Jess tried a pork chop recipe that was so delicious, I have to share it with you. It came from a favorite recipe book called the Sicilian Gentleman’s Cookbook by Don Baratta. My Kentucky gentleman made my night when he served this for supper.
- 6 center-cut Marksbury Farm pork chops (about 3 pounds total)
- all-purpose flour (for dusting)
- 1 egg
- 2 tbsp of milk
- 1 cup seasoned bread crumbs
- 4 tbsp of extra virgin olive oil
- 2-3 cloves of garlic, sliced
- 1 1/2 lbs plum tomatoes, peeled and chopped or one 28 oz can
- 1 tsp oregano
- handful of fresh, chopped basil leaves
- salt and pepper to taste
- 4 tbsp of dry white wine
- 1/4 pound of mozzarella cheese, shredded grated Romano cheese
- Mix egg with milk. Dust pork chops with flour, dip them in egg mixture and coat with crumbs. Bring olive oil to high heat and flash fry the chops for about three minutes on each side. Remove from heat.
- Lower the heat and add garlic to the pan. Add tomatoes just before garlic browns, breaking them up with a fork. Simmer for five minutes, then add oregano, basil, salt, and pepper. Raise the heat to a fast bubble and add wine, cooking on high for five minutes.
- Preheat oven to 400 degrees. Coat the bottom of a large ovenproof pan with some sauce and arrange the pork chops side by side. Spread mozzarella cheese evenly over chops, then spoon on the remaining sauce. Sprinkle grated Romano cheese over the sauce. Cover pan tightly with foil and bake for 30 minutes.
- Allow to cool, uncovered, for five minutes before serving.