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Quarantine Cooking: French Onion Pork Chops Recipe - Bobby and Paula are cookin' up one of the easiest and delicious meals ever...French onion pork chops!
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Recipe link (see the instructions here): https://www.pauladeen.com/recipe/french-onion-pork-chops/
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Paula Deen's Air Fryer Cookbook: https://www.amazon.com/dp/1943016070/ref=cm_sw_em_r_mt_dp_U_5i0gFbZG37R4Z
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#pauladeen #quarantinecooking
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0:00
- Bobby I and are fixing to share the easiest recipe
0:03
in the whole entire world, you all.
0:06
You can't get any simpler than this, can you?
0:08
- It's pretty easy.
0:09
- We've got four boneless pork chops,
0:12
and you know, sometimes pork chops,
0:14
if, especially if they're away from the bone,
0:16
I will stop and tell you all this though.
0:19
If you're ever in Paula Deen's Family Kitchen,
0:22
order the pork chops.
0:25
They are out of this world.
0:27
You could cut them with a fork.
0:30
All right, so.
0:30
- I love a pork chop.
0:31
- Oh, listen, the pork chops in that restaurant
0:34
are like no other, they are out of this world.
0:36
- I agree.
0:37
- All right. So, you know, you can tenderize these.
0:42
Might not be a bad idea.
0:43
- That's a great little piece of equipment
0:45
that you got there.
0:46
- Yes, this is, this is a nice piece of equipment.
0:48
And you can show everybody how it works.
0:49
- Mm-hm.
0:51
- [Paula] I mean, you can beat them
0:53
to a pulp with this, but --
0:56
- [Bobby] Or you could use a mallet.
0:58
- [Paula] Yeah.
0:58
- [Bobby] A meat mallet.
0:59
- [Paula] But this is, you know,
1:01
this is a little bit more professional.
1:03
- [Bobby] Mm-hm.
1:03
- [Paula] You know, that chefs would use.
1:05
So I did two of them, Bobby,
1:08
I can't remember which two I did.
1:10
So it kind of takes a heavy hand --
1:12
- So we're just going to tenderize them.
1:14
- Uh-huh.
1:14
- And this has just got some sharp stakes in it,
1:17
metal stakes that are just going to go right through.
1:19
And they're gonna poke
1:20
some little toothpick-size holes in the chops.
1:23
- Yeah.
1:24
- Because pork chops are great, but they can be,
1:25
you know, they can be tough.
1:27
- And truly, yeah, these are like the other white meat,
1:29
Bobby, you can see --
1:31
- Somebody should make you do a commercial.
1:32
- Yeah. I know it.
1:33
(Bobby laughs)
1:34
You see, there's very, very little fat on them.
1:38
- I love them that way, they're super lean, and --
1:39
- But I like, I like some fat on my pork chops.
1:42
- Well, the problem is, the problem is
1:43
I can eat all of them.
1:44
And you know, you know what would be really good is --
1:46
- What?
1:47
- -- taking some of those okra cakes
1:48
that you made earlier and maybe use them as the bread --
1:52
- Don't make me --
1:53
- -- for a pork chop sandwich.
1:54
- -- don't make me slap you.
1:55
- Well, it'll be nice.
1:56
- Don't make me slap you.
1:57
- Well, it'll be nice.
1:59
- Oh Bobby, that would be so --
2:03
- So good. I'm never ever going to eat that.
2:05
I'm never going to eat that.
2:06
- -- so wonderful.
2:08
- But the chops I can eat all day.
2:10
- Now I'll think of that until --
2:12
- Until you do it in about 10 minutes --
2:14
- Oh, I can do it.
2:15
- because the hoecakes are right over there.
2:16
- Yeah, so I got it those cakes.
2:18
- And they are hot and delicious.
2:19
- Yes.
2:20
- All right so we're going to start with --
2:21
- So we are taking, mm-hm.
2:22
- -- a little dredging station.
2:23
I'm sorry again for interrupting, excuse me.
2:24
- Uh-huh.
