Now, at Family Members Cooking area we do … Y'' all, I have obtained little lie bumps all down the side of my tongue. (Paul laughing) Lord understands we wear'' t requirement to. And currently, I ' m gon na spray it with garlic powder as uniformly as I can.
And after that simply a wee,. little bit of cayenne.
I suggest, not a lot, trigger I. put on ' t wan na be melted up. All right, currently some celery seeds, I think I ' ll placed some celery seeds in our flour'and that ' ll be good.And currently we ' re just gon na.
And occasionally, y ' all, I ' ll. in fact take a meat mallet and depress my pork chops, you recognize, to just assist soften them. You'can do that, if you '
d like, or just not, whatever,. simply a personal preference. In this recipe is, the.
directions will inform you to cook it in deep grease, in a deep fryer And if you'' re lucky sufficient.
All right, so, let'' s see, a little garlic powder on the various other side. I assume I'' ll simply placed a. little cayenne in there cause I don'' t wan na spray.
components of a pork slice is gnawing that bone, y'' all. I am a bone gnawer from method back.My precious little baby brother, Bubba, he and I could munch some bones. And when he had fried poultry, you couldn'' t also inform what it.
He gnawed them so excellent. Now, you can see I'' ve. And I ' ve obtained our vegetable oil back right here on the cooktop, heating up.
helps soften those chops. So, I truly like this step.
in frying pork chops, y'' all Okay, now I ' m gon na give my flour a stir, given that I put that bit of cayenne. Hope I hadn'' t made them also warm. And if I have time, I actually.
like for my pork chops to sit in the buttermilk for a while. However, like I claimed, I obtained my.
grease obtaining warm back right here. Mm. These are great pork chops, Theresa. – [Theresa] Yes! – [Paula] Theresa does the buying and these are simply great chops. I'' m gon na place a little. bit a lot more buttermilk in it, cause it resembled it.
'I ' m gon na place these. And currently I ' m gon na have to
. And this might not be sufficient flour, I might need to add some even more flour, and I'' m gon na require.
back and do another job.So, are you gone once more? – [Michael] Yeah, I'' m headed. – [Paula] The number of of those.
I thought.
I had four unclean ones, yet just 3, I guess. – [Paula] I don'' t have them cleaned. They'' re in the washer. – [Michael] (Indistinct) – [Paula] Oh, Oh, alright. I normally simply completely dry them. – [Michael] I think I'' m. gon na get them pressed.

– [Paula] I can push them. – [Michael] No. I believe.
I'' m gon na get them … See, this is my charm pageant. We'' ll obtain the. I'' m gon na have to have some more flour.
Oh, I can ' t wait to munch this bone. You can see that I ' m frying them in deep grease, where it ' s covering them, and that ' s the means it. I wear ' t have room in the pan.
eight to ten minutes, y'' all, truly relies on … Really depends upon … Consider that pork slice. It truly depends on how.
thick your pork chops are. So, 8 to ten mins, and.
because they'' re in deep fat, you can see that they'' re. currently browning ahead, too. So, we'' re only gon na transform these once. When they'' re wonderful and.
brown on the other side, after that we'' re gon na turn them, This is a great shot, y'' all.You can see just how deep our oil is. And I'' m turning our pork chops. This is the only time they'' ll be turned. I reached make certain I obtain.
That in there just. He needs to go this away. There you go. That was the initial one I place in, so, normally I transformed him initially. And that was the … (buzzer audios). 2nd one I put in.
and this was the third. I'' m gon na leave it just a pair of mins.
extra before I transform him. And you see these little.
niblet pieces of flour that have dropped off and.
provided us those crusties, makes the very best sauce. Makes the most effective gravy, y'' all. You wan na drain your pan and leave just perhaps,.
two or 3 tbsps, four tablespoons of the vegetable oil in the pan and put your flour therein, salt and pepper and brownish.
that flour genuine good.And some people love milk gravy. If you wan na make milk gravy, I wouldn ' t get my flour too, too brown. You do desire it to prepare however,. so it won ' t preference pasty. However I simply make routine, old brownish gravy, by adding water, hot water to.
You'' re making an extremely fast, fast, roux. These are gon na be tasty.
Paula Dean'' s Household Kitchen, we offer them with onions on.
leading, a little deep-fried onions and possibly a pair of sauteed.
Oh my benefits, y'' all. Every little thing is so excellent there.
onions too, put on'' t they?- [Paula] Uh-huh. Yeah, with fried onions on the top, because pleasant, ketchupy covering. Whenever I claim the word kitchen, when I claim the K word, (Paula laughing) it strikes the side of my.
mouth and it injures so bad.All right, so

, we are nearly there y'' all. Take a look at that. And, you know, pork slice, nowadays, when I came into the kitchen area, you were still eliminating it. You recognize, mom and granny said, “” You prepare that pork slice.
'' til it ' s all the method done, I suggest all the method done, trigger you put on'' t desire trichonosis.”” All. So, check out that, that'' s reviewing 161. I'' m gon na begin taking them up and include the various other one to the frying pan.

( Paula laughing) Sometimes it'' s the little points that just make you so delighted. (Paula laughing) Alright, currently I'' m gon na go ahead and slip this other one in its place, kinda completely dry it out some. How beautiful is that, Eddie? – [Eddie] Good. – [Paula] Have you ever before see.
anything as pretty as that? (Paula laughing) No, right? No? – [Eddie] I have. – [Paula] You have, where? – [Eddie] In your various other kitchen area. (Paula and Eddie laugh) – [Paula] At Paula Dean'' s Household Kitchen and the woman and boys? – [Michael] No. – [Paula] (indistinct) – [Michael] In your kitchen area. – [Paula] Oh, my kitchen. (Paula and Eddie laughing) Wow. Wow kabow wow. All right, so I'' ll check this set. This is the last one I place in. You wan na obtain it in the.
thickest part of your meat. Oh, that'' s way done. Like I stated, the means they deal with pork nowadays, it'' s so much safer.Back in 1965,

the year I obtained wed, they recommended you consume.
pork well, well done. Currently, if you go into a.
restaurant, they'' ll ask you, if you'' re ordering the pork tenderloin, what temperature temperature level would certainly like your loin? They'' ll offer it average uncommon, medium, simply like if it was beef. The old habits are hard to break, y'' all.( Paula laughing) So, I need to enjoy myself. I need to … (slapping noise) pop my hands so I won'' t overcook my pork chops to death.I wear ' t think I ' ve ever.
seen anything mo quite than this plate of fried pork chops. I wish I'' ve inspired y ' all to prepare you up a wonderful pork slice. These are simply out of the pan and they are so warm and so lovely. Its one of the prettiest.
pork chops I'' ve ever seen. And we'' re gon na enjoy.
No fish for Michael tonight. He'' s gon na consume a pork slice. Bon appetit, y'' all.

All right, currently some celery seeds, I assume I ' ll placed some celery seeds in our flour'and that ' ll be good.And now we ' re just gon na. And occasionally, y ' all, I ' ll. You can see that I ' m frying them in deep oil, where it ' s covering them, and that ' s the means it. 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.
I wish I'' ve influenced y ' all to prepare you up a remarkable pork chop.

Lillie’s Kitchen