italian baked pork chops & penne alfredo

★★★★★ 1
a recipe by
Megan Todd
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 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.

★★★★★ 1
serves 6
prep time 20 Min
cook time 45 Min

Ingredients For italian baked pork chops & penne alfredo

  • 6
    one inch thick, center cut pork chops
  • 1 c
    plain bread crumbs
  • 1/4 c
    Parmesan cheese, fresh grated
  • 1 tsp
    kosher salt
  • 1 tsp
    fresh cracked pepper
  • 1 tsp
    fresh chopped oregano
  • 1 tsp
    fresh chopped basil
  • 1/4 tsp
    dried thyme
  • 1 1/2 c
    all-purpose flour
  • 4
    eggs, beaten
  • 2 Tbsp
    water
  • PENNE ALFREDO
  • 1 lb
    penne pasta (or pasta of your choice)
  • 1 c
    butter
  • 4 clove
    garlic, minced
  • 4 c
    whole milk (or plain almond milk)
  • 1/2 c
    heavy cream (may omit if keeping dairy free)
  • 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 & penne alfredo

  • 1
    Preheat oven to 350 degrees F. 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.
  • 2
    Heat oil in large saute pan over medium heat. 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.
  • 3
    To prepare penne alfredo, prepare pasta according to package directions, al dente.
  • 4
    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. Slowly add flour & wisk till slightly thickened, on medium heat. Add cream and milk slowly, continue to stir occasionally, be careful not to boil mixture.
  • 5
    When milk mixture is hot, but NOT boiling, add Parmesan & romano cheeses, salt, pepper, & parsley. Mix well. Continue to cook for 3-5 minutes until cheese is melted and sauce thickens. Remove from heat.
  • 6
    To serve, mix half sauce with hot pasta, serve portioned pasta on plate, top with cooked pork chop, and top with more alfredo sauce. Or serve penne & alfredo as side dish to pork chops. Delicious either way!
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