No need for frying, this oven baked, lower fat pork chop recipe is delicious served with pasta and your favorite simple marinara or puttanesca sauce.
Course
Dinner
Cuisine
Italian Inspired
Keyword
low fat, parmesan, pork chops
Prep Time10minutes
Cook Time35minutes
Total Time45minutes
Servings6servings
Calories425kcal
AuthorBarry C. Parsons
Ingredients
6center loin pork chops3/4 inch thick cut
½cupflour
1egg + 1 tbsp water whisked togethereggwash
1cupPanko crumbs
1/3cupfreshly grated Parmesan cheese
Salt and pepper to season
For the Quick Puttanesca Sauce
3cloveminced garlic
3tbspolive oil
8large very ripetomatoes (or one 32 oz can crushed tomatoes)
2tbspbrown sugar
4tbspbalsamic vinegar
1/2tspchili flakesor to taste
3tbspchopped capersoptional
1/2tspanchovy pasteoptional
2tbspchopped basil
2tbspchopped oregano
salt and pepper to season
1/4cupchopped kalamata olivesoptional
Instructions
Season the pork chops with salt and pepper. Mix the Parmesan with the panko crumbs. Dredge the pork chops in the flour, then dip in the egg wash and finally in the panko crumbs.
Place the chops on a lightly oiled baking sheet and mist or drizzle the tops with a little olive oil.
Bake for about 35 minutes in a preheated 375 degree F oven. I like to flip them over half way through the cooking time.
Use a meat thermometer to check that the center of the pork hops has reached 145 degrees F. Let the chops rest for 5 minutes before serving with the Quick Puttanesca Sauce.
To prepare the Quick Puttanesca Sauce
In a large Saute pan over medium heat, cook the garlic in the olive oil for only a minute. It should soften but not brown.
Add all of the remaining ingredients and simmer together for about 10 – 20 minutes stirring often, until a chunky, thick sauce develops. The amount of time this takes, varies, depending up on the water content of the tomatoes.