Pork Chop Parmigiana

I punched about a thousand holes in thin sliced, boneless pork chops with my Jaccard  Tenderizer. Dipped them in milk, floured, and put them into the refrigerator for an hour to firm up. Browned in olive oil, added homemade sauce, covered, and simmered for 15 minutes. Turned and simmered for another 15 minutes. Added cheese then covered for five minutes.
 

 

 
Don’t forget a salad
 

 
No plated picture with the spaghetti. I took six shots, none came out good enough to show.
 

Sounds great John. We do a similar pork parm. But we use thin pork cutlets, and make them like we would veal cutlets breading them with garlic and parm. laced breadcrumbs before frying. Sure is an inexpensive alternative to veal parm....also great as a plain cutlet in a sandwich! Hmmmmm!!

I'm not sure why you needed to punch a 1000 holes in the pork when all you needed to do was pound it out a little.

You don't...if you use thin cutlets,they're fine...and tender...if a little thicker,pound them down a little for the same tender results...we make pork cutlets and pork Parm. a lot using my above recipe...and it's always tender and delicious!!!!!!

i use the pricking with the fork technique myself because one thing i cannot stand is when the meat curls up a bit. I do this when I am frying the meat itself, not prior.

Delicious, as usual.

Another great looking supper, John A.

I never thought of melting the cheese by just putting a cover on the pan.  I've always put it under the broiler (which means I have to pull the stuff out of the oven that I store there).

This is really a different way than I was taught to make  Parmigiana....................My Italian neighbors always taught me  to bread the meat, brown it, but it in a baking dish and then put sauce on it  and the cheese and bake it.

I guess that everyone does things differently and maybe it is just as good the way that you have prepared it.  It certainly is a lot easier and faster!

jellybear


I'm not sure why you needed to punch a 1000 holes in the pork when all you needed to do was pound it out a little.

To justify my $40.00, 45 blade, tenderizer

lmao John

Oh, John, *sigh*, just got back from making fresh subs all day, and I am impressed-and hungry now!Again, salad looks excellent! As does the main meal!!!

John, you da man!

John A

jellybear


I'm not sure why you needed to punch a 1000 holes in the pork when all you needed to do was pound it out a little.

To justify my $40.00, 45 blade, tenderizer

 

John A

jellybear


I'm not sure why you needed to punch a 1000 holes in the pork when all you needed to do was pound it out a little.

To justify my $40.00, 45 blade, tenderizer

LOL!  That's just what I was thinking.
 
How do you clean that thing, anyway?

I've got one of those things too but I don't go around poking holes in everything with it.

I have one, too. When I get those big boneless chicken breasts on sale I get my money's worth out of it.  Those knives are SHARP! I think that thing could be used as a murder weapon....
John A., I think I have justified the purchase of mine, since I can now buy cheap cuts and tenderize them. Plus it gives my arm a nice workout.  Cheap pork steak done with the Jaccard can sub for tenderloin in a sandwich.
Not to mention that it gets out all my latent aggression.