Pork Parmesan

This is another recipe from my ruined cookbook, Weeknight Menus. I was excited about this recipe, because Chicken Parmesan was my favorite dish as a child and I still love it, but I’ve got tons more favorite dishes now.

This dish isn’t too different from the chicken version nor is it difficult and the best part about it is that you bread with Japanese panko crumbs. As a general rule one usually uses Italian bread crumbs for Parmesan dishes. Panko bread crumbs are light and crisp in comparison to Italian bread crumbs. I think it’s perfect for pork, but I have to admit I’d stick to the Italian bread crumbs for chicken.

The first step in this recipe is to boil your side dish of pasta and pre-heat your oven to 400. This particular recipe called for fettuccine, but I prefer spaghetti as a side. I feel like fettuccine is a bit too thick of a pasta to pair with a whole slab of meat.

Meanwhile, while your pasta is boiling, you bread the pork. I ended up buying a thin sliced package of four boneless pork loin chops from Von’s which worked out perfectly. Whenever I make boneless meat dishes, I can’t help but be thrilled that I don’t have to slaughter and cut my own meat. I’m very much an omnivore, but I understand vegetarians who became so because of their love of animals. Even if I wasn’t sympathetic to animals, though, that whole process seems like a lot of work. I still remember this story my mother told me about watching her grandmother kill and prepare a chicken. She was extremely sweet in her methods, but it was a slightly horrific and fascinating experience for my mother.

My great-grandmother’s method of killing chickens was to gently pick the chicken up from it’s pen. She would then hold it in her lap, grab it’s legs and stroke the chicken’s neck until it calmed down. Once it was calm, she would make sure it’s neck was extended and that it was still calm, grab her cleaver with one hand and WHACK! It’s a frightening concept that I  can relate to life. Whenever things are going well for me, I keep waiting for that cleaver that’s going to chop off my neck. That’s what that story taught me anyway. It’s the calm before the storm.

Ok, so I’m done being a Debbie downer for today, I promise. Let us all be thankful we don’t have to do that.

The next step is to bread your pork. All you do is get two shallow plates and one wide shallow bowl. One shallow plate has flour and the other panko crumbs. The bowl will be filled with two beaten eggs. Take each pork loin and cover with the flour, than cover it with the egg, and finally the panko crumbs. Once all the pork loins are breaded, you fry them in olive oil until golden brown and then set aside.

If your pasta has cooked in this time, you drain it and toss with olive oil and parsley. If not, just do that when it is, whenever that is.

The next step is to make some tomato sauce and the first step to do that is to saute a cup of diced onion and two minced garlic cloves in olive oil. Then you add a 280z can of diced tomatoes along with a cup of chicken broth, a bit of red wine vinegar, sugar, and oregano. The recipe then calls for you to smash the sauce with a potato masher. I do not own one, so I did my best attempts to smash everything. I did this by taking a  flat wooden stirring spoon, scooping up as many chunks of tomatoes as possible, and smashing it against the spoon with a fork.

Once that’s done you boil your sauce and then allow it to simmer for ten minutes.

Now you go back to your pork. You place the pork on a pan and add sliced mozzarella strips on top. Place it in the oven until the cheese melts, which will be around 5 minutes.

Once the pork is done you place it neatly beside your pasta and pour the sauce wherever you like and garnish with Parmesan. I like to pour it everywhere, by the way. I love my gravy. I blame my half Italian-American mother for that.

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As my 5 year old self would say, “Yummy in my tummy!”

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