Cooking With Cloudflare

530, 530! Hello everyone. Hi. Welcome to Cooking with Cloudflare. I'm your host, Chaat Butsunturn, and I did not get a special guest to co-cook with me this week, so I pulled in my sous chef. Hi. This is my son. How are you doing? Good. Good, great. So today is going to be a different experiment. As you know, for people who've watched the show before, I typically recruit one of my colleagues to teach me a new dish. And this week, schedules were such that I just couldn't get someone that the time worked. But dinner has to be made, and so we're going to make some dinner tonight. Right, Bella? Do you know what's on the menu? I think it's pork chops. That's right. We're making pork chops today. Yes. Well, I typically like to roast broccoli, but the thing is, we only have one oven, and the pork chops are going to start on the on the stovetop, and then they go to the oven to finish for like seven minutes. But broccoli roasting doesn't take that long. Yeah. So we're also going to make mashed potatoes. Now, I'm going to show you the setup we got here. So let's see. Here's our ingredients. Okay. So first, I'm going to show you the pork chops. All right. Let's see what we got. This is a lot. Oh my goodness. Now, I told my wife to get four pork chops, but I did not realize they were going to be so thick. Look at this. This is a, this is like a an inch and a half thick pork chop. Often, you could do this with, I usually use a pork chop that's about half this size, in which case I'd only probably need two, two or three of these. But I got, I got four. So we're going to be eating pretty good tonight. Probably have leftovers unless you go for a bike ride and you're really hungry. So, so one of the things about pork chops you want to look for is the loin. Now you see the chop here's your bone, right? A lot of pork chops are just going to have this part here, but this here is the tenderloin. And I think this is like one of my favorite parts of the pork, pork chop. So I always ask when I go to the butcher, can I get one with some loin in it? Or some pork. So, ooh, look at this one here, right? That's a big one, right? So I'll probably just make three of these and I'll make that fourth one tomorrow, I guess, for lunch. I could just make them all, but I got to see what I, what I can fit in my, in my, in my, in my oven, or in my, in my pan. Because like I said, we're going to be pan frying it, right? I think I could fit all, all four in here. Let's try it out. Can I put one in there, Bella? Let's see how they're going to, how they're going to fit. That's the bone in here. Yeah. Let's do this one here. So could we fit another one in there? Let's see. Oh yeah. Okay. So we may as well make them all. All right. So, all right. So we're going to make them all. Now we got our, our hands all kind of gooey, right? This is why I mentioned I like to use an apron. Now, Bella and I both have aprons. You want to get your apron? I'm going to get mine out. So here's your apron, Bella. All right. I think we're going to start with the mashed potatoes. So while I go to the pork chops, I'm going to have my son start cutting potatoes. Now for mashed potatoes, everybody knows how to make mashed potatoes, right? You just basically, you boil the potatoes, and then you can stick a fork in it, and then you start mashing. But you want, I generally like to put a little sour cream in it, some butter, some olive oil, some salt. You could use rosemary if you want to do rosemary mashed potatoes. That's always good, right? And right. Now I like to use for mashed potatoes, Yukon gold. That's my preference. Russets are great for baking. They're kind of big. They can get kind of dry. And here, here's a Yukon gold. Now this is actually a really good size for roasting. And for mashed potatoes, I like to leave the skin on. But with these smaller ones, you're going to have a lot of skin. And we're not obviously not going to skin all these because that would just take forever. So what we're going to do is just going to, I want to cut them in half though. So that's what I'm going to have my son do is cut these in half and put them in a bowl. And then for the broccoli, I think we're going to probably steam it. I want to do, we usually like to roast broccoli and roast vegetables. You can roast green beans, you can roast carrots, and it just seems to be the way you can get kids to eat Brussels sprouts. That's a great way to get kids to eat your vegetables is by roasting them, steaming them. Not so much. Usually you steam them. You're going to have to do something to dress it up like butter or olive oil or, or ume. Ume is very good. I think it's a Japanese vinegar. Yes. Do you want