Let's be honest, we're all sick of chicken. Mix things up with pork parmesan! All that delicious sauce and cheese like the original but with a twist using boneless skinless pork chops.
Preparation of the pork is identical to chicken part. Dredge in flour, liquid and breadcrumbs before baking and topping with sauce and cheese.
As for the pasta the key players can be found in your pantry and freezer. You can make your own marinara sauce of course but I love using #Roas jarred marinara. There's tons of flavor and it's only simple ingredients. For some extra flavor, I add some frozen chopped peppers and onions. Again of course you can diced your own but who doesn't love a shortcut?
The combination of the marinara plus some milk results in the most creamy rich sauce with no heavy cream necessary. The secret? Cook the pasta in the sauce!
Pork Parmesan with Creamy Penne
2 Servings | Cook time: 20 minutes
Notes: A delightful twist on chicken parmesan, pork!! Also this pasta is unreal. Make your own sauce if you wish but Rao’s makes this once a quick weekday dinner that will always win!
Ingredients:
Pork:
12 oz boneless skinless pork chops
1/2 tbsp flour
1/4 tsp salt
1/4 tsp pepper
1/4 cups almond milk other milk
1/4 cup breadcrumbs
2 tbsp grated Parmesan
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian seasoning
1/2 cup marinara sauce (I used Rao’s)
1/4 cup mozzarella cheese
Penne:
4oz whole grain penne
2/3-1 cup marinara sauce (I used Rao’s)
1/2 cup frozen peppers and onions
1 cup almond milk
Directions:
Preheat the oven to 375F.
Line three plates up in a row. In the first plate, mix the flour, salt and pepper. In the second plate add in your milk. In the third plate combine breadcrumbs, dried basil, dried oregano and Parmesan.
Dredge the pork in the flour, shaking off any excess. Then dip it in the milk two until well coated. Lastly, dip the pork in the third plate to completely cover it in the bread crumb mixture.
Spray a shallow baking dish with olive oil spray.
Spoon about a tablespoon of sauce on the bottom of the dish to keep the pork from sticking.
Add the breaded pork to the dish and spoon over remaining sauce.
Bake for 20 minutes.
While the pork cooks, make the pasta. Spray a sauté pan with olive oil spray. Add the peppers and onions to sauté for 2-3 minutes or until soft.
Stir in the marinara sauce and almond milk.
Stir in penne and bring just to a boil before lowering to medium heat. Simmer, stirring every 2 minutes or so to keep the pasta from sticking, for about 15 minutes or until most of the liquid has absorbed. The pasta should be nearly cooked through. Once the pasta is cooked and most of the liquid has absorbed but it’s still very saucey, turn off the heat, cover and set aside.
After 20 minutes remove the pork from the oven and add the cheese.
Turn the oven on to broil and return the pork to the oven for another 2-3 minutes or until the cheese is melted and brown.
Serve warm atop the pasta and topped with parmesan cheese and alongside garlic bread.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.