I love all things parmesan. Literally, I LOVE chicken parm. It is my favourite dish, my go-to dish, and I really love it. I have ventured out and made chicken parm several times, in several ways, but making PORK parmesan is not something I have done before. This pork parmesan recipe comes from Lemons for Lulu and it is a total delight. It never occurred to me that chicken parm could be made…well…without chicken. Ok ok, I know people eat eggplant parm, but I’m not a huge fan of eggplant (and from what I’ve read, it actually is higher in calories than chicken parm, weirdly enough).
I have been trying to venture away from chicken lately, as I have noticed it’s my “go to” meat to cook with at home. But sometimes, no matter how much you dress up, trash up, fancy up, or whatever term you want to use…no matter how much you do it, chicken sometimes gets monotonous (am I the only one who experiences this?).
In any case, when I stumbled across this recipe, I knew I had to try it. Also, thin-sliced, appropriately-portioned boneless pork chops are SUPER cheap at most grocery stores. Also, it uses the same great methods of traditional chicken parm – parmesan cheese (duh), bread crumbs, tomato sauce, noodles, and…what’s not to love? Unless you don’t like pork, like my friend Alysha. Then this dish might not be for you. But if you DO like pork, I highly recommend you try this spin on the Italian classic!
Side note: The original blogger included a recipe for homemade marinara sauce. I skipped this part – it’s easier, cheaper, and basically as healthy (minus preservatives or whatever). But if you are so inclined, feel free to make your own sauce, too! =)
Second side note: While linking the other related recipes I’ve made (see below), I definitely re-read each recipe and drooled over the pix. I’m already dreaming of the next time I get to make chicken parm. Is that lame?
-2 boneless pork loin chops
-1/2cu Panko breadcrumbs
-1/4cu grated Parmesan cheese
-1/2cu shredded mozzarella cheese
-1-3ish tbsp olive oil, divided
-marinara/tomato sauce (I used about 6oz)
-pasta of your choice (I used linguine)
-Preheat oven to 400 degrees.
-Heat a large skillet with 2 tablespoons olive oil. On the side, place flour in a shallow bowl, egg in a second shallow bowl and breadcrumbs and Parmesan cheese in a third shallow bowl. Season pork chops with minimal salt and pepper. Dip pork in flour, then eggs, followed by breadcrumbs. Cook in skillet about 5-7 minutes per side, or until browned, then arrange pork chops on a casserole dish coated with cooking spray.
-Ladle heated sauce over pork chops. Sprinkle chops with shredded cheese. Bake in oven for 15 minutes or until cheese has a completely melted.
-Prepare pasta while pork is in the oven. Serve chops over past and sauce.
Chicken Parmesan Recipes previously on Never The Same Dish: