 Fred's cooking. So we went to a big store, one of those big box stores that ends in Mart. And it doesn't have a K in front of it. It's got the other one. Anyway, we got one of these prepared meals. It's crispy pork chops. That wasn't from me. It wasn't from a K. No, but we didn't get it at Walmart. Yes, we did. We did? How much wine have you had? None. I'm sober. I thought we got it at Fred Meyer. No, we went. Remember, yesterday we went to? Today we went to Walmart. Today we went to? Yesterday we went to Fred. See? I'm no one who's sober. Hello. Because we bought coats, too, because the coats are 60% off. If you need winter coats or in a cold climate, go look for one now. They're on sale everywhere. You're right. See, anyway. So at Fred Meyer, we got some coats, and we saw that. They have one of these meal kits, like a lot of places do now where everything's pre-measured and prepared. And it has a nice recipe card inside, which is all right. It's idiot-proof. So we have two pork chops. We have some Parmesan cheese. We have some maters, spinach, some heavy cream slash comma heavy, heavy cream, and panko. OK. So what I'm supposed to do is I'm supposed to add some salt, pepper, and calamani. We're still puppy sitting. And if you can see the black furry thing back there, she's really hoping grandpa drops a piece of something on the floor. Because, you know, we never feed her. She's starving. That's a joke, people. She's hungry all the time. Yep. So yeah, so again, Fred Meyer has these pre-prepared meal kits. This is the crispy pork chops. They had a lot of them. It was $16.00. Feeds to people. Is prep-prepared the company? That's a. Oh, it's distributed by Kroger, who owns Fred Meyer. It's eight bucks a person. Yeah, it's not bad. And if we like it, then I save the recipe card so that we can make it again. Have you ever made any of this stuff again? Well, no, but we moved in the middle of all of that. Hello. Oh, yeah, this is our first time at Cooking with Fred up in Northwest. Yeah, see? Cooking with Fred in the Pacific Northwest. Poor meat, it's being pounded. So the next step is to combine panko, breadcrumbs, and half the Parmesan cheese, and spread that out. OK? He had a large skillet, it would mean a quarter cup of oil. He needs some oil. He needs some oil. So see, if you don't know what Fred Meyer is, I'll link their website in the description below. Really cool store that has groceries, hardware, home goods, clothing, and more. It's going to be one of my favorite places. I've read the pork chops with the panko and some cheese that they included. And he's going to fry them up in a pan. Oh, I should have kept salt and pepper. Oh, well. Now he's going to make like a cream spinach. It's a little different than he's used to making it. And yes, he does make cream spinach occasionally. I love cream spinach. He loves it. Our daughter loves it. I like it the way he makes it. This one is going to have tomatoes in it, blistered tomatoes, which is not something he usually puts in his cream spinach, though. It'll be interesting. Oh, God, don't do that. I don't want to see myself on camera. Too late. Panko, what's panko? What is panko? My friend Vicki Brown from Messy Table Studios could answer that. She's a retired professional chef. I'm sure she'll know. You can see if she'll answer in the comments below. OK, three to four minutes in each side. So I'll flip it over. And once this is done, I'll set it aside. And I'll start my cream spinach. Cool. You're going to try it their way. Or are you going to break all the rules and go your own way? Or like, spinach? No, no, I'll just do whatever they tell me to do. Oh, no, no. We got some good garlic bread, too. So we're going to try some garlic bread. They love garlic bread. Who doesn't love garlic bread? Well, there's people out there that don't like garlic. Just like the crazy people that don't like onions or mushrooms. They must be vampires. I don't know. Vampires hate garlic. I like garlic. It's good with me. It's fine with me. Look at that. Look at that. Make that good. Delicious. Some more oil in. There's like little oil in there. Well, I'm Italian. That's like asking if I need one. You love that one. I do. I just can't drink it. It's not much anymore. A little salt and pepper. Oh, what this means, right? He's cooking, so I have to clean up. It's only fair. I'll make sure to make a mess. He will, too. Fred has to figure out how to blister a tomato. And what? Blister a tomato. I don't know how to do that. How the heck do you blister a tomato? I'll give it a blister right there, right? Kiss it. I don't know. Read the directions. It says, while pork is cooking, heat over medium skillet over medium high heat with tomatoes. Once tomatoes have blistered, reduce heat