• 4 3/4” pork chops (boneless chops or rib chops)
  • salt and pepper, to taste
  • 2 T. butter
  • 2 T. olive oil
  • 2 eggs, lightly beaten
  • 1 ½ c. fresh bread crumbs 
  • ¼ c. minced onion
  • ¼ c. chicken stock
  • ¼ c. marsala
  • 1 c. well-drained canned tomatoes (preferably San Marzano tomatoes)
  • 1-2 T. softened butter, for finishing sauce

Serve with:

  • Soft Polenta
  • Parmesan curls for garnish


Using a mallet, pound chops to 1/2” thickness, then score each chop on one  side to prevent curling. Season chops with salt and pepper. Dredge chops  in egg, then coat in bread crumbs.

Heat two tablespoons butter and two tablespoons of the oil in large sauté pan. Brown chops until just heated through, approximately 2 minutes per side, then remove from pan and keep warm.

Pour off fat from the pan, leaving behind any fond that may have formed.

Heat the remaining tablespoon of oil and sauté the onion. Season with salt and pepper. Add stock to the pan, and reduce to a glaze, then add marsala and reduce to a glaze again. Stir in tomatoes (and any juices given off by the pork) and heat through. Remove from heat and swirl in the softened butter.

Serve the chops atop the soft polenta, nap with the sauce, and garnish with parmesan curls.