0:09
you know one of the reasons why I wanted
0:12
to go to Fort Stewart is they were some
0:14
of the first men that were shipped out
0:15
for Iraq and the fact of the matter is I
0:18
have a great deal of respect for our
0:22
servicemen whether they work in the
0:24
kitchen or in the field I would like to
0:26
cook them a special meal that will not
0:28
only feed their belly but will also feed
0:31
their soul I know I tell y'all this is
0:33
my favorite food this is my favorite
0:35
actually y'all I have a list about this
0:38
wine and maybe I have 12 favorite things
0:41
but a pork chop is very close to my
0:45
heart and probably in the troop is sense
0:49
of the word but I love a pork chop and
0:53
these are really really thick that's
0:55
alright I'm gonna beat them down a
0:57
little bit and I'm gonna put me a towel
1:02
up here someone splatter my shirt but
1:05
I'm gonna take this meat mallet and just
1:07
break them down a little bit you'll have
1:11
to be easy on that tenderloin side
1:13
because it's naturally so so tender and
1:16
you don't want to beat it to death I
1:21
think this is enough now I'm gonna
1:25
season these up not too much cuz I don't
1:28
want them too salty I'm gonna just kind
1:30
of rub that in on them just me and my
1:33
pork chop all right now I'm gonna put
1:40
these in my bowl and pour a little
1:42
buttermilk over them and the buttermilk
1:46
will help that flour stick to them and
1:49
I'm not gonna drench them I'm just just
1:51
enough to kind of wet them I'm gonna let
1:54
them sit there a minute if you want to
1:58
you need something wet to make that
2:01
flour stick to your meat now I'm gonna
2:03
take some house seasoning which is
2:05
garlic powder black pepper and salt and
2:10
I'm gonna just season our flour then I'm
2:13
gonna dip these pork chops into the
2:15
flour I'm just gonna kind of press that
2:17
down in them just kind of dredge them
2:21
now that's a pork chop in it now we're
2:24
going to drop them in 350 degrees peanut
2:27
oil and you'll notice that I'm
2:28
deep-frying my pork chops
2:30
I think our grease was just about
2:33
perfect and naturally you want to wash
2:35
your hands real good and clean any of
2:41
your surfaces that had raw meat on it
2:45
I'm smelling those good these pork chops
2:50
got a couple more minutes though all
2:52
right look at that pork chop if there's
2:54
a prettier pork chop around I'd sure
2:57
like to see it and you see I'm putting
3:00
these in a colander so they can drain
3:02
and we can check one of these and see if
3:08
they're done this one looks so good
3:10
right here but I'm gonna cut this one so
3:15
you can see into it and we'll check it
3:18
together to see if it's done is that a
3:21
perfect chop or want look at that
3:40
I'm so happy it's just out of this world
