Rosemary Vinegar Pork Chops: Make Stock, Heat Oil

Video Transcript

"We just dumped our vegetable stock in with our rice and we are going to need another half cup of it to go with our cream sauce for our pork so we are going to go ahead and make that right now. We will come over and measure out our one cup this time instead of two cups because we don't need as much. Our burner has already been turned up to 8 and we are going to take a teaspoon of our veggie stock and then we will do the same time that we did last time and we are going to stir until it becomes loose and bang it on the side and we will continue to do that until it comes free. Again if we don't do anything then these will just remain in chunks and we want this flavor to go all through the water so we are going to stir and smash and after we bring it to a boil we will again remove it from the heat and we will stir and smash again. While we are waiting for that to heat up we are going to come over here to our burner and we will turn that also up to 8 and we will take our frying pan and we will heat up a tablespoon of oil."