Glazed Pork Chops !

Well, hi coffee time friends. It is coffee time. It’s well, it’s a little past lunchtime. We’re a little late today. We had a few errands run. I didn’t plug y’all in. Hold on two seconds. Here we go. Sorry about that. Hear me. Look down here. We’ve got pork chops and I’ve got a little bit of y’all’s southern secret, salt, pepper going on these pork chops in here. We got a little bit of vegetable oil. Use whatever oil you want. I just put a little vegetable in there to get it going. And I’m going to load our pork chops right in here. I’m going to put them in season side down. Come on, flip. There you go. This will be sizzling before you know it. Don’t waste those seasonings. Get them on there. Little salt, little pepper on that side. These pork chops when they grow up are going to be glazed. And you can glaze them however you like to glaze. Oh, that’s had raw pork on it. We won’t keep him over here. I’m going to put a little balsamic glaze on these. And um a little bit of brown sugar. Mama had seen that and she said, “I seen some brown sugar glaze pork chops.” And I knew right then she would want to try her some. But your mom. Yeah. Sounds interesting. Sounds interesting. See, those are already fried. If you don’t have balsamic glaze, you can take balsamic vinegar and just condense it down. And that makes a lovely That makes a lovely glaze, too. I just wasn’t doing it right, was it? You did fine. This is y’all sweet too. Well, of course it is. Yes. Have to have that. It’s Sunday in the South. What other What else would we have? That’s from Tupperware. It’s a good little thing like when you have an extra little bit of your gallon left somewhere to put it. It’s good for orange juice, even milk, you know, you got that whole gallon and you got a half a gallon. Condense it on down. These pork chops don’t take long to cook. You want to cook them done. And I will temp these with the thermometer, but you don’t want a little beef pork jerky. You don’t want to just keep on cooking them till there’s nothing left in them. We wait. This is what cooking’s all about, people. Hurry up and wait. I’m not seeing any comments. I hope this ain’t a no comment day. Ah, from cold Minnesota. 20° with snow flurries. Janice, we was going to get some snow flares, David. It’s actually 49 degrees, but it’s going to drop all day. Tomorrow, the lows 32. Tuesday, the high is 32. We could have any kind of weather at that temperatures. You could have any kind of weather at those temperatures. Mama’s over here making up some potatoes and some green beans. Mama, come over and say hi to him. You famous. This is the We’re just cheating today. I can’t tell. Betty Crocker cheese scallop classic potatoes is what she’s serving up today. I thought it something a little different. Mommy, you’re in a different kind of mood today. You want glazed pork chops? You usually say just salt and pepper. And then I usually say mashed potatoes. You say mashed potatoes today. I said let’s try something a little different. A little different. All this Christmas decorating’s got you in the mood for change. Yeah, I reckon. Well, they’re smelling good already. They are, ain’t they? Mhm. Little bit of y’all southern secret and a little bit of salt and pepper. Can’t beat that combo. There we have it. Hi, John and Mama. Well, hello Vicki. I hope you have a great day. Thank you, TR. We hope you do, too. Now, let’s talk about this weather. Some of y’all going to vote with me and some of y’all going to vote against me. I’m okay. Let’s have that kill and frost tomorrow. I’m sick of these allergies. Let’s have winter for a minute. I’m sick of these allergies. T the season. Whether you like it or love it, it only lasts 90 days. That’s all you get. It’s all you get a summer. That’s all you get a summer. It’s all you get a spring, fall, whatever you like. You don’t get much of it. And they fly by. So my theory is just don’t fret about it. Look at that pork chop. Cuz this too shall pass. And once it passes, we’ll move on to something else. And that’s the way we we do. Now that’s a beautiful pork chop. I’m using the electric skillet today. I don’t hang back over there instead of the micro pro because mama’s wanting glaze on it. And you could probably glaze it the other way. But and with the bone in it, it don’t get as brown. It don’t brown as around the edges, does it? No, not as good. But it’s good for sir or tenderloin. It’s tenderloin. This is already up to I know it ain’t done because it’s turned it over, but it’s already up to 10 mostly. Okay, we’re not going to turn it over again. We’re going to leave it right there. So, I’m going to put a little brown sugar a little brown sugar right on those pork chops. When I say a little, I’m talking about a half a teaspoon, maybe a teaspoon total. Don’t y’all get all excited about a little brown sugar. Now, don’t y’all do it. If you don’t want to use brown sugar and balsamic, but you still want glazed pork chops, I’ll let y’all in on a little secret. And you’re going to say, “Why ain’t you doing that, John?” Well, because mama saw these. And