Chef Joel Christie joins us from Machine Shed to share some dishes to help you stay warm as you bring in the New Year. This time, he wow’s us with:nn Machine Shed Herb Crusted Pork Chopsnn Ingredients:nnHerb Crusted Pork Chopsnn1 cup panko breadcrumbsnn½ cup grated parmesan Cheesenn1/2 onionnn4 Tablespoons extra virgin oilnn¼ teaspoon saltnn1/3 cup packed fresh parsley leavesnn1/3 cup packed fresh basil leavesnn2 tablespoons fresh thyme leavesnn½ teaspoon dried rosemarynn2 cloves garlic, wholenn4 thick cut pork chopsnn¼ cup flournn1 eggnn1 tablespoon waternn¼ cup olive oil for fryingnn nnMushroom Hunter Saucenn1½ lb of mushroomsnn3 tablespoons butternn1 cup dried winenn1 tablespoon cornstarchnn11/4 cup vegetable brothnn3 tablespoons tomato pastenn nnRecipe: Place the breadcrumbs in a bowl and add 2 tablespoons Parmesan,1 tablespoon oil,1/8 teaspoon salt, and 1/8 teaspoon pepper. Using fork, toss mixture until crumbs are evenly coated with oil.nnAdd parsley, basil, thyme, rosemary, garlic, onion, remaining 6 tablespoons Parmesan, 3 tablespoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper to now empty- food processor work bowl and process until smooth, about 12 1-second pulsesnnCombine the breadcrumbs and herbed mixture to make the herb crust; asidennIn a shallow dish, whisk the egg with the 1 tablespoon of waternnIn another shallow dish, place the flournnHeat the skillet over medium low heat with the ¼ olive oil and preheat the over to 350 degrees. Have a parchment or foil lined baking sheet handy as wellnnWhile oil is heating, season both sides of the pork chops with salt and pepper to taste. Dredge the pork in flour and shake off excess. Dip the pork in the egg wash and then press it into the herb sauce mixture to cover all sides.nnWhen oil is hot, carefully place the crusted pork chops in the hot oil and fry until browned on both sides, about 3-5 minutes, depending on the thickness of your pork chops. Transfer the browned chops onto a parchment lined baking sheet and bake In preheated oven for 15-20 minutes.nn nnMushroom Hunter SaucennIn a large skillet, sauté the mushrooms in butter until tender. Add wine, bring to a boil, cook for 5 minutes or until sauce is reduced by half.nnIn a small bowl, combine the cornstarch, broth, and tomato paste until smooth. Add to mushroom mixture. Bring to a boil, cook and stir for 2 minutes or until thickened, pour over chops! EnjoynnFor more about Machine Shed check out there website. Click Here.
>>> welcome to “the morning blend.” we are cooking with the machine shed. >>> before you head to new year’s eve you tonight fill up on a good meal. >>> that’s right. before the champagne cork pops, make sure you make pork chops. >> yea! >> we got it this time. >>> i couldn’t get that all worked out. >>> chef joel christie is here with famous herb-crusted — there we go. >> someone is trying to mess me up saying cork drop. >> it is pork chop. >> that’s one honking pork chop. that’s a b piece of meat there. >> it sure is. >> that could be my lunch. >>> and dinner. >>> you got to breadth one, right. >> yes. >> how you do this. >> take salt on the pork chop and salt and pepper? how much does it weigh. this weighs about 8-ounces. >> okay. >> everything you bread is like that? >> not everything. >> a little egg and water and mixture with thyme, basil, rosemary, asiago cheese olive oil. these a