Pork Chops With Sauce: Utensils

Video Transcript

"Let's go over the pots and utensils that we're going to need today. We're going to have a small pot here and we're going to be making the vegetable stock. Actually we're going to be making two vegetable stocks but we're just going to use this one pan. The first one is going to be made for our rice. So we'll take that and we'll put it in here. We're going to toast our rice with some butter and some oil. And then we're going to dump our stock in, bring it up to a boil, cover it, cut the heat in half and then let it cool, or let it reduce until the liquid is just about gone and then we're going to throw in our pasilla pepper and our chorizo sausage. We're going to be using two sauté pans or frying pans today. One is going to be for our pork chop and the other one is going to be for our black bean sauce. And then when we're done with our black bean sauce we're going to put that on top of our pork chop. We're going to have one baking sheet. That's going to be for our baby bananas. Again, if you use plantains, just as good. We're going to cut off the ends and squeeze them out here and then roast them. Maybe around 5 minutes. We're going to juice a lemon so I have this small container and this strainer to keep the seeds in the strainer and out of the juice. We're going to need a bowl to marinate our pork chop. We've got measuring cups. Measuring spoons. We're going to use this spatula for the banana. We're going to use this to cut. This to move our pork. This to stir our veggies. We're going to need a cutting board. And because we're dealing with raw pork I'm going to be using this plastic glove."