Paneed Pork Chops
Prep Time:10 minutes
Cook time:20 minutes
1 pack thin pork chops
1 cup flour
1 teaspoon Salt, pepper, Tony Chachere’s
Splash of milk
1 to 2 cups of Italian bread crumbs.
Canola or olive oil – enough to fill the pan half the thickness of pork chop
Beat pork chops with a mallet to tenderize (optional). Add selected oil to pan on medium high heat, not enough to cover pork chops. Put eggs and splash milk in bowl, whisk. Put flour on a plate. Put bread crumbs on a different plate and add seasoning, mix. Check if oil is hot enough by adding a single drop of water to pan, if it sizzles its ready. Dip pork chop in flour, then egg wash, then bread crumbs and add to pan with oil. ALWAYS place the meat in the pan away from you incase of splash/popping oil. Fry until brown (about 3-5 minutes on each side). Turn fire up higher when cold food is introduced to oil, and back down as needed. If the fire is not hot enough, food will be too oily and not crispy enough.