Cajun Braised Skillet Chops

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(Makes 2 Entrees)

1 Tray Pork Chops (6-8lbs)
1 cup shredded Parmesan Cheese
2 tbsp Cajun seasoning
2 tbsp black pepper
3 egg whites, lightly beaten
1 1/3 cup chicken broth
1 (15oz) can whole sweet corn, drained
1 (14 1/2oz) can petite cut tomatoes
2/3 cup diced onion
2 tbsp minced garlic
2 one gallon freezer bags
2 one-quart freezer bags

Prepare:
* Lay out two shallow dishes. Put the egg whites in the dish. Mix the Parmesan, pepper, and Cajun seasoning int the other. Dip the chops into the egg, then dredge in the Parmesan coating.
* Place each chop onto a rimmed baking sheet. When all the chops are coated, place in the freezer for 1 hour. Discard remaining egg and Parmesan mixture
* In each 1 quart bag, measure 2/3 cup chicken broth, 2/3 cup tomatoes, 2/3 cup corn, 1/3 cup onion, and 1 tbsp garlic. Seal
* Divide frozen chops evenly among the 1 gallon freezer bags. Place one bag tomatoe mixture into each bag of chops.

Cook:
* Completely thaw one entree in the refrigerator
* Heat 1 1/2 tbsp oil in a deep skillet or dutch oven over medium heat. Fry chops 3 minutes on each side; remove from pan.
* Pour broth and vegetables into pan. Gently scrape browned bits from bottom; reduce heat to medium-low. Return chops to pan. Simmer, cover, 15-20 minutes, turning chops occasionally, or until an instant thermometer inserted into the thickest part of a chop reads 160 degrees F.