Tuesday, February 11, 2014

Pork Parmesan

Pork Parmesan | Switch it up a bit with a pork version of a classic Italian dish #recipe

Sometimes you just gotta give in and jump on the bandwagon. Today's recipe is reminiscent of a time when I didn't like chicken parmesan and now I absolutely love it and I'm breaking out as many variation recipes as possible. I'm on that Chicken Parmesan Bandwagon. It's a good bandwagon to be on, folks. It's just straight up delicious food. This pork version was perfect. Panko bread crumbs helped to keep the breading crunchy and not soggy. The marinara is just right. And angel hair is just the pasta to keep the meat to pasta ratio correct.

Another bandwagon that I jumped onto recently is the Instagram bandwagon. Nick got a Nexus 7 tablet to use during deployment and since we don't have smartphones, I held out as long as possible. You can follow me here:

What you need:
  • 4 to 6 boneless pork chops
  • 3/4 cup flour
  • 1 to 2 eggs, beaten
  • 1/2 cup Italian-seasoned bread crumbs
  • 1/2 cup Panko bread crumbs
  • 1/4 cup Parmesan cheese
  • 1 cup mozzarella cheese
  • 3 Tbsp. olive oil, divided
  • 2 cloves minced garlic
  • 1 can (28 oz.) crushed tomatoes
  • 1 can (14 oz.) petite diced tomatoes
  • 1 can (8 oz.) tomato sauce
  • 2 tsp. sugar
  • 1/2 tsp. salt
  • 1 tsp. Italian seasoning
  • 1/4 tsp. red pepper flakes
  • 1 lb. angel hair pasta
  1. In a large skillet, heat 2 Tbsp. of the olive oil over medium to medium-high heat.
  2. Meanwhile, place flour in a bowl or on a plate, egg in a separate bowl, and bread crumbs, Panko, and Parmesan in a separate bowl or on a plate.
  3. Season pork chops on each side with salt and pepper.
  4. Dredge chops through flour, eggs, and then bread crumbs.
  5. Cook in skillet until browned on each side and place in a greased casserole dish.
  6. While pork chops are browning, heat remaining Tbsp. of olive oil in a small saucepan over medium heat.
  7. Cook garlic for one minute, stirring constantly.
  8. Add crushed tomatoes, diced tomatoes, and tomato sauce. Then stir in sugar, salt, Italian seasoning, and red pepper flakes.
  9. Once it starts to bubble, reduce heat to low and cover.
  10. Scoop 1/2 a cup to 1 cup sauce over pork chops in casserole dish. Top with mozzarella cheese and bake at 400* for 15 minutes.
  11. While pork chops are baking in the oven, prepare angel hair pasta.
  12. Serve chops over pasta with additional sauce.

    Recipe from Lemons for Lulu


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