Pounded Pork Parmesan With Linguine

Photo: John O'Hagan; Styling: Lisa Powell Bailey
This pork recipe with linguine easily doubles to feed a crowd or to provide leftovers. Try making this family-style dish next time you're craving Italian flavors.


Makes 4 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 8 Minutes
Bake Time: 20 Minutes


1 (12-oz.) package linguine
2 tablespoons butter
4 boneless center-cut pork chops (about 1 1/4 lb.)
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg, lightly beaten
1 cup Italian-seasoned breadcrumbs
1/2 cup olive oil
1 tablespoon chopped fresh basil
1 (26-oz.) jar tomato-and-basil pasta sauce
2 cups (8 oz.) shredded mozzarella cheese
1/2 cup (2 oz.) grated Parmesan cheese
Garnish: chopped fresh basil


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

2. Place pork between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet.

3. Combine flour, salt, and pepper in a shallow bowl. Dredge pork in flour mixture, dip in beaten egg, and dredge in breadcrumbs.

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

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

6. Bake at 400° for 20 minutes or until cheese is melted and lightly browned. Garnish, if desired. Serve immediately with hot buttered linguine.


Walter C. Lund, Sr., Miami, Florida,

December 2006