Oven Baked Pork Parmesan

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Growing up in the Chicago area, I got my dose of tasty Italian food.  We have 2-3 favorite Italian restaurants that we get food from during the holidays.  I love attempting to re create some of my favorites at home.

My favorite Italian dish has always been chicken parmesan. ¬† But I have really been into cooking with pork lately. ¬†I decided to try making Oven Baked Pork Parmesan, and I am so happy that I did. ¬† ¬†This Pork Parmesan topped with Bertolli¬ģ ¬†Pasta Sauce was an excellent combo.

Kroger Grocery Stores are currently ¬†sponsoring a¬† Taste of Italy program¬ģ, that ¬†offers ¬†shoppers a simple and delicious way to use the classic Bertolli¬ģ taste that you love to a range of culinary applications. ¬†To find out more about Bertolli’s Products, visit their website.

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Pork Parmesan 101

Do you know what the secret is to amazing pork parmesan? ¬† It’s using super thin pork chops, and using a meat tenderizer to pound them flat. ¬†When you bake these pork parmesans, they will turn out crispy and moist. ¬†You will never wish that you fried them.

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Baked Pork Parmesan 

Ingredients 

6-8 thin pork chops

1 cup of Italian breadcrumbs

2 eggs

1 tablespoon milk

1/2 cup of parmesan cheese

1 jar of¬†Bertolli¬ģ Olive Oil and Garlic Pasta Sauce

Method: ¬†Preheat oven to 350 degrees. ¬† In one bowl, mix eggs and milk. ¬†In another bowl, mix Italian breadcrumbs and parmesan cheese. ¬† ¬†Pound each pork chop with a meat tenderizer. ¬†dip each tenderloin in the egg wash, and coat each piece with breadcrumbs. ¬†Place each tenderloin on a baking sheet and drizzle a little olive oil on each one. ¬†Bake in the oven for 15-20 minutes, or until brown. ¬†Remove from the oven, sprinkle with parmesan cheese and top with¬†Bertolli¬ģ¬†sauce.

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I can’t wait to make this again. ¬†Pork has amazing flavor, and adds something to this dish. ¬†Don’t forget to check out the taste of Italy program currently happening at Kroger. ¬†For more information on¬†Bertolli¬ģ, visit their website.

Oven Baked Pork Parmesan

This is a sponsored conversation written by me on behalf of Bertolli¬ģ. The opinions and text are all mine.

 

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