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- Good morning, my friends out there.
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The next few videos that y'all are gonna see
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is gonna be all about five star recipes
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from y'all's perspective out there
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and I certainly respect
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when y'all give any of the recipes five stars.
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Just knowing that y'all like 'em and they work for you
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So this next recipe that's been a five star
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for a very, very long time is a double orange pork chop
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and I'm to the age where I can finally admit
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pork may be my favorite protein of all
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and of course pork chops, Lord have mercy.
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You give this girl a bone-in pork chop
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and you won't know what it was
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by the time I get through with it.
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Now, I've got four center cut beautiful pork chops
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and I'm just seasoning them up
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and these are beautiful, beautiful chops.
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Now, if I was not afraid anybody else would get this,
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I would make one of those black with pepper for Michael
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but he's gonna have to suffer without it.
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All right, I'm gonna cut on my eye to about medium high.
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I'm gonna add four tablespoons of vegetable oil.
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All right, so in this bowl, I've got orange juice
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and I've got a orange marmalade.
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I thought I brought me a spoon over here, did I not?
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And I'm just gonna, ooh, splash,
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I'm just gonna mix these two together,
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what I don't get all over me.
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Our pan's getting hot.
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I'm gonna add the three tablespoons of butter
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to the four tablespoons of vegetable oil.
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All right, so we're gonna cook these about six,
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about six minutes per side.
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I hope I can fit 'em all in here, Theresa.
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Them some healthy chops.
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- [Theresa] They are healthy.
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- Yes, we is healthy people.
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So I don't wanna flip flop those.
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I wanna just turn 'em once.
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So I wanna make sure that I don't turn them too early.
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I wanna get them nice and brown.
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I think I'm ready to flip these, y'all.
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- [Theresa] Well, it may be the way I cook pork.
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- [Paula] Maybe it is, Theresa.
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- [Theresa] I don't think mine look like that.
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- Well, now these are not like,
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all right, I'm gonna just bust open that,
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that little piece of fat so it'll go down in there,
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get down in there and cook evenly.
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Now, you certainly don't have to get chops this thick.
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You can get just a regular fried pork chop thickness
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or you could even use the boneless pork chops
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but I will tell y'all this,
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the bone is what keeps these tender and moist.
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So we cook those probably for six or eight minutes,
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So we have turned them over
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and we're gonna do the same thing on the other side
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and then we're gonna drain but all but a few tablespoons
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of the butter and vegetable oil.
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Okey-doke, y'all, I'm fixing to take our pork chops out
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and put 'em on my plate
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and I'm just gonna put a little piece of tinfoil over 'em
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very loosely to just kinda keep 'em warm for us.
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And I'm gonna reserve like three tablespoons
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and I'm just gonna guess at that.
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All right, I'm gonna move this up to about medium high
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and then I'm gonna add my orange juice
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and my orange marmalade to the pan.
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Oh my gosh, I just do love, do love that orange marmalade.
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Gonna make sure you get all those little brown bits
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that have so much dadgum flavor in 'em.
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Okay, y'all, our orange glaze is boiling
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and I'm gonna let it boil till it reduces down
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and that's gonna probably take six to eight minutes
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Okay, y'all, that was about six to eight minutes
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and you can see that it's slightly thickened.
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So we're gonna put these beautiful chops back in there
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and we're gonna flip 'em a few times to make sure
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they get plenty of that orange flavoring all over 'em.
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Okay, so we're gonna turn our heat down to medium
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and we're gonna let them sit there and drink,
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drink up that wonderful sweet glaze.
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Hope these are ready, y'all.
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Oh yeah, that sauce is getting nice and thick now.
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So we're just gonna pour a little of that sauce
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on top of 'em and then I'm gonna come over here.
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I'm gonna pour the rest into our little syrup or gravy boat,
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whatever you wanna call it.
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Since I lost my cornea, I can't judge distance.
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So if I'm going to try to thread a needle
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and it went right there,
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I would be over here trying to thread midair.
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So that's why I don't really like to drive anymore.
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Look, that's the best part.
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If you like orange, you're gonna love this.
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Now, all I have to do is cook some rice
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and maybe some fresh broccoli or asparagus
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and I'll have our whole meal.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video,
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be sure to like it and click the Subscribe button
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as well as the notification bell
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to be alerted when I post a video.
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Love and Best Dishes, y'all.
