Pork Chops Milanese

Author: Barbara Hagerman

Ingredients:

1 package center cut pork chops
1/4 C paprika
1/8 C nutmeg
1 tsp cayenne pepper
1Tbs salt
1 Tbs black pepper
3 eggs beaten
1 C flour (or as needed to coat chops)
2 16 oz cans of chopped tomatoes
1 C red wine (burgundy, merlot, etc)
1/2 C canola oil
16 oz large egg noodles

Method:

Mix together spices in a bowl and set aside. Beat the eggs in a bowl and set next to the spices. On a large plate or other dish spread out flour (will be used to coat chops). Heat a large iron skillet on medium heat and add oil...add more oil if necessary to coat the skillet. While oil heats take pork chops and coat them liberally with the spice mixture, then the egg wash, and into the flour. Once coated in four fry the chops till golden on each side (approximately 5-6 mins each side or less). Once all chops are cooked remove from the skillet to drain on paper towels. In a sauce pan you will add the tomatoes and heat them over medium heat. Once heated or simmering add the wine. Add 1 Tsp nutmeg, cayenne and paprika to the mixture along with salt and pepper to taste. Add the chops and be sure they are smothered in the tomato mixture. Cook over medium-low heat simmering for about 25-30 minutes until the chops are cooked and tender.

In a stock pot cook egg noodles as indicated on package until tender. Serve the pork chops on a bed of egg noodles with plenty of the tomato mixture.