Pork Chop San Marzano Recipe
Tender pounded chop, breaded, pan fried, diced sweet sausage, provolone, blistered long hots, San Marzano tomato & basil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Chops
Pound the pork chops to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
- 2
Bread the Pork Chops
Set up a breading station: place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third. Dredge each pork chop in flour, dip in egg, then coat with breadcrumbs.
- 3
Pan Fry the Pork Chops
In a large skillet, heat the olive oil over medium-high heat. Add the breaded pork chops and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
- 4
Cook the Sausage
In the same skillet, add the diced sweet Italian sausage and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- 5
Blister the Long Hots
Add the long hot peppers to the skillet and cook until blistered and charred, about 3-4 minutes. Remove from heat.
- 6
Prepare the Sauce
In the same skillet, add the San Marzano tomatoes and simmer for 5 minutes. Stir in the fresh basil leaves and cooked sausage. Season with salt and pepper to taste.
- 7
Assemble the Dish
Place a pork chop on each plate, top with the sausage and tomato sauce mixture, and add the blistered long hots. Finish with shredded provolone cheese on top.