to show them a bottle of it and what that looks like? All right. So I did not make up this recipe. Oh, there's ume. See this here? Where is it? Ume plum vinegar. Now this is something you could sprinkle on your, on your veggies. It adds a little bit of a saltiness to it. Um, bitter greenness that, that at least my son likes, right? And, um, so let's begin. Now Bella, I'm going to have you do some cutting while I could salt the recipe. I was just going to say that I don't usually, um, make up my own recipes, but I like to hone them and perfect them and, uh, or try to get them improved over time. But there's one source for recipes that I really like. Fine Cooking Magazine. That's right. You know, my wife and I subscribed to it for about three years and they were like, you know, we have so many recipes here. We're never going to get through them all. And we just stopped our subscriptions. And if we want new recipes, we can just go online or consult other sources. But I found that of the hundred recipes or so that I've tried to find cooking, 98 are just awesome. Right? So that's what we're looking at is a fine cooking recipe. All right, Bella. So here's, you open this up and I'm going to have you just tear it. Like this, it's a mesh. And I'm going to get you a bowl. That's okay. You got it. So just cut them in half and then pop them in here. Yes. Thank you. So just cut them in half. Boom. That's it. Yeah. The reason why we're cutting them in half, because they're actually a good size for boiling, but we're cutting it in half because they're going to be easier to match and do one at a time. Okay. Just for safety sake. All right. There you go. So I'm going to check my recipe. Okay. So I need to preheat my oven. At 400. All right. And my brother just texted me. He's in North Carolina. I forgot to tell him I have a show right now, but he was asking me how we're doing in California because of the smoke and the fires. If you're unaware, this is our home office in Oakland, California. And there are fires and in California and started by lightning, a lot of them. And yeah, the sky's kind of hazy, you know, and it is, and there's been a little ash fall on the deck, on the cars and whatever. There's a little bit of ash. So it's a little troubling. We're safe here. I know we're some of the lucky ones. There are others who are further north or in other parts of the state that are really, really suffering. So that's okay. Yeah. Just cut it in half. Let's take it out. Yeah. Oh, we can just throw that one out. So my son was asking about this one because it had like some kind of weirdness. That's okay. All right. So the other things we're going to need for this recipe for the pork chops is this is a pork chops or the Dijon rye crust, right? So I might make better lives without the Dijon because he's generally not a mustard fan. What do you think? I might want to try that first. You can always scrape off the Dijon. Or maybe I'll make one without the Dijon. All right. Why not? So I prefer for this recipe to use a seed mustard Dijon. I don't have any of that right now. So I'm just using a regular kind of a creamy Dijon, right? And let's see here. Whoops. We got potatoes dropping everywhere. Run away potatoes. Run away potatoes. And, you know, the other thing to think about is we might be able to roast the broccoli first because we have about 40 minutes left in our show. Wait a minute. How long is it when the pork chops are in there? The pork chops are in there. It's going to be like once you put the pork chops on the stove, it's going to be about three minutes. And then when you put it in the oven, it's another 10 minutes, maybe. So yeah, you know, so the first thing we might do actually is I'll get the broccoli going while all the rest of the stuff is happening. And then we can like take. Yeah, I like that idea. Roasting the broccoli. You're thinking that? Okay, that's a good idea. Oh, what about this one? That one also. Yeah. So as you may know from my previous episodes, I usually like to have a drink while I'm like a glass of wine or something, but I'm going to have a beer because it feels like a beer kind of day. You know, it's summer, it's hot here. And today's beer of choice in a frosty pint glass that I put in my freezer is a hazy IPA from a brewery that's like two blocks from my house. It's Temescal Brewery. So I'm having their magic hour because it's magic hour right now. Actually, with the hazy skies, it kind of looks like it's always a magic hour. Oops. It looks good. It does look good, doesn't it? It looks fruity. Yeah. Some IPAs can be citrusy. So cheers. Okay, so for the broccoli, I just dropped some broccoli in my beer head there. I'm going to