1 lb. Pappardelle’s Tuscan Herb Penne
1-½ lb. boneless pork chop
1 cup Parmesan cheese, finely grated, plus more for garnish
¼ cup water
1 cup panko breadcrumbs
Bella Sol California EVOO, to taste
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon dried oregano
24 grape tomatoes, cut in half
2 tablespoons capers
Salt & pepper, to taste
1. Preheat oven to 400 degrees. Boil a pot of salted water.
2. Place pork chop in between 2 large sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound pork to ¼ in. – 1/3 in. thickness. Discard plastic wrap and cut chop down the middle, resulting in 2 smaller pork chops. Season with salt & pepper.
3. To dredge pork, set out 3 shallow bowls. Add Parmesan to first, eggs and water in the second and panko, garlic powder, thyme, and oregano in the third. Use a fork to beat eggs and water in bowl 2.
4. Working from left to right, coat pork well in Parmesan, then egg mixture and finally seasoned panko, pressing to help the crumbs adhere.
5. Heat ½ in. of oil in a large sauté pan over medium to medium-high heat. When oil is shimmering, add chops and fry until crisp and golden, about 3-4 mins. per side. Transfer to a baking sheet lined with paper towels and keep warm in the oven.
6. Once water is boiling, add penne and cook until al dente, about 10-12 mins. Drain, reserving a ladle of pasta water.
7. Meanwhile, place a sauté pan over high heat with enough oil to cover bottom. When oil is hot, add tomatoes and capers and toss occasionally. Once tomatoes are blistered but not falling apart, reduce heat to medium-low and add a ladle of pasta water to deglaze the pan.
8. When pasta is almost done, remove pork from oven and thinly slice. In a bowl, toss blistered tomatoes and capers with pasta. Transfer to a serving dish and top with pork and more Parmesan. Enjoy!