Parmesan Pork Chops with pappardelle and sauce

Lynn Socko


A nice way to fancy up your everyday pork chop, Italian style!

This recipe was updated and revised on 9/17/2013


★★★★★ 5 votes

30 Min
1 Hr


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  • 8
    boneless, thin cut pork chops
  • 2
  • 1 1/2 c
    bread crumbs
  • 1/2 c
    parmesan cheese
  • 1 Tbsp
    mrs. dash original blend
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    granulated garlic

  • 2
    15 oz. cans, diced tomatoes w/oregano, basil, & garlic (no salt added)
  • 1-2 Tbsp
    olive oil
  • 1/2 c
    sweet onion, sliced
  • 3 clove
    garlic, minced
  • 1/2 tsp
    dry basil
  • 1/2 tsp
    lemon juice
  • 1/2 tsp
  • ·
    dash of crushed blk pepper, and pinch of sea salt

  • ·
    home made or store bought pasta

How to Make Parmesan Pork Chops with pappardelle and sauce


  1. SAUCE: 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.
  2. PORK 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.
  3. Heat 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.
  4. PASTA: 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.

Printable Recipe Card

About Parmesan Pork Chops with pappardelle and sauce

Course/Dish: Pasta, Pork, Steaks and Chops
Main Ingredient: Pork
Regional Style: Italian
Other Tag: Healthy
Hashtag: #chops

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