You’re probably going “Lucy knows it’s chicken parmesan, right?”. Yes I do know, when a craving hits & there is a chicken breast shortage hits (now remedied), you substitute. In this case I used Pork Chops from the NCF farm store coming in at $9.50 lb. It makes for a good fall meal on these still cooling off nights.
In my pictures you will notice the bone & extra fat. Don’t do what I did and leave those on. My crew was startled to find they couldn’t cut their meat under layers of sauce and cheese, from now on I will use my noodle a bit better and remove the extra fat as well as the bone.
There is no parmesan cheese in Parmesan dishes. Why?? The dish is named for the area it is from in France. Also I do not add my seasoning to the breading. I season the meat after egging. I’ve found that this adds a bit more flavor to my fried dishes. And please make sure to let the meat come to room temperature before frying. Cold meat in a fryer = burnt breading
- 4 NCF bone in pork chops
- 2 cups bread crumbs
- 2 eggs whisked
- 3 tbsp Italian Herbs Seasoning
- 1 cup Olive Oil
- Salt & pepper
- 8oz jar of Marinara (I prefer Nello’s)
- 8 Slices Provolone or Mozzarella Cheese
- 1/2 lb cooked pasta prepared to packages instructions
- Preheat Oven to 350 degrees
- Dip Pork Chop in Egg
- Season Pork Chops with Salt Pepper and Italian Seasoning
- Cover Pork chop in breading (let rest 5 min before frying)
- In a heavy bottom pan heat Olive Oil to shimmering state
- Cooking 3-4 minutes on each side
- In a oven safe casserole add pasta cover lightly with marinara
- Lay Pork Chops on pasta, cover lightly with sauce then lay cheese across the top.
- Bake until cheese is bubbling, rest meat, & serve