Parmesan Pork With Sauce Recipes

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PORK CHOPS WITH PARMESAN SAUCE



Pork Chops with Parmesan Sauce image

Moist and tender chops make a speedy and comforting weeknight meal. They're dressed with a smooth, creamy sauce seasoned with Parmesan, onion and a hint of nutmeg, parsley and thyme. Here's a new family favorite! Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

4 boneless pork loin chops (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup fat-free milk
1/3 cup grated Parmesan cheese
2 tablespoons grated onion
3 teaspoons minced fresh parsley
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg

Steps:

  • Sprinkle pork chops with salt and pepper. In a large nonstick skillet, cook chops in butter over medium heat until meat juices run clear; remove and keep warm. , Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in remaining ingredients; heat through. Serve with chops.

Nutrition Facts : Calories 244 calories, Fat 11g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 475mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

PORK CUTLETS PARMIGIANA



Pork Cutlets Parmigiana image

This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved "60-Minute Gourmet" columns. His version of the classic casserole calls for slices of pork loin, a "lean, moist and versatile" option, Mr. Franey said, which are pounded thin then breaded and pan-fried until golden. A simple tomato sauce of canned crushed tomatoes, onions, garlic and oregano comes together in about five minutes, which is layered in a baking dish with the cutlets and topped with a blanket of mozzarella. The whole dish is showered with a generous sprinkle of Parmesan cheese and baked until bubbly. Mr. Franey suggested serving it with spaghetti, which seems like a great idea to us, but we might add a tangle of sautéed broccoli rabe to cut through the richness.

Provided by Pierre Franey

Categories     dinner, casseroles, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

8 thin slices lean boneless loin of pork, about 2 ounces each
1 egg, beaten
3 tablespoons water
1 teaspoon ground cumin
2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried
Salt and freshly ground pepper to taste
1 1/2 cups fine fresh bread crumbs
1 tablespoon olive oil
1 tablespoon finely chopped garlic
2 tablespoons finely chopped onions
2 cups canned crushed tomatoes
1 teaspoon chopped fresh oregano, or 1/2 teaspoon crumbled dried
4 tablespoons vegetable oil
4 thin slices of mozzarella cheese, sliced in half
4 tablespoons grated Parmesan or Romano cheese

Steps:

  • Pound each slice of pork on a flat surface with a meat pounder or a mallet to about 1/4-inch thick. (Properly pounded slices will look like veal scallopini.)
  • Place the egg, water, cumin, rosemary and salt and pepper in a mixing bowl, and beat well. Place the bread crumbs on a flat dish.
  • Dip the pork slices in the egg mixture to coat and then dip in the bread crumbs. Pat lightly with the flat side of a kitchen knife to help the crumbs to adhere.
  • Meanwhile, heat the olive oil in a saucepan and add the garlic and onions. Cook, stirring for one minute; do not brown. Add the tomatoes, oregano, salt and pepper to taste. Bring to a boil and simmer for 5 minutes.
  • In a large nonstick skillet over medium heat, add 2 tablespoons of vegetable oil and place as many cutlets as possible in one layer. When the slices are golden brown on one side, about 3 minutes, cook on the other side for 3 minutes. As the pieces are done, transfer them to a heated platter. Add more oil, if necessary, to the skillet, and continue cooking the rest of the slices in the same manner.
  • Preheat oven to 400 degrees.
  • In a baking dish large enough to hold the cutlets in one layer, spoon a little sauce over the bottom, add the cutlets, spoon more tomato sauce on top and cover each cutlet with mozzarella cheese. Add the remaining sauce. Sprinkle the Parmesan cheese over the dish and bake until piping hot and cheese is melted, about 10 minutes.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 22 grams, Carbohydrate 41 grams, Fat 35 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 804 milligrams, Sugar 8 grams, TransFat 0 grams

PORK-CUTLET PARMESAN



Pork-Cutlet Parmesan image

You've enjoyed it with veal; you've loved it with chicken. It's time to meet... pork parm. The base is tenderloin, sliced into medallions and pounded thin so it cooks in a flash. A triple-dip into flour, then egg, then panko, makes a coating that stays crisp even after it cools. Top with a spoonful or two of tomato sauce and mozzarella and broil until the cheese melts.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 11

