Parmesan Crusted Pork Chops on the Blackstone Griddle
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- Опубліковано 21 сер 2024
- These poke chops were REALLY good and tasty! Try them soon!
Items:
Pork chops (bone in or out)
1/2 cup parm
1/2 cup panko
1/2 cup AP flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Lowry's seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
2 eggs
1/4 cup milk
Salt and pepper
Dip chops in egg mixture then into panko mixture. Fry on Blackstone until done.
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Looking scrumptious!
They look wonderful,
These will be made tomorrow!! Standby!! Thanks for sharing.
Looks good
Your taste tester is adorable! Pork chops look fabulous.
nice job..simple and good!!
Thank you!
Great video
Thanks, appreciate that!
Did these tonight. Awesome. Thank you!
Glad you liked it my friend!
Because of you i bought a Blackstone 👍🤠
Hope you enjoy your purchase!
Poke chops. Looks great!
Thanks Ed! They were certainly tasty!
Looks Fantastic
Thank you Lorrie!
i want a blackstone so bad they are sweet those chop looked great you did a great job keep the videos coming
Thanks you! Appreciate the kind words and support! Stay blessed.
Yummy looking pork chops
Nice looking pork chops !!
Thank you Lyle for the kind words.
Thanks brother. Looks frigging awesome
You're welcome friend!
My niece Louisa and I think it looks delicious.
Thank you Louisa and Bills!
Makes me hungry. Good stuff
Thanks Richard!
We made these tonight. Awesome!!!
That's awesome buddy! Glad you enjoyed them!
Those look fantastic. A must try.
looking good. thanks for specifying real parm vs the canned variety.....
Thanks! Appreciate that!
@@thehungryhussey made them up last night.....they were great. we'll be visiting that one again....
Looks great
Thanks Kenny!
Gotta do those chops with chunk potatoe/apple roast!
Probably the realest griddler on UA-cam.
Nice pork chops....great explanation...
Thanks buddy for the kind words. That a C10 Chevy in your picture?
@@thehungryhussey thank u...
Nice Vid, it's really nice to watch someone cook a pork chop to the proper temp. Most people and that includes so called chefs at restaurants overcook their pork chops and all pork products so bad that they are very very dry and tasteless.
You know, I've tried going 140° and for me, I don't enjoy it. I like about 145°-150°. Anything more and it's dry.
@@thehungryhussey For me Pork Tenderloin is great at 140, my Pork Chops are better when I pull them at 142 and rest them for 20 to 30 minutes letting the temp rise a little. So yes I agree with you 100 percent on that!
That is some pretty groceries yea
Thanks Steven!
This guy is awesome, great recipes
Tried this today. Yum!
Thanks for sharing! Going to try this tonight.
Did you try them? Hopefully they were great.
@@thehungryhussey Used inch and half loins and it was great! Thanks for sharing and God bless!
Looks good enough to eat-good video ! Thanks, you hungry hussy you !
Thank you Elwyn!
Looks good fresh pork loin!
Thanks Curt!
Looks good want to eat
It's good stuff!
Good one as always
Thank you Don!
Gotta try it now!!
Thanks Tyler! Give it a try buddy!
Nice!!!!!
Thanks!
Great recipe! Looks one of your early video clips. You've come a long way (in a good way!) Appreciate ya!
Thank you! Yes, this one is an oldie but goldie! Haha
Oh my goodness those look so good.
Awesome video ....
Thanks my friend.
Another one for the Blackstone, needed a recipe for pork chops. Tried Cheerwine the other day, you are right it's good
Hope you can try this out Rob!
Glad you enjoyed the Cheerwine too! Love that stuff.
Made them and they are assume. Also used the same recipe on chicken tenders and it was delicious. Great recipe.Thank you.
Nice poke chop
Thanks Ted! Appreciate you watching!
Just made this tonight with some fried potatoes also! 6th cook on my new griddle that I got 3 days I ago. I’m behind I know! LOL. Great recipe. Kids loved it. Keep it up you LIL Hussey!
Mighty fine!
Thanks buddy! Do you happen to be the David Wyatt that I grew up with?
I make pork chops all the time so I may check this out. Looks really good.
Thank you for the video my favorite are pork chop and them right there are looking very delicious can’t wait to try them on my black stone
Making these tonight 🤤
Hope you enjoyed it! Thanks for watching!
@@thehungryhussey they turned out fantastic! Wish I could post pictures! Thanks for the awesome recipe Hussey!
REAL NICE MY MAN!
Thank you James.
