Panneed Pork

Instructions

1. 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. 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. 3

   Add all the remaining sauce ingredients and cook over medium heat for five minutes.

4. 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. 5

   Pound the pork chops between two pieces of waxed paper until they're about twice their original size.

6. 6

   Mix the salt and Creole seasoning into the flour, and lightly dust (don't dredge!) the pork chops with that.

7. 7

   Pass the pork chops through the beaten egg. Shake of the excess. Then dredge through the bread crumbs.

8. 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. 9

   Spoon about 1/4 cup of sauce around each chop and serve garnished with chervil or parsley