Pork Chop Parmesan with Lemon-Mushroom Risotto

Cook the fast tomato sauce first and set aside (or make a day ahead and refrigerate). Next, begin the risotto and when it’s nearly done, stop, turn off, and make the pork chops. While the chops are in the oven, warm the sauce, finish the risotto, and plate hot all together. A made ahead green salad or steamed green vegetable works well as a side for this date night dinner which also doubles or triples easily for a dinner party.

serves 2

Ingredients

2 bone-in loin pork chops at least 1-inch thick, 10-12 ounces each
Kosher salt and fresh ground pepper
1/2 cup unbleached, all-purpose flour stirred together with ¼ teaspoon each kosher salt and fresh ground black pepper
1 egg beaten with 1 tablespoon of water and a pinch each salt and pepper
½ cup fresh or panko bread crumbs stirred together with ¼ cup grated Parmigiano-Reggiano cheese, ½ teaspoon kosher salt, ¼ teaspoon fresh ground black pepper, and a pinch of ground cayenne
2 tablespoons EACH salted butter and olive oil
Tomato sauce--recipe below
Grated Parmigiano-Reggiano cheese for garnish
Lemon-Mushroom Risotto -- separate recipe

Instructions

Pat chops dry with paper towels and season both sides with salt and pepper.
Preheat oven to 375 degrees F and set rack at center.
Add butter and olive oil to a 10-inch heavy, oven safe skillet and heat over medium-high flame for a minute or two.
Meanwhile, dredge chops on both sides first in seasoned flour, next in seasoned egg wash, and last in seasoned breadcrumbs, shaking off after each dredging. Press breading into the meat lightly with fingers.
Fry the chops for 3-4 minutes on both sides until golden brown.
Place pan in oven and roast until instant read thermometer reads 145 degrees F (6-8 minutes). Remove to plates, tent with foil, and rest 5 minutes. (I like 138-140 degrees F better, but FDA indicates 145 F.)
Spoon ¼ cup warm tomato sauce over each chop and garnish with a tablespoon or two of grated Parmigiano-Reggiano. Serve with hot risotto.

Notes

Tomato Sauce:

• 1 tablespoon EACH: olive oil and salted butter

• 2 tablespoons EACH: minced yellow onion, carrot, and celery

• 1 teaspoon minced fresh rosemary, or ½ teaspoon rosemary dry crumbled

between your fingers

• Kosher salt and fresh ground pepper

• 1 large plump clove garlic, minced

• 15-ounce can chopped tomatoes

• Pinch granulated sugar

In a heavy 3-quart saucepan, heat oil and butter over medium flame. Add onion, celery, carrot, and rosemary. Season with a pinch each salt and pepper. Cook about 5 minutes or until softened, adding garlic for the last minute. Stir in chopped tomatoes with their juices along with ½ teaspoon kosher salt, ¼ teaspoon fresh ground pepper, and a pinch of granulated sugar. Bring to a boil and reduce to simmer for about 20 minutes, stirring regularly. Taste and adjust seasonings. Cover to keep warm until needed. (Can be made a day ahead, cooled, and stored in the refrigerator overnight; rewarm before serving.)

COOK'S NOTE: While most "Parmesan" or "Parmigiana" recipes are made with a boneless cut of meat or a cutlet, I like the bone-in version lots better because bone-in poultry and meat simply have more flavor than boneless. If you choose a boneless chop or cutlet, you might pound it out a little thinner between two sheets of plastic wrap before breading and frying for what will be a shorter cooking time.