Jon Beasons Pork Chop Parmigiana

Aired February 4, 2010

Serves Serves 6
6 bone-in pork chops
3 eggs
Plain breac crumbs
Fresh Italian parsley
2 lemons
Fresh garlic, minced
Parmigiano Reggiano
Extra Virgin Olive Oil
Sorrent Mozzarella Cheese
Fresh basil
1 box penne pasta

Beat the eggs and add the juice of 2 lemons. Place the pork chops in the egg mixture. Mix together the bread crumbs, Italian parsley, fresh garlic, parmigiano reggiano cheese and fresh basil.

Dredge each chop in the bread crumb mixture. Flash fry on medium to high heat in olive oil. Then finish cooking in the oven-cover the chops with foil and bake at 350 for 20 min.

Remove from the oven and spread Don Angelo sauce on each. Top with Sorrento mozzarella cheese and place back in oven until cheese is melted.

Around the Web