- If you ever get a chance to go to Paula Dean's Family Kitchen, y'all, everybody, you know, you
can order like two meats or at dinner time you can get three meats. And everybody always gets
the fried chicken, always, because it's incredibly out of this world. But, you know what I
always get when I'm there? Do you know Michael? - [Michael] Yes. - [Paula] What do I get? - [Michael] Pork chops. - [Paula] Poke chops, poke chops. I love our pork chops. So, I'm gonna show you how we prepare them at Family Kitchen. Now, at Family Kitchen we do... Y'all, I have got little lie bumps all down the side of my tongue. - [Michael] You been lyin? - [Paula] And every time... I know, I'm trying to not to lie... and every time I move my mouth, my teeth, it's affecting my speech. (Paul laughing) Lord knows we don't need to
play around with that one. (Paula clearing her throat) But, at Family Kitchen, we prepare boneless pork chops there. So, when I'm at home, cooking pork chops, they're gonna be bone-in, because that's just the way I like them. All right, so we're gonna salt and pepper both sides of our chops. And now, I'm gonna sprinkle it with garlic powder as evenly as I can. And then just a wee,
little bit of cayenne. Just a wee little bit. I mean, not much, cause I
don't wanna be burned up. All right, now some celery seeds, I think I'll put some celery seeds in our flour and that'll be good. And now we're just gonna
turn our chops over. And sometimes, y'all, I'll
actually take a meat mallet and beat down my pork chops, you know, to just help tenderize them. So, you can do that, if you'd like, or just not, whatever,
just a personal preference. In this recipe is, the
directions will tell you to cook it in deep grease, in a deep fryer And if you're lucky enough
to have one of those at home, that's what I would recommend. All right, so, let's see, a little garlic powder on the other side. I think I'll just put a
little cayenne in there cause I don't wanna sprinkle
too much on my chops, and then some celery seed on this side and that gets our beautiful pork chops. To me, one of the best
parts of a pork chop is gnawing that bone, y'all. I am a bone gnawer from way back. My precious little baby brother, Bubba, he and I could gnaw some bones. And when he had fried chicken, you couldn't even tell what it
was originally, what it was. He gnawed them so good. And I still miss my baby, my baby brother. Oh, all right. So now, you can see I've
got a shallow pan I'm using, and I'm just gonna pour
buttermilk in here. And I've got our vegetable oil back here on the stove, heating up. And this buttermilk, it helps the flour to stick to your pork chop. And to me, it actually
helps tenderize those chops. So, I really like this step
in frying pork chops, y'all Okay, now I'm gonna give my flour a stir, since I put that little bit of cayenne. Hope I hadn't made them too hot. And if I have time, I actually
like for my pork chops to sit in the buttermilk for a while. But, like I said, I got my
grease getting hot back here. Mm. These are nice pork chops, Theresa. - [Theresa] Yes! - [Paula] Theresa does the shopping and these are just nice chops. I'm gonna put a little
bit more buttermilk in it, cause it was like it
didn't wanna completely get the other side of it. So, I'm gonna put these
in kind of deep, deep fat. And now I'm gonna have to
find a little bit bigger bowl to dip our pork chops in. And this may not be enough flour, I may need to add some more flour, and I'm gonna need
another pan to put them on once I get them floured. Poor Michael just got home, y'all, and he said on his way home, they called him to come
back and do another job. So, are you gone again? - [Michael] Yeah, I'm headed. - [Paula] How many of those
shirts you think you gonna need? - [Michael] I thought
I had four dirty ones, but just three, I guess. - [Paula] I don't have them washed. They're in the washer. - [Michael] (Indistinct) - [Paula] Oh, Oh, okay. I usually just dry them. - [Michael] I think I'm
gonna get them pressed. - [Paula] I can press them. - [Michael] No. I think
I'm gonna get them... See, this is my beauty pageant. - [Paula] Oh. (Theresa laughing) (Paula laughing) Show him what he wears in
his beauty pageant, Eddie. You know, I mentioned earlier that he just got back from Key West, from the... - [Michael] Hemingway look-alike contest. - [Paula] Uh-huh. I can press those, Michael. - [Michael] I know, so can I. - [Paula] Okay. Who you gonna get to press them? - [Michael] We'll get the
dry cleaners to press them. - [Paula] All right, I'm
checking my oil back here, and it is hot enough. So, I'm gonna flour my pork chops, and I'm gonna press that flour into them. I'm gonna have to have some more flour. Okay. - [Michael] All right. - [Paula] All right. What time will you be home next time? (Paula chuckling under her breath) - [Michael] Oh, let's see,
probably seven o'clock. - [Paula] Okay, Ill see you then. - [Michael] All right, bye. - [Paula] I'm gonna fry
