Crispy Pan Fried Pork Chops with Green Beans & Pecans | Easy Comfort Food Recipe

Be sure to cook. Today we're going to be doing Meatball Thugs. We're going to do everything homemade. I'm going to add a little Creole seasoning inside here. I'm going to give this a great stir. That does not include too much salt. I hear you. Yes. Oh, that is wonderful. So, that was about 45 minutes. Come back. Welcome back to another episode of Be Sure to Cook. Today we're making a very special dish from my best friend's mother, Miss Jill. I'm making her fried pork chops with her steamed green beans and putting a little twist on it. So stay tuned and let's do this. Before I make the pork chops and the green beans, I want to tell you I'm going to throw a quick salad in there. But for right now, we got these center pork chops and they're really good. I always like the center. You can get any kind of pork chops you want. I like the ones with the bone in. It gives you more flavor. You don't have to. You can get the little round cuts if you want with no bone in. You can get assorted if you like it. I happen not to like assorted because assorted got a lot of fat around it and you know ham, fat's not your friend. It's your enemy. It's okay to have a little but not a lot. So we're going to go ahead and start washing these pork chops up, rinsing them off and getting them seasoned and marinated. This is going to go back into the refrigerator for about an hour and a half before we start doing it and we're going to work on our green beans. So let's do the pork chops. After I rinsed my meat, I did a rinse and kind of rinsed off all the things that they do because sometimes when people cook meat, they lay it on a big slab, a big table. They cook meat, I mean they cut meat and they're cutting a lot of it. Blood's everywhere. Some of it's on surfaces I just don't think that are clean but if you don't want to and you just like taking yours out of the package, throwing it in that skillet, be my guest. But I wash my meat. Don't mean you have to but I just like to be, you know, cautious about everything. Okay so here I got it where I have rinsed it. There's some water and I got it in a strainer with a bow up underneath it that's catching all that water. But we want these kind of dry so I got a couple paper towels I folded up and I am going to start damping my paper towels on both sides. One at the bottom, one at the top to get all that excess water off which that's what we need to do. So we're going to do these up and get these ready and dry it off so we can start seasoning these properly. We're going to put these back in the refrigerator for about an hour, hour and a half. You can do this early before you cook because you really want your chops to be really seasoned inside. You want them to sit and be tender. So this is what we're going to do. We're going to do all of these and I got about five big pork chops center cut so let's do all this. Let's have this ready so you can see what we're going to do next. Okay after I discard all my jewelry my hand rings because I just don't like it. I did pat them down with that but I wasn't touching it really. Okay so these are the chops so what I'm going to do first on both sides of these chops, I'm going to add a meat tenderizer. Non seasoned, no salt but I mean if you want to because I am going to add salt to these so if you want to do salt then just regard the salt. I'm only this is non salty, no salt no anything. This is no flavor at all. So this is just a non seasoned unseasoned which that means no salt no nothing on here just regular old meat tenderizer on both of these. And I want to massage and rub these in because this is going to be sitting for a while and I want to let it do it's work. We're going to do all of this just a little amount. Okay now these have all been meat tenderized I'm going to switch these over and I'm going to get to my next thing which will be my garlic powder. So I'm going to show you what I'm going to do. I'm going to add garlic powder on both sides flipping them over and then I'm going to do all five of these and we're going to get to our next season. Okay now they've been garlic powdered. Now we're going to do Mrs. Dash Mrs. Dash blend is what I'm doing. I'm going to add, we're not going to be doing any pepper on here because Mrs. Dash got pepper in it. So let me go ahead and do this one and we got five more to go. Okay these have been Mrs. Dash blend. Okay now we're going to go with our paprika, ground paprika. And we're just going to add a little bit of paprika. Paprika is so sweet. So we don't want a whole bunch. We just want like tapped. You know just barely putting on there. Okay and we're going to do this on both sides also. And it's a good thing to lay all your seasons that you touched your hands with over on the side so when you get through doing your meat you can wash your hands and take a nice soapy rag and close your thing and wipe all your bottles down. That's a good thing to do. Now the next thing we're going to do is sea salt. See but if you're going to use a meat tenderizer with a salt you don't have to use salt at all. Just discard that salt if you have salt in your meat tenderizer which I don't. So what we're going to do is we're going to sprinkle a little. And sea salt if you look closely is a little bit bigger than regular iodine salt. And it's to me this type of salt is a better salt actually. Iodine salt is not really you can eat it but I mean this is just a better healthier salt. You don't need much. You only just need a couple sprinkles. I mean barely little because these are really big salts and it might be too much. So just use like a pinch of