Last Updated on February 23, 2019 by Liza Hawkins
“Pork Parmesan,” you’re thinking?
A funny thing happens when you have a recipe in mind, but then realize when it’s time to make it that you don’t have all the right ingredients on hand. First a moment of panic, and then a path down the improvisation highway!
We love Chicken Parmesan in our house; it’s kind of like an Italian comfort food. Last week I had been thinking about making it all day while I was at work, ticking off the ingredients on the imaginary list in my head: chicken (yep), sauce (uh-huh), Parmesan (yes), Provolone (of course), spaghetti (check).
But when I got home I realized on critical piece to the Chicken Parm puzzle was missing: CHICKEN.
Somehow, unbeknownst to me, all the frozen chicken breasts were gone. Used up. Finito.
We did, however, have 4 lovely pork chops in the freezer – not too thick, not too thin. I figured, pork’s the “other white meat” so why not try substituting the chicken in “Chicken Parm” for pork?
After dredging and coating the pork chops in a flour-egg-breadcrumb mix, they get seared in olive oil and then lined up in a 2-quart casserole over marinara sauce.
More marinara gets poured on top, followed by generous amounts of Parmesan and Provolone cheeses, and then a sprinkling of freshly chopped basil. Baked at 375°F for 30 minutes until it’s lightly browned and bubbly, this Pork Parmesan is good to go!
Pork Parmesan is a great alternative to the traditional version we're all used to. Ready to eat in less than an hour!
- 4 Medium boneless pork chops
- 3 tablespoons olive oil
- 1/2 cup panko breadcrumbs
- 1/2 cup Italian breadcrumbs
- 1/2 cup all-purpose flour
- 1 cup grated Parmesan cheese
- 2 Large eggs
- 1 tablespoon water
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 jar marinara sauce
- 1/2 lb spaghetti (cooked)
- 1/4 cup basil (freshly chopped)
- 6 thin slices Provolone cheese
Pour the flour onto a small plate. Mix the panko breadcrumbs, Italian breadcrumbs, 1/2 cup of the Parmesan cheese and 1/8 cup of basil together and then spread them out on another small plate. Whisk the eggs and water together in a bowl.
Spread 1/2 of the jar of marinara on the bottom of a 2-quart baking dish. Once the chops have finished cooking, line them up in a row in the sauce. Top with the remaining sauce.
Sprinkle on the remaining Parmesan and then lay the Provolone slices on top, followed by the rest of the basil.
This Pork Parmesan recipe can be prepared ahead and then kept in the refrigerator until you're ready to bake!
You can find more of my pork chop recipes here!