you fresh fish for supper. - [Michael] Sounds good. (indistinct) - [Paula] Okey dokey. Oh, I can't wait to gnaw this bone. He may have left-over pork chops. (laughing) All right, I gotta have some more flour. So, I've got to wash my hands. Ooh hoo hoo. So, you can see that I'm frying them in deep grease, where it's covering them, and that's the way it
would be at the restaurant, because we would be frying it in a deep fryer, at the restaurant. You would like for your grease to be around 350 degrees, y'all. I've got mine on number seven. Where's that fourth pork chop gonna go? I don't have room in the pan. (Paula chuckling) Oh, rats. We gonna cook these for about
eight to ten minutes, y'all, really depends on... Really depends on... Look at that pork chop. It really depends on how
thick your pork chops are. So, eight to ten minutes, and
because they're in deep fat, you can see that they're
already browning on top, too. So, we're only gonna turn these one time. When they're nice and
brown on the other side, then we're gonna turn them, This is a good shot, y'all. You can see how deep our oil is. And I'm turning our pork chops. This is the only time they'll be turned. I got to make sure I get
that in there just right. He has to go this away. There you go. That was the first one I put in, so, naturally I turned him first. And that was the... (buzzer sounds). second one I put in
and this was the third. So, I'm gonna leave it just a couple of minutes
more before I turn him. And you see these little
niblet pieces of flour that have fallen off and
given us those crusties, makes the best gravy. Makes the best gravy, y'all. You wanna drain your pan and leave just maybe,
two or three tablespoons, four tablespoons of the vegetable oil in the pan and put your flour in there, salt and pepper and brown
that flour real good. And some people love milk gravy. If you wanna make milk gravy, I wouldn't get my flour too, too brown. You do want it to cook though,
so it won't taste pasty. But I just make regular, old brown gravy, by adding water, hot water to
my brown flour, like a roux. You're making a very quick, quick, roux. Oh my goodness. These are gonna be delicious. And at the restaurant, at
Paula Dean's Family Kitchen, we serve them with onions on
top, a little fried onions and maybe a couple of sauteed
onions and bell pepper. Oh my goodness, y'all
just must please try them. Everything is so good there. Our meatloaf is
incredible, isn't it Eddie? - [Eddie] Yes, and they do that... - [Paula] Chicken and Dumplings - [Michael] ... with the
onions too, don't they? - [Paula] Uh-huh. Yeah, with fried onions on top, in that sweet, ketchupy topping. Every time I say the word kitchen, when I say the K word, (Paula laughing) it hits the side of my
mouth and it hurts so bad. All right, so, we are almost there y'all. Look at that. And, you know, pork chop, nowadays, when I came into the kitchen, you were still killing it. You know, momma and grandma said, "You cook that pork chop
'til it's all the way done, I mean all the way done, cause you don't want trichonosis." All right. So, look at that, that's reading 161. So, I'm gonna start taking them up and add the other one to the pan. (Paula laughing) Sometimes it's the little things that just make you so happy. (Paula laughing) Alright, now I'm gonna go ahead and slip this other one in its place, kinda dry it out some. How beautiful is that, Eddie? - [Eddie] Good. - [Paula] Have you ever see
anything as pretty as that? (Paula laughing) No, right? No? - [Eddie] I have. - [Paula] You have, where? - [Eddie] In your other kitchen. (Paula and Eddie laugh) - [Paula] At Paula Dean's Family Kitchen and the lady and sons? - [Michael] No. - [Paula] (indistinct) - [Michael] In your kitchen. - [Paula] Oh, my kitchen. (Paula and Eddie laughing) Wow. Wow kabow wow. All right, so I'll check this one. This is the last one I put in. You wanna get it in the
thickest part of your meat. Oh, that's way done. But, like I said, the way they handle pork nowadays, it's so much safer. Back in 1965, the year I got married, they recommended you eat
pork well, well done. But now, if you go into a
restaurant, they'll ask you, if you're ordering the pork tenderloin, what temperature would you like your loin? So, they'll serve it medium rare, medium, just like if it was beef. The old habits are hard to break, y'all. (Paula laughing) So, I have to watch myself. I have to... (slapping noise) pop my hands so I won't overcook my pork chops to death. I don't think I've ever
seen anything mo pretty than this plate of fried pork chops. I hope I've inspired y'all to cook you up a wonderful pork chop. These are just out of the pan and they are so hot and so beautiful. Its one of the prettiest
pork chops I've ever seen. And we're gonna enjoy
every bite, aren't we gang? (Paula laughing) - [Theresa] Mm-hmm - [Paula] So, no fish for Michael tonight. He's gonna eat a pork chop. (women laughing) Beautiful, beautiful, beautiful. Bon appetit, y'all.
