Pork plays a big role in Italian cuisine. From Italian sausage to roasted pig, the flavor profiles of pork pair well with Italian spices like rosemary and thyme, and many types of Italian cheeses. This summer, we’d like to introduce you to some of our favorite pork recipes, all of which are perfect for family meals and get together.
Parmesan Crusted Pork Chops
Once you try our savory Parmesan Reggiano crusted pork chops, you’ll forget there is any other way to eat them. With just a few ingredients and in just about 20 minutes, these pork chops cook to a golden brown deliciousness with an mouthwatering crust.
Try pairing them with our Rosemary Roasted Potatoes with Pecorino Romano and our Smoky Italian Mac and Cheese for a complete meal.
● 2 large eggs
● 6 tablespoons olive oil
● Salt and freshly ground black pepper
● 4 center-cut pork chops
● 1 cup breadcrumbs
● 1 tablespoon dried oregano
● 1 tablespoon dried rosemary
● 1 tablespoon dried thyme
● 1 tablespoon dried basil
● 3⁄4 cup freshly grated Il Villaggio Parmesan Reggiano
1. In a shallow dish, beat the eggs.
2. In another shallow dish, place the breadcrumbs and dried seasonings, stir to combine.
3. Place the IV Parmesan in a third shallow dish.
4. Season the pork chops generously with salt and pepper.
5. Coat the chops completely with the cheese, patting firmly to adhere.
6. Dip the chops into the eggs, making sure to cover both sides, then coat completely with the bread crumbs, patting to adhere.
7. Heat 3 tablespoons of oil in a large skillet over medium heat.
8. Two pork chops at a time, cook for about 6 minutes on each side, or until golden brown.
9. Repeat with remaining pork chops.
Pulled Pork Sandwiches
Perfect for busy weekdays, this pulled pork sandwich recipe requires just a few minutes of prep work before it goes into a slow cooker and cooks itself. Leave it cooking on low while you’re at work or out for the day, and you’ll come home to a house that smells amazing and a tender pork roast full of flavor.
● Loaf of soft Italian bread, cut in sandwich size portions and halved lengthwise
● 2 cups grated Il Villaggio Mozzarella
● Large Boneless Pork Shoulder Roast
● 1 tbsp salt
● Freshly cracked black pepper
● 2 tbsp olive oil
● 6 cloves garlic, minced
● 1 yellow onion, diced
● 1 large (28 oz.) can of crushed tomatoes
● 3 tbsp tomato paste
● 1 cup of red wine
● 3 cups fresh basil, roughly chopped or torn
● 1 cup parsley, chopped
1. Heat the olive oil in a large saucepan over medium heat, add the onion and cook until light brown and softened
2. Add in the garlic and cook for one minute
3. Combine the wine and tomato paste.
4. Increase the heat to medium-high, stir in the diluted tomato paste and continue to cook until reduced by one-third.
5. Place the pork roast into your slow cooker, whole.
6. Once reduced, add the tomatoes, basil, and parsley to the wine mixture. Season with salt and black pepper and stir well.
7. Bring to a boil.
8. Ladle the sauce onto the pork roast.
9. Cook on low for 8 hours.
10. Remove the pork to a cutting board and pull the pork apart.
11. Pile the pulled pork onto the bread and cover generously with Il Villaggio mozzarella.
12. Place under the broiler until cheese has melted.
Bonus: for a spicier sandwich with a little crunch, check out our roasted Italian long hot recipe.
Pork Cutlet Parmigiana
A classic Italian preparation, these cheesy, saucy pork cutlets are best enjoyed over pasta, but can also make a delicious sandwich topping. Serve with a side salad for a refreshing bite of green in the midst of rich flavors.
● 2 lbs. pork tenderloin, sliced into medallions
● 1 egg
● 1 cup of Italian breadcrumbs
● 1 tablespoon oregano
● 4 cups pasta sauce
● 3 cups Il Villaggio Mozzarella, shredded
● 1⁄2 cup Il Villaggio Parmesan Reggiano
● Oil, for frying
1. Pound pork into thin patties.
2. In a shallow dish beat egg, in another shallow dish, combine breadcrumbs and oregano.
3. Dip each pork medallion into beaten egg and then into bread crumbs.
4. Fry over medium high heat till golden. It will finish cooking in the oven.
5. In a large baking dish, layer one cup of sauce, then half the meat, then half the cheese. Repeat. Top with the remaining sauce.
6. Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.