Ingredients
Scale
- 1-inch-thick pork chops - (these were bone-in pork chops)
- 1/2 inch of cooking oil - for frying
- 16 oz. of mozzarella
- Fresh parmesan or Romano cheese for grating
For the Breading:
- 1 cup of plain breadcrumbs - seasoned with salt and fresh ground black pepper
- 1 cup of corn meal
- 2 cups of flour
- 3 - 4 eggs beaten - with a splash of water
For the Veggies:
- 2 yellow squash - peeled and sliced
- 2 sweet onions - sliced
- 1 head of garlic - peeled and crushed
- 2 tomatoes - quartered
- Fresh basil leaves
- 1/2 tsp. sugar
- 1 1/2 tsp. salt
- 1 tsp. fresh ground black pepper
- 2 tsp. dried oregano
- 1 tsp. red pepper flakes
- 2 tbs. - olive oil - for drizzling
Instructions
- Preheat the Oven 350 degrees F.
- Set up a station of 3 shallow bowls. One with the flour, one with the beaten eggs and one with the combination of breadcrumbs and cornmeal, seasoned with the salt and fresh ground black pepper.
- Dredge the pork chops first in the flour, then dip in the egg wash and finally dredge in the breadcrumb and cornmeal combo. Set the pork chops on a plate.
- Heat a large cast iron frying pan with about ½ inch of cooking oil.
- Place the prepared pork chops in the heated cooking oil, do not over-crowd the pan.
- Cook until a nice golden color appears on one side. Carefully, turn the pork chop over and allow a nice golden color to form on the other side. This process should take about 3 minutes per side.
- Place the pork chops in a 9x13-inch baking dish.
- Heat a large cast iron frying pan and place the sliced onions in the dry pan, sprinkle with salt and black pepper and allow to char and become slightly translucent. Remove from the pan and place in a bowl.
- Add the sliced squash to the dry pan, sprinkle with salt and black pepper and allow to slightly char on each side, remove and place in the bowl with the onions.
- Add the tomatoes and garlic to the dry pan, sprinkle with the salt, sugar and black pepper and allow to slightly char and become softened and the garlic fragrant. Add to the bowl with the rest of the veggies.
- Add the red pepper flakes, dried oregano and drizzle the veggies with olive oil and add the fresh basil to the dish and toss.
- Place the veggies on to of the pork chops.
- Grate the fresh Parmesan or Romano cheese over the dish and place the mozzarella on top.
- Drizzle with a bit more olive oil.
- Bake for 35 – 40 minutes.
- The pork chops should read 145 degrees F. (63 degrees C) when an instant read thermometer is placed in the center.
- Let the dish rest when removed from the oven for 5 - 10 minutes before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Cuisine: Italian
