Pork Chop Parmesan

Name: Pork Chop Parmesan
Total time: 60 min
Yield: 4
Ingredients: Pork and Breading — 2 lbs Pork Chops (4 portions); Pork and Breading — ¼ cup AP Flour; Pork and Breading — 3 Large Eggs Beaten; Pork and Breading — 2 cups Seasoned Bread Crumbs; Pork and Breading — ½ cup Parmesan Cheese; Pork and Breading — 1 lb Whole Milk Mozzarella Cheese Sliced; Pork and Breading — ½ lb Provolone Cheese Sliced; Pork and Breading — 6-8 Fresh Basil Leaves; Pork and Breading — Kosher Salt and Black Pepper to Taste; Pork and Breading — Olive Oil for Frying; Tomato Sauce — ½ Medium Yellow Onion Minced; Tomato Sauce — 4 Garlic Cloves Minced; Tomato Sauce — ½ cup Dry White Wine; Tomato Sauce — 1, 28 oz can San Marzano Whole Tomatoes; Tomato Sauce — ½ cup Tomato Puree; Tomato Sauce — 6-8 Fresh Basil Leaves; Tomato Sauce — 2 Tbsp Extra Virgin Olive Oil; Tomato Sauce — Kosher Salt and Black Pepper to Taste

Breaded pork chops topped with homemade tomato sauce, provolone, mozzarella and basil.

Ingredients

Pork and Breading — 2 lbs Pork Chops (4 portions)
Pork and Breading — ¼ cup AP Flour
Pork and Breading — 3 Large Eggs Beaten
Pork and Breading — 2 cups Seasoned Bread Crumbs
Pork and Breading — ½ cup Parmesan Cheese
Pork and Breading — 1 lb Whole Milk Mozzarella Cheese Sliced
Pork and Breading — ½ lb Provolone Cheese Sliced
Pork and Breading — 6-8 Fresh Basil Leaves
Pork and Breading — Kosher Salt and Black Pepper to Taste
Pork and Breading — Olive Oil for Frying
Tomato Sauce — ½ Medium Yellow Onion Minced
Tomato Sauce — 4 Garlic Cloves Minced
Tomato Sauce — ½ cup Dry White Wine
Tomato Sauce — 1, 28 oz can San Marzano Whole Tomatoes
Tomato Sauce — ½ cup Tomato Puree
Tomato Sauce — 6-8 Fresh Basil Leaves
Tomato Sauce — 2 Tbsp Extra Virgin Olive Oil
Tomato Sauce — Kosher Salt and Black Pepper to Taste

Method

START THE SAUCE: Remove the pork from the refrigerator 30 minutes before cooking. Heat the sauce olive oil in a medium sauté pan over medium-high heat. Cook the onion for at least 5 minutes, stirring, until starting to caramelize. Add the garlic and cook for 1 minute.
SIMMER THE SAUCE: Add the wine and reduce by at least half. Hand-crush the whole tomatoes into the pan and add the purée. Season with the sauce salt and pepper. Bring to a simmer, reduce to low and gently cook for 15–20 minutes, stirring frequently. Tear in the sauce basil, stir and remove from the heat.
BREAD THE CHOPS: Butterfly each chop and lightly pound in a storage bag. Season both sides with salt and pepper. Set out flour, beaten eggs and breadcrumbs in separate containers. Season the flour and mix the Parmesan into the breadcrumbs. Coat each chop in flour, egg and breadcrumbs, pressing gently to cover.
FRY: Heat about ½ inch olive oil in a large sauté pan over medium heat to 350°F. Fry the chops for a few minutes per side, until golden and 145°F in the center. Transfer to a sheet pan.
TOP AND BROIL: Cover with tomato sauce, provolone and mozzarella. Broil until the cheese melts and lightly browns. Finish with torn basil.