she wants the brown sugar version. Yeah. But if you don’t have the brown sugar, you don’t want to try it. You don’t want to fool with balsamic glaze. That all sounds a little hectic. I know. You can use pancake syrup. Yeah. Just open that pancake syrup up. Put your little maple glaze on them. They’re delicious that way. Absolutely. Now, we can make a big deal out of this. I could stir it up, mix it up, make a glaze, even heat it on the stove. Do whatever you want to. But right here, this is going to do the trick. So, this sugar gets spread out here in this glaze. Those pork chops is getting warm hot. That’s all you’re going to have to do. Now, I could fill that up and smother it, but you don’t have to. You don’t have to, folks. Another good glaze for pork chops, in case you’re not interested in a lot of fluff and fuss, get you a jar of applesauce, put you some maple syrup in it, and stir it up. Put that on your pork chops. It makes a good little glaze. See how the brown sugar’s already melted on there? It’s making that glaze already on there. That little bit of balsamic just laying there. That glaze. The balsamic is sweet. The brown sugar, of course, is sweet. So, you’re doing fine either way. Oh, mama. You smell that? Oh, yes. Oh, mercy. Smelling good. It smells uh We’re already up to 170 805. Just keep 90. If it gets to 200, we’re going to call it done. It don’t have to be 200. No, torch can be 145. Really? But I got it. It’s already up to 180 75. Yeah, I’m going to let them brown a little bit on that side. But there’s no doubt they’re done because everywhere I’ve touched, they’re way Oh, that’s 180 instant. Yep, we’re done. We don’t close our thermometer till we wash it. That way you don’t accidentally lay back on the refrigerator or wherever you keep yours. Let’s peek under here and see what we look like. Oh yeah, it’s getting there. Now that’s as complicated as glazed pork chops has to be. You can make them as complicated as you want to, but they don’t have to be. All right, mama. There we are. Is your ters done? Yeah, I believe so. I know the green beans are done. What are y’all eating today? Are you Are y’all getting in the soup chili mode for this cold weather? We’ve already had both. We’ve had vegetable soup, we’ve had chili, and it was even that cold. But with cold weather brings on the notion of delicious soups. I’m really looking forward to fixing uh my kekka sausage and uh cabbage. That just sounds like a good comfort food for a cold. Are you ready for that to be put on our plates? Yes, ma’am. That’s my plate. I’ll unplug it down here. You can slide it where you need to go. Right over there. Don’t pack it nowhere. Just I’m going to set it on the stove. Get the apple. Don’t sit on the stove cuz we got to get them out of there. Well, I mean, when you get them out, you get yours and get mine, too. Mama’s going to serve us up. Don’t Don’t tilt it. Don’t tilt it. Get a spatula. Get a Yeah, get a egg turner. We want to save that glaze. You don’t want to tilt it up with a fork. Watch this master do her thing. Whichever one you want, mama. They are both the same pork chop. We’re done. I’m going to give you this. She didn’t spill a drop of glaze. Oh, that’s what was run off, but I’m going to give that to you. Look at that, folks. Who says mama’s not a pro? A lot of recipes that you look at, they’re very complicated. And you know, I look at them and think, “Oh, wow. You’re supposed to do this, that, and add this, take this out, drain that, do this.” Sometimes I just look at the flavor profile. I think just squirt it on there or just top it or what. You know, it don’t have to be as complicated as sometimes we make recipes out to be. Sometimes they can be simple. And here is those potatoes. Look at mama’s potatoes out of the sack. Where those come in a box? Yeah, they’re this what we say Betty Crocker. Yeah, I’ve seen those. We’re not sponsored by Betty Crocker, but Betty, if you’re out there and you’re looking for a good influencer page, it says cheesy scallop casserole potatoes. You put them in a casserole dish, but you have to let it bake like for what does it say? 35 minutes after you get the water hot, mix it all up. That’s be like 45 minutes all total or more. So, all right, mama. We fixed them on the stove in a hurry. All right, let’s do it. I’m dipping your food up. Don’t let it get cold. Oh, boy. Do the potato. She want me to do the potatoes. Here you go. Yes, ma’am. Rolls or cornbread would be good. I’ve got rolls over there if you want one. What kind of rose? Uh, what is those? Hawaiia. Oh, yeah. I ain’t never turned down a Hawaiian row. Not yet. That may someday. Look at that. I don’t think it hurt us to have one roll today. I don’t think it will either on a Sunday lunch. We’ll say anything to get a roll. I might not do much for a Klondike bar. But when it comes to bread or coffee, you’re ready to do about anything. Yeah, I can. Especially coffee. You break it apart and I’ll breaking bread cuz it’s back up. Yes, man. All right, that is lunch. And really, y’all been here for the whole thing. That’s how long it took