HOW TO MAKE RESTAURANT STYLE FLAVORFUL PORK CHOPS/OLD SCHOOL FRIED PORK CHOPS/ SUNDAY DINNER IDEA

[Music] hello my old school soul food family Chef Jeffrey back with another video all right y'all I'm going show y'all how to make some the secret behind those restaurant style crispy on the outside juicy on the inside fried pork chops I'm going to give y'all a little inside information here y'all don't care no about it's going to be up between me and y'all I'm going to show you how we in my where I just recent retired firm last year and we had a party for 250 300 fried pork chops I'm going to show you the secret behind it how to make the pork chops all nice and crispy cuz how would you do it's still the store like how you serve 300 people and everybody pork chops is nice and crispy and we get to their table we show you a secret right here but first thing I'm going to do we going to get these Bad Boys season off now I got some good Texas size pork chops here these only pork chops I like these come from HB HB I know I love HB because to the actually a meat quality see these pork chops about an inch thick see that marbling in there that fat that's very important when you cooking pork chops to have some fat marbling in there you ever had a pork chop and no fat in it that's why your pork chops are dry there's no fat in it if you got no fat on the pork pork is dry quicker than any meat it is if you have no fat to happen you see that so I got six of these what I'm going to do here we going to season these bad boys with my you know my seasonings that I love little salt and pepper on there long Ste Shake there sweet all spicy that's the one I use our cavernous greek seasoning yall know I love my cavernous greek seasoning turn them over here get the other side there the other side nice and season really liver you know pork really needs a lot of seasoning on it CU just want to blend it Meats it is seasoning on there so we going to season them really really good good okay all right y'all like I say y'all still with me here like I say very important to get them seasoned good let me get this here out the way all right it okay next step here we going to put these in flour what we going to do we going to do the old school method in the in the restaurant everybody know wet we're going to do dry wet dry first thing I'm going to do I'm going to put these in flour we going to go with buttermilk and then we going to go with the flour breadcrumb mixture I got and the flour I'm using y'all you know when I fry stuff I fried and S the flour while I fried and rising flour because hold on y'all I'll be right back just second all right y'all we back here I'm sorry about that I had to get my oil heating up how you going to fry without the oil okay we're going to do a dry wet dry method I'm going to do all uh self rising flour was going to help it even get more crispy I'm going put buttermilk put your have Right Here regular whole buttermilk let me show y'all here regular whole buttermilk we going to go in after we do our flour go put my buttermilk in there and then the last step I got a little um self rising flour in there the rest I'm going to do now you can use Japanese bread crumbs or regular bread crumbs I'm going mix I do like a 3 to one four to one method four P bread crumb one por flour that's all we going to do and you can use like I said you can use Japanese bre bread crumbs panco you want to use that that'll work as well so it doesn't matter another thing I'm going to do with this particular flour right here this one right here I'm going to put a little bit more salt and pepper this thing going to be seasoned really good y'all really good so we going to season this flour here I going to make sure these pork chop got a lot of seasoning in there a lot of seasoning so y'all with me flour buttermilk you can do buttermilk egg if you want to if you don't have cold buttermilk put a little egg in there that's going to help it stick buttermilk going to be the glue to the whole thing okay let me show you one here and then we going to get started here let me show you one I show you all of them okay put our flour on first dust all acccess flour off we're going deep into the buttermilk drain all that excess buttermilk off into the breadcrumb flow mix see that shake all that off see that that's what you want right there we're going to put it right back on the pan I'm going to show y'all one more step off get them all breaded up we come back then we'll go to the grease flour buttermilk bread crumb flour mixture mix this up in here see that that's it see that so I'm going to step off here y'all get all these breaded up we come back and the and the grease will be heated up and it'll be time to fry these bad boys off I'm going to show you another secret we'll be right back all right y'all we are back all right y'all look how pretty these are look how beautiful and pretty these bad boys are so now just a second here all right y'all we going to fry these bad boys off in the fryer not a fryer well if I had a fryer in the in the restaurant it would be a fryer we going to go right here in the grease get at 350° we going to go right here in the oil here we get three at a time in here three at a time right there baby here we go and y'all see what I did I put a lot of oil in there I really wanted to fry at one time without me having to turn them over if possible and why I put a lot of oil but what I want to do I'm not going to cook them all the way off in there I'm going get a nice golden brown color y'all know my sheet pan with rack I love so much we're