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!
Method
Pork Chop Parmigiana 13 Steps
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Step 1
Preheat oven to 400 degrees Fahrenheit.
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Step 2
Combine panko, Parmigiano, oregano, salt and pepper to taste in a bowl and mix.
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Step 3
Whisk the eggs in a separate bowl.
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Step 4
Season the pork with salt and pepper.
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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.
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Step 6
Heat up tomato sauce, add 1 tbsp basil. Set aside.
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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.
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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.
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Step 11
Remove the bone from the chops and plate on the sauce.
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Step 12
Slice half inch slices of the pork and place on sauce next to the bones.
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Step 13
Sprinkle Parmigiano on the pork along with chili and last tbsp of basil.
Tags:
Cooking At Home
Toronto Recipes
Pork Chop Parmigiana
Lucia
