ITALIAN BAKED PORK CHOPS & PENNE ALFREDO

Italian Baked Pork Chops & Penne Alfredo image

A two in one recipe to satisfy your meat man, with a vegetarian pasta dish, combine the two for a tasty main dish! We have a variety of tatses in our family, & trying to satisfy everyone with one meal can be challenging. So I came up with this dish one night trying to accomodate everyone. We can't eat vegetarian every night! What...

Provided by Megan Todd

Time 1h5m

Number Of Ingredients 22

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Ingredients

6 one inch thick, center cut pork chops
1 c plain bread crumbs
1/4 c Parmesan cheese, fresh grated
1 tsp kosher salt
1 tsp fresh cracked pepper
1 tsp fresh chopped oregano
1 tsp fresh chopped basil
1/4 tsp dried thyme
1 1/2 c all-purpose flour
4 eggs, beaten
2 Tbsp water
PENNE ALFREDO
1 lb penne pasta (or pasta of your choice)
1 c butter
4 clove garlic, minced
4 c whole milk (or plain almond milk)
1/2 c heavy cream (may omit if keeping dairy free)
8 oz fresh grated Parmesan cheese
2 oz fresh grated romano cheese
1 tsp kosher salt
1 tsp cracked pepper
2 Tbsp fresh minced parsley

Steps:

1. Preheat oven to 350 degrees F. You will need 3 separate bowls for dredging. In first bowl mix together flour, salt, & cracked pepper. In second bowl, mix together eggs and water. In third bowl, mix together bread crumbs, basil, parsley, oregano, thyme, & parmesan cheese.
2. Heat oil in large saute pan over medium heat. Dredge pork chops first in flour mixture, then egg mixture, then bread crumb mixture. Make sure they are completely and evenly coated. Place pork chops in skillet and fry for 3-5 minutes on each side until golden brown. Remove and place in large casserole dish. Place in oven and bake for 30 minutes or until pork chops are cooked through. Baking times may vary depending on thickness of chops.
3. To prepare penne alfredo, prepare pasta according to package directions, al dente.
4. In a dutch oven, melt butter over low-medium heat, add minced garlic, cook for 2-3 minutes, stirring constantly being careful not to burn garlic. Slowly add flour & wisk till slightly thickened, on medium heat. Add cream and milk slowly, continue to stir occasionally, be careful not to boil mixture.
5. When milk mixture is hot, but NOT boiling, add Parmesan & romano cheeses, salt, pepper, & parsley. Mix well. Continue to cook for 3-5 minutes until cheese is melted and sauce thickens. Remove from heat.
6. To serve, mix half sauce with hot pasta, serve portioned pasta on plate, top with cooked pork chop, and top with more alfredo sauce. Or serve penne & alfredo as side dish to pork chops. Delicious either way!