Yeah, yeah, I get it. Chuck lives alone, he cooks for himself, he could just order McDonald’s all week and that’s all he deserves.
I’ve dealt with that in my life. And yeah, I do enjoy a tasty Quarter Pounder now and again. But in this case, I wanted to try my luck at creating one of those signature Gordon Ramsay dishes.
And some of you are already laughing. Chuck Miller cook like one of the greatest chefs of our time? Bwa ha ha ha ha ha…
What, you don’t think I can do it?
He says it’s simple.
All I need is –
- Two pork chops
- One pepper
- One onion
- Some sugar
- Some red wine vinegar
- Some garlic
- Some olive oil
- Some herb butter
- Kosher salt (every meal needs Kosher salt).
Now Gordon Ramsay used a red pepper and a sweet onion; I made the mistake of purchasing a green pepper and a white onion. No matter, I diced them all up.
Into the hot pan. Add some sugar to carmelize the onions, then some splashes of red wine vinegar to break the vegetables down to a nice reduction.
Oh, you should have seen me struggling, trying to find red wine vinegar and worrying about whether it’s red wine or vinegar or both.
After they’ve reduced, take your vegetables out of the pan and put them in a bowl to infuse.
Now for the pork chops. I use a locally produced seasoning that combines garlic powder, salt and pepper, and spread the mixture onto each chop.
Add the sliced garlic into the pan. Add the chops into the pan, four minutes on one side.
Flip the chops over, add some herb butter and baste the chops.
Let the pork chops rest for four minutes, then place on the plate. Add the peppers and onions as a garnish.
And there you go. Does it look as good as Gordon Ramsay’s finished product? Not really, I mean, it was my first time creating this. But I finished it and it’s edible.
And for what I needed out of this meal, it’s good.
And in the end, that’s all that matters.
Besides, I’m not Gordon Ramsay. He could pull five items out of a gas station deli counter and turn it into a four-star meal.
Me? I can take five items from the high-end butcherie, and turn it into a meal fit for a gas station deli counter.