eat it anyway, right? So I'm probably just going to make all this broccoli. Looks like a lot, right? But when you roast it, my son could probably eat half of this, right? Does it shrink when it's roasted? When it gets roasted? Yeah. Okay, you're cutting that. I have to get a roasting pan. So give me a second one. One at a time. There you go. Is that knife too big? No. Use a smaller one. It's okay. All right. So I'm going to tilt this down again so you can see the action and what's happening here. All right. So my son's going to be doing one side. Okay. And I'm going to use the other side. Now I'm going to use a different knife. Let me see. You can use this one. Okay, let's switch. All right. So first thing to do with the broccoli is, you know, I mean, like, they always sell it by the stem, but there's really not much you can do with it, right? So this goes in the compost. All right. First thing I'll do is cut off the stems. Then what I do with this is, this is about the right size. I'm going to put them in a bowl. You'll see why in a minute. What? Your knives are kind of scaring me because I almost got hit. By what? My knife? Yeah. And I'm still kind of freaked out from that accident. I'm skilled with a knife. Yeah. Do you want to tell them what happened? So I'm kind of freaked out about knives because I just got a Swiss Army knife. Um, I think it's been a month now, but like, maybe, I don't know. I don't know. July. I remember that. Yeah. July. In July, I, um, I was whittling a stick and I cut my, uh, cut my knuckle. Cut your knuckle? Yeah. You want to show them? Sure. One sec. Let's see. Where is it? Yeah. Just pull it back a little bit. Oh, see, it's healing. I don't know if you can see it. There's some glare. Right there. You know, I was telling my son that when I was in high school, I remember I, um, that my mom had a butcher knife and I was like, Ooh, I got a butcher knife and I grabbed an orange. I said, I'm going to chop this orange. So I grabbed it and I went, right. And then right in my, right in my finger, pull it out. And I was looking at it and you just see this lit and then, and then, then it starts bleeding. I didn't need stitches or anything, but now I know chopping like that. That was, I learned my lesson. So, so for the broccoli, these are kind of big, but what we're going to do, you did. Okay. Good job. So what I want you to do with this now, so you can see here's the, here's the potatoes, right? I want you to fill up with water until potatoes are just covered. No, not, not too much. Just, just covered. All right, let's do an action shot. Let's see. Let's see. A little bit more, a little bit more. I want to make sure they're all covered. Good. All right. So you put the more water that's okay. Put it on the oven. The more water that you use, the longer it takes to boil. Okay. Good job. So now we can start boiling the water. Now, as you know, as I mentioned, it's pretty warm here right now. So I'm going to turn the fan on. Sorry, it's going to get loud. And ready? Go ahead and turn it off. There you go. All right. So now I think we should put a top on. Doesn't it boil? Yeah, it'll boil faster. Go ahead and do that. So now if you don't mind me, I'm just going to text my brother and say like, hey, we are fine. I'm cooking live on Cloudflare.tv. So let's see. Let's see if he joins. Now with the broccoli, I'm almost done cutting. Yeah, go ahead. Okay. Now to roast the broccoli, it takes about 20 minutes, about 18, like 12 minutes on one side, and you flip until it looks done. Right? So no, no, no, we're not going to do that. So, I mean, you can actually put that. Now you can put that. No, no more. Now you just want to cut these off. There you go. So some of these are going to be a little bit larger, but you'll see why I want them a certain consistency. That's good. Yeah. All right. So now I have, I have all my broccoli in here. Right now, one of my favorite features of this kitchen, as you, as previous viewers have known, is my boxed wine that I keep right there, or boxed olive oil, pardon me. But the, as it happens, we're out. So now we just throw away our olive oil. So now, okay, hold on, Bella. All right. This is what we're going to do. I'm going to spread the olive oil and I got to, we're going to, we're going to dress this with olive oil. All right. So spin it around and just go around. All right. So I put some olive oil in there and then I toss. Yep. We're good. We're good. So, and you want to make sure that the olive oil gets into those, into those florets. Right. So these are all like sponges. And I think this is why kids love it, because olive oil is tasty. It's savory. Right. And when it's just cooking within the, with