0:00
- Hey y'all, it's Jamie Deen and I got a great recipe
0:03
for y'all today in Mama's kitchen.
0:04
Two of my favorite things, pork chops and Vidalia onions.
0:08
It's gonna be delicious.
0:10
Okay, I got two tablespoons of oil in my pan over here.
0:14
I'm just gonna salt and pepper
0:15
my four pork chops that I have here.
0:19
And we're gonna brown these off.
0:21
It'll take four or five minutes on each side,
0:23
and then we're gonna add a little bit of extra magic to it.
0:27
I'm gonna work with this pretty quick.
0:28
Let's get these, I've got seasoned side down.
0:42
Ooh-wee, I do love a pork chop.
0:49
Little crowded, but they'll be all right.
0:52
So while that's going on my seasoned side,
0:55
I'm gonna hit this backside with some salt and some pepper.
1:00
Get some seasoning in here.
1:02
All right, I'm gonna let those cook for a minute.
1:04
See if I'll check my, turn that down just a little bit.
1:08
All right, now let's get into where
1:09
our flavor's gonna come from.
1:11
In this bowl here, I've got some stock that I'm gonna add,
1:20
Then I'm gonna add a teaspoon of yellow mustard.
1:26
Mustard and pork chops goes really well.
1:29
Got about a teaspoon of this paprika.
1:35
Adds some great flavors.
1:36
And I don't have any fresh parsley today,
1:38
so I'm gonna add a little bit of our dried parsley.
1:44
Got about a teaspoon of that as well.
1:50
Look at my chops over here, see what's happening.
1:53
I'm gonna let those go for just long enough
1:56
for me to stir this up.
2:03
We've got our mustard, we've got our beef stock here,
2:05
and then we have our Vidalia onions that
2:07
I'm gonna put these onions over these pork chops
2:09
as soon as I can get them done.
2:13
And then I'm gonna continue to cook our pork chops.
2:15
So we're taking the natural flavor from these pork chops.
2:19
And then I'm gonna lay Vidalia onions on 'em.
2:25
Got 'em nice and well seasoned.
2:31
This is one of those recipes
2:32
where you just need this one container.
2:34
It makes it really easy.
2:36
You know I don't fry stuff at my house,
2:38
so this is a great recipe.
2:40
So you can get a almost kind of fried flavor of a pork chop,
2:45
but you don't have the mess and the cleanup
2:47
of what you're gonna do with all the grease when it's done.
2:51
So let's let these cook off for another couple of minutes.
2:54
Y'all come right back
2:55
and we're gonna finish this off and it'll be time to eat.
2:59
I've had my pork chops going on the other side
3:03
for an additional four or five minutes.
3:05
Now I'm gonna lay these onions on top here.
3:11
I love fresh Vidalia onion season.
3:16
I need to make a Vidalia onion pie
3:18
while I'm standing here thinking about it.
3:20
So we've got our onions arranged over there.
3:22
So this is what we worked before the break.
3:26
This is our beef stock, our parsley, our mustard.
3:31
All this is gonna go right over the top.
3:37
Ooh, that is going good.
3:41
Now this is where we have to use our patience, y'all.
3:45
I'm ready to eat too.
3:48
I'm gonna turn this down to medium low
3:51
and we're gonna let this reduce down
3:54
and we're gonna cook it slowly for 30 minutes.
3:58
I got a couple of irons in the fire here this morning.
4:01
It's perfect, so I'm not gonna have to fool with this.
4:04
Look how quick that was, y'all.
4:05
And I'm doing TV at the same time.
4:06
You can cook this for your family.
4:10
30 minutes here, turn your hat around and come back.
4:15
Ooh, y'all, look at this.
4:18
Pork chops, our onions, you can see it.
4:20
I don't have to tell you how perfect this is looking.
4:25
this is gonna be a neat trick right here.
4:27
We're gonna stir in this sour cream
4:35
And this is gonna give us
4:38
a little bit of weight and a little bit of coolness.
4:44
Mm, and smooth this sauce out.
4:47
We're not done cooking on this, y'all.
4:48
You gonna have to wait a few more minutes.
4:50
I'm gonna work all this sour cream in here.
4:52
We're gonna bring it all back up to temperature
4:55
and then we're gonna be able to take it for a test drive.
4:59
Trust me, this is gonna turn out better than it's looking
5:03
Y'all, I was just telling Theresa before we came back
5:08
that the sauce that these pork chops are in,
5:12
that's one of my favorite flavors that I've ever done
5:18
The beef consomme I believe it was.
5:22
- [Theresa] Beef broth.
5:23
- Beef broth with the yellow mustard and the onions.
5:30
I would tighten this sauce up just a little bit.
5:34
Great time of day, it is delicious.
5:36
And we don't have any rice today,
5:38
but I'm still gonna taste this pork chop for you.
5:43
I'm telling you what, this flavor is fantastic.
5:52
(silverware clattering)
6:02
Those onions, I'm telling you, that sauce and everything.
6:06
I ain't never lied to you and I never will.
6:08
It's in the top five things that I've ever done here,
6:10
getting to cook at Mama's house and at The Chicken Box
6:13
and wherever I get to cook.
6:16
I bet it's Mama's recipe too.
6:20
That's good food, y'all.
6:21
I'm Jamie Deen, I'll see you around the kitchen.
6:23
About to get on this pork chop.
6:28
Hey, y'all, it's Paula Deen.
6:30
Now, if you enjoyed this video, be sure to like it
6:34
and click the subscribe button as well as the notification
6:37
and bell to be alerted when I post a video.
6:41
Love and Best Dishes Y'all.
