Pork Parmesan

Pork Parmesan might be just the main course you are searching for. One serving contains 594 calories, 53g of protein, and 29g of fat. This recipe serves 4 and costs $3.29 per serving. 56 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of pork loin, flour, fresh mozzarella, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Greens And Chocolate. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is super. Similar recipes include Pork Parmesan, Parmesan Pork Medallions, and Parmesan Pork Chops.

Servings: 4

 

Ingredients:

1 egg, whisked

½ cup flour

8 ounces fresh mozzarella, sliced

1 cup marinara sauce

2 tablespoons olive oil

1 cup Italian Panko breadcrumbs*

*If you can't find Italian Panko breadcrumbs, just add 1 teaspoon of Italian seasoning to 1 cup of Panko breadcrumbs

¼ cup Parmesan cheese

parsley or basil, chopped for topping

20 ounces Smithfield Prime Boneless Center Cut Fresh Pork Loin, cut into 4 slices

Equipment:

oven

bowl

frying pan

Cooking instruction summary:

Preheat oven to 425 degrees F. Place flour, eggs, and breadcrumbs in shallow bowls. Dip each slice of pork loin into flour, then egg, and then breadcrumbs. Set on a clean plate and repeat with remaining pork slices. In a large skillet, heat olive oil over medium-high heat. Add pork loin slices and cook on each side 2-3 minutes, until slightly golden. Place marinara in an 8x11 dish (or something similarly sized) and spread evenly. Place pork loin slices on top of marinara sauce. Top each piece of pork with mozzarella and sprinkle dish with Parmesan cheese. Bake in preheated oven for 25-30 minutes. Serve topped with parsley or basil, on top of spaghetti if desired. Enjoy!

 

Step by step:


1. Preheat oven to 425 degrees F.

2. Place flour, eggs, and breadcrumbs in shallow bowls.

3. Dip each slice of pork loin into flour, then egg, and then breadcrumbs. Set on a clean plate and repeat with remaining pork slices.

4. In a large skillet, heat olive oil over medium-high heat.

5. Add pork loin slices and cook on each side 2-3 minutes, until slightly golden.

6. Place marinara in an 8x11 dish (or something similarly sized) and spread evenly.

7. Place pork loin slices on top of marinara sauce.

8. Top each piece of pork with mozzarella and sprinkle dish with Parmesan cheese.

9. Bake in preheated oven for 25-30 minutes.

10. Serve topped with parsley or basil, on top of spaghetti if desired.

11. Enjoy!


Nutrition Information:

Quickview
593k Calories
52g Protein
29g Total Fat
28g Carbs
40% Health Score
Limit These
Calories
593k
30%

Fat
29g
45%

  Saturated Fat
11g
74%

Carbohydrates
28g
9%

  Sugar
4g
5%

Cholesterol
179mg
60%

Sodium
977mg
43%

Get Enough Of These
Protein
52g
105%

Selenium
63µg
90%

Vitamin K
74µg
71%

Phosphorus
645mg
65%

Vitamin B1
0.94mg
63%

Vitamin B6
1mg
60%

Vitamin B3
10mg
54%

Calcium
417mg
42%

Vitamin B2
0.68mg
40%

Vitamin B12
2µg
37%

Zinc
5mg
33%

Potassium
866mg
25%

Vitamin A
1093IU
22%

Iron
3mg
20%

Magnesium
74mg
19%

Manganese
0.35mg
18%

Vitamin B5
1mg
17%

Folate
67µg
17%

Vitamin E
2mg
16%

Copper
0.24mg
12%

Vitamin C
9mg
12%

Fiber
2g
9%

Vitamin D
1µg
7%

covered percent of daily need
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Related Videos:

Parmesan Crusted Pork Chops Recipe

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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