Here are requested recipes. The recipe for Paula Deen's pork chops calls for 6 cups of oil, I didn't like how they came out when I tried it that way, so now I just put about 1/2 inch of oil in the skillet so that they are not covered in oil, just able to fry nicely on each side. Also, her house seasoning is simply garlic powder, salt & pepper.
"Lady & Sons Fried Pork Chops"
6 c. vegetable oil
House seasoning
6 pork chops
1 c. buttermilk
1 c. all purpose flour
Heat oil to 350. Sprinkle house seasoning on both sides of the pork chops, rubbing in to the meat. Pour buttermilk over the meat and turn to coat all sides. Season flour generously with house seasoning. Dredge each chop into the flour and shake off excess. Place chops into the oil and cook until golden brown on each side. If the chops are thick, take one out when you think they are done and cut into it at the thickest part, cook remainder accordingly. Drain on paper towels.
This is by no means a healthy recipe, but occassionally INDULGE!!
The following recipe after prepping can be grilled, roasted or baked. My method is to place broccoli onto aluminum foil and wrap it up. Place the pack of broccoli on a cookie sheet and bake at 375 for approximately 30 - 45 minutes.
Lemon/Parmesan broccoli
3 large stems of broccoli (1 1/2 lbs)
1/3 c. olive oil
2 1/2 Tbsp fresh lemon juice
1/4 tsp. salt
1/8 tsp. pepper(freshly ground)
3/4 c. grated parmesan cheese
Cut broccoli into serving size stalks, leaving stem on (3 1/2 inch lengths). Hold each stalk vertically with flowerets down on a cutting board and cut in half.
Place broccoli into large plastic bag. Combine oil, lemon juice, salt and pepper in a bowl, pour into bag with broccoli. Seal bag and marinate at least 30 minutes. Can be done early in the day. Put parmesan cheese into another large plastic bag. When ready to prepare, remove broccoli from bag and place into bag with parmesan cheese and shake until well coated. At this point all that is left is to decide how you wish to cook it.
ENJOY!!!
I'm from New Orleans, too. But we have lived in Florida for many years. 
Red Lobster REALLY doesn't cut it, know what I mean? 