to medium and add a tablespoon of oil and add spinach. I think that's like when you roast them, like over an open flame if they're bigger, these are too little and they get black and start, the skin starts getting black and blistery. It's like being in the sun too long, like getting third degree burns, you know, your skin starts to blister. Okay, we're both fairer than white paper, so yeah, we know all about that. Yeah, I'm an old pasty white guy. Yeah, we're both pasty white people and we both get blisters, so I don't know. Absolutely. We got tomatoes ready for them to blister. Blistering tomatoes. Get away from them to blister. He's giving them a sunburn. You got a sunburn. Yeah, yeah. Like being at the beach. You know, sitting there at the beach without any sunscreen. Yeah, that's really stupid. For a couple hours? It's a tomato. I never do that. I always have a million layers on the loss of sunscreen. Well, it used to happen to me all the time growing up. Yeah. When I was young. Like third degree burns for your sunburn. I blistered all the time. Because yeah, you got so sunburned, I know, right? See if there's a blister. Is that a blister? Maybe. It's on a medium-high. See, here's medium. Here's high. It's right in the middle. And that would set them in the direction? Yeah, medium-high. Toe blisters. Then add oil and... You should be using a pop holder or something. You're gonna burn yourself. You're not gonna have to worry about the tomatoes being blistered. Your fingers are gonna be blistered. These look good. Are they blistered? Oh, those are just... They're pork chops. The pork chops. Hopefully they're not blistered. I turned that off. If a handful of thyme, you don't want to get it down here because then you have to get it. It's dangerous. You're gonna burn yourself. You're not gonna have to worry about blistered tomatoes. Oh, that's a blistered tomato. Look, see, that's blistered. That's a blistered tomato. That looks blistered right there. I'm pointing to it right there. Good job, Dan. I'm blistering. It looks like some of the tomatoes kind of bloated. It blew up. It blew up. It blistered to a point of explosion. It blistered and exploded. Millie, no. Okay, and all comes next. Dog. Cream. Cream. And then the rest of the cheese. Oh, good. Cream and cheese. Who doesn't like cheese and cream? Who doesn't like cream? Cream cheese? Well, I've got two. Now, what we're supposed to do is put this, when we plate it, we put this on the bottom and then the pork chop on top. So it looks pretty. So it looks pretty. Not pretty, pretty. Right, Pooch? It's gonna look pretty. She's still hoping you drop a piece. That what it? That doesn't work. Well, it's got spots. Here, there's a spot, there's a spot. Oh, the plate's not there. The plate's not there. You know, chefs, I think, go after they plate it and they go and wipe the rim. I'm not gonna wait to wipe the rim. It's just us. I don't think you have to do that. I'm not gonna wipe the rim. You probably could put some of the extra juice over the top of the pork chop. I was gonna do that, too. Cause I love juice. It doesn't love juice. Right? All of you out there in YouTube land who have gotten to know me a bit and think that I'm extremely obsessive, compulsive and anxiety-ridden. You're not wrong. Okay. One of these guys, look at that. Right there. Pankos. Who doesn't love panko? Yeah, don't lose the crusty bits in the pan. Just cause it's gross. Who doesn't love the crusty bits? I love crusty bits. You love the goo. You always like the goo. Gotta eat the goo. Little money shot drizzle right there. Happy new year, everybody. Crispy pork chops. Done. Garlic bread and cream spinach. Fred Meyer. It's one of my, our favorite places to go shopping up here in Oregon. It has been for a long time since way before we moved here. So if you're in the Pacific Northwest, especially, and or you have a Fred Meyer near you, give it a shot if you haven't been there yet. I don't know where all their locations are, but again, I'll put their website in the description below and you can check it out. Fredmyre.com. Fredmyre.com, yeah. And it's a- It's made, it's prep-prepared meal kits and this one is crispy pork chops. And I looked at the back and the manufacturer is Kroger and they're the parent company of Fred Meyer. So they may have these. If you don't have a Fred Meyer near you but that you have a Kroger near you, you may find these at the Kroger store. And it's only $16. Yeah, it's not bad for two. It's not bad for two pence, eight bucks per person. Yeah. Plus wine. That's it. Have a happy new year. We will see you in the new year. Don't forget to like, share and subscribe and go out and do something nice for yourself because you deserve it. We'll see you later. Bye guys.