Smothered Pork Chops Like Grandma Used to Make

Okay, folks. Listen. We finn going to talk about that other meat that's out there. And listen, we talking about that white meat and we talking about doing pork chops. Right now, this is one of my favorite meals. If I was on the island and I was stranded and I had only one request to have it for the rest of my life, I'm going to do smother pork chops, folks. Don't fault me. But I can tell you this, it's going to be good. Let's get it. All right. So, look, we going to start off with like bone in pork chops. Now, this is a family pack. This should be available for everybody. No matter where you live, you should be able to get these, right? So, what I like to do is I always like to take them and pat them dry. Right? Once I got them patted dry, then I'mma go ahead and apply my seasoning. Now, think about this. If I patted it dry, like how much seasoning is really going to stick to this, right? So, this is where this comes in at. I grab myself a little bit of this extra virgin olive oil. I just put a little bit here. It's going to be on my hands anyway. And what I'm going to do is I'm going to put that on there. Rub this on here like this. And this is going to become a binder. Now, listen. Pork chops is no different than having chicken, right? I'mma put this down right here cuz listen, we got to go ahead and season this as if we were doing chicken, right? It take a little seasoning. How I put it there? You guys see that over there? I'm going to be using my a seasoning. And this is what we're going to do. I want you to look at the covers that I put on there. Now, I put seasoning on here. And if I hadn't said already, these are bone in chops, right? Again, it's a family pack. So, bone in, if you ask me, is the way to go, right? So, I kind of like did this already, you know, pat it in there just so it, you know, adhere and, you know, sink deep into there, you know, into the meat. Now, after I do it here on this side, and I like to have coverage, folks, that's why I put them on these bacon sheets like this. And then, while I'm getting everything ready, this has a little chance to soak into the meat. Okay. So, now I take these. I'm going to set these off to the side. And now we getting ready to prep that flour. Now, when it come to that flour, I might say some things that some of you guys have never heard before. Now, I'm going to go ahead and add the flour in here. Obviously, I got my whisk on the side. Okay, so we got flour here. I got my whisk. Now, in order to have good tasting breading that's on the outside of anything, we must season. Right. So, I'm going to add a couple of pinches of salt here. Right now, you guys watch your salt intake on your own end. I'm going to go ahead and add some, you know, fresh black cracked, you know, pepper. Now, I could tell you this. Once I finish seasoning this, I taste my seasoning. Most people haven't heard of nothing like that, but if you want to know why when you get something made from, you know, from myself and why it's a it's a hit always and not a miss, that's because I taste it as I go. Next, I add myself a little Well, not a little bit cuz I want to be able to see it. Now, we only had a half a cup, right? So, I should be able to see, you know, my seasoning job in here, right? So, you see it there. Let's mix it up and let's look at what color the flour is. Then I make my adjustments here, you guys. It's so customizable. If you want to add onion powder, garlic powder, whatever you want to put in there, you can put in here. Now, again, we taste it and then we make our adjustments and then we set it up so that we can go ahead and, you know, start to fry. All right. So, once you have this mixed, I tasted it. I can taste my seasoning and my flour right now. And if you don't believe me, you guys can look at that right there. If your flour don't turn from that bleach white to some type of color or a mixture of what you guys did, then you need to add some more. Right? So, I'm just going to put this in here like that. Set that off to the side. And what I do is I just spread that out. Now, I'mma grab one of these chops and I'm going just put it right here. Now, I'mma push it. Right. It had a little time to have everything adhere. Right. And now we good. Now, making pork chops is a super confidence builder, especially for my new people, right? Might be like that even for the people that's been doing it. Not a whole lot you can get wrong here. I got a medium flame underneath my cast iron skillet. We going to get this oil up to par. I'm going to take a little bit, drop it in there. If it sizzles, that'll tell me it's ready. Once I see a little huff of smoke, that tells me we reached that point. Now is the time to go ahead shake these off. And then we just add these on, you know, to the pan, right? Right? I don't put no whole lot of oil in there. You know what I mean? Uh this is it right here. Right? You see that? And we let this work. Remember to shake them off. You don't want to like dirty up your oil and all that. We just want to put a little bit of color on here. You'll see why. Then when you start to see it start to cook up, you know what I mean? We just flip these and you see how they sliding around. Look at that right there. That's that money, folks. If that ain't no money shot, I don't know what is. Then we turn this one over right here. And now everybody want to say hello, Grandma. Okay. So, listen. You know when you're doing these thin pork chops, they like try to like pull up like this. And I know everybody been on me about bringing these presses back, but I put like a heavy little weight. I put that on there. That way, I can get maximum coverage. And so, when I push it down, that way it'll cook. And now, we not trying to cook these all the way. We going to finish these up in the gravy. But don't forget, I'm going to ask this question right now. I want you guys to let me know down in the comment section below. What's the temperature that pork chops or any pork is ready? We'll just talk about pork