- Pork Chops6Center cut
- Bread crumbs2 CupsItalian
- Buttermilk1 CupMilk can be used
- Egg1Scramble and add to buttermilk
- Granulated Garlic1 Tablespoon
- Salt and PepperSprinkle on to pork chops
- Cooking oilUse for frying
A tender and flavorful dish from New Orleans. It’s pronounced pan-NAYED . I remember coming home from school and as soon as I walked up the driveway, I could smell that wonderful aroma. My dad cooked this all the time and used pork chops or veal. It’s a great way to turn a plain pork chop into something so flavorful and delicious.
The night before, put pork chops into freezer bag. Pour the buttermilk and scrambled egg mixture known as Egg wash into the bag. Refrigerate overnight. Spread breadcrumbs in a dish. Remove pork chops from bag one at a time and sprinkle with garlic, salt and pepper. Pound the pork chops with a meat mallet to about 1/4″ thick, Lay the pork chops on top of the bread crumbs and coat on each side. Put about 1/8″ of vegetable oil in a skillet and cook over medium heat. Fry pork chops until golden brown, about 10 minutes on each side.
Serves 3 to 6