the olive oil, you know, it's just really healthy and yummy. So I'm going to put a little bit more on this and there we go to this. All right. And now we're going to do some salt and pepper. So again, you want to salt it? Okay. You salt. I'm going to pepper. I'm going to toss it around again. Okay. Good. Perfect. Now, I just kind of look at the olive oil and make sure it looks like it's adequately olive, or look at the broccoli, make sure it looks adequately olive oil. Right. And it smells good. I could probably use a little bit more. You end up using, I don't know how much you use, you know what I mean? Just like eyeball it. Right. So let's do a little more, a little more salt here. Great. Should I put the olive oil back down? Yeah, go ahead. Thanks. You're welcome. All right. Now I got that. Put it in the oven. We're going to, as you know, I'm going to take my parchment paper. I told you guys that this stuff is great for baking, right? And it just makes cleanup easier. And I don't know who turned me on to it. Probably my wife. She's really good at stuff like that. All right. So you can see all the olive oil is gone. And I poured probably a good quarter cup of it. Right. So now we just spread it out. Right. And you probably want to neatly arrange it so that it's not that you're going to be, the only reason why I say neatly arrange it is just because you want to be more efficient with the space. We have a lot of broccoli here. We just want to make sure we can get all of it in one batch if possible. You can do it in batches, but we want to do, we don't want to do batches because we don't, we only have one oven and we need to, we need it for the, for the, for the pork chops. Okay. All right. That looks pretty good. We're going to be flipping this. So now I'm going to, that looks pretty good. See, this is what's great about apricots. You can just go like this. All right. All right. Open it up. Right there. And we're going to watch you set the timer for 12 minutes and 12 minutes. We're going to check in on it. Now to the pork chops. All right. So first thing you need to do is prepare the Dijon rye crust, right? So that means the rye. Now with rye, you know, this is all we could find. First of all, I always want to give kudos to my wife. She's like the food shopper because she knows products. She grew up in Berkeley and you know, just knows all the great places to, to get good food. And this is not a lot, but I'm supposed to take the crust off. I don't know how to do it with this loaf. Usually you get like a, like a, a sliced thing of rye, but they apparently didn't have it at Whole Foods today. Sometimes I get it at a local market called Piedmont Grocery. But what we're going to do is even with the crust is I'm going to, I'm going to food process it. I don't have a food processor, so I'm going to use a Vitamix. You don't have a blender. You have a Vitamix. Thanks, there we go. Pulse bread and food processor until it forms coarse crumbs. Now, why don't you take this and start like just ripping up pieces and we'll just put it in here. The thing about this is pretty moist, so I can feel it already. This is, this might kind of gum up inside though. Yeah, that's unfortunate. But you know what it means is that this is like super fresh bread. Usually you're getting a sliced rye, but we make do with what we can. Yeah, that's fine. Probably should have done this earlier so I had time to breathe. It's like I could feel that moisture in there, right? So how are we doing at 554? Okay, all right. Okay. I don't know how this is going to turn out. Okay, go ahead. Yeah, and can you grab it? Grab our camera. I want you to aim it here so people can see. Yeah, it's not good lighting. Oh, I think it is now. I want to try pulsing it here. I forgot to lock this thing down. All right. And I kind of need to have the small bits at the top. So I can. This is actually working out pretty good. Better than I thought. This looks like the breadcrumbs you use for the bread. All right, yeah. Interesting how meatballs is bread, right? Otherwise it would be a hamburger. Hamburger in a ball. Okay. All right, this is the gist of what we did here, right? Once it gets a certain consistency, right, then we can put this on top of it. All right. So now what it calls for is I got to add some butter to this, right? Because butter is what's going to help it when you put it on top. You're going to be able to just get like a buttery crust. I think I showed you guys. I haven't done an episode on showing you how to make croutons. I did talk about it in my Caesar salad episode, but I didn't actually make it. So first I need to melt some butter. How much do I need here? It says about two