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Video: Mmmm: Martini pork chops, lemon cake

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    >>> meal you don't want to spend a lot of time cooking, how about a martini pork chop . what comes first?

    >> we also have a lemon pound cake curtesy of chuck. good to see you. he's on eat the street on the cooking channel. this recipe, this is a family name.

    >> my dad used to call me pork chop . i'm a big fan of pork chops myself.

    >> you look nothing like a pork chop .

    >> i'm telling you they call me pork chop and if you drink martinis you know that that's a small part of the martini. what do you do with the rest of the bottle?

    >> keep drinking.

    >> you can't handle it.

    >> this is a pretty simple dish. simple, simple. that's how i like it. salt and pepper to get started.

    >> what kind of pork chop is this?

    >> this is probably the most beautiful pork chop you'll ever see. comes in a rack like this. get your butcher -- i always say trust your butcher, ask him questions. he knows best. nice hot pan. salt and pepper again on the other side. now, let these guy. people ask me how long --

    >> how long.

    >> how long? spends on the thickness of the pork chop . depends on your oven. i always say about four minutes on each side. i like to keep them on the pan and not in the oven.

    >> whole thing on the stove?

    >> whole thing. let it rest for about five to eight minutes. you have something that looks like this.

    >> oh man.

    >> beautiful. golden brown . and now, turn the heat just a touch. a little bit of butter, okay. touch of butter. i've got shallots or -- which ever one you want to call them. i kind of just get them in there. obviously you want this to be really, really hot. let that butter melt and then --

    >> this is what you're going to use to deglaze the pan?

    >> deglaze the pan and give it tons of flavor. you see how it turns to brown right away. that's the beautiful stuff at the bottom of the pan. let the butter melt all the way through. we want to let it go for a couple of more minutes but still really tons of flavor.

    >> it's the magic of television.

    >> right on top. even a little bit of butter there. can't hurt.

    >> that's right.

    >> and for dessert --

    >> this is jegenius.

    >> after awhile the alcohol cooks down and butter thickens it up but honestly --

    >> i can smell it.

    >> you're good to go. lemon pound cake .

    >> you like to grill it.

    >> i love to grill it. there's something to be said about grilling desserts. it brings out the flavor. we did a cinnamon sugar as well on there.

    >> this is a pistachio cream.

    >> one of my favorite nuts, nice and creamy. just like that. fresh strawberries. using my hands here.

    >> that's okay.

    >> you have that lemon pound cake .

    >> one of our favorite nuts.

    >> thank you so much.

    >> recipe is on our website today.com. our new app as well. get it at the app store or whatever platform

TODAY recipes
updated 8/9/2013 9:42:33 AM ET 2013-08-09T13:42:33

Recipe: Martini pork chops

  • 8 pork chops (1-1 1/2 inches)
  • Coarse salt and freshly cracked black pepper
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 large shallots, sliced lengthwise
  • 1/2-3/4 cup dry vermouth

Season the pork chops with salt and pepper.

In a large skillet over high heat, melt 1 tablespoon of the butter in the oil. Add the pork chops and sear them for about 3 minutes on each side. Reduce heat to medium and continue cooking until the chops are cooked through but still moist, about 6 more minutes, depending on the thickness of your chops.

Transfer the chops to a platter and cover with foil to keep warm. Pour off excess fat from the pan, return pan to heat, and add the shallots; cook, stirring a few minutes until they soften. Add the vermouth, stirring to scrape up all the browned bits. Simmer the sauce for a minute or two until reduced slightly. Stir in a generous nub of butter. Drizzle over the pork chops.

Serving Size

Makes 8 servings

Recipe: Lemon pound cake with pistachio cream and strawberries

  • Lemon pound cake
  • 4 large eggs, separated
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • Zest and juice of 1 lemon, plus additional zest for garnish
  • 1 cup butter, melted and cooled to room temperature
  • 1 3/4 cups all-purpose flour
  • Pistachio cream
  • 1 cup crème fraiche
  • 3 tablespoons brown sugar
  • 1/4 cup pistachios, toasted and coarsely chopped
  • Strawberries
  • 3 cups strawberries, halved
  • 1/4 cup sugar
  • Seeds scraped from 1 vanilla bean

For the pound cake:

Preheat oven to 400 degrees Fahrenheit. Butter an 8x4-inch loaf pan and line with parchment paper.

In a large bowl with an electric mixer, beat the egg whites until firm peaks form. Set aside.

In another large bowl, beat the egg yolks with the sugar, vanilla, and lemon zest until pale and creamy. Beat in the melted butter, then the lemon juice. Add the flour and stir until just combined. Gently but thoroughly fold in the egg whites.

Pour the batter into the loaf pan. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan.

For the pistachio cream:

In a large bowl with an electric mixer, beat the crème fraiche with the brown sugar until thick. Stir in the pistachios. Refrigerate until ready to serve.

For the strawberries:

In a bowl, combine the strawberries, sugar and vanilla seeds. Stir well. Let sit for about 30 minutes to allow the sugar to dissolve.

To serve, top slices of the pound cake with strawberries and then the pistachio cream. Garnish with lemon zest.


For a different twist, butter the slices of cake, sprinkle with a mix of cinnamon and sugar, and grill them before topping with the strawberries and pistachio cream.

Serving Size

Makes 8-10 servings

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