Ingredients
Units
Scale
- 6 boneless pork chops (you may cut them in half to make 1/4-inch chops)
- 2 eggs plus a splash of milk
- 1 cup of all-purpose flour
- Italian style breadcrumbs (if you only have plain add a little dried oregano, salt, and black pepper to the breadcrumbs)
- Vegetable oil for frying
- Fresh Asiago or Parmesan cheese, for grating
- 4 pints of grape tomatoes
- 5 cloves of garlic, chopped
- 1 tbs. capers plus a tbs. of caper juice
- 6-7 fresh basil leaves and extra for serving, ripped
- Pinch of sugar
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. red pepper flakes
- 1 1/2 tsp. dried oregano
- 1/4 cup red wine
- 2 tbs. olive oil
- 2 tbs. butter
- 1 lb. of your favorite pasta, prepared as directed with well-salted water
Instructions
- Set up three shallow bowls; one with the flour, one with the egg wash and one with the breadcrumbs.
- Dredge the pork chop first in the flour, then dip in the egg wash and finally dip in the breadcrumbs.
- Heat a heavy cast iron frying pan with about ¼ inch of vegetable oil. Place the pork chop in the pan and when one side gets a beautiful golden color carefully turn over and finish cooking. The cooking time will depend on the thickness of the pork chop. The juices should run clear when the pork chop is cooked properly. Do not overcook though, the meat will be dry and unenjoyable.
- Heat a large cast iron griddle and place the tomatoes on the hot griddle; sprinkle them with a dash of salt and let them char and slightly pop open.
- Heat a large cast iron frying pan with the olive oil and butter. Add the charred tomatoes to the pan and the seasonings. Move the tomatoes around in the butter, oil and seasonings to coat the tomatoes with the seasonings. Add the garlic, wine, capers, caper juice and the basil. Add the grated cheese and a quarter to half a cup of the pasta water to the sauce and place on a gentle heat for about 12 – 15 minutes.
- Place the pasta in a serving bowl prepared with a drizzle of olive oil, dashes of dried oregano, red pepper flakes, fresh grated cheese and toss; top the fresh tomato sauce and torn fresh basil leaves.
- Plate the pork chop and top with the fresh tomato sauce. Serve with fresh basil leaves and fresh grated cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
