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Lucia's Pork Chop Parmigiana
15 mins Prep Time
15 mins Cook Time
Lucia, a snug Italian eatery in the Junction, is king of using locally grown seasonal produce when it comes to their cooking. Make their original recipe for pork chop parmigiana -- source the best pork you can get your hands on and pair it with an acidic tomato sauce and you've got yourself a comforting Saturday night meal. If you can't get enough of the restaurant's contemporary Italian fare, try ordering for pickup through their website!
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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @eatwithlucia!
Directions
Pork Chop Parmigiana
13 Steps
Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
Combine panko, Parmigiano, oregano, salt and pepper to taste in a bowl and mix.
Step 3
Whisk the eggs in a separate bowl.
Step 4
Season the pork with salt and pepper.
Step 5
Place the pork chops in the eggs, coating both sides, then place in panko mixture, again, coating both sides. Set aside on paper towel.
Step 6
Heat up tomato sauce, add 1 tbsp basil. Set aside.
Step 7
Place a large skillet over medium high heat, heat up olive oil in skillet. Once near smoking place the breaded pork chops in the pan.
Step 8
When the one side is golden brown (about 3 minutes) flip and place the pan in the oven until medium
well. About 10 minutes.
Step 9
Toast focaccia in oven. Once toasted, rub garlic all over the bread. Set aside.
Once pork is cooked. Place on a resting rack.
Step 10
On a plate, add a large spoon of tomato sauce in the middle of the plate.
Step 11
Remove the bone from the chops and plate on the sauce.
Step 12
Slice half inch slices of the pork and place on sauce next to the bones.
Step 13
Sprinkle Parmigiano on the pork along with chili and last tbsp of basil.
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