Baked Parmesan Panko Pork Chops.
Ingredients
For the Pork Chops:
- 6 center loin pork chops, 3/4-inch thick cut
- ½ cup all-purpose flour
- 1 cup Panko crumbs
- 1/3 cup freshly grated Parmesan cheese, freshly grated
- Salt and pepper, to taste
For the Egg Wash:
- 1 egg + 1 tbsp.
- 1 tbsp. water
For the Puttanesca Sauce:
- 3 cloves garlic, minced
- 3 tbsp. olive oil
- 8 large very ripe, tomatoes, chopped or one 32-ounce can crushed tomatoes
- 2 tbsp. brown sugar
- 4 tbsp. balsamic vinegar
- 1/2 tsp. chili flakes, or to taste
- 3 tbsp. chopped capers, optional
- 1/2 tsp. anchovy paste, optional
- 2 tbsp. basil, chopped
- 2 tbsp. oregano, chopped
- Salt and pepper, to season
- 1/4 cup Kalamata olives, chopped, optional
Instructions
To prepare the egg wash:
- In a small bowl, combine egg and water; whisk until thoroughly combined.
To prepare the pork chops:
- Pre-heat oven to 375°F.
- Season the pork chops with salt and pepper.
- On a large plate, mix the Parmesan with the panko crumbs.
- On a second large plate, evenly spread he flour.
- Using a third large plate, pour the egg wash onto the surface of the plate.
- 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; flipping the pork chops over half way through the cooking time.
- Use a meat thermometer to check that the center of the pork chops have reached 145°F.
- Remove from the oven and let the chops rest for 5 minutes before serving with the Puttanesca Sauce.
To prepare the puttanesca sauce:
- In a large sauté 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 will vary, depending on the water content of the tomatoes.
