Parmesan Breaded Pork Chops with Chunky Tomato Sauce
September 20, 2012
"This recipe is for thick-cut pork chops 1/2 to 3/4-inch thickness. Serve the chops and sauce on top of cooked pasta, if you like lots of sauce then increase the tomato sauce by 1 cup or a little more"
- Serving Size: 1 (375.4 g)
- Calories 328.1
- Total Fat - 17.7 g
- Saturated Fat - 6 g
- Cholesterol - 107.8 mg
- Sodium - 1907.5 mg
- Total Carbohydrate - 26.4 g
- Dietary Fiber - 5.1 g
- Sugars - 11 g
- Protein - 18 g
- Calcium - 171.6 mg
- Iron - 3.3 mg
- Vitamin C - 47.2 mg
- Thiamin - 0.5 mg
In a small shallow bowl mix together the breadcrumbs with Parmesan cheese, seasoned salt and black pepper.
In another bowl slightly beat the egg.
Dip the pork chops firstly in the egg then coat in the breadcrumb mixture.
Heat oil in a large skillet over medium heat (use as much oli as you need). Brown the chops on both sides then remove to a plate.
Add in more oil if needed to the skillet and add in onions, garlic, green bell pepper, oregano, basil and chili flakes; saute for about 3 minutes).
Add in the tomatoes with juice and tomato sauce; mix with a spoon and bring to a boil and simmer over medium-low heat for about 30-40 minutes (you can cook this for up to 1 1/2 hours if desired before adding in the chops, it only gets richer and thicker the longer the sauce is cooked for!).
Add in the browned pork chops and cook uncovered over medium-low heat for about another 25 minutes, or until the chops are cooked to desired tenderness. Season with salt and pepper to taste. Serve on cooked spaghetti and top with Parmesan cheese.
Tips & Variations
No special items needed.