pork parmesan

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I love anything parmesan. To me it's a no-fail meal.  You've got your starchy spaghetti noodles with a savory sauce on top and that perfectly breaded piece of meat.  Put a veggie as a side and some french bread along with it... perfect! 

8 thinly sliced pork chops (Or go to my blog here and see how to do it on a budget by slicing your own
1/4 cup and 1 tbsp olive oil
5 tbsp butter
2.5 oz cubed pancetta
1 cup diced onions
1/2 cup dry white wine (I prefer vermouth) 
2 cans of 1lb cento brand whole tomatoes
1/2 tsp garlic powder
1 tsp red pepper flakes
1 tbsp dried basil
1 tsp ground oregano
salt and pepper to taste

Breading for Chops: 
3 eggs beaten with 1 tbsp slap ya mama cajun seasoning in a separate bowl
In another separate bowl:
1/2 cup flour
1 cup Italian breadcrumbs
1 tbsp slap ya mama seasoning

Fry your pork chops first
Dip pork in the egg mixture
Dip it in the flour mixture
Melt 1 tbsp oil and 1 tbsp butter in your pan on medium low
Fry on each side until golden in color- about 4 mins each side
Set aside on a plate when your done frying them
Empty that grease and put the rest of the oil and butter in the pan
Sauce down your onions with the pancetta
Add the wine
Add the tomatoes and seasoning and simmer the sauce for at least 30 minutes
If you simmer for a while, you may need to add some water, I usually add about 1/2 cup of water
Boil spaghetti noodles according to package directions
You can put your spaghetti noodles in the sauce and toss them (That is usually what I do) Or you can just put your sauce on top of plated noodles with your meat on top