This is a very quick and very easy pork recipe that can be served over a bed of pasta like Chicken Parmesan or with a side dish and a vegetable.
Here is what you need:
1 envelope (about 1 ounce) dry onion soup and dip mix
1/3 cup dry bread crumbs or panko
1/8 tsp ground black pepper
2 tbsp water
6 to 8 boneless pork chops about 3/4 inch thick
1 1/2 c Traditional Italian Sauce (I had a jar of Prego Garden Vegie on hand so that is what I used)
1 c shredded Mozzarella Cheese
Start by crushing the soup mix in the envelope with a rolling pin.
Stir the soup mix, bread crumbs, and black pepper in a shallow bowl. I like to use a pie plate for this task.
In a shallow dish, beat the egg and water with a fork.
Dip the pork in the egg mix then in the crumb mix. Place pork in a baking dish. If you do make 8 pork chops you may find you need to make more crumb mix so either plan ahead or have extra crumb mix on hand.
Bake at 400 degrees F for 20 minutes.
Pour the sauce over the pork, sprinkle with the cheese, and bake again for about 5 minutes or until the cheese is melted and the pork is cooked through.
This went over pretty well in my house, I hope you like it as well!
**Recipe adapted from here**