Yo Hussey, nice work
OMG Those look delicious. I shall be trying these TONITE
Hope they turned out well!
@@thehungryhussey They we’re a big hit
Thanks for the suggestion and recipe !
Looking good.🤙
Thanks my friend.
Good video!
Thank you Tim!
Nice bro. Just got full grill size smooth top in stainless steel for birthday . Will be trying breaded chops tonight on it.
Chops turned out great BTW. Got myself infrared thermometer ... Now a guys really knows the temp in any giving area of cooktop.
We pulled pork chops out of the deep freeze yesterday to thaw and have tonight... this video is very convenient for me right now lol
Nice buddy! Glad I could be of assistance. Did you fix these by chance?
@@thehungryhussey actually no I went to go do something and when I came back the wife already had them shake n bake in the oven
Did you help? Haha
Remember that slogan “it’s shake and bake and I helped”
@@thehungryhussey I didn't do shit but eat and that was ok although I was slightly sad I didn't get to try your method lol
All good bud!
Looks great buddy!!!
Them look awesome
Thanks my friend.
Solid video 👍🏻🤘🏻
Thanks my friend.
Looks delicious! Will griddle them tomorrow. Thanks!
Watched your video again and just griddled the pork chops. Ummmmmmmmm good! Thanks! 😋
Glad you liked them Charles.
Awesome Vid easy to follow !!! Fixed some tonight and the Groceries were good 👍🏻
Thanks my friend. Thanks for the feedback too! Love getting it.
hungry you wont believe it but I made my version of this tonight . I use butter milk , pancoe crumbs , flour. then I fry them when they are about done I put shredded mozzarella cheese melt it then I put it on a hawian bun and then I put spaghetti souce on then eat.
Sounds like a good one too brother!
You should try French's Onion coated Pork Chops. You talk about an amazing tasting chop seriously give it a try.
Like those fried onions?
@The Hungry Hussey Yes sir. Crumble them up and coat the chops just like panko bread crumbs. Telling you it's delish.
Dammmmmm that looks good!
Thanks little buddy!
(So sorry for the spell check ✔ jumping in, Thinking it knew what I was saying. I forgot to re-read before I sent! (Love all your vids, And, Your such a Clown Chef too! Thank you, b/c you bless us with chuckles too! 🙌 😉
Haha... That's okay. Appreciate the kind works and "love". :)
You did it again! Enjoy your vids man
Thanks Brad! Appreciate your support!
My favorite pork chop has to have Carolina treet smothered on it
Haven’t had Carolina Treat in a while. That will change soon.
The Hungry Hussey bet amazing on the griddle
The Hungry Hussey an hey brother what part nc u in i’m 30 south charlotte an cheerwine my favorite drink salisbury
I'm in Thomasville, NC.
The Hungry Hussey not to far brother i’m in salisbury
Looks awesome 👏I know temp control is a must and trying to get the hang of it got me a it gun and goin to start grill on lowest setting and work my way up from there make me a print out and use it as a guide let ya know how it goes
Oops IR gun for bday today
The burnt fat is THE BEST
Two thumbs up my friend
Thank you Art! Appreciate your support!
Hussey Lives!
I'm thinkin your on the wrong grill cookin.
Yes, I am here!
What do you mean?
Great video. Love the pigtail. How come you didn’t use it to dip and coat the chops?
Hi Dave! The flipper is a great tool for sure.
I don't use it as I like to feel with my hand to press and make sure the coating is what I want it to be.
Fair enough!
I tried fried pork chops on my blackstone when I first got it and it was absolutely terrible....now I know why. Heat too high and not enough oil. Thanks HH!
You done preachin n singin to a southern boys stomach good lord those poke chops be lookin fine n divine all we gotta do now is dine on some swine and all will be fine
Matt Culpepper LMAO I'm from Ky gotta say that next time we eat pok chops LOL
@@shellyramsey581 im from southern mississippi n ive always called em poke chops for as long as i can remember i guess its just a southern thing
Matt Culpepper oh u better believe it LOL
Had to come back for the third time. Making again. These are great. You are awesome. Extremely relatable , plain spoken , and just an everyday guy. Kinda feel sorry for the neighbors. Having to constantly smell the good cooking. Oh well the wife and kids are happy and thats whats important. I'm grateful for the tips and tricks on making good food over good for you food. It ain't good for you if it ain't good. Keep cooking. Love watching.
One of the things I love about your vids are, you turn around and say HI to your child, love that. You're not just our favorite chef, but you're a great family man, love that in a person.
