Pork Chop Parmesan
60 Minutes | Serves 4
2 lbs Pork Chops (4 portions)
¼ cup AP Flour
3 Large Eggs Beaten
2 cups Seasoned Bread Crumbs
½ cup Parmesan Cheese
1 lb Whole Milk Mozzarella Cheese Sliced
½ lb Provolone Cheese Sliced
6-8 Fresh Basil Leaves
Kosher Salt and Black Pepper to Taste
Olive Oil for Frying
Tomato Sauce
½ Medium Yellow Onion Minced
4 Garlic Cloves Minced
½ cup Dry White Wine
1, 28 oz can San Marzano Whole Tomatoes
½ cup Tomato Puree
6-8 Fresh Basil Leaves
2 Tbsp Extra Virgin Olive Oil
Kosher Salt and Black Pepper to Taste
Remove the pork from the refrigerator 30 minutes prior to cooking.
Place a medium-sized saute pan on medium-high heat. When heated, add the extra virgin olive oil. Add the onions and cook for at least 5 minutes to start to caramelize, stirring frequently.
Add the garlic. Stir and cook for an additional minute. Add the wine and reduce by at least half.
Hand crush the whole tomatoes and add to the saute pan. Add the tomato puree. Stir and bring to a simmer. Immediately reduce to low heat and lightly simmer for 15-20 minutes, stirring frequently.
Break up the basil leaves and add to the sauce. Stir and remove from the heat.
--
Butterfly each pork chop. Place in a ziplock bag and lightly pound with a kitchen mallet.
Season both sides with kosher salt and black pepper.
Place the flour, eggs and bread crumbs in separate containers. Season the flour with salt and black pepper. Add the Parmesan Cheese to the bread crumbs and mix.
Place a pork chop in the flour and coat both sides. Shake off any excess. Transfer to the eggs and coat both sides. Transfer to the bread crumb mixture and coat both sides. Use your hand to lightly press the pork into the bread crumbs to cover exposed areas. Repeat for all chops. Add more ingredients to each step if needed.
Place about ½ inch of olive oil in a large saute pan. Heat on medium heat to 350 degrees. Fry each chop for a few minutes on each side until golden brown, no more than 145 degrees in the center.
Transfer to a sheet pan. Cover with tomato sauce, provolone and mozzarella cheese. Broil until the cheese is melted and lightly browns. Top with ripped fresh basil leaves.
2 lbs Pork Chops (4 portions)
¼ cup AP Flour
3 Large Eggs Beaten
2 cups Seasoned Bread Crumbs
½ cup Parmesan Cheese
1 lb Whole Milk Mozzarella Cheese Sliced
½ lb Provolone Cheese Sliced
6-8 Fresh Basil Leaves
Kosher Salt and Black Pepper to Taste
Olive Oil for Frying
Tomato Sauce
½ Medium Yellow Onion Minced
4 Garlic Cloves Minced
½ cup Dry White Wine
1, 28 oz can San Marzano Whole Tomatoes
½ cup Tomato Puree
6-8 Fresh Basil Leaves
2 Tbsp Extra Virgin Olive Oil
Kosher Salt and Black Pepper to Taste
Remove the pork from the refrigerator 30 minutes prior to cooking.
Place a medium-sized saute pan on medium-high heat. When heated, add the extra virgin olive oil. Add the onions and cook for at least 5 minutes to start to caramelize, stirring frequently.
Add the garlic. Stir and cook for an additional minute. Add the wine and reduce by at least half.
Hand crush the whole tomatoes and add to the saute pan. Add the tomato puree. Stir and bring to a simmer. Immediately reduce to low heat and lightly simmer for 15-20 minutes, stirring frequently.
Break up the basil leaves and add to the sauce. Stir and remove from the heat.
--
Butterfly each pork chop. Place in a ziplock bag and lightly pound with a kitchen mallet.
Season both sides with kosher salt and black pepper.
Place the flour, eggs and bread crumbs in separate containers. Season the flour with salt and black pepper. Add the Parmesan Cheese to the bread crumbs and mix.
Place a pork chop in the flour and coat both sides. Shake off any excess. Transfer to the eggs and coat both sides. Transfer to the bread crumb mixture and coat both sides. Use your hand to lightly press the pork into the bread crumbs to cover exposed areas. Repeat for all chops. Add more ingredients to each step if needed.
Place about ½ inch of olive oil in a large saute pan. Heat on medium heat to 350 degrees. Fry each chop for a few minutes on each side until golden brown, no more than 145 degrees in the center.
Transfer to a sheet pan. Cover with tomato sauce, provolone and mozzarella cheese. Broil until the cheese is melted and lightly browns. Top with ripped fresh basil leaves.
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