Pork

Pork Foods + Recipes
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Low-Carb Breaded Pork Chop Recipe
Learn how to make this delicious @rastellisdelivered Breaded Pork Chop recipe—David Vendable approved! Not only is it a tasty take on your traditional pork chops, but it’s low-carb, too. INGREDIENTS: (4) Rastelli’s Pork Ribeye Steaks |(1/2) Cup Flour |(3) Eggs, Beaten| Substitute bread crumbs with pork rinds for a low-carb option!|(1) Cup Vegetable Oil, for Frying|(1) Cup marinara sauce|(8) oz. shredded Mozzarella|Salt and pepper to taste
This may contain: someone is holding up a piece of bacon and guacamole on a plate
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Viral Crispy Pork Belly and Guacamole
Smoked pork belly fried to crispy perfection. Serve with guacamole for the perfect balanced bite!
This may contain: a person cutting up food with a knife
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CRISPY PORK BELLY TIPS
Be sure to SAVE this video for my top 5 KEY tips for making the best Crispy Pork Belly at home! You all loved my grandfather’s recipe and I’ve gotten so many DMs about it - I’ve made it more times than I can count and have learned a few key tips along the way to guarantee it comes out perfect every time! I hope this helps! Do you like this style of video where I go more in depth into recipe tips? Let me know in the comments! ⬇️ #easyrecipes #cookingvideo #chinesefood #porkbelly#roastpork
This may contain: a person cutting meat on top of a wooden cutting board
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Pork Belly Basics 🐷
Nailing crispy pork crackle in the oven every time. Recipe below ⬇️ - Score the rind on a diagonal without piercing through to the meat - Place in to an oven tray rind side up - Pat the rind dry with paper towels - Heavily salt the rind with quality salt flakes, then massage it into all the score marks - Place the salted pork belly in the top of the fridge uncovered overnight ** This process helps draw the excess moisture from the rind. You can also pat dry a few times throughout this part and re-season for even better results.** - Remove the pork belly from the fridge and pat as dry as possible again with paper towels - Flip the pork belly over and deeply score the meat then season with you favourite pork flavours - Flip back over and place on to a wire roasting rack - Lightly brush wi
Guests always ask for the recipe on this! They are baffled when I tell them how simple it is!
Guests always ask for the recipe on this! They are baffled when I tell them how simple it is!
Creamy parmesan garlic pork chops
These Creamy Parmesan Garlic Pork Chops are a quick and delicious weeknight meal! Tender chops simmered in a creamy parmesan garlic sauce.
3.2M views · 2.7K comments | Quarantine Cooking: French Onion Pork Chops | It doesn't get much easier than these incredibly delicious French Onion Pork Chops! Are y'all ready for the recipe?... | By Paula Deen | - Bobby I and are fixing to share the easiest recipe in the whole entire world, you all. You can't get any simpler than this, can you? - It's pretty easy. - We've got four boneless pork chops, and you know, sometimes pork chops, if, especially if they're away from the bone, I will stop and tell you all this though. If you're ever in Paula Deen's Family Kitchen, order the pork chops. They are out of this world. You could cut them with a fork. All right, so. - I love a pork chop. - Oh, listen, the pork chops in that restaurant are like no other, they are out of this world. - I agree. - All right. So, you know, you can tenderize these. Might not be a bad idea. - That's a great little piece of equipment that you got there. - Yes, this is, this is a nice piece of equipment. And you can show everybody how it works. - Mm-hm. - [Paula] I mean, you can beat them to a pulp with this, but -- - [Bobby] Or you could use a mallet. - [Paula] Yeah. - [Bobby] A meat mallet. - [Paula] But this is, you know, this is a little bit more professional. - [Bobby] Mm-hm. - [Paula] You know, that chefs would use. So I did two of them, Bobby, I can't remember which two I did. So it kind of takes a heavy hand -- - So we're just going to tenderize them. - Uh-huh. - And this has just got some sharp stakes in it, metal stakes that are just going to go right