us to cook it. She just put the potatoes on after I started the video. And the green beans. No, I had the potatoes on before you started. The green beans is what I did. Oh, okay. It didn’t take long. No, let’s bless it. Dear heavenly father, we thank you so much for this meal. We bless hope you bless it for our nurse for our bodies. Watch over sleeping God and direct us. Be with all the folks in these cold temperatures, those who are homeless and needy, dear. We just pray that you’ll pour out warmth on them. And dear Lord, we just pray that you’ll be with our country, dear Lord, and we’ll get open back up in your name we pray. Pray for all the needs and all the requests in Jesus name. Amen. All right, mama. No. Let’s try that pork chop. That’s what I want to try. This is what you ordered. I know it. This is your meal, mama. It just sounded good. Mama has, you know, used to Mama didn’t even have Facebook on her phone. She had to use a tablet or something. Mama’s come into the whole world of I’ve come up a little all kinds of stuff. She’s got recipes every day. I don’t know how you m It tastes wonderful. It does. Very good. Worth trying. That simple little glaze is delicious. Just like I told you, if you don’t want to go with balsamic glaze and brown sugar, try a little of your pancake syrup. And for you diabetics, there is sugar-free pancake syrup that you can use in place of the other things. Mama don’t like sugar-free syrup, but and those potatoes are good. I had never tried that. I double dipped on the pork. Oh, that’s so good. That’s so easy and so good. It’s too too easy and good not to try. You can have this meal if there’s one of you or if there’s 12 of you or 13, 14, which you’re getting it down there, aren’t you? Exactly. Now for the potatoes. They’re good for box potatoes. Now, mama, tell me about this potato. Is this our potatoes? No, it’s in the box. These potatoes come in the box. Yeah, it’s all the cheese potatoes. You add water, milk, and butter. It’s all I add. And these potatoes are in them. Are they dry? Yeah, they’re pretty dried out, but they’re good. I was kind of shocked when I tasted of it how good they are. So, are you trying to tell me you’ve kind of fixed instant potatoes for lunch today? Well, dehydrated potatoes. I love instant potatoes. I love mama’s, but I love instant, too. And mama’s usually says no to instant, but every once in a while, she’ll let me pull them out. for a box and dehydrated potatoes. They’re pretty good, aren’t they? They are good. There’s recipes out there for homemade, folks, but we just ain’t in the scolop potato mood today to have to do it from scratch. [Music] Y’all sweet, too. always satisfies. [Music] It’s great. [Music] Those potatoes are good. Are you any of y’all getting forecast of snow? We got flurries in the forecast. I don’t think we’ll get them. No. Smoky Mountain probably will. I don’t remember ever really getting any big snows in November. We’ve had them in April. Oh yeah. Um but January, February is our big snow months. December we’ll get a little. Usually everybody’s hoping for a white Christmas. We hardly ever get one. Yeah. But um November is not our big snow maker. It don’t get cold enough usually, but it has come. November usually here is it can even we can even have a warm November. Oh, I remember one year we had 72° on Christmas Eve. Oh yeah. East Tennessee weather is not really reliable. You just take what you get. It’s what you do anyways. So, if y’all got snow for the next two days, anybody? Hi, John and Mama. Hey, Vicki. We may not even be on mama. There was no comments rolling. Uhoh. Hey, John. Are you on here watching from Virginia? Now they’re rolling. Hey, Wanda. [Music] I love the good old faithful peanut beans. They’re good. And the potatoes aren’t good. Mama, I’ve not even tried this row. I’ve not either. We’re not used to the bread that we’ve not eaten. We’re not used to soping. Y’all sop. Do you know what sop is? sen something up. As in, I’m going to need a roll to soop this gravy up. Or I’m going to need a piece of cornbread to soop this dumpling juice up. I don’t eat bread with my dumplings. No, but people do. So when you have something juicy, you need a piece of bread to absorb it. Pinto beans soup. Mhm. Pork chops are a hit. They’re tasty. They really are good. And they’re, you know, something different. We used to do salt, pepper. Why are we having pork chops again so soon? because that’s how they come in the pack and they’re totally different. So, we fixed them the other day. We had two left. Mama froze them. So, we drug them out already. Get them made up. Mama said, “I got them two pork chops.” I said, “What are you going to do with them?” Well, I seen a thing. She said, “I think that brown sugar is what caught my eye. The sweetness, mama. You didn’t even have to tell us that. We all know you.” It was the brown sugar, folks. It was the brown sugar that caught my eye. I’ve made these before. I think the last time I stirred up a glaze and took a little bit more time. Yeah. But this time I thought you just All I need is the brown sugar on