tablespoons. I like butter, so I'm going to use three, right? Okay, Bella, here, face it this way. Here? Yeah. That's right. Yes. All right. So I'm going to take some butter here. I'm going to use about three tablespoons, I think, here, right? And I'm going to melt this. Looks as much as I use for my mac and cheese. It is. Yeah. But it's two tablespoons, I think. Right. Now put it in here, and I'm going to, actually, I guess I could, I could actually put this in a, I'm going to put this in a glass. This is unusual here, but I'm going to put it in a glass and melt it in a microwave just because it's faster. All right. So now, next thing I'm going to do is I'm going to season the... Daddy, can you put it back up here? Put it on there? Yeah. All right. All right. There you go. I'm just going to make a little space here. There you go. All right. Go ahead and bring that over here. It might be hot. All right. So that's in butter. And what I'm going to do is season this. Actually, what I want to do, is, can you show this again here? Yes. I'm going to drizzle this in here while I pulse. Just going to keep it mixed. Here, can you pan back a little bit so they can see what I'm doing? There you go. Thanks, bud. You're welcome. All right. Now my butter. Oops. Forgot about the hole in the top. Yeah. A little bit more butter. All right. Now a little bit more. Almost fine. All right. Look at that. All right. So now... You can put it back on top. Oh, that's hot. My computer's getting hot. All right. Now we're going to season the pork chops. So let's... All right. Look at those pork chops. Swear, when I do these cooking shows, I should have someone over for dinner, because we're always making too much. We did a chicken parm episode, and we were eating chicken parm for three days. Four days. All right. Not bad for leftovers, though. Okay. So we're going to season these with salt and pepper. So I like kosher salt. Always use kosher salt when cooking. All right. So we're just going to season. Here, you can use that one. And I'll use this one, so people can see what I'm using. Kosher salt. All right. Okay. So let's go do one at a time. And you want to make sure that it gets... Yeah. Yeah. You want to make sure you get all the spots. Right? Great. And then I'll do some pepper. All right. Potatoes are looking good. They're probably ready for mashing now. Now, with the potatoes, I'm going to take a fork. Can I mash them? Yeah. First, I'm going to take a fork. Probably good. So what I'm doing with the mashed potatoes, just so you know, over here, is I'm using a fork just to poke it and see if it's... Does it give pretty easily? Does it feel like I could mash it? You know, you don't want it to be too soft, because then it'll be watery. You just want to be soft enough. And this is soft enough. So now what I'm going to do is... And if you've been timing it, maybe you have a better sense of how long this took. We're going to drain this, and then we're going to put it back in here for mashing. All right? So you guys stay put there. I got it. Ready? Now, this is a little heavy and hot, so I'm going to move it over for you. I got this. You can just leave it there. I'm just going to be right back. All I'm doing is draining the potatoes. Once it's drained, I take potatoes and put them back. Same thing. Now we're going to start mashing them, right? So we've got a potato masher. Okay. And I like my mashed potatoes with butter and olive oil. So I'm going to put in probably a good three tablespoons of butter. I'm just going to drop some butter in there. Okay. I'm just going to use a whole stick of butter. It's all the butter. It's not a whole stick of butter, but it's whatever I didn't use for the pork chop. Okay, now let's start mashing. That's not. you can go like this, boom, push, push, right? So push it all the way down. Yeah, you do need a straw, that's a good idea. That's a good idea. So I'm gonna move my son over here and you can see the status of the broccoli. I gotta get those pork chops going because they're awfully thick. These could use a little bit more. So I'm gonna put it in and leave it in there for a little. And so I don't forget, I set the timer, three minutes. All right. And meanwhile, I am finishing seasoning the pork chops. And they are flipping, right? And I forgot that this, because these pork chops are so thick, they're probably gonna take longer than others. So while I said it was gonna be seven minutes, it's probably gonna be more like 10. So we are, what time do we have here? 6.05, I think I can do it, I think I can do it. All right, you're mashing, you keep mashing. Great. All right, so now I'm gonna heat up this here. And I'm gonna put some olive oil