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Love & Best Dishes: Lowcountry Smothered Pork Chops Recipe | Southern Comfort Food
May 16, 2022
Lowcountry Smothered Pork Chops Recipe | Southern Comfort Food - You know Paula has great Southern cooking recipes, and today she's sharing a great pork chops recipe for dinner.
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Lowcountry Smothered Pork Chops Recipe: https://www.pauladeen.com/recipe/lowcountry-smothered-pork-chops/
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0:00
- Hey, y'all, I'm just standing up here
0:03
admiring this beautiful cutting board
0:12
that someone made and sent to me,
0:13
it's so beautiful.
0:15
The way they carved out the little birds
0:17
and then got Deen on it,
0:20
and I hope I thanked you properly
0:24
for sending this to me, because it's truly beautiful,
0:28
and it stays right here in my kitchen.
0:31
So, I'm glad I got a chance to talk about that a minute.
0:35
And again, the person that made it and send it to me
0:38
please accept my thanks for what you did for me.
0:46
All right, so I pulled this out
0:48
cause I'm gonna be slicing some onions.
0:51
Who out there likes pork chops? (laughing)
0:56
I never met a pig I didn't like.
0:58
(woman laughing)
0:59
Well, it's a pig like.
1:01
(woman laughing)
1:03
I know I got a pig in here,
1:05
or a pig like this.
1:06
I love them.
1:09
So I'm gonna share with y'all
1:11
a recipe that people have really seemed to enjoy
1:16
over the years, and it's just
1:17
a Low Country Smothered Pork Chop.
1:19
So I've got four nice chops here,
1:22
and I'm gonna season them with a little salt.
1:26
(salt rattling)
1:28
A little pepper.
1:30
(pepper rattling)
1:32
And if you're feeding small children
1:34
you can leave this off,
1:37
but just a little bit of cayenne,
1:42
cause you wouldn't wanna burn
1:43
your little chillins tongue off. (laughing)
1:48
So I'm gonna go lightly with that.
1:56
To me, I love these thick pork chops,
1:59
but they can be hard.
2:01
They can be hard to cook, to me, in a skillet
2:06
and make sure they're done.
2:09
(spice rattling)
2:12
So what I do is if they're real thick like this,
2:17
and they turn out wonderful every time,
2:20
I'll put them in my skillet.
2:25
I'll pat them in buttermilk.
2:27
No, I'll dip them in flour,
2:29
and then run them through buttermilk,
2:32
and then into panko, with a little flour mixed in it,
2:36
and I'll brown them off,
2:37
and I finish them in the air fryer.
2:39
- [Woman] Oh.
2:40
- And they turn out perfect every time.
2:43
I mean I'm assured that way that they're done.
2:46
- [Someone] Um-hm.
2:49
(hands rubbing)
2:51
(hands clapping off)
2:52
- I don't know if I got enough to even.
2:54
(hands rubbing)
2:55
So it works out real, real well.
2:58
I got another tip for y'all,
3:00
don't ever put cayenne like this
3:04
on your meat. (laughing)
3:05
cause it'll get up your nose. (laughing)
3:10
I hadn't sneezed like that in forever. (sniffing)
3:13
Oh, my gosh.
3:14
(water splashing)
3:16
All right.
3:21
Okay.
3:22
Oh, Mikey's just come in,
3:23
he heard me say pork chops, didn't he?
3:25
All right, I've got my cast iron skillet
3:28
over here, heating up.
3:29
I'm gonna add a couple of table spoons of butter.
3:35
(butter sizzling)
3:38
I sprayed my pan good,
3:42
cause sometimes, things will stick on it
3:45
and I don't want it to stick.
3:46
(butter sizzling)
3:49
Did you hear me say pork chops Michael Groover?.
3:52
- [Michael] Yeah.
3:52
(Paula laughing)
3:54
- All right, so I seasoned, (laughing)
3:57
you missed this, Michael.
