Italian Baked Pork Chops & Penne Alfredo
By Megan Todd Megan213
A two in one recipe to satisfy your meat man, with a vegetarian pasta dish, combine the two for a tasty main dish! We have a variety of tatses in our family, & trying to satisfy everyone with one meal can be challenging. So I came up with this dish one night trying to accomodate everyone. We can't eat vegetarian every night! What I came up with is now requested often, & a favorite for Sunday dinner parties!
This recipe can also be made dairy free. I substitute plain almond milk in place of milk, and non dairy cheese supplements in place of cheeses. You can find them in. A local health market.
You will need 3 separate bowls for dredging.
In first bowl mix together flour, salt, & cracked pepper
In second bowl, mix together eggs and water
In third bowl, mix together bread crumbs, basil, parsley, oregano, thyme, & parmesan cheese
Dredge pork chops first in flour mixture, then egg mixture, then bread crumb mixture. Make sure they are completely and evenly coated.
Place pork chops in skillet and fry for 3-5 minutes on each side until golden brown. Remove and place in large casserole dish. Place in oven and bake for 30 minutes or until pork chops are cooked through. Baking times may vary depending on thickness of chops.
Add cream and milk slowly, continue to stir occasionally, be careful not to boil mixture.