in my pan. All right, a little bit of olive oil. Now I'm gonna add the pork chops. I'm gonna let it cook for a little bit. So I'll probably have to cook, see it says here three minutes per side. So. Usually I like that. I want the pan to be hotter to start. So I'm gonna put some butter right in there. Have it on, I'm gonna put it on high heat. And we're just gonna let this thing get going. And it's probably gonna cook for, let's see here. I'm gonna do four minutes on this side here. Speaking of high heat, I'm hot. You're hot, okay. Let's see how we're doing with the mashing, okay. So Bella, can you, do you wanna do rosemary or no rosemary? Rosemary. Okay, can you go on and flip out some rosemary? And you wanna look for the stuff that doesn't have flowers on it, that's stuff. You have to get about like five sprigs that are about this long. Oh, it's getting hot in the kitchen. But before I forget, when you take out the broccoli, check it out. Let's see how we're doing. Okay, broccoli's looking pretty good. Okay, now, get some tongs and I'm gonna flip them. Flip your veggies. Ooh, look at this. You see how it's kind of brown on there? That's what you're looking for. Yeah, I'll have a look here. So what I'm doing now is flipping the broccoli over. Right? Broccoli's almost done. Now, if your oven has a warmer, you can turn the warmer on because it'll help keep things warm while everything else is cooking, right? So here you see, I'm flipping this thing. Everything's nice, everything's nice. Looking good. All right, let me get you a better look at this broccoli. Yeah, it's got some brown on there. That's what we're looking for, yeah, all right. So, yeah, that's okay. You don't want it to be hot. So it always seems that vegetables shrink when you cook them, right? Broccoli's no exception, spinach especially. So now, I'm gonna put this back in the oven for about, I don't know, probably close to being done. But this is gonna take a little while. It's not required that I cover it. So I'm just gonna leave it open. All right. Again, I mentioned that these things are really thick, so it's probably gonna take more time in the oven, right? And I think we're gonna be able to pull this off by 630. So in the meantime, keep mannequins, and for the consistency, okay, splattered. I'm gonna put the mash in, get it all on. So Beverly, how about, can you get some sour cream? Now, one thing we haven't done, you have to add a little bit more fluid in here. You can see how dry the mashed potatoes are, right? So we're gonna add some fat, because I like cooking with fat. Fat tastes good. Fat gets a bad rap. That's what's tasty. That's why we like the olive oil in the vegetables, because it adds a little bit of fat. Is it already open? Yeah, all right, some coffee. So, what's that, a timer? So that timer was for the pork. I can flip it. The first thing you put, I don't know, a couple of dollops of sour cream in there. How much did I put in? I put in like four scoops or so. So you can see that, right? So can you continue mashing, Beverly? Now, I'm gonna take out the broccoli. Wait, I'm gonna flip it. Oh, you're gonna flip it. So, I'm gonna use this for flipping. Sorry if you guys are getting dizzy here. Kitchens are busy. Busy business. Okay. Okay. Oh, yeah, look at that. Yummy! Oh, yeah. There's like a little splatter down there. Careful. You got one of these things, it splattered on me. I can't look down. Oh. All right. Okay, so now, we got another three minutes. Oh, I gotta get the broccoli out. So now, Yeah, so that's gone. And now, I'm gonna take the broccoli. Oh, yeah. Look at that. Basically, that broccoli is done. So, I'm gonna show you what this looks like. Look at that. That's the broccoli. Try one. Oh. Oh. Very good. Very hot though. All right. Now, believe it or not, I think I probably could have used more olive oil. But, it'll be fine. And it's nice. We can just take this. You okay, Beverly? They're hot. I know, they're hot. I'm just gonna put this in the wok thing. There we go. All right. So now, it's nice and hot. I'm gonna put this in my warmer. Keep it warm. So, the broccoli's done. And I think it's fine that the pork chops, even though it says 400, and the oven is probably at 475 right now, from the broccoli, what's okay with it is that these are really thick pork chops. So, it needs that time anyway. So, oh, I accidentally reset the timer. So, I'm winging it at this point for timing. But these are thick, like I said. You wanna make sure they get crusty underneath. So, let me see what the next box looks like. Oh, no. Let's see here. Okay, now I'm gonna have to milk them. So, milk, yeah. That's right. Milk, oh, milk. So, the pork chops, I gotta take