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2010-02-25 digital edition

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2010-02-25 / Community News

From the Chef’s Corner

Pounded Pork Parmesan with Linguine
by Chef Deedle

My wife and I love to have dinner parties. Some of the dishes we prepare can be quite involved, but we try to keep the recipes we choose to be easily prepared, but also tasty. This one is a favorite we do. This recipe easily doubles.
1 12 oz. pkg. linguine
2 Tbs. butter
4 boneless center-cut pork chops ( about 1 ¼ lbs.)
½ cup flour
Salt and pepper to taste
1 lg. egg, lightly beaten
1 tbs. Italian seasoning
1 cup fresh breadcrumbs
½ cup olive oil
1 Tbs. chopped fresh basil
1 26 oz jar tomato and basil pasta sauce
2 cups shredded mozzarella cheese
½ - ¾ cup grated Parmesan cheese
2 Tbs. parsley, chopped, garnish

Place pork between 2 sheets of heavy duty plastic wrap and flatten to ¼ inch thickness, using a rolling pin or the flat side of a meat mallet.

Combine flour, salt and pepper in a shallow bowl. Dredge pork in flour mixture, dip in beaten egg, and dredge in breadcrumbs that are mixed with Italian seasonings.

Sauté pork in batches in hot oil in a skillet over medium-high heat 2 – 3 minutes on each side or until golden brown. Arrange pork in a single layer in a 13 x 9 inch baking dish.

Prepare linguine according to package directions; drain. Toss with butter. Set aside and keep warm.

Stir 1 Tbs. chopped fresh basil into pasta sauce. Top pork evenly with pasta sauce, 2 cups mozzarella cheese and Parmesan cheese.

Bake at 375 degrees for 20 minutes or until cheese is melted and lightly browned.

Garnish, if desired. Serve immediately with hot buttered linguine. Serve with tossed green salad and garlic French bread.

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