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Pane’ed Porkchops
A tender and flavorful dish from New Orleans. Preparation starts the night before you plan to serve the dish. It's pronounced pan-NAYED and goes great
with red beans and rice.
6 center cut pork chops
1 cup buttermilk
1 cup fresh French bread crumbs
salt and black pepper
Vegetable shortening or lard for frying
The night before, put pork
chops into several feezer bags. Pour some of the buttermilk into each bag. Refrigerate overnight.
Spread breadcrumbs onto cutting board. Remove pork chops from
bags one at a time and sprinkle with salt and pepper. Lay the pork chops on top of the bread crumbs. Pound the pork chops with a meat mallet to about 1/4" thick, turning over several times to coat with the breadcrumbs.
Put about 1/8" of vegetable oil in a skillet over medium heat. Fry pork chops until golden brown, about 10 minutes on each side. Serve over red beans and rice.
Serves 3 to 6.
(c) 2003 Rick McDaniel
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