parmesan pork chops with pappardelle and sauce
A nice way to fancy up your everyday pork chop, Italian style! This recipe was updated and revised on 9/17/2013
prep time
30 Min
cook time
1 Hr
method
Bake
yield
4-8 serving(s)
Ingredients
- PORKCHOPS
- 8 - boneless, thin cut pork chops
- 2 - eggs
- 1 1/2 cups bread crumbs
- 1/2 cup parmesan cheese
- 1 tablespoon mrs. dash original blend
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- SAUCE
- 2 - 15 oz. cans, diced tomatoes w/oregano, basil, & garlic (no salt added)
- 1-2 tablespoon olive oil
- 1/2 cup sweet onion, sliced
- 3 cloves garlic, minced
- 1/2 teaspoon dry basil
- 1/2 teaspoon lemon juice
- 1/2 teaspoon sugar
- - dash of crushed blk pepper, and pinch of sea salt
- PASTA
- - home made or store bought pasta
How To Make parmesan pork chops with pappardelle and sauce
-
Step 1SAUCE: Drizzle olive oil, about 1-2 tbsp. in a medium sauce pan. Add minced or grated fresh garlic, and finely chopped onion. Saute till tender. Add tomatoes, I like to pulse them in my food processor a few times first to reduce the size of the chunks. Then add basil, salt and pepper. Simmer on low for about 20 min. -
Step 2PORK CHOPS: Mix bread crumbs, parmesan cheese, pepper, granulated garlic and Mrs. Dash in flat bowl, I use a pie dish. In another flat bowl whisk two eggs. Dip chops into egg, then into bread crumb mixture, coat both sides. Place on greased baking sheet.
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Step 3Heat oven to 375° and bake for 15 min on next to lowest rack, flip chops and bake 10 min longer. If using thicker chops, cooking time may be longer.
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Step 4PASTA: Boil pasta according to package directions. Drain and place in bowl, spoon some sauce over and toss to coat. Serve with chops and use remaining sauce to garnish.
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