Pannee Pork Chops and Lyonnaise Potatoes from LeRuth’s Front Door Back Door Cookbook
Updated: Jan 4
Someone informed me that they can’t eat seafood and would I start posting more non seafood recipes. New Orleans is known for their seafood dishes. But you can also find plenty of non seafood dishes. So Cheryl, here you go.
2 cups White Onions (sliced)
1/2 cup Vegetable Oil (divided)
1 teaspoon Garlic Salt
2 eggs (beaten)
6 thin Pork Chops
1/3 cup Flour
1/2 cup fine Bread Crumbs
1/2 cup Butter
3 cups New Potatoes (boiled, peeled & sliced)
Salt to taste
Cook onions slowly in one fourth cup oil, approximately thirty minutes until limp but not brown. Set Aside.
Meanwhile, mix garlic salt into eggs, dip chops in flour then egg and coat with crumbs.
Saute chops in remaining oil over medium heat until brown on both sides. Lower heat and cook slowly until done.
Melt butter and gently saute potatoes until lightly brown.
Combine cooked onions and potatoes and season with salt.
Serve immediately with pork chops.