2:25
- So to set up a little dredging station
2:25
I'm beating two eggs and mom is emptying out
2:29
two packs of a, is that just like an onion mix, like a --
2:32
- Yes.
2:32
- -- onion soup mix.
2:33
- Why is the Panko out here? I can't remember.
2:36
- [Theresa] Because you're dredging with dried breadcrumbs.
2:38
- Oh, after the, yes, after the onion soup.
2:41
- [Theresa] Yes, ma'am.
2:42
- Oh.
2:43
- Mm.
2:44
- See, it's so easy I forgot.
2:46
(Paula laughs)
2:49
- So simple.
2:49
- It's so easy I forgot how to do it.
2:51
- All right, so our eggs are beaten.
2:53
- Mm-hm. So you're going to just drop them
2:57
in your egg, Bobby,
3:02
and then into your onion soup mix.
3:04
And you just want to make sure that it's mixed around.
3:06
- Mm-hm.
3:09
- And then let that kind of, yeah,
3:11
let it kind of drip off.
3:15
Okay.
3:18
- [Bobby] Then what about our bread crumbs?
3:20
- [Paula] I'm going to do the, oh, excuse me.
3:21
- [Bobby] That's all right.
3:22
- [Paula] I'm going to breadcrumb them when we --
3:24
- [Bobby] You're just going to pour the breadcrumbs on --
3:25
- [Paula] No.
3:26
- -- or are you going to through it.
3:27
- [Paula] Uh-uh. When we're through with this I'll put
3:28
the breadcrumbs in here and then run them through then.
3:30
- [Bobby] Okay. These are just regular chops.
3:32
- [Paula] I mean, they are, and you know,
3:36
just one is a good serving.
3:37
- [Bobby] Mm-hm. I do these,
3:38
I do them in my Air Fryer from time to time --
3:40
- [Paula] Oh my gosh.
3:41
- -- or in a cast iron skillet.
3:43
They're real good on the stove top --
3:44
- [Paula] Yeah.
3:45
- -- in a cast iron skillet or on the grill, they're good.
3:48
- [Paula] Yeah, yeah.
3:50
- [Bobby] But I find cast iron really is, just fits the bill
3:53
for frying protein.
3:54
- Oh, cast iron is just unbeatable, Bobby.
3:57
- [Bobby] Mm-hm. It just takes, you know,
3:58
you got to care for it.
4:00
- [Paula] But that's so easy once you get it seasoned.
4:02
- [Bobby] Yeah. It is.
4:03
Still, a lot of people don't know that, but yes, it is.
4:05
- [Paula] It is simple.
4:06
- [Bobby] You just, the thing you want to avoid is the rust,
4:09
you know, people use soap on their cast iron too,
4:12
and then they go, what happened?
4:13
- [Paula] Yeah.
4:14
(Bobby laughs)
4:15
Or they'll, you know what, one thing they'll do, Bobby?
4:17
- Tell me what they'll do.
4:18
- They'll leave it sitting in water to soak.
4:20
- Ooh.
4:21
- And that's like the kiss of death.
4:23
- That is so wrong, letting it sit.
4:24
- And letting it sit overnight.
4:26
- Yeah, you don't want your cast iron to,
4:28
you definitely don't want it sitting overnight.
4:30
- Yeah.
4:31
- But one thing that do with my cast iron is,
4:32
well, I never use soap on it, because that --
4:36
- I use, yeah, I use just real hot water.
4:39
- Hot water. Cast iron is porous,
4:41
so it'll take on the flavors of whatever you put in it.
4:43
So soap is a big no no with cast iron.
4:45
- But one of the tricks though, is putting it on your stove.
4:48
- And so, as I was about to say,
4:50
after I finish washing my cast iron,
4:52
because I do use water on it,
4:53
and I only use like an SOS pad --
4:55
- Right.
4:56
- -- or something like that
4:56
and then you can get everything out of there --
4:57
- Yeah, it's real stubborn.
