PARMESAN PORK WITH TOMATO & OLIVE SPAGHETTI
This healthy, balanced dinner is ready in under 45 minutes and is packed with lean protein, fibre, calcium, vitamin C, iron and three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Put the pork in a bowl with 1 tsp oil, 1 tsp sage, 1 garlic clove and lots of black pepper. Mix well, put on a tray and scatter with the cheese.
- Heat the remaining 2 tsp oil in a pan and fry the carrot, celery and remaining garlic and sage for 5 mins, stirring frequently. Add the olives, tomato purée, bouillon and 200ml water, cover and cook for 5-8 mins or until the veg is tender.
- Meanwhile, cook the spaghetti following pack instructions and heat the grill. Grill the pork for 6 mins, then leave to rest. Drain the spaghetti, reserving a little water, and toss into the veg with the tomatoes and parsley. Add the water to loosen, then serve with the pork.
Nutrition Facts : Calories 572 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 12 grams sugar, Fiber 14 grams fiber, Protein 50 grams protein, Sodium 0.9 milligram of sodium
PORK PARMESAN
I came up with this entree by substituting pork for veal. You could even use chicken.-Kenna Robinson, Sault Ste Marie, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the bread crumbs, Parmesan cheese, salt, pepper and paprika. In another bowl, beat egg. Dip each pork chop in egg, then coat with crumb mixture. , In a large skillet, cook pork chops over medium heat in oil for 6-8 minutes on each side or until juices run clear. Top each chop with tomato sauce and cheese; cover and simmer for 1 minute or until cheese is melted.
Nutrition Facts : Calories 213 calories, Fat 13g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 497mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 15g protein.
PARMESAN PORK MEDALLIONS
Here's one of the best pork medallion recipes I've found. With my own special tweaks, I have served this tender pork countless times for family and friends. It takes very little prep time and adapts easily to serve any number. -Angela Ciocca, Saltsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.
Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 487mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PARMESAN-CRUSTED PORK CHOPS
Pork chops with a delicious Parmesan cheese crust.
Provided by Chelsey Seamon
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Whisk egg in a shallow bowl.
- Mix Parmesan cheese and Cajun seasoning together on a plate.
- Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish.
- Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 1.2 g, Cholesterol 160.6 mg, Fat 12.5 g, Fiber 0.1 g, Protein 30.5 g, SaturatedFat 5 g, Sodium 458.7 mg, Sugar 0.3 g
PORK CUTLETS PARMIGIANA
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425degrees.
- Combine bread crumbs and 1 tablespoon Parmesan cheese in large bowl. Dip pork in egg, then bread crumb mixture, coating well. Arrange pork on greased baking sheet. Bake, turning once, 18 minutes or until pork is done.
- Meanwhile, heat Sauce in 2-quart saucepan. To serve, spoon sauce over hot penne. Top with pork, then sprinkle with remaining 2 tablespoons cheese.
PORK-CUTLET PARMESAN
You've enjoyed it with veal; you've loved it with chicken. It's time to meet... pork parm. The base is tenderloin, sliced into medallions and pounded thin so it cooks in a flash. A triple-dip into flour, then egg, then panko, makes a coating that stays crisp even after it cools. Top with a spoonful or two of tomato sauce and mozzarella and broil until the cheese melts.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Pound pork with the flat side of a meat mallet into 1/4-inch-thick cutlets. Pat dry with paper towels; lightly season with salt and pepper. Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk eggs in a second dish. Toss breadcrumbs and oregano in a third dish; season with salt and pepper.
- Working one at a time, dredge cutlets in flour, shaking off excess, then eggs, allowing excess to drip back into dish. Press into breadcrumb mixture, flipping to fully and evenly coat. Transfer to a wire rack; let stand 10 minutes.
- Heat a scant 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers and a breadcrumb dropped in immediately rises to surface and sizzles, carefully add a few cutlets in a single layer (do not crowd skillet). Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total.
- Transfer to a rimmed baking sheet lined with a wire rack. Let stand until drained and crisp, about 5 minutes. Meanwhile, repeat with remaining cutlets.
- Preheat broiler with a rack about 8 inches from heat element. Top cutlets evenly with Parmigiano, then tomato sauce and mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano alongside.
PORK CUTLET PARMIGIANA
This was an inexpensive meal that my mom always made when we were growing up. I do not care for the taste of veal so this is how I always make it
Provided by Dawnab
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- With a meat mallet, pound pork into thin patties.
- In a shallow dish beat egg, in another shallow dish, combine breadcrumbs and seasoning.
- Dip each pork medallion into beaten egg and then into bread crumbs.
- Fry over med hi heat till browned- it does not need to be fully cooked.
- In a 9 X 13 baking dish, put in 1 cup sauce and half the pork, top with half of the cheese. Top with half the remaining sauce. Repeat again for balance of ingredients.
- Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.
- Serve over pasta.
