Options

Format:
Include:
PRINT
See more
Photo: John O'Hagan; Styling: Lisa Powell Bailey Photo by: Photo: John O'Hagan; Styling: Lisa Powell Bailey

Pounded Pork Parmesan With Linguine

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.

Southern Living DECEMBER 2006

  • Yield: Makes 4 servings
  • Cook time:8 Minutes
  • Prep time:15 Minutes
  • Bake time:20 Minutes

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

Preparation

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.

advertisement

Go to full version of

Pounded Pork Parmesan With Linguine recipe

advertisement