Recipes

PORK PARMESAN

Why should tangy marinara and gooey, melty cheese be the sole province of chicken and veal? I say: let’s Parm up something else for a change! What’s that? You didn’t know you could Parm up other things? With an adventurous spirit, nothing is impossible, kids. May I remind you there is no rulebook?

To wit, may I present Pork Parmesan: a crispy, juicy fried pork chop, bathed in tomato sauce and mozzarella, resting on a bed of orzo and sausage ragout. Yes, you can just put it on top of pasta, but you’ve come with me this far, so let’s go all the way and finish the job properly.

Recipe

SERVES 2 - Cut or double recipe.

PORK PARMESAN

Ingredients

FOR THE PORK CHOP
4 boneless pork chops, pounded thin (about 5 oz each)
3 eggs, beaten
2 cups flour
2 cups panko bread crumbs
3 tbsp grated Parmesan cheese
3 tbsp clarified butter
8 slices provolone cheese
FOR THE TOMATO SAUCE
2 tbsp grapeseed oil
16 oz canned tomatoes
1 white onion, diced
8 cloves garlic minced
1 bunch basil, reserve ½ the bunch for garnish
FOR THE ORZO & SAUSAGE RAGOUT
2 lbs ground spicy sausage
1 pt orzo, cooked according to package
4 cherry tomatoes, quartered
4 oz tomato sauce

Steps

PORK CHOP
1) Set up three bowls. In the first combine salt, pepper, and all-purpose flour. In the second bowl add the beaten eggs. In the third bowl combine panko breadcrumbs and Parmesan cheese.

2) Dredge both sides of the cutlet in flour. Then dredge in egg wash. Last place in the panko and parmesan cheese. Set aside.

TOMATO SAUCE
1) In a sauce pot over medium heat add grapeseed oil, onions, and garlic and let sweat.

2) Add tomatoes and bring to a boil for 3 minutes. Drop to a simmer.

3) Allow the sauce to simmer for about 50 minutes, stirring occasionally.

ORZO & SAUSAGE RAGOUT
1) In a sauté pan over medium-high heat add sausage. Using a spoon break up the sausage.

2) Add tomatoes. Continue to cook for another 3 minutes.

3) Add tomato sauce and set aside.

Plating

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