We’re cooking Camille’s Pork Chops & Vinegar Peppers with Chef John Granata of Camille’s.
the kitchen withhe patrick. what’s on the menu today. >> camille’s executive chef chef john granata got a great review in the providence journal and this means we don’t have to see joe’s face all morning, because he’ll be reading the review all morning. >> i had no idea you were this t good. i’m actually i am impressed. >> well deer evidence. >> thank you very much. it was amazing. >> i actually am very happy about this. >> how>> much do weo owe t journal for that night? >> you got a guy. >> what have you got here this morning? what kind of award winning dish are you going to throw together. er >> we’re>> going too b ry ne pork chops, a brine is infusing flavor in and drawing salt out, so what we’re going tong do is you’re going to soak the pork chops in the brine for two days and then we’re going to makepa sauce and we’re going to put the sauce over the chops. >> yeah.ye okay. then what