going to put it in the sheet pan and the rat in the oven for about 20 25 minutes and make sure they get nice and done in the middle and it doesn't lose the color that's the key right there there H you can get a thick pork chop without having to cook it cuz you try to cook it all the way off in here y'all like this you going to lose the color let's turn it over here see that nice pretty golden brown color let me turn the other one over here see that that's the benefit of putting it in the going to be putting it in the oven see that so I'm going to let it cook in the skillet B about five 6 minutes then we put it on a sheet pan with a rack put in oven sear it off till it gets completely done and then it's ready it'll be nice come out nice and crispy so anyway we'll be right back when we get the second batch out be right back all right y'all we back all right y'all we're going to flip the last one over here all righty okay we're going to get these seared off here y'all can see these here see how pretty these are and they going to be just like this when they come out the oven cuz I'm going to put it on 350° we're going to cook them until they completely done inside and that's a key having a nice crispy golden brown pork chop and they so thick cuz if you try to cook them in here and get them completely done in the skillet majority of the time they going to be R up and they're not going to be completely cooked either so that's the key give one more minute here we're going to take these off and I do about 2 to three minutes on each side that's it that's all you need two to three minutes on each side and then you take them out put them make sure it's a sheet pan with a rack that's important so I'm just putting on a rack that sheet pan and oven cuz it's going to sit in his own greases I'm gonna take this off take this off of here put that right there on the pan here and you see how that's going to [Music] drain look at that some pretty pork chops now like I said when they come out of the oven see how pretty these are I'm going to put them in the oven 350° well these going to take about 20 minutes 20 25 minutes y'all on these and when they come out they going to be nice and golden brown just like it is now and cook perfectly juicy inside so we'll be right back all right y'all we are back just took the pork chops Out the Oven look at that nice pretty pork chops y'all nice golden brown and yes they are completely done they are completely ready and listen here I guess you can't hear how crispy they are crispy golden brown pork chops so what I'm going to do I'm going to let them rest that's definitely what you need to do when you take them out of the oven don't just cut right into them cuz you need to let them rest and let the uh juices go back into them cuz you put them in that oven it kind of got them juices flowing so you want all them juices to go back back into the pork top and then you cut into it so I'm going to let them set about 15 minutes get them plated up we going to come back we going to have us some nice juicy flavorful beautiful tender pork chop Texas style we'll be right back all right y'all we are back here all right y'all I'm choosing my weapon of choice here my weapon of choice over here all right y'all let me show y'all here look at this big old plate of goodness here look at them big old pork chops oh ain't nothing better than a a pork chop sandwich y'all ever had a pork chop sandwich let me get this bad boy right here y'all that bad boy right here move this over out the way look at this in here y'all at a nice pork chop all right y'all let's cut into this thing I got to show these people the dolls got some dolls out there y'all oh that a't cooked oh yeah let me show you inside here see how juicy that pork chop is see how juicy let push it down here so y'all can see see them juices coming out of there that's por CH there y'all and it's tender been setting up a while look at this here oh my God man M and you know it's uh it's definitely uh flavorful look that focus camera it's definitely flavorful because I season it from the I act season the pork chop and the flour look at that juicy get me some scramble EGS with this y'all you I say scramble EG when I'm doing this video it's 9:00 in the morning later I'm going to get me some scram egg with that oh wow nice and thick and you already know old school people we going to pick that bone up and eat this pork chop like it's supposed to be eating here in a few minutes I'm trying to keep it classy on the video so anyway they want to show you quick way how we do restaurant style pork top where they keep their color keep it moist bread and like say you can actually use straight Japanese breadcrumb you get a more crispier pork chop um than this I add little flour with my bread crumbs when I redo these I'm going put them in the oven with a little pork stock and I'm going turn them into smothered pork chop yep you can do that too that's a video for another day so anyway let me close this video If you like this video please share please comment Please Subscribe please follow me other social media Facebook YouTube Instagram Twitter Twitch TV pin old school.com remember the # 23 just show some kindness old school soul food till next time have a blessed old school soul food day and I will see y'all in the next video love y'all bye

Channel: OLD SCHOOL SOUL FOOD

Views: 22,351

Keywords: CHEF JEFFERY, CHEF JEFFERY WILLIAMS, OLD SCHOOL SOUL FOOD, OLD SCHOOL FRIED PORK CHOPS, HOMEMADE FRIED PORK CHOPS

Id: Kidyl4YpK_E

Length: 16min 14sec (974 seconds)

Published: Sun Oct 22 2023