Nutrition Facts : Calories 486.8, Fat 20.1, SaturatedFat 9.2, Cholesterol 167.9, Sodium 933.6, Carbohydrate 25.9, Fiber 3, Sugar 9.2, Protein 47.7
PORK CUTLETS PARMIGIANA
This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved "60-Minute Gourmet" columns. His version of the classic casserole calls for slices of pork loin, a "lean, moist and versatile" option, Mr. Franey said, which are pounded thin then breaded and pan-fried until golden. A simple tomato sauce of canned crushed tomatoes, onions, garlic and oregano comes together in about five minutes, which is layered in a baking dish with the cutlets and topped with a blanket of mozzarella. The whole dish is showered with a generous sprinkle of Parmesan cheese and baked until bubbly. Mr. Franey suggested serving it with spaghetti, which seems like a great idea to us, but we might add a tangle of sautéed broccoli rabe to cut through the richness.
Provided by Pierre Franey
Categories dinner, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pound each slice of pork on a flat surface with a meat pounder or a mallet to about 1/4-inch thick. (Properly pounded slices will look like veal scallopini.)
- Place the egg, water, cumin, rosemary and salt and pepper in a mixing bowl, and beat well. Place the bread crumbs on a flat dish.
- Dip the pork slices in the egg mixture to coat and then dip in the bread crumbs. Pat lightly with the flat side of a kitchen knife to help the crumbs to adhere.
- Meanwhile, heat the olive oil in a saucepan and add the garlic and onions. Cook, stirring for one minute; do not brown. Add the tomatoes, oregano, salt and pepper to taste. Bring to a boil and simmer for 5 minutes.
- In a large nonstick skillet over medium heat, add 2 tablespoons of vegetable oil and place as many cutlets as possible in one layer. When the slices are golden brown on one side, about 3 minutes, cook on the other side for 3 minutes. As the pieces are done, transfer them to a heated platter. Add more oil, if necessary, to the skillet, and continue cooking the rest of the slices in the same manner.
- Preheat oven to 400 degrees.
- In a baking dish large enough to hold the cutlets in one layer, spoon a little sauce over the bottom, add the cutlets, spoon more tomato sauce on top and cover each cutlet with mozzarella cheese. Add the remaining sauce. Sprinkle the Parmesan cheese over the dish and bake until piping hot and cheese is melted, about 10 minutes.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 22 grams, Carbohydrate 41 grams, Fat 35 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 804 milligrams, Sugar 8 grams, TransFat 0 grams
PARMESAN-CRUSTED PORK CHOPS
Pork chops might seem tricky to get right, but it's actually pretty simple with a 2-step process of browning the pork chops in the skillet first before baking. With this easy pork chop recipe, we'll give you step-by-step directions on how to cook boneless pork chops so you can have a delicious dinner on the table in 30 minutes with only 5 ingredients. The trick is to dip each pork chop into the egg mixture and then add it to the breadcrumb and parmesan cheese mixture for a tasty coating that helps keep the pork chops moist and juicy. Stretch your culinary muscles when you master the perfect pork chop meal.
Provided by Dinners, Dishes & Desserts
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil; place cooling rack in pan.
- In shallow bowl, beat egg and water with fork or whisk. In another shallow bowl, stir bread crumbs and Parmesan cheese until well blended.
- Dip each pork chop into egg mixture; coat with bread crumb mixture.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork chops; cook 1 to 2 minutes, turning once, until golden brown. Place pork chops in pan.
- Bake 13 to 18 minutes or until pork is no longer pink in center and meat thermometer inserted in center reads 145°F.
Nutrition Facts : Calories 290, Carbohydrate 5 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 0 g, TransFat 0 g
PORK PARMESAN WITH PASTA
I wanted chicken parmesan but, didn't have any chicken. I substituted pork and thought it turned out pretty well. Please feel free to add more seasonings or omit what you don't like.
Provided by Chef shapeweaver
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a shallow dish beat egg with milk.
- Set aside.
- In a one quart zip-lock bag add bread crumbs.
- Add pork a few pieces at a time coating well.
- Repeat above steps until all pork is coated.
- Add coated pork pieces a few at a time into egg/milk wash.
- Repeat above step until all pieces are coated with egg wash.
- Coat pork in bread crumbs again.
- In a medium-sized skillet, over medium heat, add oil.
- While oil is heating, cook pasta according to directions on package.
- Cook for 10 minutes or until desired tenderness.
- Drain.
- In a small bowl, combine all seasonings and spices.
- Add pork to skillet.
- Sprinkle seasoning over pork.
- Stirring lightly to coat all sides of pork, cook pork until no longer pink and lightly browned.
- If needed drain excess oil.
- Add spaghetti sauce to pork in skillet.
- Pour pasta into lightly buttered 13x9-inch dish.
- Pour pork and sauce mixture over pasta.
- Sprinkle with cheese.
- Bake at 350°F for 20 minutes or until cheese is lightly browned.