off. And I'm gonna put them on a plate for a moment. Yeah, I'm gonna set that aside for a minute. When the pork chops are ready to take off, what I do is I take them off, I put some mustard on them, and then I put the breadcrumbs on them and stick them in the oven, right? Then we just kinda wait. And during that time while it's in the oven, we're just gonna tell stories, finish mashing the potatoes, because the broccoli's gonna be cooked. The broccoli's already done, right? So, let me check, I'm gonna check the, where's my, where's the tongs? Do you wanna take the tongs? Come here. I just found the tongs. Oh, here they are. Here's the tongs. Just gotta check, see what they look like. Okay, these are looking good. I'm gonna put them to eat. I'm gonna place these on a tray. All right, take them out. Okay, look at this. These pork chops look good, right? I mean, look like they're done, but they're not, because this is where I like to use my handy dandy meat thermometer, right? Because when they're totally done, they're gonna be at like 145, but let's see what it is. All right, put that in there. What's it say? Well, it says 100-ish. Right, see? Around 105, 105. 105, okay. So, whoops. Oh, my God. So, the first thing I do is I just gotta pick a side that I wanna mustardize. I guess it doesn't really matter. Let's see, okay, I'm gonna get some mustard. And where's my spoon? I need another spoon. There we go. Take a spoon. Put some, I'm gonna put some on all of them, except for one. Except for this one. Except for that one? Mm-hmm. Okay. All right, just gonna spread a little bit around. You saw I did, about a teaspoon per, just dollop a little bit, or spread it around, right? There we go. Yes, yes. Now, there's a lot of cooking where you have actually exact measurements. And there's some cooking where you just kinda feel it, feel it out, right? And I think that's where it is with a lot of things, like with the mashed potatoes. Just kinda feel it in and out. How much salt do I need? I don't know, until it tastes good. Same with the milk. How much milk do I need? I don't know, until it looks like it's got the right consistency. What's the right consistency? Yeah, it's up to you, right? So now, I put in the mustard. The next step is to take some breadcrumbs, right? Yum. So I'm gonna put some breadcrumbs on each one of these here. Breadcrumbs are, this is gonna be great, yeah. Oh yeah, there you go. And the breadcrumbs make a nice caking, top on top there. Actually, what I'm gonna do is I'm gonna put these back on the plate to finish. To finish. Back on the plate? I mean, back on his, back in his pan, right? All right, so this is gonna be hot, so be careful, all right? All right, and let's see, will I be able to hold these? Oh, it smells good. I can just smell the salted pork inside on this pan. Ooh. Can you hear that, guys? Can you guys hear that? Oh yeah. There we go. This is looking good. Pow. Mm, mm, mm, mm. Bring this over. Uh-oh, we only got 10 minutes. I don't think it's gonna be ready. But we'll see. We're gonna put the breadcrumbs in there. Breadcrumbs, breadcrumbs. Okay, once you got that breadcrumbs on top, you're good. All right, I'm gonna put this in the oven. All right, let me just double-check if it's there. All right, so, okay, this is the point where we can take a little bit of a breather because this thing just sits for like seven minutes. So it's 620 now, so we're gonna be able to pull this off, I think, and serve it up. And I like my pork chops medium-rare. I like all my meat medium-rare, pretty much. But except for chicken, not chicken. Chicken, I like just right, you know? So I'm gonna set my timer for seven minutes, which will give us, that'll pull us at 620. 28. 28? Yeah. Whoa, that's kinda close, isn't it? But- Well, it's just two minutes to serve. I can start it off. Okay, we'll check in a little bit soon. The mashed potatoes. Okay, we're gonna get to the mashed potatoes. Give me a second, I need to cool off here. It's hot in the kitchen. What are we eating? Yeah, you mind clearing some of that off? All right, so that's the hard part. Now, once it's in the oven, you can just sit there and, you know, the oven's already preheated to like 475 or whatever. You gotta get yourself a meat thermometer. My favorite thing about my meat thermometer is that when I'm using it, it means I'm cooking meat. Yeah. I'm a meat guy. I think it's partly my Filipino heritage. You know, we ate a lot of meat, a lot of pork. Actually, my mom made, hey, you wanna try this little piece of pork, Bella? Thank you. Okay. Mm, pretty good. Salted pork, don't go wrong. But I remember my mom made a oven -fried pork chops when I was a kid, and they were my