Pork Chops Parmigiana
Spaghetti and Italian Peas
Ingredients
- 1 cup Italian-seasoned panko breadcrumbs
- ¾ cup grated Parmesan cheese
- 2 Tbsp olive oil
- 2 large eggs
- 6 (1-inch-thick) boneless pork chops
- 1 (24-oz) jar marinara sauce
- 1 (8-oz) pkg shredded mozzarella cheese
Instructions
- Preheat oven to 400°F. Stir together panko, Parmesan, and oil in a shallow dish. Beat eggs lightly in a separate shallow dish.
- Dip pork chops in beaten egg; dredge in panko mixture to coat, pressing gently to adhere. Place in a lightly greased 13x9-inch baking dish. Bake 20 minutes or until golden brown.
- Pour marinara sauce over pork; sprinkle with mozzarella. Bake 15 minutes or until hot and bubbly. Serve pork and sauce over pasta.
Side Dish Ingredients
- 1 (16-oz) pkg spaghetti
- 1 (15-oz) pkg frozen green peas
- 2 Tbsp butter
- ½ tsp Italian seasoning
Side Dish Instructions
- Cook spaghetti according to package directions.
- Cook peas according to package directions; toss with butter and seasoning.
Kid-Friendly Meal Plan
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