Saturday, July 2, 2011

Parmesan Breaded Pork Chops and Creamy Tomato Sauce

4 pork chops, about 3/4 inch thick
2 c. crushed Parmesan Goldfish crackers
4 tbsp. butter, melted

Preheat oven to 375.  Dip the chops in butter and roll in crumbs. Heat up a skillet, add about 2 tbsp oil. Brown the chops in a skillet for about 5 minutes on each side.  Place in a baking dish, either 8x8 or 9x13, depending on the size of your chops.  Bake in the oven for approximately 15 -20 minutes, or until no longer pink in the middle.

Creamy Tomato Sauce
2 tbsp oil
1 sm. onion, chopped
2 cloves garlic, minced
1 can Italian diced tomatoes, don't drain
1 tbsp dried basil
1 tsp. sugar
1/2 tsp oregano
1/4 tsp salt
1/4 tsp pepper
1 tsp Italian seasonings
1/2 c. cream or half and half
1 tbsp. butter

Saute onions and garlic until onions soft.  Add tomatoes and seasonings.  Boil for 5 minutes, or until liquid evaporates.  Add cream and butter and let simmer for 5 minutes.  Serve over your favorite noodles or rice.

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