0:00
- Y'all, one of the favorite recipes of folks
0:05
when they come put their feet
0:06
under Paula Deen's family table restaurants.
0:09
And there's four of them, up Myrtle Beach,
0:13
which I was just at last weekend,
0:15
had so much fun seeing everybody,
0:19
Pigeon Forge, Tennessee, Nashville, Tennessee,
0:22
and Branson, Missouri.
0:24
And everybody, our pork chops
0:28
are one of their favorite things.
0:30
And we got some bell pepper and some onions, Theresa.
0:36
- [Theresa] We sure do.
0:39
Because I'm gonna do these
0:41
as much like the restaurant as I can.
0:45
So I put garlic powder on one side.
0:49
I'm gonna put just a little...
0:53
I'm just going to put the celery seed
0:55
right here in the flour.
0:58
There we go. Just a little smidge.
1:02
Just a little smidge.
1:06
All right, now, I'm gonna salt and pepper
1:24
And the first thing I'm gonna do to them
1:28
is I'm gonna run them in a flour.
1:31
And I beat these, y'all, with my mallet.
1:41
I have a meat beater.
1:44
And this is what I beat them with.
1:49
And this is a boneless pork chop.
1:53
And you could really beat these real thin,
1:56
and you could make a wonderful...
2:00
Instead of a chicken marinara,
2:02
which this is the other white meat,
2:06
you could make a pork marinara.
2:14
So let's see, a little salt on this side,
2:19
little pepper on this side.
2:23
And I think I did garlic powder on both sides.
2:25
So I'm gonna just lightly flour that.
2:38
And our next step is gonna be
2:42
to run them through some buttermilk.
2:47
And if you'll do the flour first,
2:51
it just helps that crust.
2:56
It just helps it get crustier
2:59
rather than just straight buttermilk and then...
3:06
Or if you didn't have any buttermilk,
3:07
you could always use some eggs.
3:14
And then in this plate,
3:16
I have a flour and panko.
3:25
Okay. I'm gonna need something to put these on, aren't I?
3:32
Eddie got out our stainless steel so I'll just use this.
3:39
All right, here we go.
3:50
Now the restaurant may not use panko.
3:56
- [Eddie] I don't think so.
3:57
I mean, it doesn't really seem like it had too much
3:59
for coating- - Uh-uh.
4:02
But, you know, I just like panko.
4:05
And to me, I didn't beat this one enough.
4:13
That just breaks down the meat
4:17
and makes it a little bit more tender.
4:22
Now, if you had time,
4:26
you could always slip this in the refrigerator
4:32
and kind of let it set up.
4:35
Or you could put this cookie sheet in your freezer
4:42
and freeze them individually.
4:44
And then when you were ready for maybe a pork chop sandwich
4:48
or some fresh green beans and a pork chop,
4:54
all you'd have to do is pull it out and fry it.
4:57
That's the way I did chicken nuggets for the kids.
5:04
But I fried them so all I'll have to do
5:06
is throw them in the air fryer.
5:10
This is a mess, but let me tell you something.
5:16
All right, now I'm going to use just a little,
5:21
just a little bit of oil.
5:26
I'll probably have to come back and add some more,
5:28
but that's all right.
5:31
Yeah, so you could do this earlier in the day,
5:34
clean up all this mess, and then just...
5:44
That didn't have any flour right there.
5:48
And then you'd have all the mess behind you.
5:52
All right, I think my grease is hot enough.
5:57
I though it was. It looked like it was smoking.
6:01
And I set it off, I pulled it off.
6:06
Off the heat so I was wrong.
6:11
- [Eddie] We'll be right back.
6:15
- Okay. I think we're cooking with gas now.
6:35
Yep, that was just a little premature.
6:39
I forgot that I had added,
6:42
not only did I take it off the eye,
6:45
I'd added a little bit more vegetable oil.
6:49
So that's why it wasn't done.
6:54
So these shouldn't take too long because I beat them,
7:00
you know, and opened up that muscle.
7:03
And, you know, you don't have to kill pork like we used to
7:09
because of the process of the meat
7:15
and the way they process it now
7:17
is so much safer than it used to be.
7:23
So just a few minutes on each side.
7:30
Oh, I'm gonna cut that up a little bit.
7:39
But if you're unsure,
7:40
you can always, you know, test it
7:43
with your meat thermometer.
7:46
When I was first married,
7:48
you know, Mama and Grandmama said,
7:49
"Cook that pork, honey. You don't want no trichinosis."
7:52
I didn't know what it was,
7:53
but I knew I didn't want trichinosis.
7:57
And those pork chops had come out the color of this counter
8:00
by the time I got through with them,
8:03
and we would eat it like this.
8:19
Okay, now, I'm gonna pour a little bit of that grease off.
8:32
And now I'm gonna cook our bell pepper and onions.
8:42
And that's how we serve them at the restaurant.
8:51
That won't take long 'cause my pan was getting hot.
8:57
And I'm gonna take a little bit of flour
9:02
and just sprinkle over those.
9:11
I will put a little bit of water.
9:15
Did I swing some out?
9:37
I use my spoon rest as my water.
9:52
Might need a little bit more water.
10:12
Though it's not, like, served with our pot roast gravy,
10:16
you know, that thick brown gravy,
10:19
it's a lighter little bit of juice.
10:38
Little bit of salt, little bit of pepper.
10:50
I'm gonna need just a little bit more water.
11:10
These pans are getting heavier and heavier for me.
11:17
Okey-dokey, artichokey, we are home.
11:24
They are home, girls and boys.
11:43
Only mine's crispier.
11:53
- Let's show a little bit more of the pork chop.
12:09
Yeah, that looks a little better, doesn't it?
12:13
So we see more of the chop.
12:27
Paula Deen's Family Kitchen pork chops.
12:32
Who would like a bite?
12:38
Well, I'm the only one that's answering,
12:40
I guess. - [Theresa] Ask me.
12:42
- Oh, I didn't hear me.
12:43
- [Theresa] Oh, sorry.
12:44
- Well, get your fork and a knife.
12:46
Well, you can actually use this knife.
12:49
- [Theresa] I didn't say it.
12:50
- But you just need a fork.
13:00
I think my favorite meat in the whole world is pork.
13:05
with yellow rice. - Yeah, cut off that one
13:06
I don't like yellow rice.
13:08
- This side? But I grew up with that.
13:10
My mom made that all the time.
13:12
- And it's so high in calories.
13:15
- Yellow rice is so much more fattening than white.
13:28
I mean, don't get me wrong.
13:30
I like both of them.
13:31
I think y'all should try these,
13:32
and then I think you should go
13:33
to the Paula Deen's Family Kitchen and tell us.
13:39
- But I'm going with the crust.
13:41
- Mm-hmm. I like it, too. Good.
13:45
Loving best dishes, y'all.
13:52
Hey, y'all, it's Paula Deen.
13:54
Now, if you enjoyed this video, be sure to like it
13:58
and click the subscribe button as well as the notification
14:02
bell to be alerted when I post a video.
14:05
Love and Best Dishes Y'all.
