Friday, June 22, 2007

Italian Pork Chops

I got the recipe for these pork chops from Giada di Laurentis, of the Food Network, and then I served them with a really simple tomato sauce, over pasta. I think this recipe would also work nicely with chicken breasts, but you might want to bake them, rather than pan-frying them, because they are thicker. (I would suggest baking them at 450 for about 35 minutes.) All together, this took less than a half hour to make, so it's great for those nights when you haven't got much time. This makes enough for two people.

For the pork chops:

2 Pork Chops
1 C grated parmesan cheese
One egg, beaten
2 C dry seasoned breadcrumbs (you can make your own, but I just used the kind in the can!)

For the pasta and sauce:

3/4 pound pasta
2 large tomatoes or 3 medium ones (or about 2 C cherry tomatoes)
1 shallot or half a small onion
1 clove garlic
Dried basil and oregano
3 Tbs tomato paste
1 Tbs butter
1 Tbs Olive oil

Boil a pot of water for the pasta.

Set out three bowls: in one, the parmesan cheese, in the second, the egg, and in the third, the breadcrumbs. Season the pork chops with salt and pepper. Dredge first in the cheese, then dip in the egg, and coat with breadcrumbs. Place in a pan over medium heat. Let the chops cook for about 6 minutes on each side, or until the meat is opaque all the way through.

While they are cooking, chop the tomatoes into smallish chunks (for cherry tomatoes, just halve them), and drain the excess water. Finely chop the garlic and shallots.

Add your pasta to the water.

Set aside the finished pork chops, and leave the remaining bits in the pan. Add a little olive oil, and sautee the garlic and shallots until brown. Add the tomatoes and herbs to the saucepan. When the tomatoes have softened a bit, add a little tomato paste to thicken into a sauce. Drop in about a tablespoon of butter, and let melt into the sauce. Add the cooked pasta to the pan and toss. Remove from heat and serve.

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