Cook pasta per instructions. Reserve 1 1/2 c of the cooking water; set aside and keep warm. Combine marinara sauce half of the basil, garlic and pepper flakes. Bring to a simmer over medium heat; cook 10-12 minutes, stirring occasionally.
Combine bread crumbs with olive oil; mix well. Preheat broiler on HIGH. Add cooked pasta and reserved water to sauce; toss to coat. Place in a broiler proof pan/skillet. Sprinkle evenly with cheese and top with bread crumbs. Place skillet as close as possible to heating element. Broil 5-7 minutes or until cheese is melted and bread crumbs are golden brown. Sprinkle with remaining basil; serve immediately.
Preheat oven to 350º if you have thick pork chops (thinly sliced chops can be cooked on stove top)
In a trio of bowls--in this order, put parm cheese, the eggs, and bread crumbs in their own bowls. Whisking the eggs together .
Salt and pepper the chops. Dip the chops in the cheese, pat the cheese to the chop, dredge in the eggs, and then dip the chops in the breadcrumbs. Pressing and coating thoroughly.
Heat the oil and the butter in a very large skillet over medium heat. Add the pork chops and cook until golden brown on the first side -- 6 minutes. Adding more oil if necessary.
Flip the chops and cook until the other side golden. You want pork to be at least 150º. You may finish baking thick chops in the oven to reach the 150º 10-12 minutes.
Serve with pasta, risotto, or Italian Salad
Recipe Notes
This recipe uses olive oil and balsamic vinegar found at The Olive Twist. Each may be purchased online and at both store locations. Click on the olive oil and balsamic vinegar names below to learn more about them:
