Stuffed Breaded Pork Chops With Tomato SauceFoodista
4 pork chops (– with pocket cut to stuff)
2 eggs (– beaten)
1 cup all-purpose flour
2 cups bread crumbs
1 cup Italian style breadcrumbs
3/4 cup parsley (– chopped)
3 tablespoons garlic (chopped)
1/4 cup grated romano cheese
1/2 juice (lemon)
3 tablespoons olive oil
salami (Tablespoon chopped)
1/4 cup cooked bacon
1 cup cherry tomatoes (– halved)
2 cups crushed tomatoes
3 tablespoons garlic (– chopped)
1 sprig fresh rosemary
3 leaves sage
1 sprig fresh thyme
1 sprig fresh oregano
1 teaspoon balsamic vinegar
olive oil (– for drizzling in pan)
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1Combine all of the ingredients for the stuffing in a medium size bowl.
2Take pork chops and dip first in the flour, then in the egg wash and finally in the bread crumbs. Continue this with all of the pork chops then proceed to stuff the pork chops in the pocket made and close with a tooth pick.
3Heat a large frying pan with a few drizzles of olive oil and place the pork chops in the pan. Sauté the pork chops on each side for about 5-6 minutes. Only turn the pork chops once.
4Remove the pork chops from the pan and place in a baking dish.
5Prepare the sauce in the same pan the pork chops were sautéed in (do not clean the pan). Drizzle a little olive oil and place the halved tomatoes, fresh oregano, thyme, sage and rosemary, along with the two cups of crushed tomatoes. Let this heat to a slight simmer and add the tsp. of balsamic vinegar.
6Top each pork chop with grated cheese then top each pork chop with the tomato sauce and some more grated cheese and a drizzle of olive oil.
7Place in the oven and let bake for about 15 – 20 minutes depending on how thick the pork chops are.
8Plate the pork chops with some grated cheese and another drizzle of olive oil.
PER SERVING *
|Calories890Calories from Fat300|
|% DAILY VALUE*|
|Calories from Fat300|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.