Brief Summary
This video demonstrates how to cook a classic Southern meal consisting of fried pork chops, rice, brown onion gravy, and corn on the cob. The recipe includes tips for seasoning the pork chops, creating a flavorful gravy using beef bouillon, and cooking the corn with milk and butter.
- Seasoning pork chops with salt, pepper, garlic, and smoked paprika.
- Using beef bouillon and water as a substitute for beef stock in the gravy.
- Cooking corn with milk, butter, garlic powder, and Tony's seasoning.
Rice Preparation
The initial step involves preparing the rice using a rice cooker. The recipe calls for doubling the amount of water relative to the rice used. To enhance the flavor, garlic powder, chicken bouillon, butter, and a bit of extra virgin olive oil are added to the rice before cooking.
Corn on the Cob
Frozen corn is used for the corn on the cob. The corn is covered in a mixture of milk and water, approximately half and half. For seasoning, Tony's seasoning, garlic powder, and butter are added. This mixture is then cooked on medium heat until the corn is tender and flavorful.
Pork Chop Seasoning and Preparation
The pork chops are seasoned with a blend of salt, pepper, garlic, and smoked paprika, with Tony's seasoning used as a substitute for salt. The seasoning is thoroughly rubbed into the pork chops on both sides. For the breading, flour is mixed with panko and Tony's seasoning. The pork chops are dipped in flour, then in an egg mixture containing Worcestershire sauce and milk, and finally back into the flour mixture.
Frying the Pork Chops
A cast iron skillet is heated to medium-high heat, and bacon grease, butter, and vegetable oil are added. Once the grease is hot, the pork chops are placed in the skillet to fry. They are cooked until they develop a golden color, typically about three minutes per side. After frying, the pork chops are placed on a wide rack to prevent them from becoming soggy.
Brown Onion Gravy
The heat is turned down to low-medium, and onions are added to the skillet. The onions are cooked until they are almost translucent. Flour is added to the onions to create a roux. Instead of beef stock, beef bouillon and water are used. Water is gradually added to achieve the desired consistency. Worcestershire sauce is added for extra flavor. The gravy is tasted and seasoned as needed.
Plating
The meal is plated with rice, corn, a fried pork chop, and a generous serving of brown onion gravy.