4:58
- -- and it'll be wet and I'll dry it with a towel,
5:01
but then to make extra sure
5:02
that there's no leftover moisture of any kind,
5:06
I'll throw it on the stove top and turn it on,
5:08
you know, like on medium, just for a few minutes,
5:10
to make sure that it gets nice and dry.
5:12
So that's it. That's all you got to do.
5:14
- Okay.
5:15
- So you got, you know
5:16
you've got to pick them out here, right?.
5:17
- I know, but I thought I had some open,
5:19
(laughter)
5:20
but I found all those Pankos down there are seasoned
5:25
- [Female Speaker] Now you see why I don't ever --
5:26
- Now I see why you, yes.
5:29
So she knew I might change.
5:31
All right, so I'm just going to put our Panko in there.
5:34
- Mm-hm.
5:35
- [Paula] And then I'm going to take these back
5:36
and I'm going to just mash them.
5:40
Just mash them into that Panko.
5:44
- [Bobby] Panko's going to give them
5:45
a nice little crunchy crown.
5:47
- [Paula] I just love it,
5:49
I'm going to put some on top of it.
5:50
- [Bobby] It's just magic. Panko is one of those
5:51
just magic ingredients.
5:52
- [Paula] I love it.
5:53
- [Bobby] I love it too.
5:54
- [Paula] You know what?
5:55
- [Bobby] They look good already.
5:56
- [Paula] I know it. You know what?
5:57
- [Bobby] Oh, what you going to do?
5:58
- [Paula] I'm just going to spray that a little.
6:00
- [Bobby] Come on.
6:00
(Bobby and Paula laugh)
6:02
- [Paula] With the butter flavor.
6:03
- [Bobby] Why are you doing it?
6:04
- [Paula] So that Panko will stick.
6:07
I don't think it made any difference though, Bobby.
6:09
- I don't think it did either.
6:11
I would think that it would not stick.
6:12
- Well, I would bust my --
6:13
- Wouldn't that be? That wouldn't that be the result?
6:15
- Yes.
6:16
- Be non-stick.
6:17
- It didn't help.
6:18
But, you know, I'd bust my gut till I tried it.
6:21
(Paula laughs)
6:23
- You did give it a little butter flavor though.
6:25
- Mm-hm.
6:26
- Yep. That one pork chop's going to be --
6:29
- To be buttery.
6:30
- -- going to be buttery.
6:31
- I'm waiting on you to pull out the actual butter,
6:33
some good soft butter and just rub it on there.
6:35
- No, I'm actually not.
6:37
(Paula and Bobby laugh)
6:40
- [Paula] Mm. That onion soup is going
6:44
to make this real good.
6:45
- [Bobby] It smells so good.
6:46
- [Paula] Mm. Smells so good.
6:50
- [Bobby] I hate that we're going to have
6:51
a little bit of waste here.
6:52
I got the leftover egg that I dredged them in and --
6:55
- [Paula] Well, you can just drink it.
7:00
Don't you, you're such a health nut, don't you.
7:02
- [Bobby] I'll pass on that.
7:03
- [Paula] Don't you drink raw eggs for breakfast.
7:06
- [Bobby] All the time, all the time.
7:09
That's why I'm making these right now.
7:11
- [Paula] I would vomit if I saw you do that.
7:13
I would vomit.
7:14
- Well, you don't have to worry about it, say vomit again.
7:17
- Vomit.
7:18
- You don't have to worry about it
7:19
because you'll never ever see me do that.
7:22
Who does that?
7:23
All right. So we're going to bake these at 400 degrees.
7:26
What do you think?
7:28
400 degrees, right?
7:29
- No, I don't think so. I don't know.
7:31
- [Theresa] It is 400 degrees.
7:32
It is 400.
7:33
- [Paula] Okay, 400 degrees, but 10 minutes.
7:36
- Oh. That's all?
7:37
- [Theresa] Yep, and then we flip them.
7:39
- And then we flip them --
7:40
- Okay.
7:41
- -- and cook them for 10 more minutes.
