Spicy Parmesan Pork Cutlets

We had this dish last night. We had the pork over angel hair pasta with a side of steamed brocooli. It was delicious!

Ingredients

2 butterfly pork chops, sliced in 1/4" cutlets

2 T flour*

3/4 tsp salt*

1/8 tsp black pepper

2 tsp EVOO, divided*

Cooking spray

1 c onion, chopped (about 1 medium)

1 T garlic, minced

1 c tomato-and-basil pasta sauce (recipe follows)

1/4 tsp crushed red pepper

3 T fresh basil, chopped

2 T grated Parmesan cheese

Sauce

1 can diced tomatoes, drained

1 small can tomato sauce

1 can tomato paste

2 T fresh basil, chopped (divided)

1 T oregano

2 T garlic powder

1 T fresh rosemary

*I substituted whole-wheat bread crumbs

I omitted salt & did not need to add salt at the table

I used Smart Balance b/c it can cook at higher temps & has the added benefit of omega-3s, like EVOO

Directions

Sauce

1. In small stock pot, combine diced tomatoes, tomato sauce, tomato paste, half of basil, oregano, and garlic powder.
2. Bring to boil.
3. Reduce heat to low simmer. Simmer for 15-20 min.
4. Remove from heat.
5. Add remaining basil and fresh rosemary torn from stems.
6. Cover and set aside.

Main dish

1. Preheat oven to 450°.
2. Cut pork crosswise into 1/4-thick pieces.
3. Combine flour, 1/2 tsp salt, and black pepper in a shallow dish.
4. Dredge pork in flour mixture.
5. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add pork in batches; cook 2 minutes on each side or until browned. Remove pork from pan. Repeat with remaining 1 teaspoon oil and remaining pork.
6. Coat pan with cooking spray. Add onion and remaining salt; sauté 2 minutes.
7. Add garlic; sauté 5 minutes or until onions are golden brown.
8. Stir in sauce and red pepper; cook 30 seconds.
9. Remove from heat; stir in basil.
10. Place pork on a jelly-roll pan coated with cooking spray. Top each piece with about 1 T pasta sauce mixture and 1/2 tsp cheese.
11. Bake at 450° for 5 minutes or until pork is done and cheese is melted.

Serve over pasta of your choice with a side veggie or salad.

Wine note: These savory pork cutlets take much of their flavor from the tomato-basil sauce. Tomatoes are, of course, high in acidity, and basil has a distinct herbal tang. Both factors work well with a juicy, medium-bodied Italian red that's not too powerful or tannic. Italian Dolcettos fill the bill perfectly.

Yield: 4 servings (serving size: 3 cutlets)

Nutritional Information
CALORIES 227(30% from fat); FAT 7.5g (sat 2.1g,mono 3.6g,poly 0.7g); PROTEIN 26.8g; CHOLESTEROL 76mg; CALCIUM 90mg; SODIUM 734mg; FIBER 1.8g; IRON 2.2mg; CARBOHYDRATE 12.6g

Marge Perry, Cooking Light, JANUARY 2007