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happy Friday 💕 you know what you need tonight? cheesy pork cutlets!! 🍝 I use @seggianofoods arrabbiata sauce to keep this easy breezy extra cheesy. Wanna make it? Recipe below and cooking notes pinned in comments!! 😜
Pork chops:
1 lb ½-thick boneless pork chops, ~6 pork chops
¼ c extra virgin olive oil
⅔ c Wondra or all-purpose flour;
1½ tbsp Italian seasoning, see note 1
½ tsp crushed red pepper
6 tbsp shredded mozzarella; about 1 tbsp per pork chop; use more or less as you like
Salt and pepper
Pasta and sauce:
24-oz jar store-bought arrabbiata sauce
½ c freshly grated Parmesan, plus more for serving
8 oz uncooked penne
12 basil leaves, torn
Salt and pepper
Preheat oven to 400ºF.
Pour tomato sauce into a 9x12” baking dish. If your chops are bigger, use a larger baking dish. Cover with foil and transfer to oven to warm it. See note 2.
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve ¼ cup of the pasta cooking water and drain the pasta. Set aside.
Season pork chops with salt and pepper. Heat the olive oil in a large skillet or wide pot over medium heat.
Combine flour, Italian seasoning, and crushed red pepper in a bowl. Dip each chop into the flour mixture and shake off the excess. Transfer pork to the skillet and cook in batches for 3 mins per side until nearly cooked through and crispy on each side. Transfer to cooling rack.
Remove baking dish of sauce from oven and turn on the broiler. Arrange pork chops on top of the sauce and add 1 tbsp mozzarella on top of each chop. Transfer to broiler for 1–2 mins until the chops are cooked through, and the mozzarella is browned and bubbly.
Remove baking dish from oven. Transfer pork chops to a serving platter with a few spoonfuls of sauce.
Add pasta cooking water to sauce in the baking dish with ½ cup grated Parmesan and stir until the cheese melts. Add cooked pasta. Toss to coat. Taste and season.
Pour pasta and sauce onto a large serving platter.
Spoon pasta into shallow bowls and serve with a pork chop. Finish with grated Parmesan and basil leaves on top. Enjoy!
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