Parmesan Breaded Pork Chops with Balsamic Roasted Vegetables

By mamapig

Ingredients

• 1 white onion, thinly sliced
• 1 small eggplant, unpeeled, cut into 1/2 inch cubes
• 1 green pepper, sliced
• 1 yellow or red pepper, sliced
• 2 garlic cloves, coarsely chopped
• 1/4 cup olive oil or more if needed
• 1/4 cup balsamic vinegar
• sea salt and ground pepper to taste
• 1 large egg
• 1 Tbs. coconut milk
• 1/2 cup ground almonds or pecans (can be purchased ground)
• 1/4 cup grated Parmesan cheese
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 4 bone in pork chops (about 6 oz. each)
• 1 lemon thinly sliced

Details

Servings 4

Preparation

Step 1

Preheat oven to 350.

Combine the onion through garlic in a large baking pan. Drizzle with 2 Tbs. olive oil. Sprinkle with salt and pepper, and toss to coat. Cover the pan with foil and bake 30 minutes.

Whisk together the egg and milk in a shallow bowl. Combine the almond or pecan meal, Parmesan, garlic and onion powders in another shallow bowl. Dip each pork chop into the egg, coating both sides. Then dredge both sides in the ground/Parmesan mix.

Heat 2 Ths. of oil in a large skillet over medium high heat. Add the pork chops and cook until nicely browned, 2 to 3 minutes per side.

After the vegetables have been roasting for 30 minutes, remove the pan from the oven and place the pork chops on top. Top the pork chops with the sliced lemons.

Return to oven and bake uncovered, until the pork chops are just cooked through, and the vegetables are very soft, about 30 minutes.