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Eat Well Wednesday: Easy Pork Chops Parmigiana

plated dishLooking for a simple and satisfying dinner to put on the table this week?  Well, look no further than today’s Eat Well Wednesday recipe for Pork Chops Parmigiana!  Lean, boneless pork chops take center stage in this dish, highlighted by all the familiar flavors found in a traditional parmigiana (but without the extra fat and calories from the fried breading on the meat and loads of excess cheese!).  Transform this easy entrée into an even better-for-you meal by serving with whole wheat or whole grain pasta and a side of Steamfresh® vegetables, which are on sale this week! 

Pork Chops Parmigiana


2 tsp. canola oil

4 boneless pork chops (1 lb.)

¼ cup Essential Everyday Grated Parmesan Cheese

1 pkg.  (8 oz.) sliced fresh mushrooms

1 onion, chopped

1 jar Francesco Rinaldi Marinara Sauce

3 Tbsp. chopped fresh bail or 1 Tbsp. dried basil leaves

1 cup Shredded Mozzarella Cheese



  1. Heat oven to 350°F.
  2. Heat oil in large nonstick skillet on medium-high heat. Add pork chops; cook 2 min. on each side. Transfer to 13x9-inch baking dish, reserving drippings in skillet; sprinkle chops with Parmesan.
  3. Add mushrooms and onion to drippings in skillet; cook and stir 5 to 6 min. or until tender. Stir in spaghetti sauce and basil. Pour sauce over chops.
  4. Bake 15 min. or until chops are done (145°F). Top with mozzarella; let stand 3 min or until cheese is melted.


Leah Anderson is a Registered Dietitian (RD) with Festival Foods and is certified by the state of WI.

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