salt on each side. Okay then I'm going to lay my chops. You can either put it in anything. I've got a little plate that I'm laying them on. And I'm just going to let them lay on here and I take the rest of the seasons that I have off the other plate and I'm just going to mop it up. I mean it was on there. He might as well mop up the rest of the seasons. I'm going to put that on there. And then I'm going to wash my hands and I'm going to put some plastic wrap over them real tight and I'm going to stick these back in the freezer for about an hour hour and a half whenever you're getting ready to cook them. But if you're going to cook these today or earlier or whatever, make sure you do them where they have at least about an hour, hour and a half to sit in there and let all those seasons soak into that meat before you cook them. Now we're going to be working on our green beans so let me go ahead and put this wrap on here. Put them in the fridge for an hour, hour and a half. Alright. Okay so I got some plastic wrap out. And you know how they tell you to cut that off? I just take some scissors. Use your kitchen shears and just take it and then just wrap it up. And I do it about two or three times. Make sure it's got a nice good seal at the bottom. Which I do. Woo hoo! It's kind of hard sometimes but you just got to keep working with it. I mean I'm not a professional seal wrapper but I will become professional when it comes to me cooking this food. Alright. So this is going to go into the freezer for an hour, hour and a half or you can leave it in there longer the more tender it will because that meat tenderizer and all those seasonings are going to soak into that meat and when we fry these babies they're going to be the most delicious steaks you've ever heard. Pork steaks actually. Pork chop steaks. Okay. Now we're going to be getting to our green beans because we're going to go ahead and we're going to cut the tips off of those and we're going to go ahead and put those in a salt water. And then we're going to add some garlic and a whole bunch of this. Okay. Okay. These are some green beans I got. I've got, I know they've already cut some tips off but you know how people cut it and still get that brownish like. I don't like it. I am going to take these and I'm going to cut the tips off of them again because you know I'm just picky like that. So I'm going to open those up and I'm going to get a couple of green beans out because I'm feeding about four people. And we're not going to eat that many green beans I guess. They probably won't because my young adults in the house it's not very they like green beans but we're not going to eat that many. A couple strains maybe. So what I'm going to do is take each tip. So I'm just showing you. I'm taking the tip which has already been cut for me but I like to do it again because see it gets that old look there. I'm not eating that. I mean I just have and see some of them didn't even have the tip off. So I'm just going to cut this. I'm just an old type of fashion person. I really got OCD really bad. You know I constantly wash my hands a lot to the point where they look like you know like they shriveling up and they do need lotion. I don't like putting on lotion because all I want to do is wash them again because I have OCD. So sometimes my hands look very very dry so my husband says you know what get some baby oil or get something put something on there and leave that on there until they look a little bit better because they look really bad because I have OCD. And I feel like something's always there so you're not going to if you have OCD you're kind of washing your hands like I do. Of course you're not going to go ahead and put on lotion because you're going to just go right back and wash your hands again. And I've always been like that. I don't know why but that's just something I have to deal with since I'm an older woman now. You know I know I've been having it for a while. Hey I have it and I don't mind talking about it. Hey it's what it is right? So let's just finish cutting the tips of these green bets because it's going to take me a while and we're also going to make sure this dinner I'm dedicating to my best friend's mom Jill. So hey Miss Jill if you're watching I love you and I'm so glad you showed me this dish when I was a little girl. I was about around 13 or 14 when she showed me this dish and you know what it's always been in my mind and I'm going to fix this just for her. Okay so these are the green beans. I cut every tip off. I'm going to stick them into a strainer and I'm going to rinse and wash these and I'm going to get ready. Once I wash these I'm going to put these in a I'm not going to boil these. I'm going to put these in a steam pot. This is my steam pot. So I've got my steamer and then I put my water in my pot and I put salt in there. Lots of salt and I cover it up where it don't touch the water. I'm going to throw my green beans in here and I'm just going to let these babies steam and when I let them steam they're going to get nice and tender. You might have to cook these for a good little while but go ahead and you can get them any way you want. Real soft or soft crunchy. I want mine just a little. Have a little crunch to it but I want them done. So done and crunched. So I'm going to wash these. I'm going to steam these in my pot. It's going to probably take about maybe I say about an hour or maybe about 30 minutes. You know you just got to watch your green beans how you want them. Tender, fork tender are just really really soft. You can do them any way you want. But I want these fork tender because these are going to get tossed and fried with some