Matt's Table: Pork Parmesan

My wife, Kim, came up with this recipe. She is a really good cook. Everyone knows about veal parmesan.....I never make it. Veal is somewhat hard to get, and honestly, despite my redneck roots, it just doesn't seem quite right to do that to a calf......It may be nonsensical, but I had no such reservations about eating this pig! Anyway, the little boneless pork chops are cheap and easy to find here, and the meat is more flavorful than veal too.

OK, first, you make a red sauce....Pomodoro sauce works fine for me.
   1 large can of good tomatoes....IMHO....San Marzano are the best
   3 cloves of garlic, minced
   1/2 an onion, chopped
   3 tbsp olive oil
   4 or five basil leaves, chiffonade.

Saute the onions in a stainless steel pan (not cast iron) until translucent, then add the garlic and cook for a couple more minutes.

Then add the tomatoes and basil and simmer for 20 minutes.

Process with an immersion blender or food processor

(I think this is the only thing I use an immersion blender for....)

Correct with salt and pepper and its done.

Now, for the piggy.

Boneless, Thin Cut, Pork Loin Chops

Trim the rim of fat from them.

Salt and pepper.

Whip three eggs with a whisk.

Finely grate Reggiano Parmesan cheese.

Mix grated cheese with Panko bread crumbs.

Dip meat into egg wash, then coat each side with the Panko Parmesan mix

Heat oil in cast iron skillet until 375 degrees. Use enough oil to coat the bottom of the skillet well.

Saute the meat over medium high heat. It will only take a few minutes per side.

Put the meat on a cookie sheet

Spoon a couple tablespoons of the Pomodoro Sauce onto the meat, then add a slice of fresh mozzarella cheese. Cook in a 375 degree oven for 15 minutes, and then broil for one minute to finish the cheese.

I served this with whole wheat pasta, more Pomodoro Sauce, and a simple salad with vinaigrette dressing.

And a little slice of Goat cheese.