Panneed Pork
Ingredients
- Sauce:
- 3 Tbs. butter
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 1 bulb fresh fennel
- 1 rib celery, chopped
- 1/2 tsp. chopped garlic
- 1 28-oz. can whole tomatoes
- 2 large ripe tomatoes, seeds and pulp removed, diced
- 2 cups chicken stock
- 1/2 bunch green onions, sliced
- 2 bay leaves
- 1 sprig fresh thyme
- 1 tsp. salt
- 1/2 tsp. white pepper
- 1 tsp. Crystal hot sauce
- 1/2 tsp. Worcestershire sauce
- ~
- 8 center-cut pork chops, trimmed
- 1/2 cup flour
- 1/4 tsp. salt-free Creole seasoning
- 2 eggs, beaten
- 1 1/2 cups freshly grated bread crumbs
- Canola or olive oil
- Fresh chervil (or parsley)
Instructions
- 1
For Creole sauce, heat butter in a heavy saucepan and sauté the onions, bell pepper, fennel, celery, and garlic until just tender, but not browned--about five minutes.
- 2
With your fingers or a food processor, break up the canned tomatoes. Add them, all the juice from the can, and the fresh tomatoes to the pot, along with the chicken stock. Bring to a light boil.
- 3
Add all the remaining sauce ingredients and cook over medium heat for five minutes.
- 4
Lower to a simmer and cook until the sauce has reached a non-runny consistency. Adjust salt and pepper levels, and keep warm until time to serve.
- 5
Pound the pork chops between two pieces of waxed paper until they're about twice their original size.
- 6
Mix the salt and Creole seasoning into the flour, and lightly dust (don't dredge!) the pork chops with that.
- 7
Pass the pork chops through the beaten egg. Shake of the excess. Then dredge through the bread crumbs.
- 8
Heat about a half-inch of oil in a heavy skillet (cast iron is perfect) over medium-high fire, until a pinch of bread crumbs fries vigorously. Cook the pork chops, one at a time, for about a minute and a half per side, or until the exterior is golden brown. Remove and drain on paper towels.
- 9
Spoon about 1/4 cup of sauce around each chop and serve garnished with chervil or parsley