Italian Baked Pork Chops topped with Broccoli Rabe and Fontina

Juicy, tender breaded pork chops topped with garlicky broccoli rabe and creamy fontina cheese.


Last week I posted a delicious Italian Baked Pork Chop recipe. This recipe is a modified version of those juicy pork chops. I had some leftover pork chops and broccoli rabe and in the fridge. I decided to use up the two together for a leftover meal. I added some cheese on top, and you have a whole new version of the delicious Italian Baked Pork Chop. My husband and I have really grown to love broccoli rabe, and you if you love garlic and a slight kick I encourage you to try it as well. Most people tend to think of it as bitter, but that just means it wasn’t cooked properly. Try the preparation below and you’ll be putting it on everything from sandwiches to pork chops, like me :). It has such great flavor and gives a burst of something extra when added to a dish. So, take those leftover Italian Baked Pork Chops or simply make this recipe from scratch, and enjoy a tasty dinner in no time. Make the first bite count!

Total Time: 40 minutes
Servings: 4

1/2 cup Italian dressing
3/4 cup freshly grated parmesan cheese
3/4 cup Italian style bread crumbs
4 boneless pork chops (about 1 inch thick)
1 large bunch broccoli rabe, stalks removed and roughly chopped
2 Tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup freshly grated fontina cheese

1. Preheat oven to 375 degrees.

2. Place dressing in a medium bowl. Combine parmesan cheese and bread crumbs in a shallow dish. Take each pork chop and dip both sides in dressing and then in the bread crumb mixture. Make sure to press bread crumbs on both sides of the pork chop. Place on a foil-lined baking sheet sprayed with cooking spray.

3. Cook for 25-30 minutes or until no longer pink inside.

4. While pork chops are cooking, prepare the broccoli rabe. In a medium pot, add 2 cups water and the broccoli rabe. Cover and bring to a boil. Remove cover, salt the water and continue boiling for 5-7 minutes, stirring occasionally. The broccoli rabe should no longer have a bitter taste. Drain the water and remove the broccoli rabe.

5. Add olive oil to the pot and heat over medium heat. Add the garlic and red pepper flakes and heat for 1-2 minutes. Add the broccoli rabe and sauté in the oil for another 3-4 minutes.

6. When pork chops are done cooking, remove from oven and leave on foil-lined baking sheet. Preheat broiler and place rack in the middle of the oven. Place about 2 Tablespoons of broccoli rabe on top of each pork chop. Then sprinkle fontina on top, using as much as desired. Place pork chops under broiler for 3-4 minutes or until cheese is melted. Keep a close eye as the broiler tends to burn food quickly. Serve hot.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s