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Pounded Pork Parmesan With Linguine

Photo: John O'Hagan; Styling: Lisa Powell Bailey
Prep time 15 mins
Cook time 8 mins
Bake Time time 20 mins
Yield Makes 4 servings
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.

Ingredients

  • 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

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

    Preparing Pork Tenderloin
    Preparing Pork Tenderloin
  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.