through. And they're gonna poke some little toothpick-size holes in the chops. - Yeah. - Because pork chops are great, but they can be, you know, they can be tough. - And truly, yeah, these are like the other white meat, Bobby, you can see -- - Somebody should make you do a commercial. - Yeah. I know it. (Bobby laughs) You see, there's very, very little fat on them. - I love them that way, they're super lean, and -- - But I like, I like some fat on my pork chops. - Well, the problem is, the problem is I can eat all of them. And you know, you know what would be really good is -- - What? - -- taking some of those okra cakes that you made earlier and maybe use them as the bread -- - Don't make me -- - -- for a pork chop sandwich. - -- don't make me slap you. - Well, it'll be nice. - Don't make me slap you. - Well, it'll be nice. - Oh Bobby, that would be so -- - So good. I'm never ever going to eat that. I'm never going to eat that. - -- so wonderful. - But the chops I can eat all day. - Now I'll think of that until -- - Until you do it in about 10 minutes -- - Oh, I can do it. - because the hoecakes are right over there. - Yeah, so I got it those cakes. - And they are hot and delicious. - Yes. - All right so we're going to start with -- - So we are taking, mm-hm. - -- a little dredging station. I'm sorry again for interrupting, excuse me. - Uh-huh. - So to set up a little dredging station I'm beating two eggs and mom is emptying out two packs of a, is that just like an onion mix, like a -- - Yes. - -- onion soup mix. - Why is the Panko out here? I can't remember. - [Theresa] Because you're dredging with dried breadcrumbs. - Oh, after the, yes, after the onion soup. - [Theresa] Yes, ma'am. - Oh. - Mm. - See, it's so easy I forgot. (Paula laughs) - So simple. - It's so easy I forgot how to do it. - All right, so our eggs are beaten. - Mm-hm. So you're going to just drop them in your egg, Bobby, and then into your onion soup mix. And you just want to make sure that it's mixed around. - Mm-hm. - And then let that kind of, yeah, let it kind of drip off. Okay. - [Bobby] Then what about our bread crumbs? - [Paula] I'm going to do the, oh, excuse me. - [Bobby] That's all right. - [Paula] I'm going to breadcrumb them when we -- - [Bobby] You're just going to pour the breadcrumbs on -- - [Paula] No. - -- or are you going to through it. - [Paula] Uh-uh. When we're through with this I'll put the breadcrumbs in here and then run them through then. - [Bobby] Okay. These are just regular chops. - [Paula] I mean, they are, and you know, just one is a good serving. - [Bobby] Mm-hm. I do these, I do them in my Air Fryer from time to time -- - [Paula] Oh my gosh. - -- or in a cast iron skillet. They're real good on the stove top -- - [Paula] Yeah. - -- in a cast iron skillet or on the grill, they're good. - [Paula] Yeah, yeah. - [Bobby] But I find cast iron really is, just fits the bill for frying protein. - Oh, cast iron is just unbeatable, Bobby. - [Bobby] Mm-hm. It just takes, you know, you got to care for it. - [Paula] But that's so easy once you get it seasoned. - [Bobby] Yeah. It is. Still, a lot of people don't know that, but yes, it is. - [Paula] It is simple. - [Bobby] You just, the thing you want to avoid is the rust, you know, people use soap on their cast iron too, and then they go, what happened? - [Paula] Yeah. (Bobby laughs) Or they'll, you know what, one thing they'll do, Bobby? - Tell me what they'll do. - They'll leave it sitting in water to soak. - Ooh. - And that's like the kiss of death. - That is so wrong, letting it sit. - And letting it sit overnight. - Yeah, you don't want your cast iron to, you definitely don't want it sitting overnight. - Yeah. - But one thing that do with my cast iron is, well, I never use soap on it, because that -- - I use, yeah, I use just real hot water. - Hot water. Cast iron is porous, so it'll take on the flavors of whatever you put in it. So soap is a big no no with cast iron. - But one of the tricks though, is putting it on your stove. - And so, as I was about to say, after I finish washing my cast iron, because I do use water on it, and I only use like an SOS pad -- - Right. - -- or something like that and then you can get everything out of there -- - Yeah, it's real stubborn. - -- and it'll be wet and I'll dry