Rosemary Vinegar Pork Chops: Make Stock, Heat Butter

Video Transcript

"All right, we're going to start off today with our rice, so we're going to make our vegetable stock. We're going to take our rear burner, and we're going to heat that up to about eight, and I'm going to come and measure out two cups of water. All right, we're going to bring this back over here, and then we're going to take a tablespoon of our vegetable stock. That's very sticky, so we're going to swirl it, and also knock it against the sides until it pours out of our spoon, and then once it does, we're going to go ahead and smash it, and that will help it break up. After we bring this to a boil we're going to take it off the heat, and then we're going to stir and smash again, because not all of these little chunks will break all the way down. And then we're going to take our front burner, and we're also going to turn that up to about eight, and we're going to take our large pot, and we're going to take a tablespoon of butter, and we're going to add that in, and let that melt."