I made this a few days ago for dinner. It was all good.
After frying them off on the stove I popped the pork chops in the oven along with the pasta bake as they were quite thick and I wanted to make sure they were fully cooked through.
The chops were crunchy and succulent, about the only thing I’d change is I’d use pork steaks, so I could pound them a little flat and not worry about the cooking time.
Savory Baked Noodles
227 grams spinach fettucine (didn’t have it, just used regular spiral noodles)
Boiling salted water
1 1/2 cups cottage cheese
1 cup sour cream (I used Greek yoghurt, I always do)
1 clove garlic, minced or pressed
3 green onions/scallions (including green tops), sliced
1 teaspoon Worcestershire
1/4 teaspoon liquid hot pepper sauce (like Tabasco)
2 tablespoons butter or margarine, melted
1/2 cup grated Parmesan Cheese
Following package directions, cook fettuccine in boiling salted water until “al dente”. Drain well.
In a bowl, mix cottage cheese, sour cream, garlic, onions, Worcestershire, liquid hot pepper sauce, and butter.
Gently stir in drained pasta. Turn into a greased 1 1/2 liter casserole; sprinkle with Parmesan cheese.
Bake in a 175C oven until heated through (about 30 minutes).
Crunchy Pork Chops
Serves: 4
4 loin pork chops
4 eggs, beaten
1 teaspoon Dijon mustard
½ cup breadcrumbs
¼ cup Parmesan cheese
½ teaspoon dried oregano
¼ teaspoon lemon zest
Cover chops with glad wrap and beat with mallet until thin.
Mix mustard and egg together. Combine remaining ingredients and place in shallow dish.
Dip pork chops into egg mixture. Roll in breadcrumb mix and refrigerate for half an hour.
Fry in hot olive oil until golden brown.
