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- Y'all know what, I think pork chops
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may be one of my favorite meats in the whole world.
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And that's what I'm gonna do now,
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and this is what Michael's gonna have for dinner.
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I'm doing roasted pork chop
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with cheese and bacon grits.
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You know, down south we'll eat grits
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for breakfast, lunch or dinner,
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it matters not one bit to us.
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And I'm fixing to add a fourth of a cup of butter
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I've got five cups of milk,
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and I've got one cup of grits I'm gonna be stirring in.
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And while I'm waiting for that to do its magic, I just,
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and I don't wanna sound like a broken record, y'all,
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but I'm just gonna remind you one more time
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when you come in to hit the subscribe button,
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and that way I'll know that you're getting
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Otherwise, I might miss you some way.
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So just hit that subscribe button,
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and that'll let me know to send those videos,
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and whatever I'm doing straight on to you.
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All right, so we're gonna let our milk
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come to a really hot, hot, hot heat.
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I'm gonna go ahead and add pepper.
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That's not much salt,
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'cause the one thing about grits, y'all,
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if you don't get them salty enough
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at the very beginning,
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you will never get 'em salty,
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it would take like a box of salt.
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So I'm gonna come back in here with another
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kind of heaping teaspoon of salt.
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I'm gonna be getting our pork chops ready.
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And I'm using a fairly nice cut of bone-in pork chops.
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And this is what's known as the rib chop.
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And oh my gosh, I do love a bone with pork chops.
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and Paula Dean's Family Kitchen,
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if y'all have an opportunity to go there,
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order the pork chops.
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and they will knock you out of your seat,
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So I'm gonna go ahead
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and just salt and pepper.
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And y'all remember if you miss something it's fine
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because there is a link to this recipe,
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exactly what I'm doing, underneath the video
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after you watch the video,
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Ooh these are nice big chops.
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You know as a young cook
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my mama and my grandma told me about trichinosis.
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I was so scared of trichinosis.
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And you got it from pork
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that had not been properly processed.
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So man alive I said trichinosis
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ain't coming to see us.
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I tell you right now it ain't coming,
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'cause I slaughtered those pork chops.
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They were so over cooked
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you couldn't hardly chew 'em.
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And of course now it's not that way.
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Some restaurants will ask
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if you're ordering their tenderloin
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what temp would you like it.
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Processing pork chops has come a long, long way y'all.
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I'm still waiting for my milk to come to a boil,
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but nothing is stopping me
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from going ahead and start roasting my pork chops.
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and this is actually my rooster set of canisters
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but I use this for my frying grease.
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If I'm frying french fries
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or pork chops or chicken,
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and I have left over grease,
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then I just put it right in here
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because I use peanut oil,
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and it has a high resistance to heat,
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so I can cook it two or three cookings
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So, you know I wish, I don't know if this will ever happen,
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Kenzie here who runs all of our social media,
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she's here, she 'em what Kenzie looks like,
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Look at Kenzie. (laughing)
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But what was I gonna say?
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I got confused after I said look how pretty she is.
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Ooh, ooh and girls, you want some eye candy?
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You better not run away Cliff.
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Get a picture of Elvis.
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- [Kenzie] Your hair is crazy right now.
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- This is Kenzie's husband Clifford.
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And Clifford and Phil Hattaway
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are the sound men that has been doing my sound
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for years on any videos that I do.
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So Cliff's here working on something else
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while Kenzie's working on me.
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Clifford was just kissing Kenzie goodbye,
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I said "Where's mine?" (laughing)
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All right, so our milk is,
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it's really scalded now so I'm gonna
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add my grits and it's so important
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when you first put your grits in,
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I'm trying to regulate that heat on that.
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It's so important when you put your grits in
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that you stir and stir and stir
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because they'll clump and lump up on you,
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So I'm gonna let that come to a full boil,
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and then I'm gonna cut it down,
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And grits, it's really a taste preference.
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down south we would ask somebody
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if we're cooking 'em grits,
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you like fork grits or spoon grits?
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Fork grits are thick enough that you can eat with a fork.
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If somebody says no, I like spoon grits,
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that means that the grits won't stay on a fork,
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you have to eat those with a spoon.
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So like I said, it's a matter of pre,
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I never met a grit that I didn't like,
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and I'm just proud to get 'em any way I can get 'em.
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Okay, y'all, I decided to add a little paprika,
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and garlic powder to my chops.
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The paprika will help them brown,
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and the garlic salt will just make 'em taste good.
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But it's actually not salt it's powder.
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So I'm gonna do a little bit on this side,
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and I got my pan pretty hot with some of my cooking fat.
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I'm gonna go ahead and add this to the pot.
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This is one of my favorite pots y'all from years gone by
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that was an extra special add on
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to my pots and pans back in the day.
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And I love, love, love, love this pan.
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Okay, I think our chops are ready to flip.
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I'm glad I put some paprika on 'em,
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'cause that helped them get that beautiful brown.
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Okay, now for the good part.
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I'm gonna add our cheese,
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and our bacon that I cooked and crumbled up
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really, really crisp.
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So these are wonderful creamy, creamy grits
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because we cooked them into straight milk.
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So let's take a look at 'em,
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and see what we think it needs.
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I know it needs more butter
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because I only put just a little bit of butter
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when I started cooking 'em,
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so we'll drop that in.
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And I may, I may even wanna add some more cheese.
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And by the way these are spoon grits.
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Okay, I'm gonna show y'all how I'm gonna plate this up.
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You can do it any way you choose,
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but this is what I'm gonna do.
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my plate ware has a bowl that's not too deep.
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I like this size bowl,
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so what I'm gonna do first is
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I'm gonna reach in here
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and get a big old scoop of our spoon grits.
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And then I'm gonna pick out one of those beautiful chops.
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I'm gonna put that in the center,
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and I'm gonna clean my bowl up.
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And then I've got some beautiful flat leaf Italian parsley.
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It's gonna crown the center of this plate.
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Doesn't that look delicious?
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Y'all Michael just walked in the door,
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and caught me tasting his supper,
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so he said "You might wanna give that to me."
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Never met a pig I didn't like either.
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- [Michael] That was my nickname in high school.
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- I know, oink. (laughing)
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I don't like people calling you oink.
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If y'all got any questions,
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or answers about anything,
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especially if you got recipes,
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you can email 'em to questions@pauladean.com.
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You want some, Mikey?
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I just have to make sure it's good enough for you.
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Love and best dishes y'all.
