John Myers
Baked Pork Chop in Parmesan Crust
The perfect baked pork chop in parmesan crust recipe with a picture and simple step-by-step instructions.
For the tomato sauce:
- Pepper
- 3 tbsp Grated Parmesan
- 2 tbsp Breadcrumbs
- 75 g Double-Handle flour, Viennese semolina
- 1 Egg
- Some whipped cream
- 2 tbsp Clarified butter
- 1 small can Peeled tomatoes
- 1 Onion
- 1 Clove of garlic, if you like
- 1 tbsp Tomato paste
- 2 tsp Vegetable broth powder
- Salt pepper
- 1 pinch Sugar
- 1/2 teaspoon each of dried basil and oregano
- 1 tablespoon each of olive oil and butter
- 1 tbsp Balsamic vinegar
- For the tomato sauce, peel the onion and garlic and chop finely. Heat the olive oil and butter in a saucepan and sauté the onion and garlic until translucent. Add tomato paste and sweat briefly. Deglaze with the peeled tomatoes, add vegetable stock powder and simmer with the lid closed for about 20 minutes.
- Season the tomato sauce with balsamic vinegar, salt, pepper, sugar, grated basil and oregano. Let it steep briefly on the switched off hotplate.
- Wash the chops, pat dry and season with pepper.
- Beat the egg with salt, pepper and whipped cream. Mix the grated Parmesan with breadcrumbs and place on a plate.
- Heat the clarified butter in a pan. First turn the chops in flour, then pull them through the egg mixture and turn them in the Parmesan and breadcrumbs mixture.
- Bake in hot fat on each side for about 3-4 minutes until golden brown.
- Drain briefly on kitchen paper and serve with the tomato sauce.
- Basil gnocchi and mixed salad go well with this.
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