it with a towel, but then to make extra sure that there's no leftover moisture of any kind, I'll throw it on the stove top and turn it on, you know, like on medium, just for a few minutes, to make sure that it gets nice and dry. So that's it. That's all you got to do. - Okay. - So you got, you know you've got to pick them out here, right?. - I know, but I thought I had some open, (laughter) but I found all those Pankos down there are seasoned - [Female Speaker] Now you see why I don't ever -- - Now I see why you, yes. So she knew I might change. All right, so I'm just going to put our Panko in there. - Mm-hm. - [Paula] And then I'm going to take these back and I'm going to just mash them. Just mash them into that Panko. - [Bobby] Panko's going to give them a nice little crunchy crown. - [Paula] I just love it, I'm going to put some on top of it. - [Bobby] It's just magic. Panko is one of those just magic ingredients. - [Paula] I love it. - [Bobby] I love it too. - [Paula] You know what? - [Bobby] They look good already. - [Paula] I know it. You know what? - [Bobby] Oh, what you going to do? - [Paula] I'm just going to spray that a little. - [Bobby] Come on. (Bobby and Paula laugh) - [Paula] With the butter flavor. - [Bobby] Why are you doing it? - [Paula] So that Panko will stick. I don't think it made any difference though, Bobby. - I don't think it did either. I would think that it would not stick. - Well, I would bust my -- - Wouldn't that be? That wouldn't that be the result? - Yes. - Be non-stick. - It didn't help. But, you know, I'd bust my gut till I tried it. (Paula laughs) - You did give it a little butter flavor though. - Mm-hm. - Yep. That one pork chop's going to be -- - To be buttery. - -- going to be buttery. - I'm waiting on you to pull out the actual butter, some good soft butter and just rub it on there. - No, I'm actually not. (Paula and Bobby laugh) - [Paula] Mm. That onion soup is going to make this real good. - [Bobby] It smells so good. - [Paula] Mm. Smells so good. - [Bobby] I hate that we're going to have a little bit of waste here. I got the leftover egg that I dredged them in and -- - [Paula] Well, you can just drink it. Don't you, you're such a health nut, don't you. - [Bobby] I'll pass on that. - [Paula] Don't you drink raw eggs for breakfast. - [Bobby] All the time, all the time. That's why I'm making these right now. - [Paula] I would vomit if I saw you do that. I would vomit. - Well, you don't have to worry about it, say vomit again. - Vomit. - You don't have to worry about it because you'll never ever see me do that. Who does that? All right. So we're going to bake these at 400 degrees. What do you think? 400 degrees, right? - No, I don't think so. I don't know. - [Theresa] It is 400 degrees. It is 400. - [Paula] Okay, 400 degrees, but 10 minutes. - Oh. That's all? - [Theresa] Yep, and then we flip them. - And then we flip them -- - Okay. - -- and cook them for 10 more minutes. It'll be a fast 10 minutes. You going to be amazed. - Then you're going to make you a pork chop hoecake sandwich. - Hush. Don't say it. Don't get my mind to going there. - The hoecakes are right over there, hot and delicious. Let me just watch you do it. I'm not going to eat anything. I gotta go to gym. - You're going to watch me cause my heart attack. - I got to go to the gym. - While your fat mother stays here and sucks up a pound of grease. - Yeah. (Bobby laughs) - Ooh. - Oof, and they look so good too. - They do look good. And you know what? - Flip them over and cook them for another ten minutes? - Yes, I had that, got a little brown, because I had it on -- - More than 400? - No, but I had it on -- - Convection. - -- convection, so that's all right. - [Bobby] Everybody makes mistakes. - [Paula] That's right. So I'm going to fix my mistake by getting it off of that, and I'm going to -- - [Theresa] Paula, what's the, why does convection, is it -- - It goes to the hot air, Theresa -- - [Theresa] Mm-hm. - -- on top of the hot, just the heat. - And that's what a convection oven is. - [Female Speaker] I was going to say, because I have a convection oven and I'm interested -- - It from the hot air to the heat. - -- because I don't know what to do. - Yeah, I mean, it is hot air -- - And it circulates. - -- as well as, woo hoo, those look so