grape olive oil and a couple of seasons and I'm going to toss it off at the end with a little bit of surprise jazz. So just watch out for this. So here we go let's wash these up. Okay, now we have washed our green beans and we have let them set for a while so there's no excess water on them. They're completely rinsed, ready to go. Okay, so to these green beans actually you supposed to put water into a pan which or you can boil these but I'm steaming these. This is my steam pan. This is the pan this is my steam rack and this is the top where I'm going to steam. Most people take it and they put make sure ain't nothing. Yeah, I don't know. I think I had something. Okay, so this has all been cleaned out and washed out. Most people take water and they fill it up. But I want flavor into these wonderful green beans here. So I'm going to do something a little different. Probably less than what anybody else would do. I'm not going to use regular water to steam my green beans because I want a little flavor. So what I'm going to use is I'm using a low low sodium which I'm going to be using salt on these later on but it's going to be a sea salt. But it's a low sodium chicken broth that I'm going to use. So I'm going to put about a cup maybe a cup and a cup and a half of chicken broth into the bottom of my pan and I'm going to just measure this out to make sure I put my pan in here because nothing can touch the bottom of this. So that's great. That's a cup and a half. I think I can go with another one fourth cup of chicken broth. Not too much because you just don't want that chicken broth to come up on your green beans. And I'm going to put it in here and it's not see as you notice that it's down there. When it starts to get low then I'm going to just when it starts to get low at the bottom of the pan and you feel like there's no juice in there just add more. I'm going to take these green beans wonderful and I am going to put them in my pan. I'm going to put the top on these. These are ready and these are going to steam. My steam is going to come out of here and I'm going to put these on a medium high and get these real. Get this water going. It's going to steam. It's going to steam these green beans. It's delicious. Okay. Most people use almonds or whatever nut you like. My husband is allergic to almonds so he can't. So I'm going to use walnuts and I'm going to use one third cup of walnuts. Not too many. I don't. I like walnuts but I don't like them like that. But they're okay. I'm going to use one third cup of walnuts. I'm going to put these to the side. You'll see what I do next. The next thing we're going to do is we're going to get that garlic together. So I got my little garlic out and I'm going to take I'd say about maybe a whole clove of garlic. I'm trying to look for the biggest one. Okay. I found a big one. I found a real huge one. That's good. Maybe I'm going to use this because a big huge one would probably be a little bit too much. I don't want a lot because I just want a little bit of garlic. I want to toast that up. We're going to cut this garlic. We're going to do it really really thin so it can dissolve into the oil and butter that I'm going to be putting it in. Okay. I've took it and I have rinsed my garlic. That's why my hands are kind of wet. And I took this end off and I also took this end off. So I just like chop the end off. I can show you. Just chop off the end a little bit because you don't want to eat that nasty end. So this is fresh garlic but I always do it again to let the people know that's what I do. And I cut it off on this side also. So what I'm going to do is I'm going to slice this thin because I want this to melt. See how thin I'm slicing this? I'm slicing like paper thin. Okay. I'm going to add about a teaspoon of olive oil. This is the olive oil. A teaspoon of olive oil. Great. Okay. And then I'm going to add a half teaspoon I don't like my stuff really greasy. And this is the Smart Balance Butter. See where it says support healthy cholesterol levels. It's really good. It's got a lot of stuff in here. You might want to read it. They got a little one and then they got a great big one. So I'm going to do about a teaspoon of that. Or a tablespoon. Sorry. Or you can use a teaspoon. It depends on you know half butter half half butter. You know half and half. And then we're just going to let that melt. And I don't want to use this metal pan. I mean metal spoon. I can't do that. So I need to use something that doesn't hurt. Oops. It's not going to hurt my pan. This is a non-stick pan. But you can use any type of pan. It's no no matter what you use. It doesn't hurt anything. Alright. Let's let that shimmer. Okay. So I'm just going to just a little rough chop on some of these. Because these are like really big. And then you know just a little. Not a lot. There you go. You know I want them. You know people don't like these. They don't have to put these into their you know onto their plate. They can just get the green beans. Just a little bit of that. And there is that garlic there. And you don't have to use all of it. Which I won't. But I like garlic. So I'm just going to use a little bit of that. Maybe. This is not even 1 4th tablespoon. Okay. So that is my garlic. And I'm trying to roll back into the It's just been on there. There we go. And then we want to sauté in there. And we're going to throw these nuts in here. And we're going to sauté these too with that garlic. Okay. And then there's our green beans that are steaming. And we're going to shake that out. And then there's what's left. And then we're just going to toss these green beans right on into our pan. And we've got to give