Chorizo BBQ Pork: Plate

Video Transcript

"Alright, all our juice has been absorbed by the rice our pork chop is nice and brown on both sides. So let's go ahead and remove our vegetables. You want to make, we got a nice scoop of all the different vegetables and you want to make sure to scoop out some of this salsa verde as well and go back into the oven and pull out our red onion rings and the reason why I cooked these separately is I wanted to get a little darker shade on these and they wouldn't have done that if I cooked them with the vegetables and the reason why I want then a little bit darker is that our barbecue sauce is also very dark colored. Alright were going to give a stir to our cumin, beans and rice. Put those in the back and then were going to take our chop and we will lean that right up against. Then we come back to our barbecue sauce now and we will stir and we make sure to get some nice chunks of that andouille sausage and we pour that right over the top. So here we go we have our pork chop with barbecue andouille sausage. Cuban beans and rice and our roasted vegetables with salsa verde."