Pork Chop Milanese
with Penne- Egg
- Mustard
- Milk
- Sesame
- Soy
- Gluten
- Wheat
The iconic Italian-American dish we know and love is back, but this time in pork form! Savoury breaded pork chops smothered in a bright tomato sauce and sprinkled with just the right amount of mozzarella go perfectly with penne and fresh spinach!
Ingredients
340 g
Pork Chops, boneless
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
¼ cup
Italian Breadcrumbs
(Contains: Milk, Sesame, Soy, Gluten)
370 mL
Crushed Tomatoes with Garlic and Onion
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
170 g
Penne
(Contains: Wheat)
56 g
Baby Spinach
160 g
Sweet Bell Pepper
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Add breadcrumbs to a shallow dish. Pat pork dry with paper towels. Carefully slice into the centre of each pork chop, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up pork like a book. Season both sides with salt and pepper. Coat each pork chop all over with mayo. Working with one pork chop at a time, press both sides into breadcrumbs to coat completely.
Heat a large non-stick pan over medium heat. When hot, add 2 tbsp oil, then pork. Pan-fry until golden-brown, 3-4 min per side. (NOTE: For 4 ppl, pan-fry pork in batches, using 2 tbsp oil per batch.) Transfer pork to a foil-lined baking sheet. (NOTE: The pork will finish cooking in step 4.) Carefully wipe the pan clean.
While pork pan-fries, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat.
Spoon 1/2 cup crushed tomatoes (dbl for 4 ppl) over pork, then sprinkle with half the cheese. Broil in the middle of the oven until cheese is golden-brown and pork is cooked through, 4-6 min.**
While pork broils, heat the same pan (from step 2) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers. Season with salt and pepper. Cook, stirring often, until peppers soften slightly, 2-3 min. Reduce heat to medium, then stir in reserved pasta water and remaining crushed tomatoes. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.
Add sauce and spinach to the pot with penne, then stir to combine. Divide penne and pork between plates. Sprinkle remaining cheese over penne.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the pork chop's taste, though some found the pasta sauce bland and suggested adding herbs or spices for more flavor.
- Ease of prep: Butterflying the pork chops was challenging for some; consider pounding them thinner instead for more even cooking.
- Suggestions: Add Italian seasoning, basil, or oregano to boost the pasta sauce flavor; consider including more breadcrumbs to fully coat the pork.
- Portions: Generous servings provided leftovers for many, though some felt there was too much pasta compared to vegetables.
- Texture: Several noted the pork was tender when cooked properly, but some found it chewy or tough if overcooked.
