Sometimes, a recipe search comes from trying to make something different from something you have in the freezer. That’s what happened with this week’s recipe. I had some boneless pork chops in the freezer and wanted to find something new to do with them.
This search became a recipe for Boneless Pork Chops Lombardy Style.
The Lombardy referenced in the recipe refers to a region in Italy. From what I’ve read, the food there is not made like what is seen as traditional Italian usually defined by tomato-based sauces, olive oil and garlic.
Think of it as a pork marsala dish but with cheese baked on top.
This dish is dredged and browned in a skillet and then baked in the oven.
After caramelizing the mushrooms and lightly frying the pork, a sauce is made in the same pan. This brings in some of the pork and mushroom flavors with the chicken stock and wine. The sauce later is poured over the pork and mushrooms in a baking dish and then topped with mozzarella cheese and green onions.
The dish then is baked in an oven and the cheese melts into a golden brown on top.
The only real tip I have is that thinner cut pork chops are needed for the dish. The recipes suggested thicker chops can be cut lengthwise for a smaller cut of pork.
You can use the same recipe to make a chicken or veal version.
All of the flavors blend well together for a delicious dish.
I served mine with grilled Brussels sprouts tossed in balsamic vinegar. But it easily can be served with any pasta side, risotto, potato or green vegetable.
If you are looking to jazz up any pork or chicken dish, Pork Chops Lombardy Style is just one of a variety of recipes that can be found to do the trick.
Boneless Pork Chops Lombardy Style
6 to 8 thin cut boneless center cut pork chops
½ cup flour
¼ cup butter divided
8 ounces sliced fresh mushrooms
1 cup dry red or white wine
½ cup chicken stock
Salt and pepper to taste
¾ cup shredded mozzarella
2 green onions chopped
Heat 2 tablespoons of butter in a large skillet. Saute the mushrooms until they begin to caramelize; about five minutes.
Remove mushrooms and set aside.
Lightly grease a 13- by 9-inch baking dish.
Melt 1 tablespoon of the butter in the same skillet.
Dredge pork chops in flour. Brown half of the pork chops well on both sides. Add the remaining tablespoon butter and brown remaining chops.
Place chops in prepared baking dish. Distribute mushrooms over the top.
In the same pan you used to brown the chops, add wine and stock, scraping up all the browned bits from the bottom of the pan. Add salt and pepper to taste.
Bring wine and stock mixture to a boil, then reduce heat to low and simmer for 10 minutes.
Preheat oven to 450 degrees.
Pour wine and stock mixture over the chops and mushrooms. Mix the shredded cheese with the green onions and distribute evenly across chops and mushrooms.
Bake for 15 to 20 minutes or until cheese is melted.
June 12, 2021 at 12:00PM
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