2 small pork tenderloins (about 1 3/4 pounds total), each cut crosswise into 4 pieces, room temperature
Kosher salt and freshly ground pepper
3/4 cup unbleached all-purpose flour
3 large eggs
2 1/2 cups panko breadcrumbs
2 teaspoons dried oregano
Extra-virgin olive oil, for frying
1 ounce Parmigiano-Reggiano, grated (1/4 cup), plus more for serving
1 1/2 cups All-Purpose Tomato Sauce, plus more, warmed, for serving
4 ounces low-moisture mozzarella, shredded (1 cup)
Fresh basil leaves, sliced if large, for serving

Steps:

  • Pound pork with the flat side of a meat mallet into 1/4-inch-thick cutlets. Pat dry with paper towels; lightly season with salt and pepper. Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk eggs in a second dish. Toss breadcrumbs and oregano in a third dish; season with salt and pepper.
  • Working one at a time, dredge cutlets in flour, shaking off excess, then eggs, allowing excess to drip back into dish. Press into breadcrumb mixture, flipping to fully and evenly coat. Transfer to a wire rack; let stand 10 minutes.
  • Heat a scant 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers and a breadcrumb dropped in immediately rises to surface and sizzles, carefully add a few cutlets in a single layer (do not crowd skillet). Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total.
  • Transfer to a rimmed baking sheet lined with a wire rack. Let stand until drained and crisp, about 5 minutes. Meanwhile, repeat with remaining cutlets.
  • Preheat broiler with a rack about 8 inches from heat element. Top cutlets evenly with Parmigiano, then tomato sauce and mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano alongside.

PORK PARMESAN



Pork Parmesan image

I came up with this entree by substituting pork for veal. You could even use chicken.-Kenna Robinson, Sault Ste Marie, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1 egg
6 boneless pork loin chops (4 ounces each)
2 tablespoons vegetable oil
1/2 cup tomato sauce
6 slices part-skim mozzarella cheese

Steps:

  • In a shallow bowl, combine the bread crumbs, Parmesan cheese, salt, pepper and paprika. In another bowl, beat egg. Dip each pork chop in egg, then coat with crumb mixture. , In a large skillet, cook pork chops over medium heat in oil for 6-8 minutes on each side or until juices run clear. Top each chop with tomato sauce and cheese; cover and simmer for 1 minute or until cheese is melted.

Nutrition Facts : Calories 213 calories, Fat 13g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 497mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 15g protein.

PARMESAN PORK WITH SAUCE



Parmesan Pork With Sauce image

A simple to make pork tenderloin, with the added little crunch of Panko crumbs. It goes well with mashed potatoes and green beans.

Provided by TasteTester

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 lemon
5 -6 sprigs fresh Italian parsley
1 cup panko breadcrumbs (now available in most supermarkets)
1/2 cup grated parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon dried sage
1/4 teaspoon pepper
1 large egg (or 1/4 cup of Egg Beaters)
2 teaspoons cornstarch
1 lb whole pork tenderloin
8 -10 fresh sage leaves
1 cup whole milk (can substitute 2%)
1 tablespoon butter or 1 tablespoon lowfat margarine
1 (1 1/4 ounce) packet knorr garlic and herb sauce mix

Steps:

  • .Preheat oven to 425°F.
  • With a zester or vegetable peeler, peel several strips of lemon peel (without any white pith). Chop finely for zest (1 tablespoon). Place in a shallow bowl. Squeeze juice of the lemon into a second shallow bowl. Chop parsley finely; add to lemon zest and stir in Panko, Parmesan cheese, salt, dried sage, and pepper until well-blended.
  • Add egg whites and cornstarch to lemon juice; beat vigorously with fork until well-blended. Dip pork into egg mixture (allowing excess to drip off). Roll in bread crumb mixture; press with fingertips to evenly coat.
  • Place in shallow baking pan; bake 20-25 minutes or until internal temperature of pork reaches 160 degrees. Use a meat thermometer to accurately ensure doneness. Let pork stand 5 minutes before slicing.
  • During the last 10 minutes of pork bake time, prepare sauce. Chop sage leaves finely (1 tablespoon); set aside. Into a small saucepan, put in milk, butter, and dry garlic herb sauce mix. Bring to a boil on medium heat, whisking until well-blended.
  • Reduce heat to medium-low. Stir in fresh sage; cook 2-3 minutes, stirring continuously, or until sauce thickens. Slice pork and serve with sauce.

Nutrition Facts : Calories 387.6, Fat 15.1, SaturatedFat 7.2, Cholesterol 145, Sodium 1099.6, Carbohydrate 25.8, Fiber 1.8, Sugar 5.3, Protein 35.6

PORK CUTLETS PARMESAN WITH TOMATO SAUCE



Pork Cutlets Parmesan with Tomato Sauce image

These are really quite easy to put together. The fresh taste of the sauce makes them so delicious. I think this is one of my best dinners. There's enough sauce for a side of pasta.

