I have absolutely loved and trusted ATK for decades. I was watching when Julia Collin did her first on air thing and Bridget wasn't far behind. Toni made me think of the pimento cheese my Mom used to make that I haven't thought of in an age. Always enjoy learning here!
MY mother grew up in the 30s and 40s when pork wasn't always as safe as it is now, so she usually overcooked pork chops.. Sometimes, they were so hard that it was easier to break off a piece than it was to cut them. RIP, Mom.
That cheese sauce did not look smooth to me. It looked a bit broken and curdled after it baked. It happens to a lot of mac and cheese dishes that are baked because of the extra heat. What works for me is after I make the cheese sauce on the stove, I add it to fully cooked macaroni, but do not bake it. Baking it afterward turns it into an oily curdled grainy mess.
Hey I like that texture in Mac n Cheese.. I call it cafeteria style… sometimes creamy is repulsive to me especially if you another creamy part of the dish (like the milk gravy).. you want cream on you Mac.. put down your biscuit and mop up the milk gravy with the Mac
Hey I like that texture in Mac n Cheese.. I call it cafeteria style… sometimes creamy is repulsive to me especially if you another creamy part of the dish (like the milk gravy).. you want cream on you Mac.. put down your biscuit and mop up the milk gravy with the Mac
Bigger problem...the white tines of those plastic forks that break off and disappear into a pot of white rice...near impossible to find and making eating that rice super risky! 😮
@@Er-sv5tn yeah, that’s normal. As long as you trust your thermometer you are absolutely fine. I’m sure in this video, resting and carry over cooking was taken into account.
This recipe looks absolutely delicious. And absolutely unhealthy. All that cholesteral in the pork chops, then the flour, grease, and frying, then more flour and grease for the gravy, may have been how America got used to eating before people learned this kind of cooking was causing all kinds of health problems then, and now. Is it better not to demonstrate unhealthy recipes? A lot of recipes are best left untried. Adding new recipes in the kitchen may be delicious, but are they wise? I think not.
I have absolutely loved and trusted ATK for decades. I was watching when Julia Collin did her first on air thing and Bridget wasn't far behind. Toni made me think of the pimento cheese my Mom used to make that I haven't thought of in an age. Always enjoy learning here!
Southern Pork chops in onion gravy is my absolute favorite 😍
CREAM gravy, not milk. I'd put some mild peppers, like jalapenos, in there, too.
MY mother grew up in the 30s and 40s when pork wasn't always as safe as it is now, so she usually overcooked pork chops.. Sometimes, they were so hard that it was easier to break off a piece than it was to cut them. RIP, Mom.
I could imagine those pork chops would be good with green beans and buttermilk biscuits or cornbread. Mmmm
Thank you for The Recipe Excellent Chef's ❤❤❤❤
I made this Mac and cheese for a cookout this past weekend. It was a big hit.
I have to try this recipe, mostly I make Pork chops in with Vinegar Peppers, very Italian and very Delicious 😋.
Poor Julia's hubby...Pork Chop will be called out wherever he goes now.
Never had it. Stuffed with boudin? Yessir.
Hattie Bs makes great pimento Mac n cheese here, in Nashville.
Nice episode with Good Food and Sides..... ;-P
That cheese sauce did not look smooth to me. It looked a bit broken and curdled after it baked. It happens to a lot of mac and cheese dishes that are baked because of the extra heat. What works for me is after I make the cheese sauce on the stove, I add it to fully cooked macaroni, but do not bake it. Baking it afterward turns it into an oily curdled grainy mess.
Hey I like that texture in Mac n Cheese.. I call it cafeteria style… sometimes creamy is repulsive to me especially if you another creamy part of the dish (like the milk gravy).. you want cream on you Mac.. put down your biscuit and mop up the milk gravy with the Mac
Those pork chops. Dang! 👍🏻👍🏻👏🏻🔥
For the pimento Mac’s cheese, is there an optional recipe for bread crumb/panko topping?
Id use saltines.
I moved to iowa and they do massive, the bigger the better tenderloin sandwiches. Id love to see yall do those.
Check out their Iowa Skinny sandwich episode on the channel.
I can’t wait to get my ATK tv cook book!🫶🏾
TIL: Pimento cheese arancini. 🥳
That sounds fabulous.
Them porkchops and gravy 😋
Nothing says American South more than 'pimento cheese' to me
I live in Mississippi and nothing says American South more than 'dumb people' to me but, yeah, pimento cheese is pretty awesome.
Yummy ❤❤
5:12 your pyrex measuring cup cracked. maybe cool it down first lol
That's not a crack, try getting a device that can watch in something other than 360p, babe.
I slice up peppadew peppers for pizza and pasta all the time.
Good recipe from the lady with the swimming physique
Hey I like that texture in Mac n Cheese.. I call it cafeteria style… sometimes creamy is repulsive to me especially if you another creamy part of the dish (like the milk gravy).. you want cream on you Mac.. put down your biscuit and mop up the milk gravy with the Mac
Saw this recipe on paula Dean.
Yum.
Bigger problem...the white tines of those plastic forks that break off and disappear into a pot of white rice...near impossible to find and making eating that rice super risky! 😮
I had to Google if 140ºF is good enough. Personally, I’d take into consideration the thickness of the meat and do at least 145ºF for >= 1/2 inch.
I still have concerns about pink pork....😅
@@Er-sv5tn yeah, that’s normal. As long as you trust your thermometer you are absolutely fine.
I’m sure in this video, resting and carry over cooking was taken into account.
All disposable utensils are a fail. Holy crap!
I am celiac but can figure out how to make this without gluten!
I love this but as a non American, how can you have this diet without universal health care?
Most of us don’t eat like that every day!!
It is called having it in moderation.
Virtue signal
No one eats pimento like this...
First
This recipe looks absolutely delicious. And absolutely unhealthy. All that cholesteral in the pork chops, then the flour, grease, and frying, then more flour and grease for the gravy, may have been how America got used to eating before people learned this kind of cooking was causing all kinds of health problems then, and now. Is it better not to demonstrate unhealthy recipes? A lot of recipes are best left untried. Adding new recipes in the kitchen may be delicious, but are they wise? I think not.
Southerners do love their grease gravy.
Stay in your lane
Who asked?
Keep your nose off my plate
Morgan is just plain cute