these babies flavor too. So after we toss these with our nuts these look very great. We're going to have to add some type of seasoning to them. I like seasoning. I'm going to add a little paprika for flavor. And for color. Wonderful. Alright. Now you remember that salt that I put in there? So all I used was some paprika and I got the salt going on. It's just a little salt. Not too much. Because this salt is strong. So you just want a pinch of that which I did. And then let's get a pinch of Mrs. Dash. You know I like Mrs. Dash but sometimes people don't. And you want to get that around with that butter and that olive oil because you want these to look great and fancy. I'm going to turn these off because I'll just toss these and cook them. Okay. As I toss my green beans and I've got them done I'll let them cool down just a little bit. I'm going to stick these in a nice bowl. I'm going to have to clean up and get ready for my chops. Alright. Get all that good garlic and everything out. Let me get a scraper here. Get all of this out. All that good stuff there. I'm going to clean up. I'm going to put the top on this. Clean up. Now the only thing that I like doing is I like to add a little bit of Parmesan cheese and I'm just going to toss those. Just a little bit of Parmesan for more flavor. And toss these with the nuts. I'm going to put a top on these and keep these nice and warm. Since that pan has got flavor, of course I just scraped out my delicious green beans and then I'm going to put maybe one fourth cup of olive oil. I'm cooking with olive oil guys. I don't need anything else but olive oil. You can cook with any oil. You can cook with vegetable oil, soybean oil. You can cook with any oil you want. I prefer a little bit of olive oil. I've got to get this pan really shimmery and really, really, really hot. I took out our pork chops. They've been marinated for more to me because I had things I had to do. I had to go places and do some business so I had these sitting for about two hours. But that's okay. It's still in the daytime. We're going to take these bad boys. We've got our oil over there in the pan and let's get to frying. I took a little oil out. If I need any more oil while this pan is nice and shimmery and hot. We want to hear a shimmering hot pan. We've got our pork chops. Shimmering hot pan. Down they go. Oh my God. Look at that. And we're going to fry these. We're going to put them on medium. And we're not going to touch these until we get a nice little crust on these. Then we're going to flip them. So we're going to give them about, oh I got popped in the face. Alright, so I got some skin missing. Okay, so we're going to give these about five minutes on each side. Alright, remember everyone, I'm going to take a quick look at those. I'll stay a little bit more longer. So look at them. Yeah, they look pretty. But I just want to make sure they're cooked. Make sure you got them on medium. And if you need more of the olive oil mixture there it is where I took some out. That's the crumbs and stuff that I got from the pan. I took a little bit out. And I got it right here. And if I need anymore, I'll have to do is stick it in there. Okay, now we're going to take another quick look. It's really good. There we go. That's what I'm looking for. Look at that. Oh, another four or five minutes on this side. We got that on a medium. That's what we're looking for in a pork chop. Okay, quick thing. You want to make sure you want to cook this done. You don't want it medium. You don't want to cook it like a steak because it's not built to be a steak. It can really be harmful bacteria if you don't cook this pork good. A lot of people today are trying to cook this stuff medium but it's not going to catch up with you. You don't need to do that. You need to make sure this is really cooked done. No need to burn it but you need to make sure it's cooked all the way in the middle. All the way through. It's not steak. This is pork and pork holds all kind of bacteria, worms, germs and all kind of stuff that you can get if you do not cook it thoroughly all the way through. Alright. Look at that one. Perfect. So we're going to sit over here and we're going to let that sit. Get all those juices right back in there. Make sure we get all that oil off there. And guess what? We're going to continue to just cook our chops. Okay. We let them rest and we let them get all the juices. Look at that. There's those juices right there. Okay. And then we placed our pork chops and then here are our green beans. They've been sitting so and they look good. They're soft. You can cook them any way you want to. You can cook them crunchy. You can cook them soft. But make sure you take them out. And then here are our salad that I made. And there's my green beans. And there you got it guys. Okay. And here it is. My famous fried pork chops and my green beans with walnuts. Like I said, you can use any nuts you want. Almonds are mostly used. But like I said, my husband is allergic to almonds so we use walnuts. You can use any nuts that you want that's good for you. So thank you Miss Jill. I had gotten this recipe from my best friend's mom Miss Jill. And I'm dedicating this. I'm sorry. I'm dedicating this to her. Alright guys. I hope you enjoy and love my show. I hope you come back and watch my show. So everybody and I'm going to have some ranch with this salad. This is a great show. Hey. Come back. Enjoy my show so we can make other dishes. Because guess what? I didn't make this alone. You and me. We made this together. And we always going to make great dishes. So please like, share and subscribe to my YouTube channel. Hey. I'll see you next time. Bye.