7:44
It'll be a fast 10 minutes.
7:47
You going to be amazed.
7:48
- Then you're going to make you
7:49
a pork chop hoecake sandwich.
7:51
- Hush. Don't say it.
7:52
Don't get my mind to going there.
7:53
- The hoecakes are right over there, hot and delicious.
7:57
Let me just watch you do it.
7:59
I'm not going to eat anything.
8:01
I gotta go to gym.
8:02
- You're going to watch me cause my heart attack.
8:03
- I got to go to the gym.
8:05
- While your fat mother stays here
8:08
and sucks up a pound of grease.
8:10
- Yeah.
8:11
(Bobby laughs)
8:15
- Ooh.
8:16
- Oof, and they look so good too.
8:18
- They do look good. And you know what?
8:20
- Flip them over and cook them for another ten minutes?
8:22
- Yes, I had that, got a little brown,
8:25
because I had it on --
8:28
- More than 400?
8:30
- No, but I had it on --
8:32
- Convection.
8:33
- -- convection, so that's all right.
8:36
- [Bobby] Everybody makes mistakes.
8:38
- [Paula] That's right.
8:39
So I'm going to fix my mistake by getting it
8:45
off of that, and I'm going to --
8:49
- [Theresa] Paula, what's the, why does convection, is it --
8:54
- It goes to the hot air, Theresa --
8:57
- [Theresa] Mm-hm.
8:58
- -- on top of the hot,
9:01
just the heat.
9:03
- And that's what a convection oven is.
9:05
- [Female Speaker] I was going to say,
9:06
because I have a convection oven and I'm interested --
9:08
- It from the hot air to the heat.
9:08
- -- because I don't know what to do.
9:10
- Yeah, I mean, it is hot air --
9:12
- And it circulates.
9:13
- -- as well as, woo hoo, those look so good.
9:18
- Careful.
9:18
- You know, it just does much hotter.
9:21
- [Theresa] So it cooks faster.
9:23
- Like this oven right there.
9:26
If the recipe calls for 350, you could get on 300.
9:34
- Just turn it off --
9:35
- On 300 because it's actually 50 degrees higher.
9:41
- It's hot when it's just turned off.
9:42
(Bobby laughs)
9:44
- Uh-huh. It's still cooking.
9:45
(Paula laughs)
9:46
- All right.
9:47
- Well, that's a Marshall.
9:48
You'd find that in a restaurant.
9:49
- All right, smart boy, put those back in the oven.
9:52
(Paula laughs)
9:52
- Well, you make it so easy.
9:53
- I know I just --
9:55
- So mom, what's a convection oven?
9:57
Well, it's the hot air, and it goes from the hot
9:59
onto the heat, and then, zappo.
10:03
- I'm learning people skills.
10:05
(Bobby and Paula laugh)
10:06
- So 10 more minutes.
10:06
They already smell real good though.
10:08
- They do.
10:09
- And the French onion soup mix.
10:11
- Yeah.
10:12
- That's a nice touch.
10:13
- Heck yeah, it is.
10:14
- It smells so good.
10:15
- It got a little brown --
10:16
- I see it.
10:16
- -- what fell off of it.
10:17
I turned it off of convection.
10:19
- Mm-hm.
10:20
It's on 400?
10:22
- Uh-huh. It's on 400.
10:23
- We got about 10 more minutes and then we'll be --
10:25
- [Paula] 10 more minutes.
10:26
Okay. So all total we cooked it for 20,
10:28
what you waiting on, Bobby Lou Deen?
10:31
(Paula laughs)
10:32
- I was waiting on my cue.
10:34
- Oh, well there's your cue.
10:35
- Woo. Man, they look and smell so good.
10:38
- Uh-huh.
10:39
- Smells great.
10:39
- Wow.
10:40
- Oh my gosh.
10:41
- Wow. Look, there's some onion that fell off.
10:44
Hoo, hoo, hoo, hoo, hoo.
10:45
- They look great.
