• 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


Serves: 6


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.