Emeril's Boneless Pork Chop Parmigiana

Recipe from: Katrina Harrmann

There are 2 great things about this recipe ... first, a package of 6-7 thin-cut boneless pork chops can be bought for $4-5 and also, this recipe includes mostly stuff that you have around your kitchen anyway! When I made this last week, Gabriel, who NEVER eats pork chops, said he would like it EVERY night. Enjoy!

Ingredients

• 2 lbs boneless, thin-cut pork chops (6-8 chops)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup flour
• 1 egg
• 2 tablespoons milk
• 1 cup of breadcrumbs (we use Italian seasoned breadcrumbs)
• 1/2 cup finely grated parmesan cheese
• 2 teaspoons lemon zest (OPTIONAL)
• 1/2 cup olive oil
• 1 cup jarred marinara sauce plus more for serving if desired
• 2 cups grated mozzarella cheese
• 1 teaspoon grated lemon zest (OPTIONAL)
• 1 tablespoon chopped oregano (ALSO OPTIONAL)

Directions:

1. Lay the pork chops on a cutting board and cover with plastic wrap. Pound pork chops until they are about 1/2 inch thick (if they aren't already). Season on both sides with the salt and pepper. Set three shallow pans side-by-side. Place the flour in one, the eggs, milk and lemon zest in another and the bread crumbs and parmesan in the third.

2. Dust the pork chops in the flour and shake-off any excess. Working one at a time, dip the pork chops in the egg wash to coat, then transfer to the bread crumb mixture and coat evenly, shaking to remove any excess.

Preheat the oven to broil.

3. Set a 12-inch saute pan over medium heat and add the olive oil. Place half of the breaded pork chops in the hot oil and cook until golden brown, about 90 seconds per side. Transfer the fried chops to a foil-lined baking sheet. Repeat with remaining chops.

4. Then, spread 2 tablespoons of the marinara sauce over each of the pork chops and follow with 1/4 cup mozzerella cheese on each chop. Place the baking sheet under the broiler and cook for about 2 minutes. (Rotate the pan and cook an additional 2 minutes if needed ... ours would have burned by then, and only needed 2 minutes, not 4).

5. Remove from the oven and sprinkle with lemon zest and oregano if desired.

6. Serve over cooked linguine or spaghetti with additional sauce if desired.

Makes 4-6 servings

Recipe courtesy of Emeril Lagasse, Emeril's Food of Love