Cooking with Duke: A Masterclass in Culinary Delights

As we begin this cooking adventure, it's clear that we're in for a treat. The aroma of sizzling meat and the sound of simmering sauces are sure to tantalize your taste buds. Our host, Duke, is in the kitchen, guiding us through the process with his signature charm and expertise.

First things first, let's get started on those chops. We need to cook them to perfection, and that means getting just the right amount of fat in there. "The more fat you get in there," Duke explains, "the more flavor you'll develop. That grease coming off of it, rendering it down – it's music to my ears." He expertly places the chops in the pan, ensuring they're coated with just the right amount of oil.

Now, we need to wait for those chops to cook. Four minutes is up, and it's time to set them aside for a minute or two while we get the rest of our goodness going. "Pull them out at four minutes," Duke instructs, "and let's kill it off." This means reducing the heat to medium, adding another tablespoon of butter, and stirring in some green onions and garlic.

Duke takes his time with this step, carefully chopping the green onions to release their flavors. "You gotta have that fresh flavor, folks," he says, as he stirs in the aromatic ingredients. The aroma wafting from the pan is incredible, and we can't help but wonder what's next. A tablespoon of cream adds a richness to the sauce, and Duke warns us not to stir it too much. "Let it cook down for a little bit," he advises.

As we wait for that cream to thicken, Duke pulls out another ingredient – peanut Grigio. This special sauce is a staple in his kitchen, and he uses it sparingly to add depth to our dish. He increases the heat back up to medium-high, stirring in the peanut Grigio until it's fully incorporated.

Now it's time to return our chops to the pan, where they'll simmer for just a few more minutes. "Just let them sit their money on business," Duke instructs, as we watch the sauce reduce and the flavors meld together. Don't touch them, folks – we want those juices to stay right there.

Finally, it's time to plate our masterpiece. Duke carefully places the chops in the pan, spooning some of that heavenly sauce over the top. A sprinkle of chopped green onions adds a pop of color, and we can't help but take a bite. The flavors are incredible – rich, savory, and utterly divine.

As we savor each bite, Duke invites us to share our thoughts on cooking techniques. He's always happy to offer tips and advice to his viewers, and today is no exception. "You gotta have manners," he reminds us, as we wait for the cameras to stop rolling. And speaking of fans, Duke thanks those who've been supporting him through his culinary adventures.

Before we go, Duke takes a moment to express his gratitude to our servicemen and women – men and women who keep our country safe every day. "Remember the time we're in," he says, as he tips his hat to our brave men and women. And with that, our cooking adventure comes to an end.

As we say goodbye, Duke invites us to tune in next Wednesday at 2:00 PM Central Time for another episode of Cooking with Duke. Until then, stay tuned for more culinary delights and remember – always be glad for the day you've got.

