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Pork Chop Parmigiana

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Pork Chop Parmigiana

with a spinach tomato sauce and basil butter pasta

Informations supplémentaires
35 min. | 728 kcal | easy | Family, Favorite | Printable version
1. Setup Chop the spinach. Mince the basil. Thinly slice the bocconcini. Bring a pot of salted water to a boil.
2. Bread the pork Add sour cream and 1 tbsp. of water in a bowl. Put the panko and half the spices in another bowl. Add salt and pepper. Cover the pork with the sour cream and coat with the panko. Heat a generous drizzle of oil in a pan over medium heat. Cook the pork 3-5 minutes per side. Remove from the pan.
3. Cook the pasta Pour the pasta in the pot of boiling water and cook for 10-12 minutes. Drain then mix with a drizzle of oil, butter to taste, basil, salt and pepper. Keep warm.
4. Make the sauce Add the tomatoes, the rest of the spices and 1/2 2P | 3/4 3P cup of water in the pan. Bring to a boil. Reduce the heat to medium. Add the spinach, 1-2 tbsp of sugar, salt and pepper and simmer for 4-6 minutes. Mash the tomato chunks.
5. Put the pork back Return the pork to the pan with the sauce. It's possible to serve the children's portion of pork without sauce. Top with the bocconcini and Parmesan. Turn off the heat. Cover and let the cheese melt 2-3 minutes.
6. Plate your dish Serve the pork with the sauce and the pasta. Bon appétit!
2unitPork Chops
80mlPanko Breadcrumbs
1unitSour Cream
15mlItalian Spices
1unitDiced Tomatoes
15gGrana Padano Cheese
1unitBocconcini
1unitBasil
200gFarfalle
40gBaby Spinach
What you need pan, pot, strainer, tongs, bowls
728 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 98g
33%
fat 17g
26%
cholesterol 76mg
25%
fiber 6g
24%
protein 45g
saturated 8g
40%
sodium 1212mg
51%
sugar 10g
trans 0g