Description

This is the most tender and flavorful pork chop you can get and it takes just minutes to prepare, however, preparation starts the evening before you plan to serve the meal. Serve with red beans and rice and a dinner salad and you'll be in hog heaven. Oh, by the way it's pronounced; Ponayed.
 

What you'll need

2 large sealable freezer bags
1 12" cast iron frying pan
1 large stainless steel spatula
1 wooden mallet

Ingredients

4-6 center cut pork chops
1 cup of milk
1 cup French bread crumbs
salt and black pepper
2 oz.. vegetable oil

What you need to do

The evening before you plan to serve this Cajun delicacy put 2 or 3 pork chops into each feezer bag. Pour 1/2 cup of milk into each bag. Refigerate overnight. Don't freeze!

Next evening, spead breadcrumbs in Melmac plate or on a solid surface. Salt and pepper the breadcrumbs. Remove pork chops from sealable bags one at a time and pound the pork chops in breadcrumbs with the mallet to about 1/4" thick, turning over several times.

Put about 1/8" of vegetable oil in the skillet over medium heat. Fry pork chops in skillet about 10 minutes a side turning once. Fry to a golden brown and serve.

Serves 4 to 6

French bread crumbs

Cut one load of French bread into about 6 pieces and replace into bag. Leave the bag open at both ends. Put into bread box and leave undisturbed for a week. Remove bread pieces and grate on a grater. Store in Mason jar. Makes about a quart of French breadcrumbs.