"WEBVTTKind: captionsLanguage: enlooking for that perfect pan-seared pork chop you know what the best part of that is that good carmelization and that butter that gets in there he gives it such a great nutty flavor hi folks I'm gonna show you how to do it inside outside and it's got a creamy wine sauce that goes with it come on cuz I can go wait long for you I promise hey thank y'all for stopping by the backyard on another great day above the grass it is and welcome to some quick tips and tutorials and what are we talking about today getting that perfect pan-seared pork jump I'm talking about you have to use some cast iron we can get that good carmelization from that heat but then we're going to go back in there and we're going throw us in some wine and some cream folks you won't want to miss this thing so this one is what I'm talking about the best pork chop ever in a cast-iron skillet now folks as usual I am doing it outside in a cast iron skillet but you can do this in the house on a stove top with that same cast iron skillet and I'm going to walk you through it we're going to give you everything you need to know right down there in the little description below so hey tune in it is gonna be a good time for one and all well folks under here I have two fine specimens of what bone-in pork chop that's about the only kind I'm gonna eat my mother used to buy them a little ol bitty thing and thin things like that where you hold them up and you could read the newspaper through and just fry them till they was tough as shoe leather but folks this here is what you need two bone-in pork chops about an inch thick and folks when you buying pork chops as you see me point out there a little while ago you need to go ahead and look for that marbling that's on there too because it's the same as beef it's got it and you want them little white flecks in there that's gonna be the tenderest most tasty part of that pork chop so make sure you got it make sure it's bone-in and make sure it's near an inch thick your butcher will be kindly glad enough to just cut you one fresh right there you can take it home and you season it with a little lime juice both sides rub it in well some of that good mesquite seasoning because it's got that ancho chili in there I do love it on some pork I need you to do this about three hours ahead of time put her in icebox for you people that don't know what that is that is a fridge that I want you to bring it out 30 minutes before you get ready to cook this and let that internal temp come up a little that way we're going to get a more even cook time and everything's going to work out just fine but let me cover these back up and let's talk about the vessel we're gonna cook this in and what is that a cast iron skillet and folks we need to go ahead and just go ahead and put it on this grill and let it get to heat this ain't about no smoke this is about some heat now you need to have that a good bunch of coals in there or put you some fresh stuff in there that's gonna catch a fire so you can have that instant heat if you're cooking this inside I ask you to put that cast iron skillet over there and just turn that burner on for just a minute on low lift that skillet warm up a little and then turner to medium-high I want that skillet to get preheated for this because that's what you need to sear some meat here in a minute I just want to warn you I'm gonna have Alexa start a timer y'alls may go off too I don't know but I ain't got no watch and I saw this brought her outside so she could help so our skillet is getting hot it is two tablespoons avocado oil and I really like this avocado all started using it a lot I have if you don't have no avocado oil get you some olive oil it'll work just as fine but folks I love what butter does to this and that gives it that good nutty taste but mixing it with that all is what keeps that butter from burning so we have us two tablespoons which is uno and a dose and it looks like it got warm outside so we're just gonna put it in there now before we start to cook these two little fellers here see this little round of fat guys right here now some of the thicker chops won't do this but them thin ones used to always do it I just need you to take your knife and just cut it right there cut through that that's going to keep that from trying to shrivel up just set it right back over here do this one the same way number one and I like to tilt that pain if you're on level to make sure that everybody's got some coating and I love that sound this is a two chopped skimming Alexa start me a timer for three minutes please pour I'm sorry Alexa cancel I need a form Alexis I need a four minute timer please Alexa could you start me a four minute timer gosh some people just don't want to work or pay attention so just let that go for four it is not funny let that go for four minutes and as that is happening I want you to get two garlic cloves load the garlic gun and I want you to mash them and then we're gonna just leave them right here now we're gonna take a green onion as Justin Wilson would call it but I heard a lot of people say we're gonna use a shallot I don't know shallot we're gonna use from this end to this end we're gonna use the whole thing folks so let's get to shopping so folks you can see we are getting close because I can feel it in my bones surely that woman in there and that little round Bill's gonna say four minutes is up in a minute cuz seem like we've been only four five already come on with it hear that Alexis it is time to turn the pork chops over and that's what I'm talking about that good color those now folks at this time you need to have you a basting apparatus Alexa off please sometimes so I just need you to take it to where you can get a hold of it tilt it over to one side and ever once while I just missed you to base we're gonna cook at about four more minutes basting occasionally let that Basin you put up so that good butter gives it that nutty taste as it comes back over and folks it helps that little crust right there when we thought to call my lab gonna be some goodness it is don't burn your little fingers folks now if you've got a pretty good line on that pork chop you might want to right there at the end just stand him up over and let it cook them that right side of that fat the more fat you get in there and that grease coming off of it rendering it down more flavors but these here ain't got my Joanie so I ain't gonna worry about well four minutes was up to set them chops there where they can rest a minute till we get the rest of this goodness going when you pull them chops out of there at four minutes I need you to pull let's kill it off so it can sort of slow down a minute because we're going to reduce our heat down to about medium so I'm going to put her right back out there where it was we got us another tablespoon of butter because we're gonna need it and I hear some of y'all out about it you gotta have it folks you gotta have it so n go to green onion and the garlic and this one else we need folks