Common Parmesan preparation: A chicken breast or piece of eggplant is breaded, then topped with mozzarella cheese and baked until good and gooey. The “Parmesan-ed” chicken or eggplant is then served on a bed of marinara sauce, and voila! (Or, how they say it in Italian… viola.) We've done the same here, with a slight twist. Instead of your workaday chicken or soggy eggplant (sorry aubergine!), this meal “Parmesans” a succulent, stupendous pork chop. We're not the first ones to do it, but we bet this'll be the best “Parmesan” you've had.
Trim yellow squash and zucchini ends, halve lengthwise, and cut into ½" half-moons.
Stem and coarsely chop oregano.
Pat pork chops dry.
Bread and Sear the Pork Chops
Heat 2 tsp. olive oil in a large oven-safe non-stick pan over medium heat.
While pan heats, place breading in a mixing bowl. Add pork chops to breading, covering pork completely and pressing to adhere.
Add pork chops to hot pan and sear until browned, 2-3 minutes per side.
Transfer to a plate. Pork will finish cooking in a later step.
Wipe pan clean and reserve.
Sear the Vegetables
Return pan used to sear pork to medium heat.
Add 1 tsp. olive oil, yellow squash, zucchini, and oregano (reserving a pinch for garnish) to hot pan. Cook undisturbed until lightly charred, 2-3 minutes.
Remove from burner. Stir in marinara, ¼ tsp. salt, and a pinch of pepper.
Roast the Pork Chops and Vegetables
Place pork chops on top of vegetables in pan. Top pork with mozzarella.
Place pan in oven and roast until mozzarella melts and pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing with reserved oregano. Bon appètit!