Hey buddy! Thanks for the kind words. He loves to stand at the window and watch and smack the window.
Son, I just made this splashed a little on my forehead and my tongue about beat my brains out trying to taste that thang!! 😋
Great video, love the interaction you have with your daughter!
Thanks bud! That's my little buddy and my world right there. She's a blessing.
Thanks to you H/H bought a blackstone griddle, keep those recipes coming.
Like that H/H makes gooood groceries
Thanks Burt! Appreciate you watching. You're going to love that Blackstone!
Not only do these chops look delicious they sound it too!!!
Thank you 😋
Whoa buddy, why do I watch your videos so late at night ! Tomorrow it's HH Parm Poke Chop fest. I wonder, if I was to make a nice green salad, does it need to have something that looks like a turnip green before it can be considered Poke Salad?
Doesn't poke salad need pokeweek in it? Cannot say I've ever had it though.
I love you! ... I mean your videos!! 😁😄 You have it down Huss, I watch them often.
I have a couple of questions of you don't mind.
1) So if your using a breading type coat to fry, keep grill arnd 340-350 & more oil correct??
* Canned Parma will burn first & not melt, why canned is put on at the last few mins or at table, like pizza correct? 😉
2). I'm getting my new 22" BS w/ good & stand this weekend. So many reviews talk abt buying a different hose so that there is not a problem with both burners working together. Do you what I might need to do, have any ideas. I know abt bleeding out lines. I don't want to be stuck while seasoning & cooking! 😉 Live feed your vids & your a clown chef! Nice length on them, that's always nice you think of your viewers that way! Sincerely, CT ~
1 - Yes, about 350˚ and add oil accordingly. Not sure about the canned stuff really.
2 - You just have to be sure you cut the gas on sloooooowwwwlyyyy or the check valve will check on you. That's really the only problem.
Awwww maaaan! When you gonna make some stuffed burgers on the Blackstone??
We tried this recipe tonight on our new Blackstone ... it was great! Everyone loved it! Thanks!
Thank you! Seems many folks do enjoy these! Thanks for the feedback!
Just found you on the web; thanks for the great videos. I appreciate you have an Amazon link to the items you use, however, I don’t see that cool meat picker you are using. Where can I find one of those?
Thanks hungry hussey, another Pratt family favorite on the Blackstone. Keep cooking them good groceries!
Thanks Mr. Pratt!
Great video Hussey! The end was better than the cook! Priceless!
Truf!
Looks like some good eats. Where did you get the little pork chop flipper?
My neighbor
makes them by hand! www.etsy.com/shop/PinkeyCraftAndMore?ref=pr2018_faveshops
Another great job. I love thick chops like that!!!!
Thanks my friend.
I don't know man, take longer to cook pork, the side never touched the heat. That is like playing with fire. That is why I got the new griddle so I can fry other than that I will do that for lunch. Bless to you and your family.
Doesn't matter friend. IT of the pork chop was still 145°+ (actually probably near 150°). That's IT of the pork chop. The sides are fine bud. The inside never touches heat either.
Thanks for watching pal!
What is Penko please.? Great video. You just got a new subscriber , thank you.
Thanks again for a great recipe. These were a great hit tonight.
Oh nice! I love getting feedback. Glad you enjoyed them!
Made them the other night. Awesome! Keep the recipes coming brother!
Thanks Rich! Glad you enjoyed it buddy!
Your videos always create so many ideas and options I’m sitting here thinking Man just put a little bit of thyme and oregano in that seasoning and let it fly !!!
Made these today in my fry pan...delicious. Cannot wait to use my griddle
Glad you like them!
Best color of anything I have seen fried. Perfect man!
Thank you!
Hussey just made these for my mom's birthday. They were good. Mom loved em. Thanks Huss!
That's great. Tell you Mom happy belated birthday from ole Hungry Hussey!
I used this recipe at a restaurant I cook in. Turned out great, thx 🙂
Very cool!
👍👍👍
Awesome job, going to give the recipe a try tonight on my Blackstone Combo. Just got it last Saturday and am addicted to cooking on it. Thanks for all of your good accessory ideas and recipes.
Thanks Michael for the kind words buddy! Appreciate that!>
Beautiful color on those poke chops Hussey !
Thanks Kent! Appreciate you!
Nice, brother! Thanks for sharing.
Thanks and thank you for your support!
WOW!!! The wife just picked up some good boneless chops today.....time to try this!!! Thank you sir!!!
Oh boy! Well how'd it go?
@@thehungryhussey got delayed!! Will try later this week
Let me know how it goes!