- Remove and let sit for 5 minutes.
Nutrition Facts : Calories 1069.9, Fat 57.4, SaturatedFat 15.1, Cholesterol 134.4, Sodium 1474, Carbohydrate 87.2, Fiber 4.2, Sugar 17.7, Protein 49.3
PARMESAN-CRUSTED PORK CHOPS
For dinner tonight, heat up a skillet for Giada De Laurentiis' Parmesan-Crusted Pork Chops recipe from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
- Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
PARMESAN BAKED PORK CHOPS
The Test Kitchen loved this baked parmesan pork chop recipe. The breading kept the chops really juicy and tender. This is a great weeknight dinner idea, and it's an easy recipe to make. The pork chops come out with a perfect golden brown color after being baked in the oven, and your family will surely love this.
Provided by Janet Crow
Categories Pork
Time 50m
Number Of Ingredients 6
Steps:
- 1. On a plate combine the last 4 ingredients.
- 2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.
- 3. Line a pan with tin foil and spray with cooking spray.
- 4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.
PARMESAN ROAST PORK
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F.
- In a small bowl, combine the olive oil, thyme, chicken broth, salt, and pepper. Roll pork in this mixture, then roll in both types of the Parmesan cheese to coat.
- Place the pork on a roasting pan and sprinkle with any remaining cheese.
- Roast, uncovered, for 40 to 50 minutes until an internal meat thermometer registers at least 145 F.
- Remove pork from the pan, cover, and let stand 10 minutes before slicing to serve.
- Serve and enjoy.
Nutrition Facts : Calories 391 kcal, Carbohydrate 1 g, Cholesterol 142 mg, Fiber 0 g, Protein 48 g, SaturatedFat 7 g, Sodium 366 mg, Sugar 0 g, Fat 21 g, ServingSize 1 pork loin (8 servings), UnsaturatedFat 0 g
PARMESAN PORK MEDALLIONS
Steps:
- Preheat the oven to 400°F. Lightly spray a large shallow baking pan with olive oil spray.
- Put the flour and egg substitute in separate shallow bowls. In a third bowl, stir together the bread crumbs and 1/2 teaspoon Italian seasoning. Set the bowls and the baking pan in a row, assembly-line fashion. Dip 1 pork slice in the flour, turning to coat and gently shaking off any excess. Dip in the egg substitute mixture, turning to coat and letting any excess drip off. Dip in the bread crumb mixture. Using your fingertips, lightly press the mixture so it adheres to the pork. Repeat with the remaining pork. Put the pieces in a single layer in the baking pan. Lightly spray with olive oil spray.
- Bake for 25 minutes.
- Meanwhile, fill a large skillet with water to a depth of 1 inch. Bring to a boil over high heat.
- While the water heats, trim and discard the bottom 1 inch of each asparagus spear. Add the asparagus to the boiling water. Reduce the heat to medium high. Cook for 2 to 3 minutes, or until tender-crisp. Drain well in a colander. Cover and set aside to keep warm.
- In a small bowl, stir together the tomato sauce and remaining 1 teaspoon Italian seasoning. After the pork has baked for 25 minutes, spoon the tomato sauce mixture over it. Sprinkle with the goat cheese and Parmesan.
- Bake for 5 minutes, or until the pork is slightly pink in the center and the cheeses are melted. Serve over the asparagus.
- nutrition information
- (Per Serving)
- Calories: 267
- Total Fat: 4.5g
- Saturated: 2.0g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 1.5g
- Cholesterol: 77mg
- Sodium: 254mg
- Carbohydrates: 23g
- Fiber: 3g
- Sugars: 6g
- Protein: 31g
- Dietary Exchanges
- 1 Starch
- 2 Vegetable
- 3 Very Lean Meat
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- Heat a large skillet with 2 tablespoons olive oil. Place flour in a shallow bowl, combine the eggs and water in a second shallow bowl and breadcrumbs and Parmesan cheese in a third shallow bowl. Season pork chops with salt and pepper. Dip pork in flour, then eggs, followed by breadcrumbs. Cook in skillet about 5-7 minutes or until browned on each side. Arrange pork chops on a casserole dish coated with cooking spray.
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- Prepare linguine according to package directions; drain. Toss with butter. Set aside, and keep warm.
- Place pork between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet.
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- Trim fat from pork chops. Place chops between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
- Combine breadcrumbs and Parmesan cheese in a small bowl. Dip chops in egg substitute; dredge in breadcrumb mixture.
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- Trim the pork tenderloins of any fat, then drizzle with lime juice and place in a large bowl together with Chimichurri marinade. Toss to ensure it is evenly coated. Cover the bowl and leave it in the fridge for at leaf 4 hours or overnight.
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- Remove the pork and roll it in grated Parmesan until evenly coated. Place it back on the grill and cook for another 1-2 minutes until the cheese has melted and is golden brown. The pork should be just firm and the juices should run clear when pierced with a skewer.
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