who's got the time Shem oh I got it right over here yeah but didn't she'd get on to me so I don't know how you measure this stuff folks or even how you're supposed to get it off the stalk that's it I get it off the stalk anyway it'll come but I like to also give it just a little bit of a chop to make sure that everything even if you leave one of them little stems in there it ain't big so we're gonna go with that probably not enough but we're going with it today I need you to stir it down till we begin to see that garlic going to brown and that right there come that aroma that is some of that fine dining right there folks and I think you can see that garlic is beginning to brown in here so folks I need you to take a half a cup of cream heavy cream and when you put this in there be sure you stir automatically I want you to get that incorporated in there wail let it cook down for a little bit mmm that is some of that good right there I see culinary has arrived do you do creme culinary you can see how that cream and stuff and everything is begin to brown a little right now we're gonna break out the water pull the sack peanut Grigio y'all seen me use it many times good year this was bottled three days and 20 seven minutes ago 3tbsp about that much it is now I want you to increase that heat back up early because I want that to get the good and simmer and reduce down just a tad and when you think we got it all incorporated well guess what the house is fixing to go back in the pan they are so just lay them over here and just let them simmer another three or four minutes and we are good to go folks just let them sit their money on business don't touch them you can look at him but don't touch them Oh folks don't that look pretty now I mean let that cool just a minute and say it just like a good steak pour you some that sauce in that plate lay that hog over in their name they'd even have a little bath right there on top because remember hogs love to Waller in something that's looked like a mud hole and I'm just making him happy so I am going to reap the fruits of my benefit here Wow folks that'll make you just hit my head up there I want another bite we're just gonna cut into this side just so we can see it but you can see I want to show you see where we cut that little line of fat right there it's sort of separated a little keep that chocolate trying to curl up it will there you go folks and he's still got so much you seen him mmm he's what I call fine dining big you've been out here helping Duke hasn't there's no onion on here I appreciate your help I do people want to know do you have manners so I want you to wait okay do this wait for it you're at a good pump mom and dad love you and you got a lot of fans out there and you've been signing a lot of cookbooks so here you go we appreciate y'all tuning in and watching hey this is a Saturday deal but hey we still have them videos every Wednesday 2:00 2:30 Central Time got to shoutouts this week we do Jesse and Jan Jesse been in the hospital down there you know Louisiana man we hope you're feeling better my friend and a longtime fan been watching us forever Peggy Gibbons hey sugar thank you so much and as always I tip my hat to our servicemen and women and all the veterans who have kept that old flag flying out there and remember the time we're in folks so much to be thankful never take it for granted always be glad for the day you've got thank you so much for dropping by Thank You Shane Tina Shannon Andy and I'll see you down the perfectly pan-searedlooking for that perfect pan-seared pork chop you know what the best part of that is that good carmelization and that butter that gets in there he gives it such a great nutty flavor hi folks I'm gonna show you how to do it inside outside and it's got a creamy wine sauce that goes with it come on cuz I can go wait long for you I promise hey thank y'all for stopping by the backyard on another great day above the grass it is and welcome to some quick tips and tutorials and what are we talking about today getting that perfect pan-seared pork jump I'm talking about you have to use some cast iron we can get that good carmelization from that heat but then we're going to go back in there and we're going throw us in some wine and some cream folks you won't want to miss this thing so this one is what I'm talking about the best pork chop ever in a cast-iron skillet now folks as usual I am doing it outside in a cast iron skillet but you can do this in the house on a stove top with that same cast iron skillet and I'm going to walk you through it we're going to give you everything you need to know right down there in the little description below so hey tune in it is gonna be a good time for one and all well folks under here I have two fine specimens of what bone-in pork chop that's about the only kind I'm gonna eat my mother used to buy them a little ol bitty thing and thin things like that where you hold them up and you could read the newspaper through and just fry them till they was tough as shoe leather but folks this here is what you need two bone-in pork chops about an inch thick and folks when you buying pork chops as you see me point out there a little while ago you need to go ahead and look for that marbling that's on there too because it's the same as beef it's got it and you want them little white flecks in there that's gonna be the tenderest most tasty part of that pork chop so make sure you got it make sure it's bone-in and make sure it's near an inch thick your butcher will be kindly glad enough to just cut you one fresh right there you can take it home and you season it with a little lime juice both sides rub it in well some of that good mesquite seasoning because it's got that ancho chili in there I do love it on some pork I need you to do this about three hours ahead of time put her in icebox for you people that don't know what that is that is a fridge that I want you to bring it out 30 minutes before you get ready to cook this and let that internal temp come up a little that way we're going to get a more even cook time and everything's going to work out just fine but let me cover these back up and let's talk about the vessel we're gonna cook this in and what is that a cast iron skillet and folks we need to go ahead and just go ahead and put it on this grill and let it get to heat this ain't about no smoke this is about some heat now you need to have that a good bunch of coals in there or put you some fresh stuff in there that's gonna catch a fire so you can have that instant heat if you're cooking this inside I ask you to put that cast iron skillet over there and just turn that burner on for just a minute on low lift that skillet warm up a little and then turner to medium-high I want that skillet to get preheated for this because that's what you need to sear some meat here in a minute I just want to warn you I'm gonna have Alexa start a timer y'alls may go off too I don't know but I ain't got no watch and I saw this brought her outside so she could help so