Bone-In Pork Chop Parm | Cookin' Somethin' w/ Matty Matheson

YA HEARD OF CHICKEN PARM VEAL PARM EGGPLANT PARM BUT WHAT ABOUT THE PORK PARM?! PUT IT IN A SANDWICH! IT’S A FRIED PORK PARM SANDWICH IT’S TOMATO SEASON MAKE A BRUSCHETTA PUT IT IN THE SANDWICH POUND THE PORK PUT IT IN THE SANDWICH! WATCH COOKIN’ SOMETHIN’ ON YOUTUBE!

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INGREDIENTS
2 bone in pork chops
3 cups panko
1 cup flour
4 eggs
1 tablespoon onion powder
1 tablespoon garlic powder
Salt and pepper
1 (28 ounce) can puréed tomatoes
1 bunch basil
6 garlic cloves
1 red onion
2-3 cups cherry tomatoes
2 cups shredded mozzarella cheese
2 balls burrata
1 baguette
Rosemary
Pepperoncini
Olive oil for frying

COOKING METHOD:
1. Add ½ inch of oil to a large skillet over medium heat.
2. Pound out pork cutlet to ½-¾ inch thick. Add flour, eggs, and panko to three separate shallow bowls. Season the flour with garlic and onion powder, salt, and pepper. Mix to combine.
3. Salt and pepper the pork on each side. Dredge pork in flour, shaking off any excess. Then transfer to eggs and then panko. Shake off any excess panko and add to the pan.
4. Cook pork chop until golden brown and crisp.
5. In a small bowl, add butter, pepperoncini, garlic powder, salt, pepper, and freshly grated garlic cloves. Mix to fully combine.
6. In a small bowl, add sliced tomatoes and red onions, chopped basil, pinch of salt and pepper, pinch of pepperoncini, the zest and juice of a lemon. Mix until combined.
7. Slice the baguette in half. Liberally spread the compound butter on each slice. Place each side on the other and wrap it in aluminum foil. Place in a 350F oven until toasted on the outside and the butter has melted.
8. Spread tomato puree across both pork chops. Cover with shredded low-moisture mozzarella. Add to the oven. Once the cheese is bubbling and slightly golden, remove from the oven.
9. Place pork chops on the bottom loaf of bread, with bruschetta on top, and topped with burrata cheese. Add the top loaf, slice, and serve.