chops. All right. Anyway, the answer to the question is like 145 if you guys didn't know, right? So, I'm going to go ahead and take these. I let these We look at the bottom. You can see that seasoning on there. And we just go ahead and stage these, you know, on that same bacon, you know, sheet that we had earlier. Take them like that. Now, I'm going to go ahead and continue the rest of them and then we move forward. Now, seeing how we are making pork chops, you guys know, especially if you've been following me for a minute, you know, we use a little bit of this bacon fat to get everything started. All right. Now, when I put this in here, this still got pork in there. For those of you guys that don't do it, I mean, but if you eating pork, you eating bacon fat. But if you don't have any bacon fat, I would just suggest you using some butter. You know what I mean? We just want to add a tablespoon. And it's starting to huff and puff. Right. So now, while that's working, I'm going to make my adjustment here. I turn that down on super low cuz I like for that to be at about a medium flame. Medium to medium low. Right. So, I'm going to take my flour, all of my seasonings that I have left over, right? We get that in there, and I'm just going to incorporate this. Now, as that's cooling off, what we going to do is we're going to get our garlic. I'm going to get my press. And then you'll see we start having things come together for what you guys would know as good pork chops. Now, what I think I'm going to do is I'm going to go ahead and add my flour first, right? I usually do it in ecstas, but we got enough grease and everything in here. Look at this right here. Now, we want to cook some of this down, right? Once I see it's all wet, then I'mma go ahead and mince my put my minced garlic in the inside. And look at this right here. Look at the color, folks. Now, we not making no roof. We just want to go about I don't know maybe about 30 30 seconds to uh a minute. Right now I'm going to load up. Add my minced garlic. Put this on top so that I don't burn it. And now we just work this in here. Right. And now what I want to do is I want to add my onions to it. We're going to let these, you know, render down and release this flavor, that onion flavor into the gravy. Right. So, we'll start working this just like you guys see. Just want to get this down here on the bottle. If it needs just a little bit more bacon, you know, bacon fat, you can do it. You can put a little bit more butter. You know what I mean? Cuz you want it to be on a more on the liquid side. All right. So once you got your onions down and they nice and pliable, then we start adding our, you know, our broth or our stock. But you see how I'm doing this. And look at how it starts to sizzle. Yeah, that's what you want to have right there. It'll kind of like thicken up around the edges, but you just want to have your whisk. I suggest using a spatula cuz when you use a whisk, you know, it kind of like the onions kind of like get stuck in between. You spend a lot of time like shaking them. So truly, it's about having the right tool for the job. Right. So now I'm going to turn my fire up. Make sure I'm at a medium high cuz we want to come back up to a boil, right? And then I'mma adjust it to a simmer. Okay, folks. So, you see how this is? It's starting to try to thicken up already on its own, but we going to add a little bit of heavy cream to it. Right? And then from here, we go ahead and put our pork chops back. Well, excuse me, introduce them to the gravy. Then we finish them up there. All right. So, now you see how this is right here. Now, if it gets too thick while we cooking these chops to so that they become, you know, at the correct temperature. If it get too thick, we just go ahead and add just a little bit more chicken stock. You know what I mean? And then it that take care of it from there, you know? So, we'll just put this one in here like that. We'll get this one in here like this. And you guys see where we going with it. And then we going to get this one here in here like this one. This way. Now, these some big chops, folks. You know what I mean? And I'm going have to start another pot. I mean, another pan cuz I got a lot going on. So, what I'm going to do is I'm going just take this and we want to get some on the top just like this. All right. But you guys get the gist of it. Now, I'm going to put a top on here and I'm going to check these every about 15 about every 15 minutes just to see where we at. Remember, we just want to be 145, right? This will allow them to, you know, steam a little bit, heat back up, right? and stay super moist. All right, so now is the moment of truth, right? I checked these. These was at 150, so we good there. Now, I got mashed potatoes, you know what I mean? To be, you know, that's like a herb, garlic mashed potato, you know what I mean? Now, what I'mma do is I'mma get in here like this. I'mma let those come off. A little bit of that gravy. I see onion underneath the bottom. And then we going to drop this right here on top. Now, y'all tell me what you think about that right there. if that ain't no meal that's hearty. So, just like that, you can see how easy they are to make, right? I'm definitely not gonna over talk it. As you guys know, I stated earlier that this is my favorite. I'm getting ready to go in here and just get me to be honest with you. I don't need that. I can hold this here. I can just pull this meat. When I tell you it's tender, it's tender. And I don't know if I turn it up like this, you know, so you guys can see it's cooked throughout. You can see how soft it is. Hey, I really got to stop talking, folks. We got to get a little bit of this gravy. I see we got a little onion. Then we going to go back and get that pork chop. You know what I mean? Now, let me go ahead and do it like this one time. Cheers, y'all. Man, I'm not going to overt talk it. Listen, you know what I'm about to say. Hey, like this video, hit the subscribe, and you know what? I'm about to eat. I'm out. Peace. [Music]