How Kushi likes to spend her evenings: Jeopardy and Pork Chop Parmigiana
If you can hear the Final Jeopardy answer, the "question" is listed below the recipe...
Pork Chop Parmigiana
Serves 2.
2 bone-in center cut pork loin chops, approx 3/4 inch thick (8-10 oz each)
salt
2 slices of bread, or approx 1 cup bread crumbs
1/3 cup flour
1 egg, beaten
1 Tbsp chopped flat-leaf parsley (or dried oregano)
garlic powder for seasoning
2 Tbsp extra virgin olive oil
1 cup marinara sauce, heated
1/4 cup shredded mozarella cheese or 2 slices
Take the pork chops out of the fridge and season with salt. Let come to room temperature. Meanwhile preheat oven to 500 degrees F. Pulse the bread in a food processor until crumbs form. Set up 3 plates for the breading station: put the flour in the first plate, the beaten egg in the second plate, and the bread crumbs on the third plate. Season all three plates with salt and the bread crumb plate with half of the parsley and garlic powder. Dredge the pork chops first in the flour, then the egg, then the bread crumbs.
In a pan (preferrably oven proof), heat over medium heat and add the oil. Pan fry both sides of the pork chops until the bread crumbs turn a light golden, about 1-2 minutes on each side. Put the pan in the oven (or transfer the pork chops to a foil-lined baking sheet if the pan is not oven-proof) and let bake for 7-9 minutes. Take the chops out of the oven and ladle 2-3 Tbsp of the marinara sauce over each of the chops. Add the cheese over the chops and sprinkle the rest of the parsley over the top of the cheese. Add back into the oven and continue baking for another 2-4 minutes, or until the pork chops are barely pink and the cheese is melted.
Take the pork chops out of the oven and let rest for a minute or two. Transfer the pork chops to heated plates (microwave the plates for a minute), and ladle the rest of the marinara sauce on the plates around the base of the pork chops.
FINAL JEOPARDY QUESTION: What is Moby Dick?
Pork Chop Parmigiana
Serves 2.
2 bone-in center cut pork loin chops, approx 3/4 inch thick (8-10 oz each)
salt
2 slices of bread, or approx 1 cup bread crumbs
1/3 cup flour
1 egg, beaten
1 Tbsp chopped flat-leaf parsley (or dried oregano)
garlic powder for seasoning
2 Tbsp extra virgin olive oil
1 cup marinara sauce, heated
1/4 cup shredded mozarella cheese or 2 slices
Take the pork chops out of the fridge and season with salt. Let come to room temperature. Meanwhile preheat oven to 500 degrees F. Pulse the bread in a food processor until crumbs form. Set up 3 plates for the breading station: put the flour in the first plate, the beaten egg in the second plate, and the bread crumbs on the third plate. Season all three plates with salt and the bread crumb plate with half of the parsley and garlic powder. Dredge the pork chops first in the flour, then the egg, then the bread crumbs.
In a pan (preferrably oven proof), heat over medium heat and add the oil. Pan fry both sides of the pork chops until the bread crumbs turn a light golden, about 1-2 minutes on each side. Put the pan in the oven (or transfer the pork chops to a foil-lined baking sheet if the pan is not oven-proof) and let bake for 7-9 minutes. Take the chops out of the oven and ladle 2-3 Tbsp of the marinara sauce over each of the chops. Add the cheese over the chops and sprinkle the rest of the parsley over the top of the cheese. Add back into the oven and continue baking for another 2-4 minutes, or until the pork chops are barely pink and the cheese is melted.
Take the pork chops out of the oven and let rest for a minute or two. Transfer the pork chops to heated plates (microwave the plates for a minute), and ladle the rest of the marinara sauce on the plates around the base of the pork chops.
FINAL JEOPARDY QUESTION: What is Moby Dick?
