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italian baked pork chops and penne alfredo

(1 rating)
Megan213 avatar
Recipe by
Megan Todd
@Megan213
Warren, OH

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 tastes in our family. Trying to satisfy everyone with one meal can be challenging. So I came up with this dish one night trying to accommodate everyone. We can't eat vegetarian every night! What I came up with is now requested often and a favorite for Sunday dinner parties. This recipe can also be made dairy-free. I substitute plain almond milk and non-dairy cheese.

►
(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For italian baked pork chops and penne alfredo

  • PORK CHOPS
  • 1 c
    all-purpose flour
  • 1 tsp
    Kosher salt
  • 1 tsp
    fresh cracked pepper
  • 4 lg
    eggs, beaten
  • 2 Tbsp
    water
  • 1 c
    plain bread crumbs
  • 1 tsp
    fresh chopped basil
  • 1 tsp
    chopped parsley
  • 1 tsp
    chopped oregano
  • 1/4 tsp
    dried thyme
  • 1/4 c
    Parmesan cheese, fresh grated
  • 6 Tbsp
    extra virgin olive oil
  • 6
    center cut pork chops, one inch thick
  • PENNE ALFREDO
  • 1 lb
    penne pasta, or pasta of your choice
  • 1 c
    butter
  • 4 clove
    garlic, minced
  • 1/2 c
    all-purpose flour
  • 4 c
    whole milk
  • 1/2 c
    heavy cream
  • 8 oz
    fresh grated Parmesan cheese
  • 2 oz
    fresh grated Romano cheese
  • 1 tsp
    Kosher salt
  • 1 tsp
    cracked pepper
  • 2 Tbsp
    fresh minced parsley

How To Make italian baked pork chops and penne alfredo

  • 1
    Preheat oven to 350 degrees F. You will need 3 separate bowls for dredging. In the first bowl mix together flour, salt, and cracked pepper. In the second bowl, mix eggs and water. In the third bowl, mix bread crumbs, basil, parsley, oregano, thyme, and Parmesan cheese.
  • 2
    Heat oil in a large saute pan over medium heat. Dredge pork chops in the flour mixture first.
  • 3
    Then egg mixture.
  • 4
    Then bread crumb mixture.
  • 5
    Make sure they are completely and evenly coated.
  • 6
    Place pork chops in skillet and fry for 3-5 minutes on each side until golden brown. Remove and place in a large casserole dish.
  • 7
    Place in oven and bake for 30 minutes or until pork chops are cooked through. Baking times may vary depending on the thickness of the chops.
  • 8
    To prepare the penne alfredo, prepare pasta according to package directions.
  • 9
    In a Dutch oven, melt butter over low-medium heat. Add minced garlic. Cook for 2-3 minutes stirring constantly being careful not to burn garlic.
  • 10
    On medium heat, slowly add flour and whisk until slightly thickened. Add cream and milk slowly. Continue to stir occasionally. Be careful not to boil the mixture.
  • 11
    When the milk mixture is hot, but NOT boiling, add Parmesan and Romano cheeses,
  • 12
    Add salt, pepper, and parsley. Mix well.
  • 13
    Continue to cook for 3-5 minutes until the cheese is melted and the sauce thickens. Remove from heat.
  • 14
    To serve, mix half the sauce with hot pasta. Serve portioned pasta on a plate. Top with cooked pork chop, and more Alfredo sauce. Or, serve penne Alfredo as a side dish to pork chops. Delicious either way!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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