Pork chops alla parmigiana

Name: Pork chops alla parmigiana
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Yield: 4 servings
Ingredients: 500 ml (2 cups) Rao’s Creamy Marinara Sauce 4 pork chops (125 to 175g each) 60 ml (1/4 cup) flour 2 beaten eggs 1 ½ cups panko or Italian breadcrumbs 30 ml (2 tablespoons) grated Parmesan cheese 190 ml (3/4 cup) vegetable oil 1 ball (250g) sliced or grated mozzarella Reduced balsamic vinegar (optional) Fresh basil Salt and pepper

Prep Time: 20 mins

Total Time: 43 mins

Serves: 4 People

Ingredients

500 ml (2 cups) Rao’s Creamy Marinara Sauce
4 pork chops (125 to 175g each)
60 ml (1/4 cup) flour
2 beaten eggs
1 ½ cups panko or Italian breadcrumbs
30 ml (2 tablespoons) grated Parmesan cheese
190 ml (3/4 cup) vegetable oil
1 ball (250g) sliced or grated mozzarella
Reduced balsamic vinegar (optional)
Fresh basil
Salt and pepper

Directions

Preheat the oven to 200°C (400°F).
Place the pork chops between two sheets of parchment paper. Lightly flatten the meat with a mallet or rolling pin. Season each chop with salt and pepper.
Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese. Coat the chops by dipping them successively in the flour, eggs, and Parmesan breadcrumbs.
Heat the olive oil in a large skillet over medium heat. Brown the chops for 3 to 4 minutes on each side, until crispy. Drain the chops on paper towels.
Pour a little Rao’s Creamy Marinara Sauce into the bottom of an ovenproof dish. Arrange the chops in the dish. Coat each piece with sauce and top with mozzarella.
Bake for 10 to 15 minutes, until the cheese is melted. Place under the broiler to brown the cheese.
Arrange the chops on a plate.
Drizzle with reduced balsamic vinegar and garnish with fresh basil.