10:49
- Wow. And just for 20 minutes, you know --
10:52
- What are you going to serve with them?
10:54
- I'm going to bake some sweet potatoes.
10:59
- All right. Look there, look there.
11:01
Lulu. Look at Lulu. Lulu
11:05
(dogs growling)
11:06
Lulu gets Gus all in an uproar
11:10
and they attack Max.
11:15
One's at one end and one's at the other.
11:18
Look at them, look at them, Eddie.
11:21
(dogs barking and growling)
11:24
- [Eddie] Max.
11:26
(Eddie kiss-calls dogs)
11:27
Max, Max.
11:30
(Eddie makes swishing noise)
11:33
Want to go out?
11:34
(door opens)
11:37
(Paula laughs)
11:40
(door closes)
11:41
- It's funny. The way Lulu, the girl,
11:44
just all of a sudden just loves firing up Gus.
11:50
Like she goes over to him and says,
11:52
come on let's start some crap with Max,
11:57
and they think, okay.
11:58
So tell me how it is, son.
12:00
- Mom, perfect.
12:01
- Hot?
12:02
- Hot and perfect.
12:03
- Hot.
12:04
- Hot and perfect and delicious.
12:04
- Okay. Well that's all you going to get,
12:06
because this is going to be our supper.
12:08
(Paula laughs)
12:10
- Where's the hoecakes and the mayonnaise?
12:11
- Uh-uh. No.
12:12
(Bobby laughs)
12:13
I ain't doing it.
12:14
- [Eddie] Just so you know, you're not invited for supper.
12:16
You're not invited, Bobby.
12:17
- Not invited. Waah. I guess I've got to leave.
12:20
I've got to go eat more pine cones, as Jamie would say.
12:23
(Paula laughs)
12:24
- We say that Bobby and Claudia go out in the yard
12:27
and get up some grass clippings and pine cones
12:30
(Paula and Bobby laugh)
12:34
because they eat so healthy.
12:37
- That's totally true.
12:38
- You're not going to taste it.
12:39
- I already did.
12:40
- You did not.
12:41
- Did.
12:42
- He didn't taste it, did he, Eddie?
12:44
- I did.
12:44
- You're lying to me.
12:46
- I did.
12:48
- No, you didn't.
12:49
- Mommy.
12:51
- Now you tasted it.
12:52
- Now I tasted it. And it's very very good.
12:54
- And it's delicious.
12:56
- So good.
12:57
- It is delicious.
12:58
- Mm. Mm.
13:00
- Delicious.
13:01
- The French onion soup --
13:02
- Mm. Mm-hm.
13:04
And you don't have to salt or anything,
13:05
because that French onion soup that dry soup is salty.
13:09
- Winner, winner, pork chop dinner.
13:10
- And this would be good
13:11
on a pork tenderloin too, you all, real good.
13:15
- It would be.
13:16
And it would be good with some cream potatoes,
13:19
and some collard greens and some hoecake corn bread.
13:22
- So what are you doing? You think you're off?
13:25
(Bobby laughs)
13:27
- I don't remember clocking in.
13:30
Am I not off?
13:31
- No.
13:33
- Do I got to clean the grill?
13:34
- [Eddie] Yeah, when you've done the dishes.
13:35
(Bobby, Paula, and Eddie laugh)
13:36
- I've got to mop the floors, dishes to do.
13:38
No, I've done all the dishes I'm going to do.
13:40
I'm going to go home and do my own dishes.
13:41
- I can't get over how good that is
13:42
- That is great.
13:44
- Easy peasy.
13:45
- Really, really good.
13:46
Right, it's good to be with you all.
13:47
- Thank you, son.
13:48
- You're welcome. I love you.
13:49
- Thanks for cooking with me.
13:50
- I'm happy to do it.
13:51
- Oh, I love you too.
13:52
- Okay.
13:53
- And I love you all too.
13:54
- Sure do.
13:55
- Love and best dishes.
13:56
(Bobby air kissing)
13:57
Bye everybody.
13:58
(Paula air kissing)
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