seasoning.

This fat here, beautiful.

Once that's caramelized, it keeps the pork nice and moist.

Let that sit there for five minutes before we cook it.

It makes it so much tenderized.

Also, it gets it up to room temperature.

Hot pan on.

Get the pan nice and hot first.

A teaspoon of olive oil.

Hold the pork by the bone and place it inside.

That's the noise you want to hear.

90 seconds each side.

Lift it up.

Turn it over.

Caramelize both sides.

Really important.

Take the pork and tilt it.

And let the pan literally do the work.

Stand the pork up.

That way it cooks the back of the pork,

starts to render the fat, and more

importantly, the more fat you render, the more flavorsome

that pork is.

Eight ounce pork chop, normally, they'll take between seven

and eight minutes to cook.

Once the pork is colored, a couple knobs of butter.

And you baste that pork.

And that butter's giving the pork a really

nice nut brown flavor now.

By basting the pork, you're adding more texture

and more importantly, you stop it from going dry.

After three minutes, turn it over,

and do the same to this side.

You take it out.

You let it rest.

Now, that's not cooked.

But as it rests there, it will continue cooking.

Drain out the pan.

Teaspoon of oil.

Some minced garlic.

Chopped shallots.

And this is where we start to make the most amazing sauce.

Caramelize the garlic and the shallots.

Deglaze the pan.

Basically, it's going to wash the bottom of that pan

and give that amazing flavor to your sauce.

Once you start to see the color of those shallots and garlic

changing, Calvados in.

Tilt the pan.

And singe your eyebrows.

Reduce the alcohol.

Really important to burn that off.

And now, look at the color.

Once you've reduced the alcohol from there,

you take a touch of chicken stock.

Reduce all that Calvados down.

And this is where the source starts to go up a level.

Bring that up to the boil.

Cook it out for two minutes.

Let it reduce.

Right.

Stock's reduced down by half.

Next up, cream.

That gives it that richness to the sauce.

More importantly, it starts to thicken.

Bring that up to the boil.

And what we're looking for is like a cafe au lait color.

Teaspoon Dijon mustard and a teaspoon of grain mustard.

And just gently whisk that in.

Now, look at that.

The most amazing, stunning mustard sauce.

Lift up the pork.

The pork goes back in.

That sits there on a low heat of three

and a half to four minutes.

And that pork just cooks in that sauce, stays nice and tender,

and it almost relaxes and cooks at the same time.

Right.

Next up, caramelized apples.

Granny Smith apples goes brilliantly well with pork.

The flavor and the acidity is incredible.

Peel the apple.

Core the apple.

And slice.

One, two, three.

What we're going to do now is caramelize these apples,

but first off, make a caramel.

Hot pan.

Brown sugar, start anise, cinnamon, and cloves.

Lightly season the apples.

Salt, pepper both sides.

Once we season them, I'm going to make the caramel.

A tablespoon of brown sugar.

The exciting thing about making a caramel is you never stir it.

If you stir a caramel, it will start to crystallize.

Hot pan.

Get the caramel melting.

Once it starts to change color, we're going to add the butter.

Then, add our apples.

OK.

Apples in.

After that, star anise, cloves.

That starts to make the caramel really nice and fragrant.

Pan's nice and hot.

Get your butter in.

Oh, Mary, they look lovely.

Here we go.

Wee.

Now, once you've formed that caramel,

touch of butter in there and almost let the apples stew.

So it's that kind of fragrant, spicy, sort

of caramelized apple with the acidity that

lifts the flavor of that pork.

Coming to plate it.

First off, your braised cabbage.

And we're going to sit the pork on top of the cabbage.

It just sits there.

Next, your cream potatoes.

Lift your pork out of that sauce and sit that on.

And then, just spoon your mustard sauce on top.

Lift those caramelized apples.

And then, use our beautiful garnish.

Take some of that amazing caramel and just glaze.

And there we have the most amazing

caramelized pork chop, braised cabbage,

cream potatoes, apples.

Done.

Key Vocabulary

Vocabulary	Meanings
amazing /əˈmeɪzɪŋ/ B1	adjective - causing great surprise or wonder; astonishing.
pork /pɔːrk/ A2	noun - the flesh of a pig, used as food.
fantastic /fænˈtæstɪk/ B1	adjective - extraordinarily good or attractive.
potatoes /pəˈteɪtoʊz/ A2	noun - a starchy tuberous crop.
braised /breɪzd/ B2	verb - cook (meat or vegetables) by browning in fat and then simmering in liquid.
caramelized /ˌkærəˈmaɪlˌaɪzd/ B2	adjective - having been treated with sugar to produce a brown, sweet coating.
seasoned /ˈsiːzənd/ B1	verb - add salt, pepper, or other spices to (food) to enhance its flavor.
tenderized /ˈtɛndəraɪzd/ B2	verb - make (meat) more tender.
render /ˈrɛndər/ B2	verb - melt (fat) down.
flavorsome /ˈfleɪvərsəm/ B2	adjective - full of flavour.
baste /bæst/ B2	verb - moisten meat while it's cooking by brushing or spooning sauce over it.
texture /ˈtɛkstʃər/ B1	noun - the feel, appearance, or consistency of a surface or substance.
sauce /sɔːs/ A2	noun - a liquid or semi-liquid food served with or poured over other foods.
garlic /ˈɡɑːrlɪk/ A2	noun - a bulbous plant with a strong, pungent smell and taste.
shallots /ʃəˈlɒts/ B2	noun - a type of onion with a mild, sweet flavor.
deglaze /diːˈɡleɪz/ B2	verb - dissolve the browned food residue from the bottom of a pan by adding liquid and scraping.
Calvados /kælˈvædoʊ/ C1	noun - an apple brandy produced in Normandy.
stock /stɒk/ B1	noun - a liquid made by simmering bones, meat, or vegetables in water.
mustard /ˈmʌstərd/ A2	noun - a pungent powder or paste prepared from the seeds of the mustard plant.