favorite. You just coat, I think you dip them in egg, coat them in some kind of breadcrumb mixture, put it in the oven, pop them out, delicious. So we gotta get back to the mashed potatoes, right? So I'm going to bring the mashed potatoes over here to finish up. Remove this aside. Okay. And put this down on here. Okay. And then I'm gonna put a little bit of... Okay. Just put some up in there. Now, one thing I haven't done yet to the mashed potatoes, we haven't added the mashed... You know what else I can do sometimes? Sometimes what I do for my mashed potatoes is I roast a head of garlic. Totally forgot about that. But then you can squeeze the bulb of garlic out into your mashed potatoes and mash them. So we need some salt, Bella. You wanna salt this? That's it? Nope, need more. I need a lot more. Keep mashing. What about this? This one seems to be... There it is. Okay, mashed potatoes. I mean, you know, in terms of how lumpy you want your mashed potatoes, you can mash till you get them creamed, you can have them a little lumpy, it doesn't really matter. It's up to you. And like I'd mentioned, you can use... You could put some rosemary in there, you could do roasted garlic. You could use garlic salt. Ooh, that's a great idea. Let's do garlic salt, Bella. No, my favorite. I should try a little bit here just to see how we're doing on salt and stuff. Can I try some? I need salt. And it also needs more fat. You can just kind of taste that it needs a little bit more. So I'm gonna add some olive oil this time. Is that good? Probably more. Actually, let me move aside for a second. There, you see what I did? I did it till it looks like it was enough. You're really just going for a consistency that looks good. And... All right, there we go. This is starting to look pretty good. Mash the potatoes. Mash, mash, mash. All right. And... It's 625, Dad. 625, okay. We'll check in in a second. What I'll do is I'll take it out and I'll stick a thermometer in it. And we'll just see. Oh, it's good. Yeah, it's not open. We can just go turn the light. Emily, would you mind putting the milk back in the fridge? Oh, yes, Dad. Can I pour some for myself, son? Sure. All right. Oh, my goodness. This is a... This is really, it's more of a winter meal because you do it in the summer, you're gonna end up sweating. It's pretty hot. But on short notice, I just needed to figure out, like, what could I cook? And I hadn't had pork chops in a while. And I'll love me some pork. Yeah. Let's see. Okay, let me, let's, I'm gonna try this now. Let's try this. All right. Probably could use more mashing. Probably could use a little more, I don't know, can I get my wife for a taste test? Sure. Here you go. You can eat it off from here. Okay. Mm. Want a little more? Mm-hmm. I think a little more salt. A little more salt? Mm-hmm. Okay. So we're gonna use garlic salt. I like this garlic salt from Trader Joe's. You think you need more fat, Beck? Probably. Yeah, maybe I'll add more sour cream. Do you need a little? Oh, sure. That's okay. Oh, 627. I think it's time to check on the, I will check on the, here, why don't you, why don't you mash, mash this, mash this around for me. I'm in 47 seconds. Okay. It says 47 seconds. Probably good enough to check on. All right. You might not be able to plate it, but we're gonna be able to at least see how this thing is coming along. All right. Here goes. Get my... I'm gonna mash, mash, mash. Look at that. Four chops. I'm gonna take my thermometer and stick it in one of these here. See what we got. Becca, these are really thick. Yeah. So I was expecting them to be kind of half the thickness. So, all right. Well, this is only at 130. So it needs to be, it needs to be at 145 usually is what we're going for. So it's not quite ready enough yet, but I'm gonna put it back in the oven. I may, oh, in one minute, I will, I will pull it out and we will cut into one and I will eat it and we'll see what it tastes like. All right. Let me get a plate ready. So, you know, this is doable in an hour. This is kind of an aggressive menu. We're at 629. We're probably not gonna be serving it up quite fully, but just for the sake of this episode, I want to pull them off so you can check it out. See what, cause we already know what pork chops look like. There's that. Here's a knife. Before I forget, just want to thank you all for joining. Hey, Bella, will you say bye? Thank you. All right. And let's, let's see if we can take a bite before. Ooh, it actually looks pretty good. Here you go. Is it hot? I'll do it. Perfect, I'm doing it. Thanks for joining Cooking with Klauffer. Thank you, bye. This is Chad. And Belu. And Belu. And we were your hosts. This actually worked out pretty good.