0:03
It's just me and Theresa in the kitchen today
0:05
because Eddie has gone to Albany to pick up Aunt Peggy,
0:12
so I can't hardly wait to see her
0:17
and she's just, you know, living alone.
0:20
She's just a little bitty breath of a,
0:24
fixing to be 95-year-old.
0:27
And so it's my desire when she comes,
0:30
even if it's for just three or four days, it's my goal
0:35
to try to put some meat on her little bones.
0:39
And I know that she loves pork chops.
0:42
And we ran up on a recipe.
0:45
It's not mine, but it sounded good.
0:50
So we're gonna try it.
0:52
You and me together, we're gonna try this, okay?
0:56
But if it says pork chop, I'm in.
1:00
All right, so I'm gonna start with buttermilk, y'all.
1:07
Start with the buttermilk,
1:10
and buttermilk and pigs just go together. (laughs)
1:15
They just go together, y'all.
1:17
All right, I'm gonna take some garlic powder.
1:21
And I'm gonna stir that in, stir that in real good
1:27
so it can get in the cracks of those pork chops.
1:32
And I love a bone-in pork chop.
1:35
There is just something so satisfying
1:38
about gnawing on a pork chop bone.
1:41
Does that make me sick or crazy or anything?
1:43
Great satisfaction. (laughs)
1:47
Like one of the most exciting things. (laughs)
1:54
we're gonna take these big beautiful pork chops center cuts.
2:01
because they have a tenderloin side to 'em.
2:09
the tenderloin disappeared is a little bit right there.
2:13
So when you're at the store
2:15
and you're shopping for pork chops, if you want
2:20
a bigger tenderloin side,
2:22
just go through 'em and select 'em.
2:27
And you can get either like the rib chop or-
2:30
- [Theresa] It's great to have it in.
2:31
- Yeah, so one with tenderloin on it.
2:35
This is actually my favorite part down here
2:37
to gnaw that, 'cause that fats. (laughs)
2:41
All right, so I'm gonna flip these over
2:43
and coat 'em real good.
2:46
And I'm gonna put these
2:53
and let them sit for, gosh,
2:57
a minimum of 30 minutes,
2:59
and I think it would be all right if you wanted
3:02
to do it overnight or do it that morning for supper.
3:06
So I'm gonna wash my hands,
3:08
I'm gonna get this in the refrigerator,
3:10
and I'll be right back.
3:13
All right, I'm ready, y'all.
3:14
We got all this organized.
3:16
Now there's gonna be three steps to this,
3:20
well, actually four counting the buttermilk.
3:22
It's gonna go from buttermilk
3:24
to flour into the melted butter
3:27
and lastly into the oil.
3:30
And you know, depending on how many pork chops you have,
3:33
that's probably three tablespoons of oil.
3:36
And I've got some paprika.
3:38
That's gonna help it brown.
3:40
And then salt and pepper for flavor.
3:53
Now, these pork chops have been sitting in this buttermilk
3:58
for about four hours now.
4:01
This is a tray that we already started on,
4:04
'cause having company tonight, I don't know
4:06
how many pork chops I'm gonna need.
4:09
Okay, that's a beautiful chop.
4:12
I don't care what you say.
4:15
It's a beautiful chop.
4:17
So I'm just gonna coat that.
4:24
Yeah, my hands are gonna be a mess.
4:25
I'm gonna have to wash every second.
4:32
(laughs) And then into the oil.
4:45
It's supper time, supper time, supper time.
4:48
All right, last one, y'all.
4:52
You know, if you were cooking this for a crowd,
4:55
I might suggest that you do the boneless pork chops,
5:00
'cause the bone-in, you know, they're big, they're just big,
5:05
where the boneless are, you know, a little smaller
5:09
so you could get a bunch on a tray.
5:28
So y'all, the amount of ingredients
5:35
that you put in your pans to do this process,
5:40
you know, it doesn't have to be exact
5:49
because it depends on how many pork chops you've got,
5:51
how big they are, and all that.
5:53
Look at here, you know what?
5:54
That is a waste. (laughs)
5:57
That is a waste, and around here we don't like wasters,
6:00
(laughs) so it didn't say to do this in the recipe,
6:04
but when have I ever followed a recipe
6:11
Not even mine. (laughs)
6:13
I decided, Theresa, that that was a lot of oil.
6:18
So I'm gonna put it on a clean
6:30
I don't think my idea was so hot (laughs)
6:35
and I sure don't wanna make 'em greasy.
6:42
Not a pork chop, honey.
6:45
Okay, we're putting this in the oven at 350.
6:48
We're gonna cook it for 25 minutes.
6:51
And I've told y'all countless times, I know that
6:55
pork in the current days is processed so safely.
7:02
It's not like in the days where people would kill their hogs
7:06
and process 'em themselves
7:08
ad then you would get involved with trichinosis
7:10
and a lot of bad things.
7:12
So you know, you can actually eat a pork chop
7:17
or tenderloin like medium and they say it's safe now.
7:22
So in the oven, 25 minutes.
7:29
Because these are thick pork chops,
7:33
we wound up cooking them about 30 minutes.
7:40
- I've got a commercial oven and it cooks.
7:46
If that doesn't look like a fried pork chop,
7:48
grits ain't groceries.
7:54
It looks like I stood up and fried it,
7:57
and that's why the process for the oil and all that stuff.
8:01
So I'm not gonna taste this
8:09
because I don't want it to be half eaten
8:20
I want to try to find
8:24
a little longer platter.
8:26
But Michael, you can have one if you would like.
8:29
I want you to look at that.
8:32
Look at that, Michael.
8:34
You would not know that I hadn't been standing up there
8:37
deep frying those pork chops, would you?
8:39
- [Michael] They look great.
8:42
- Incredible. Incredible.
8:45
But now I hadn't tasted it, but look at Michael.
8:49
I want you to look at that face.
8:51
- [Michael] This is incredible.
8:53
- He's on a diet, y'all. (laughs)
8:57
So this would be like heaven.
9:00
All right, so you go ahead
9:05
and eat your chop, fat boy.
9:07
- [Michael] Why don't you try it?
9:11
- That's for you, cuckoo.
9:14
- Thank you. - Cuckoo. (laughs)
9:17
Yum, hear the crunch?
9:20
You hear that crunch?
9:24
Oh, I love that piece down there.
9:27
- [Michael] You want it?
9:32
- I might have to let it cool off.
9:46
- We got a winner, y'all.
9:47
- [Michael] I have a winner.
9:48
- Winner, winner, pork chop dinner.
9:50
I believe I'm gonna have that little bite.
9:56
- [Michael] Yeah, have my fork.
9:57
- 'Cause I trust you.
10:12
- I don't think I'll ever fry another pork chop
10:15
on top of the stove.
10:17
I really don't, 'cause when I fry pork chops,
10:21
you have to fry so many that by the time,
10:26
mm, by the time you get through frying 'em all,
10:32
the first batch is cold.
10:35
So, y'all put this in your pocket
10:42
And you know I'm always trying
10:44
to send y'all love and best dishes, always.
10:50
Hey, y'all, it's Paula Deen.
10:52
Now, if you enjoyed this video, be sure to like it
10:55
and click the subscribe button as well as the notification
10:59
and bail to be alerted when I post a video.
11:03
Love and Best Dishes Y'all.