Provided by MizzNezz

Categories     Pork

Time 28m

Yield 6 serving(s)

Number Of Ingredients 14

3 cups canned, crushed tomatoes (, I put them in the blender for 30 sec.)
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 teaspoon rosemary
1/8 teaspoon red pepper flakes
salt and pepper
6 (4 ounce) slices boneless pork loin
1 egg
2 tablespoons water
2 cups fresh breadcrumbs
2 tablespoons olive oil
1 1/2 cups tomato sauce (recipe above)
6 slices mozzarella cheese
1/4 cup freshly grated parmesan cheese

Steps:

  • FOR TOMATO SAUCE---------------.
  • Heat oil in saucepan and add garlic.
  • Cook briefly (do not brown).
  • Add tomatoes and bring to a boil.
  • Add rosemary, pepper flakes, salt and pepper.
  • Simmer for 10 minutes.
  • FOR CUTLETS------------.
  • Sprinkle the cutlets with salt and pepper.
  • Mix egg and water well.
  • Put breadcrumbs in shallow dish.
  • Dip cutlets in egg mixture--then in breadcrumbs (pat the crumbs with a flat knife to help them stick).
  • Heat olive oil in nonstick 10 inch skillet.
  • Cook cutlets on med.
  • hi heat about 5 minutes per side until lightly browned.
  • Preheat the oven to 400 degrees.
  • Place cutlets in baking dish.
  • Put mozzarella slices on top.
  • Sprinkle with parmesean.
  • Spoon sauce around the cutlets.
  • Bake until piping hot and the cheese is melted (about 8 minutes).

PARMESAN PORK TENDERLOIN



Parmesan Pork Tenderloin image

I am of Danish descent and love all things pork, both old recipes and new. Here's a dish I came up with myself. -John Hansen, Marstons Mills, Massachusetts.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 14

1 pork tenderloin (3/4 pound)
6 tablespoons grated Parmesan cheese
1 small sweet onion, sliced and separated into rings
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons butter, divided
2 teaspoons olive oil, divided
1/4 cup reduced-sodium beef broth
2 tablespoons port wine or additional beef broth
1/8 teaspoon salt, optional
1/8 teaspoon each dried basil, thyme and rosemary, crushed
Dash pepper
1/2 teaspoon cornstarch
3 tablespoons water

Steps:

  • Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside., In a large skillet, saute the onion, mushrooms and garlic in 1 teaspoon butter and 1 teaspoon oil until tender; remove and keep warm. In the same skillet, cook pork in remaining 1 teaspoon butter and 1 teaspoon oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm., Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth; add seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with the pork and the onion mixture.

Nutrition Facts : Calories 388 calories, Fat 19g fat (8g saturated fat), Cholesterol 118mg cholesterol, Sodium 472mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 43g protein.

PANKO-BREADED PORK PARMIGIANA



Panko-Breaded Pork Parmigiana image

Like chicken Parmigiana, but using thin pork cutlets instead! Topped with rich marinara and melted mozzarella, these crispy Parmesan-crusted pork chops will rival the famous chicken dish that everybody loves! If you like yours with extra sauce, double the marinara.

Provided by France C

Categories     Baked Pork Chops

Time 30m

Yield 4

Number Of Ingredients 11

4 (5 ounce) boneless, thin cut pork loin chops
salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
2 large eggs, beaten
¼ cup panko bread crumbs
¼ cup Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons olive oil
1 cup marinara sauce
3 ounces shredded mozzarella cheese
2 tablespoons minced fresh flat leaf parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Pound pork chops with a meat mallet to an even 1/4- to 3/8-inch thickness. Season with salt and pepper on both sides.
  • Place flour and eggs into 2 separate shallow dishes. Combine panko bread crumbs, Parmesan cheese, and Italian seasoning in a third dish.
  • Dip each pork chop first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chops in crumb mixture and set on a plate.
  • Heat oil over medium-high heat in a large skillet until hot. Fry chops for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Transfer to a baking dish and top each chop with 1/4 cup of sauce, then top with cheese.
  • Bake in the preheated oven until sauce is warmed through and cheese is melted, 6 to 8 minutes. Top with parsley before serving.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 22.8 g, Cholesterol 158.8 mg, Fat 24 g, Fiber 2.3 g, Protein 30.5 g, SaturatedFat 8.2 g, Sodium 559.9 mg, Sugar 6.1 g

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