Parmesan-Crusted Pork Chops with Marsala Cream over Porcini Mushroom Linguine
Serving Size: 2-3
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Ingredients:
1/2 lb. Pappardelle's Porcini Mushroom Linguine
6 Tbsp. extra-virgin olive oil *
1 onion, chopped *
1 clove garlic, minced *
2 cups mushrooms of choice, thinly sliced *
1 Tbsp. fresh rosemary, chopped *
1 Tbsp. all-purpose flour *
1/2 cup sweet Marsala wine *
1 cup vegetable stock *
1/2 cup heavy cream *
Salt & pepper, to taste
2 large eggs
1 cup panko breadcrumbs
3/4 cup grated Parmesan cheese, plus more for serving
4 boneless pork loin chops, 1/2" to 3/4" thick
* Or use Pappardelle's (11-oz.) Marsala Cream Sauce
Instructions:
- Heat 1 Tbsp. olive oil in a saute pan over low heat. Cook onions until softened, about 5-7 minutes. Add garlic and cook for 30 seconds, while stirring. Add mushrooms and rosemary and season with salt & pepper. Brown over medium heat until golden, about 10 minutes.
- Sprinkle mushrooms with flour and stir to coat. Deglaze the pan with Marsala wine and cook until reduced by half, about 5 minutes. Add vegetable stock and cook for 5 more minutes. Towards the end, add heavy cream and let it warm through. Remove from heat.
- Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
- In a small bowl, whisk eggs to blend. Place panko breadcrumbs on a plate. Place the Parmesan on a separate plate. Sprinkle pork chops with salt & pepper. Coat pork chops in Parmesan and pat them down to make it stick. Dip them in the eggs then coat them with the breadcrumbs so they are fully covered.
- Heat the olive oil in a large skillet on medium heat. Cook the pork chops until golden brown and the internal temperature reaches 150 degrees F, about 6 minutes per side.
- Divide pasta into dishes and top with sauce and pork chops. Garnish with Parmesan. Serve and enjoy!