good. - Careful. - You know, it just does much hotter. - [Theresa] So it cooks faster. - Like this oven right there. If the recipe calls for 350, you could get on 300. - Just turn it off -- - On 300 because it's actually 50 degrees higher. - It's hot when it's just turned off. (Bobby laughs) - Uh-huh. It's still cooking. (Paula laughs) - All right. - Well, that's a Marshall. You'd find that in a restaurant. - All right, smart boy, put those back in the oven. (Paula laughs) - Well, you make it so easy. - I know I just -- - So mom, what's a convection oven? Well, it's the hot air, and it goes from the hot onto the heat, and then, zappo. - I'm learning people skills. (Bobby and Paula laugh) - So 10 more minutes. They already smell real good though. - They do. - And the French onion soup mix. - Yeah. - That's a nice touch. - Heck yeah, it is. - It smells so good. - It got a little brown -- - I see it. - -- what fell off of it. I turned it off of convection. - Mm-hm. It's on 400? - Uh-huh. It's on 400. - We got about 10 more minutes and then we'll be -- - [Paula] 10 more minutes. Okay. So all total we cooked it for 20, what you waiting on, Bobby Lou Deen? (Paula laughs) - I was waiting on my cue. - Oh, well there's your cue. - Woo. Man, they look and smell so good. - Uh-huh. - Smells great. - Wow. - Oh my gosh. - Wow. Look, there's some onion that fell off. Hoo, hoo, hoo, hoo, hoo. - They look great. - Wow. And just for 20 minutes, you know -- - What are you going to serve with them? - I'm going to bake some sweet potatoes. - All right. Look there, look there. Lulu. Look at Lulu. Lulu (dogs growling) Lulu gets Gus all in an uproar and they attack Max. One's at one end and one's at the other. Look at them, look at them, Eddie. (dogs barking and growling) - [Eddie] Max. (Eddie kiss-calls dogs) Max, Max. (Eddie makes swishing noise) Want to go out? (door opens) (Paula laughs) (door closes) - It's funny. The way Lulu, the girl, just all of a sudden just loves firing up Gus. Like she goes over to him and says, come on let's start some crap with Max, and they think, okay. So tell me how it is, son. - Mom, perfect. - Hot? - Hot and perfect. - Hot. - Hot and perfect and delicious. - Okay. Well that's all you going to get, because this is going to be our supper. (Paula laughs) - Where's the hoecakes and the mayonnaise? - Uh-uh. No. (Bobby laughs) I ain't doing it. - [Eddie] Just so you know, you're not invited for supper. You're not invited, Bobby. - Not invited. Waah. I guess I've got to leave. I've got to go eat more pine cones, as Jamie would say. (Paula laughs) - We say that Bobby and Claudia go out in the yard and get up some grass clippings and pine cones (Paula and Bobby laugh) because they eat so healthy. - That's totally true. - You're not going to taste it. - I already did. - You did not. - Did. - He didn't taste it, did he, Eddie? - I did. - You're lying to me. - I did. - No, you didn't. - Mommy. - Now you tasted it. - Now I tasted it. And it's very very good. - And it's delicious. - So good. - It is delicious. - Mm. Mm. - Delicious. - The French onion soup -- - Mm. Mm-hm. And you don't have to salt or anything, because that French onion soup that dry soup is salty. - Winner, winner, pork chop dinner. - And this would be good on a pork tenderloin too, you all, real good. - It would be. And it would be good with some cream potatoes, and some collard greens and some hoecake corn bread. - So what are you doing? You think you're off? (Bobby laughs) - I don't remember clocking in. Am I not off? - No. - Do I got to clean the grill? - [Eddie] Yeah, when you've done the dishes. (Bobby, Paula, and Eddie laugh) - I've got to mop the floors, dishes to do. No, I've done all the dishes I'm going to do. I'm going to go home and do my own dishes. - I can't get over how good that is - That is great. - Easy peasy. - Really, really good. Right, it's good to be with you all. - Thank you, son. - You're welcome. I love you. - Thanks for cooking with me. - I'm happy to do it. - Oh, I love you too. - Okay. - And I love you all too. - Sure do. - Love and best dishes. (Bobby air kissing) Bye everybody. (Paula air kissing)
Do you have potatoes and ham in your house? So make this delicious recipe.
Do you have potatoes and ham in your house? So make this delicious recipe.