3:59
I decided to put the cayenne pepper
4:01
on it in a new way, (laughing)
4:05
and it got all up my nose,
4:08
and it burned.
4:09
All right, so we just gone run this through a little flour,
4:12
and then we just gone shake it off,
4:14
(butter sizzling)
4:15
and then we're gone put them in our pan,
4:17
and we're gonna brown them all,
4:19
maybe three minutes a side,
4:23
just enough to get some brown on it.
4:25
(chops sizzling)
4:34
Okay. (sniffing)
4:37
(chops sizzling)
4:40
All right, these skillets get hot so quick.
4:45
What was that?
4:46
That was a little piece of paper off my. (sniffing)
4:49
Okay.
4:51
I got to turn this back up now,
4:53
cause it got a little hot a little quick.
4:56
(Paula sniffing)
4:58
(chops sizzling)
5:05
All right.
5:07
So that part is done.
5:09
(plates scraping)
5:11
(chops sizzling)
5:19
These skillets are a lot bigger than your eyes,
5:21
so sometimes it's hard to get your heat distributed.
5:24
(sniffing) All right, I'm gonna let those brown
5:26
on either side, and then I'll come back
5:29
and I will a take them out,
5:31
and add my bell pepper, and onions, and garlic,
5:33
and let that cook for a minute,
5:36
and they're gonna be good,
5:37
but they're gone take about 45 minutes
5:40
to get this together.
5:42
So these look beautiful,
5:44
look, I've turned one of them y'all.
5:46
(chops sizzling)
5:47
Look how beautiful and brown they are, oh.
5:53
Beautiful.
5:54
(chops sizzling)
6:00
And if you need to, I actually added
6:04
a little vegetable oil to this, too.
6:06
So there you go, we gone brown them on that side,
6:09
and then we gone take them off,
6:11
put them on a plate, and finish it up.
6:14
(chop sizzling) Let it cook.
6:16
Okay, I flipped the chops.
6:17
It's been about three minutes on the other side,
6:20
so they're nice and brown, beautiful chops.
6:25
But certainly not done at this point.
6:28
(chops sizzling)
6:31
But we gone get them done.
6:33
Look how beautiful.
6:33
That is just one edible, beautiful chop.
6:37
(chop sizzling)
6:42
And you know what my favorite bite is,
6:44
that bite right there, Theresa. (laughing)
6:47
Where you get some fat and some meat with it.
6:50
Ain't that good, Mikey? (laughing)
6:53
- [Theresa] That looks so good.
6:54
- [Michael] I don't know, I never get that piece.
6:56
- Oh, you do.
6:57
- No. (laughing)
6:58
- What do you mean?
6:59
you always get the tail of a pork chop.
7:02
- [Michael] Well every time I'm served a pork chop
7:04
that piece is missing.
7:06
- Y'all he is so lying. (laughing)
7:11
- All righty, in goes our bell pepper.
7:14
- [Michael] Now I know why.
7:15
- Our garlic, oh, you play. (laughing)
7:18
You know I hadn't stolen your tail. (laughing)
7:21
(Michael laughing)
7:23
(knife chopping)
7:24
Now we just gotta cutting our onions,
7:29
and throw it in there.
7:31
(skillet sizzling)
7:34
(knife chopping)
7:38
And that was two onions, wasn't it Theresa?
7:40
- [Theresa] Yes, ma'am.
7:41
(skillet sizzling)
7:43
(knife chopping)
7:46
And two bell peppers.
7:49
- Yeah, Michael's favorite part.
7:51
(knife chopping)
7:53
- [Michael] I do like cooked bell peppers,
7:57
just don't like them all.
7:58
(bowls clinking)
7:59
(skillet sizzling)
8:01
- You know where I've gotten, where I love a bell pepper?
8:04
Is on a pizza.
8:07
I love them on a pizza.
8:09
(skillet sizzling)
8:11
All right, so we just gonna
8:17
let this cook a few minutes.
