Ingredients

  • 2- 6 oz. Boneless Pork Chops
  • 1 cup flour
  • 3 eggs, whisked with 2 Tbsp. water
  • 1 cup breadcrumbs
  • 2 Tbsp. grated parmesan, plus more for topping pasta later
  • 1 tsp. parsley, chopped
  • 1 tsp. basil, chopped
  • 3 cups cooked fusilli pasta
  • 2 cups Amatriciana sauce (recipe follows)
  • 1 lemon, zested, for garnish

Amatriciana Sauce

  • 2 Tbsp. canola oil
  • 4 oz. pancetta, sliced into1/4 inch strips
  • ½ red onion, sliced
  • 4 garlic cloves, sliced
  • ½ tsp. crushed red pepper
  • 1 cup crushed tomatoes
  • Salt and pepper to taste

Details

Product:

Pork Chops

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

  1. Preheat oven to 375° F.
  2. Season pork chops with salt and pepper.
  3. Place flour in a shallow dish.
  4. Place egg mixture in a second shallow dish.
  5. Place breadcrumbs, Parmesan, parsley, and basil in a third shallow dish.
  6. Coat pork in flour, then egg mixture and then breadcrumbs.
  7. Fry until pork reaches internal temperature of 145° F.
  8. Combine Amatriciana Sauce with cooked fusilli pasta and place in oven-proof baking dish.
  9. Top with more grated Parmesan and bake for 15 minutes or until warmed through and cheese is melted.

Amatriciana Sauce

  1. Heat oil in sauté pan over medium heat. Render pancetta until crispy and reserve.
  2. Add red onion and cook for 4 to 6 minutes, or until translucent.
  3. Add garlic and cook for an additional 2 minutes.
  4. Add crushed red pepper and tomatoes.
  5. Reduce until thick, seasoning with salt and pepper.

Plating:

  1. Place baked pasta on serving platters and top with sliced pork.
  2. Garnish with shaved parmesan and lemon zest.