there. It’ll melt. Put the lip balsamic on there. It’ll melt. If you do it while it’s frying, when you first turn it over, you can take care of it. It’s worth trying. I’ll say that. I have done the pancake syrup before. It’s good. I would have to say pancakes would be third or fourth on our list of things that we use maple syrup for. Yeah, true story. We use it in baked beans every time. We use it in carrots every time. We use it in sweet potatoes. We’ll put it on ham. Mama, what else? I don’t know. We use a lot of maple syrup and we use just plain old pancake syrup. Some of y’all told me one time to get some real maple syrup and quit using that artificial stuff. We did. Mama didn’t like it. She said, “I don’t care if they’re real as good as I did the pancake syrup.” I got used to the cheaper stuff. Mhm. M. This has been a success, I reckon. Very good and very quick. [Music] Yeah, we got dinner ready. We didn’t get home real late. We’re going to do some more cooking in a minute. I’m going to tell you what we’re fixing. We got some cooked chicken that needs to be cooked today or fixed today or it’ll be puppies. You know, it gets we don’t eat it after raw. It’s two days or froze. Cooked about 3 days. That’s it. So, mama’s I got that cooked chicken. And so she’s decided since it’s going to be so cold, we’re going to cook up some egg noodles and have a little chicken noodle soup, a we Yeah, I think that’ll be good. And we’ll eat that tomorrow. Maybe. Mhm. But we’ll get it put together today probably. We might wait till tomorrow so it’d be hot, fresh, tend. Well, we might do that. We may show you some on video, but if not, we’ll cook it. Yeah, I’ll get it ready. put my fork in the right place, I could cut it. All right, mama. You got anything you want to add today? No, everything is really good. And I’m tickled with the pork chops. They turned out real good fixing them that way instead of going through all the glaze making. So, here’s some instructions from me and mama. Find you something good to eat. Make you some memories. Be warm and be safe. Don’t do that. That’s the most important thing. Be safe. Be safe, folks. Come back and see us. Hopefully, we’ll be here tomorrow and we’ll either do chicken noodle soup or we’ll cook something else. It’ll be some kind of comfort food. I’m taking a couple of days off. Be fun. Veterans Day is coming up. Tell some veterans how much you appreciate them. That’s Tuesday. And um we did we need to tell them that all the time instead of just Veterans Day because we really and we do appreciate you. If you’ve sacrificed for us, we are so thankful. So so thankful. Thank you very much. That’s right. All right, folks. We will go. And mama’s throwing out the leafy plates today. It’s Sunday. Putting all the dog Putting on the dog. Putting on the dog. Love it, mama. Mhm. All right. I don’t know what we’re going to do today. Rest. Day of rest. I would guess there could be some trees. No, today’s a day of rest. Oh, you ain’t done trees today? Probably not. She got one done, one down. 15, 18, 19 to go. No. No. I won’t have that many. You had 16, 17 last year. Was it? The little ones, the big ones, and all. Oh, everything. Yeah. I’m looking at three right here in this kitchen. Well, that one’s a little Charlie Brown tree. I put it up every year. It’s my little favorite tree. And the living room. I bet you there’ll be some fireplaces lit today. It’s 46 now, folks. I’ve been thinking about it. You know, it’s 48 when we started. It’s 46 now. It’s going to get colder all day. All day dry. And then it’s going to start raining about what I say about 5:00. Five or six tonight. And then we could get some flurries. Yeah. And uh tomorrow 32 is the low. And what was the high? No. Is it tomorrow? It’s 2132 or is that Tuesday? Tuesday is the coldest. Oh, whatever it is, it’ll be here. It’ll We’re just taking Hold on. Okay. Michigan had snow last night. Yep. Kathy, can you believe we’re talking about snow? Well, we was just talking about a heat wave a week ago, two weeks ago. I mean, it was 90 here. We thought, well, October’s a hot October. It was. But boy, November’s showing us up a little bit. I reckon we brag too soon. Mhm. Yeah. We let our guard down, didn’t we? My electric bill was thankful that October was that warm. We turned the heat on what day? In October when it turned a snap cooler. We didn’t We ain’t had no air on since then. Good. Here we are. It’s not kicked on all the time. No. No, it ain’t kicked on cuz it’s been warmer. And because mama runs heaters and furnaces and No, I’ve not even done that in the last two or three. Well, when you turned it on, I’d had the heater on. And when he lit the fireplace, we let it burn a while. Just a little while. And then, like I said, mama said fireplaces and heaters just a blast. So I don’t have to use a lot of the HVAC. Oh, because the the not air condition uh thermostats on the wall over there. Electric throws. We’ve been warm and snuggy. Yeah. All right. Say goodbye, mama. Goodbye, mama. Have a wonderful day today and God bless you all. Bye bye. Bye y’all. Have a good one.