8:18
And you gotta watch it. (skillet sizzling)
8:19
I really put the garlic in too soon, I should have.
8:24
(skillet sizzling)
8:27
Get back in there, where did that onion go?
8:30
(skillet sizzling)
8:35
I really shoulda let the peppers and onions
8:37
cook a little bit longer.
8:40
My stove is clean, honey.
8:43
- [Michael] It is now.
8:45
- Oh, I'll clean it after I get through though.
8:48
(skillet sizzling)
8:51
Okay, I'm not gonna overcook them,
8:55
and I'm gonna put just a couple of dashes
8:59
of Worcestershire,
9:01
and now I'm gonna add two cups of chicken broth.
9:06
(skillet sizzling)
9:17
(spoon scraping)
9:24
- [Michael] Why do you use chicken broth?
9:26
- Because it's stronger than water,
9:28
you know I could use water,
9:31
but chicken broth gives it such a wonderful flavor.
9:36
- [Michael] But pork chops aint chicken.
9:37
(Paula laughing)
9:39
Why don't you use pork broth?
9:40
- You know what?
9:43
They don't make that.
9:44
I mean, I would have to actually
9:47
cook off a butt or something.
9:49
- [Michael] Okay.
9:54
- So I'll get a spoon and just taste that,
9:59
and see if I need to season it anymore.
10:07
- [Michael] More pepper.
10:10
- It's really good.
10:13
I actually taste a little of the cayenne pepper. (laughing)
10:16
It's got a little heat to it, Michael,
10:18
so I'm not gonna do much pepper.
10:21
You can add that.
10:22
Michael likes his food black,
10:27
the whole top saturated in black pepper.
10:33
All right.
10:37
So the pork chops go back in,
10:42
on top of our veggies.
10:49
You know when I was raising my boys
10:51
it was so hard to be able to cook enough pork chops
10:56
for the full meal, cause they just don't fit good in a pan,
11:01
you know what I'm saying?
11:02
(spoon scraping)
11:04
All right.
11:06
- [Michael] There's some pork broth.
11:08
- There you go. (laughing)
11:10
(plates clanking)
11:11
There you go.
11:12
And I don't have a lid y'all to,
11:18
that fits this pan,
11:20
so I'm just gonna do the best I can.
11:21
Now I'm gonna turn this down low,
11:24
and I'm gonna let it simmer for about 45 minutes
11:27
or until the pork chops are tender.
11:32
Can you stick around and wait, Mikey?
11:35
- Ah, maybe.
11:37
- Y'all these pork chops are so gorgeous.
11:46
Now with your juice
11:50
you could tighten this
11:55
using some corn starch and water,
11:59
and just make a slurry, but.
12:05
- [Eddie] Well, your gravy video
12:07
just came out a couple days ago, so.
12:09
- [Paula] It did.
12:10
- [Eddie] This is what they need.
12:11
- Yes, yes. (Eddie laughing)
12:13
So they'll know how
12:17
to just tighten that up.
12:20
Wow.
12:24
And I would definitely serve this
12:27
just like I'm serving it right now, with rice.
12:33
And I put me a little pat of butter on the rice,
12:39
and I might as well go in
12:41
for my favorite part of the pork chop,
12:43
shouldn't I Eddie?
12:45
The tail. (laughing)
12:47
(plate scraping)
12:51
Normally I pick up my pork chops
12:56
and eat them with my hands,
12:58
because to me it's kinda like fried chicken,
13:02
you know you just supposed to.
13:04
But this one being cooked in a broth
13:07
would be a little messier,
13:09
so I will definitely be eating this with a knife and a fork.
13:16
Mm, mm, mm, mm.
13:21
And that's why it's my favorite bite.
13:26
Mm, mm, mm, mm.
13:34
Delicious. (laughing)
13:38
Love & Best Dishes, y'all.
13:40
Mm.
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