winemaker and barrel expert for.
At this point, you'll want to reduce the heat to medium and push the pork chops to one side of the skillet so you can incorporate all.Add the unsalted butter to the pan, along with the herbs, smashed garlic cloves, and Thai chiles (Justin scores them with a slit so they release their heat).
Using a spoon, baste the chops with the butter mixture until a thermometer inserted into the pork registers 130°F, which should take about two to four minutes..Once the pork chops are done, transfer them to a carving board and pile all of those herbs, garlic, and Thai chiles on top, letting them sit for five minutes so they infuse with even more flavor.(And don't forget to save that butter, too, for serving.)
Then, carve them off the bone and slice the meat against the grain.With a final drizzle of that infused butter, you're all set to eat.. "These pork chops are so juicy and so flavorful, they deserve a standing ovation," Justin says.. Get the Recipe: Herb-Basted Pork Chops(Keep screen awake).
2 cups hot coffee.
4 cardamom pods, crushed.It's all of those things—everything I love on a plate.
As long as I continue to grow, my food is going to grow with me.".Kevin Tien's life in the kitchen started in an unlikely place: a sushi counter in his hometown, the heart of boudin country, Lafayette, Louisiana.
For Tien, the family-owned restaurant Tsunami was a lifeline, his first introduction to cooking—and more importantly, a glimpse into the way a restaurant can feel like home.He stayed with Tsunami through high school and college, and the job kept him afloat when he was displaced by Hurricane Katrina.