I was looking for something unique to make for dinner. I ran across this recipe. It was pretty good. I would make it again. However, the parmesan crust would not stay on pork chop 3 & 4, making it a little aggravating. Not sure what I was doing wrong. Maybe I just needed to start with a clean pan, or maybe I didn't wait long enough for the skillet to get hot enough between batches (I doubled it so that we could have leftovers). I would probably do boneless pork chops next time.
Serves 2
1 cup penne pasta, uncooked
2 bone-in pork chops (3/4 lb.), 1/2 inch thick
1/4 cup Caesar Dressing, divided
1 container Shredded Parmesan Cheese, divided
1 cup tightly packed baby spinach leaves
2 cloves garlic, minced
1/2 cup halved cherry tomatoes
COOK pasta in large saucepan as directed on package, omitting salt.
MEANWHILE, heat large nonstick skillet on medium heat 5 min. or until very hot. Top chops evenly with 2 Tbsp. dressing and 1/4 cup cheese; press cheese into dressing to secure. Add chops, cheese-sides down, to skillet; cook 4-6 min. on each side or until done (160ºF). Transfer to plate; cover to keep warm.
DRAIN pasta; add to skillet with spinach and garlic. Cook and stir 1 min. or just until spinach is wilted. Stir in remaining dressing, cheese and tomatoes; cook and stir 1 min. or until heated through. Serve with chops.
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