- 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
How to Make It
Prepare linguine according to package directions; drain. Toss with butter. Set aside, and keep warm.
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.
Combine flour, salt, and pepper in a shallow bowl. Dredge pork in flour mixture, dip in beaten egg, and dredge in breadcrumbs.
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.
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.
Bake at 400° for 20 minutes or until cheese is melted and lightly browned. Garnish, if desired. Serve immediately with hot buttered linguine.