Nonna's Parmesan Crusted Pork Chops with Potatoes, Peppers & Onions (Antoinette) 🇮🇹 KETO

 

This 70-year-old recipe takes me back to where it all began! 🇮🇹❤️ Mom’s Parmesan Crusted Pork Chops with Potatoes, Peppers & Onions is more than just a meal; it’s a cherished tradition that brings family and friends together. Each delicious bite is a reminder of love and togetherness. Let’s create new memories with this timeless classic at your next gathering! 👩‍🍳🍽️

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Let's Get Cooking!

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Prep Time:10 Minutes
Cook Time: 10 Minutes
Serves: 4

Ingredients :

• 4 1/2 “ Pork Chops (bone in or boneless)
• 1 Cup grated Parmesan cheese
• 1 Large Egg
• 1/4 cup Half & Half or water
• 1 tbsp. garlic powder
• 1 Large Red Pepper (sliced thin)
• 1 yellow pepper (sliced thin)
• 1 Large Onion (sliced thin)
• 1 cup Extra Virgin Olive Oil (EVO)
• 2 tblsp. Italian seasoning
• 12 small potatoes (sliced in halves)
• 1 tblsp. chopped fresh parsley
• salt & pepper to taste

Instructions :

1.) Boil the potatoes for 15 minutes

2.) Whisk the egg in a shallow bowl and add half & half or water

3.) In a large bowl, mix Parmesan cheese, garlic powder, 1 tblsp. Italian seasoning, salt & pepper to taste.

4.) Dip each pork chop into grated Parmesan cheese mixture, then dip into egg mixture,then dip again into grated Parmesan mixture.

5.) Heat 1/2 cup EVO and place pork chop into a 12” skillet and slowly saute 5-7 minutes on each side.

6.) Place cut up peppers & onions in a separate bowl and sprinkle with 1 tblsp. Italian seasoning, salt & pepper to taste.

7.) Drain the boiled potatoes

8.) In a large deep 12” skillet, medium heat,1/2 cup EVO and place potatoes, peppers & onions, stir all together and saute for 15 minutes, stirring occasionally.

9.) Place the cooked potatoes, onions, & peppers on a large platter and place cooked pork chops on top and garnish with cut up fresh parsley.

Serve Warm.

Buon Appetito! 🇮🇹

Antoinette

Nonna's Sunday Sauce and Meatballs (Antoinette)

 

Antoinette is known for her Sunday Sauce and Meatballs. 

Her secret?  Do NOT brown or bake meatballs.  Why?  All the flavor goes into the pan and they become "hard like hamburgers".  By placing them in the sauce to cook, all the flavor of the sauce and the meatballs absorb into each other to make incredibly tender and moist meatballs and one heck of a flavorful sauce. 

Voila!

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Let's Get Cooking!

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Sunday Sauce Ingredients :

• In a large bowl — add 2 eggs, lightly beaten.
• 8 pork Italian sausages + 8 Pork neck bones (optional)
• 2 cans 28 oz of San Marzano crushed tomatoes
• 1 can of 28 oz tomato puree
• 1 can of 6 oz tomato paste
• 12 leaves of fresh basil
• 1 cup of dry red wine
• 4 tbsp of extra virgin olive oil
• 1 medium size onion finely chopped
• 4 cloves of fresh garlic finely chopped
• Salt and pepper to taste

Sunday Sauce Instructions :

• Sauté sausage in a large pot of EVOO, garlic onion, tomato paste and salt/pepper to taste. 
• Add all ingredients above to the pot and then simmer the sauce for one hour in a covered pot.

Meatball Ingredients :

• 2 lbs of ground beef
• 1 cup of seasoned Italian breadcrumbs
• 1/2 cup of fresh parsley, finely chopped
• 1/2 cup of grated Locatelli Pecorino Romano cheese Salt and pepper to taste
• 3 cloves of garlic, finely chopped
• 1/4 cup of onion powder
• 2 tbsp of garlic powder
• 2 eggs

Meatball Instructions :

• In a large bowl — add 2 eggs, lightly beaten.
• Add all ingredients above, gently mix and combined. 
• Wet the palm of your hands with warm water using a small bowl. This process will keep the meatballs moist. 
• Start rolling meatballs, roll each meatball the same desired sized. This should make about 25-30 meatballs. 
• Place the meatballs into the sauce as it simmers and cook for 60-90 minutes in a partially covered pot.

Buon Appetito! 🇮🇹

Antoinette

Nonna's Neapolitan Lasagna with Meat Sauce - 108 Yr. Old Recipe (Antoinette)

" Grandma’s 108-year-old recipe is a true treasure from my childhood! 🇮🇹 I just love it ❤️ Our Neapolitan Lasagna is more than just a dish; it’s a tradition that brings family and friends together! "

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Ingredients :

• 1 box lasagna (oven ready)
• 1 lb. ground beef
• 1 lb. Ground pork
• 6 fresh garlic cloves
• 1 cup extra virgin olive oil
• 1 small onion (cut up)
• 1 teaspoon kosher salt
• 1 teaspoon pepper to taste
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 cup parsley
• 28 oz Authentic San Marzano tomatoes (hand crushed)
• 28 oz puree
• 1/2 cup basil
• 6 oz tomato paste
• 2 cups Locatelli Pecorino Romano cheese
• 1/4 cup red wine (Cabernet)
• 2 lbs. fresh ricotta
• 8 oz fresh mozzarella
• 2 large eggs
• 1/2 cup parsley
• Salt to taste
• 8 oz shredded mozzarella

Instructions:

• Ground beef and pork in a pot and mix together.

• In a sauce pan, olive oil, garlic, onions, salt, garlic powder, onion powder, parsley and stir. Put meat into the sauce pan, cover it and brown it and add tomato paste after a few minutes. In another bowl add San Marzano tomatoes, tomato puree and crush, add basil. Pour tomatoes into the sauce pan, add Pecorino Locatelli cheese and mix together with meat and cook for 30 minutes.

• After 30 minutes, stir red wine and simmer.

• Layer the bottom of a glass dish with the meat sauce.

• Into another bowl, put fresh ricotta, add 2 eggs, parsley and mix together lightly, add shredded mozzarella, Pecorino Locatelli cheese, meat sauce from the pot and mix together.

• Place noodles on the glass dish that has sauce. Put cheese filling on top, pat down, add meat sauce, more Pecorino Locatelli grated cheese, extra shredded mozzarella, more sauce, add another layer of noodles, add more mix and spread throughout, add more grated cheese and shredded mozzarella. Another layer of noodles top with meat sauce spread throughout, fresh mozzarella slices on top, more grated cheese and put in the oven for 1 hour at 350 degrees.

Buon Appetito! 

Antoinette

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