ITALIAN BAKED PORK CHOPS & PENNE ALFREDO

Steps:

• 1. Preheat oven to 350 degrees F. You will need 3 separate bowls for dredging. In first bowl mix together flour, salt, & cracked pepper. In second bowl, mix together eggs and water. In third bowl, mix together bread crumbs, basil, parsley, oregano, thyme, & parmesan cheese.
• 2. Heat oil in large saute pan over medium heat. Dredge pork chops first in flour mixture, then egg mixture, then bread crumb mixture. Make sure they are completely and evenly coated. Place pork chops in skillet and fry for 3-5 minutes on each side until golden brown. Remove and place in large casserole dish. Place in oven and bake for 30 minutes or until pork chops are cooked through. Baking times may vary depending on thickness of chops.
• 3. To prepare penne alfredo, prepare pasta according to package directions, al dente.
• 4. In a dutch oven, melt butter over low-medium heat, add minced garlic, cook for 2-3 minutes, stirring constantly being careful not to burn garlic. Slowly add flour & wisk till slightly thickened, on medium heat. Add cream and milk slowly, continue to stir occasionally, be careful not to boil mixture.
• 5. When milk mixture is hot, but NOT boiling, add Parmesan & romano cheeses, salt, pepper, & parsley. Mix well. Continue to cook for 3-5 minutes until cheese is melted and sauce thickens. Remove from heat.
• 6. To serve, mix half sauce with hot pasta, serve portioned pasta on plate, top with cooked pork chop, and top with more alfredo sauce. Or serve penne & alfredo as side dish to pork chops. Delicious either way!