our skillet is getting hot it is two tablespoons avocado oil and I really like this avocado all started using it a lot I have if you don't have no avocado oil get you some olive oil it'll work just as fine but folks I love what butter does to this and that gives it that good nutty taste but mixing it with that all is what keeps that butter from burning so we have us two tablespoons which is uno and a dose and it looks like it got warm outside so we're just gonna put it in there now before we start to cook these two little fellers here see this little round of fat guys right here now some of the thicker chops won't do this but them thin ones used to always do it I just need you to take your knife and just cut it right there cut through that that's going to keep that from trying to shrivel up just set it right back over here do this one the same way number one and I like to tilt that pain if you're on level to make sure that everybody's got some coating and I love that sound this is a two chopped skimming Alexa start me a timer for three minutes please pour I'm sorry Alexa cancel I need a form Alexis I need a four minute timer please Alexa could you start me a four minute timer gosh some people just don't want to work or pay attention so just let that go for four it is not funny let that go for four minutes and as that is happening I want you to get two garlic cloves load the garlic gun and I want you to mash them and then we're gonna just leave them right here now we're gonna take a green onion as Justin Wilson would call it but I heard a lot of people say we're gonna use a shallot I don't know shallot we're gonna use from this end to this end we're gonna use the whole thing folks so let's get to shopping so folks you can see we are getting close because I can feel it in my bones surely that woman in there and that little round Bill's gonna say four minutes is up in a minute cuz seem like we've been only four five already come on with it hear that Alexis it is time to turn the pork chops over and that's what I'm talking about that good color those now folks at this time you need to have you a basting apparatus Alexa off please sometimes so I just need you to take it to where you can get a hold of it tilt it over to one side and ever once while I just missed you to base we're gonna cook at about four more minutes basting occasionally let that Basin you put up so that good butter gives it that nutty taste as it comes back over and folks it helps that little crust right there when we thought to call my lab gonna be some goodness it is don't burn your little fingers folks now if you've got a pretty good line on that pork chop you might want to right there at the end just stand him up over and let it cook them that right side of that fat the more fat you get in there and that grease coming off of it rendering it down more flavors but these here ain't got my Joanie so I ain't gonna worry about well four minutes was up to set them chops there where they can rest a minute till we get the rest of this goodness going when you pull them chops out of there at four minutes I need you to pull let's kill it off so it can sort of slow down a minute because we're going to reduce our heat down to about medium so I'm going to put her right back out there where it was we got us another tablespoon of butter because we're gonna need it and I hear some of y'all out about it you gotta have it folks you gotta have it so n go to green onion and the garlic and this one else we need folks who's got the time Shem oh I got it right over here yeah but didn't she'd get on to me so I don't know how you measure this stuff folks or even how you're supposed to get it off the stalk that's it I get it off the stalk anyway it'll come but I like to also give it just a little bit of a chop to make sure that everything even if you leave one of them little stems in there it ain't big so we're gonna go with that probably not enough but we're going with it today I need you to stir it down till we begin to see that garlic going to brown and that right there come that aroma that is some of that fine dining right there folks and I think you can see that garlic is beginning to brown in here so folks I need you to take a half a cup of cream heavy cream and when you put this in there be sure you stir automatically I want you to get that incorporated in there wail let it cook down for a little bit mmm that is some of that good right there I see culinary has arrived do you do creme culinary you can see how that cream and stuff and everything is begin to brown a little right now we're gonna break out the water pull the sack peanut Grigio y'all seen me use it many times good year this was bottled three days and 20 seven minutes ago 3tbsp about that much it is now I want you to increase that heat back up early because I want that to get the good and simmer and reduce down just a tad and when you think we got it all incorporated well guess what the house is fixing to go back in the pan they are so just lay them over here and just let them simmer another three or four minutes and we are good to go folks just let them sit their money on business don't touch them you can look at him but don't touch them Oh folks don't that look pretty now I mean let that cool just a minute and say it just like a good steak pour you some that sauce in that plate lay that hog over in their name they'd even have a little bath right there on top because remember hogs love to Waller in something that's looked like a mud hole and I'm just making him happy so I am going to reap the fruits of my benefit here Wow folks that'll make you just hit my head up there I want another bite we're just gonna cut into this side just so we can see it but you can see I want to show you see where we cut that little line of fat right there it's sort of separated a little keep that chocolate trying to curl up it will there you go folks and he's still got so much you seen him mmm he's what I call fine dining big you've been out here helping Duke hasn't there's no onion on here I appreciate your help I do people want to know do you have manners so I want you to wait okay do this wait for it you're at a good pump mom and dad love you and you got a lot of fans out there and you've been signing a lot of cookbooks so here you go we appreciate y'all tuning in and watching hey this is a Saturday deal but hey we still have them videos every Wednesday 2:00 2:30 Central Time got to shoutouts this week we do Jesse and Jan Jesse been in the hospital down there you know Louisiana man we hope you're feeling better my friend and a longtime fan been watching us forever Peggy Gibbons hey sugar thank you so much and as always I tip my hat to our servicemen and women and all the veterans who have kept that old flag flying out there and remember the time we're in folks so much to be thankful never take it for granted always be glad for the day you've got thank you so much for dropping by Thank You Shane Tina Shannon Andy and I'll see you down the perfectly pan-seared\n"