If needed, trim the fat off the pork chops. Step 2: Coat a frying pan with cooking spray and place over medium-high heat. Broil until cheese is browned, about 3 minutes. You simply sear the pork chops, create the tomato sauce in the same pan, then combine it all in a baking dish and throw it in the oven with some cheese on top Step 1: Preheat oven to 400F (200C). Bake until warmed through and cheese is melted, 8–10 minutes. Top with pork, then sauce and 1 cup coarsely grated low-moisture mozzarella and ¼ cup finely grated Parmesan. unseasoned rice vinegar, and reserved spicy brown butter. Remove from heat stir in ¼ cup ketchup, 3 Tbsp. Cook, scraping up with a heatproof rubber spatula, until fluffy and starting to set, about 2 minutes toss in rice. Push rice to one side, reduce heat to medium, and pour in egg mixture. Working in batches if needed, cook 3 cups cooked jasmine rice, tossing often, until heated through and separated, about 2 minutes. Meanwhile, mix condensed soup, milk, and white wine in a medium bowl until well combined. Place the bag with the meat and marinate it in the fridge. Seal the bag and massage the meat with the marinade so the juice covers the meat everywhere. Add breaded pork chops and cook until golden brown, about 5 minutes per side transfer to a 9x13-inch baking dish and cover with foil. Place the pork chops in a large Ziploc bag together with the oil, lemon juice, salt, pepper, garlic powder, smoked paprika, and thyme. Heat ¼ cup vegetable oil in a wok or large skillet over medium-high. Heat oil in a medium skillet over medium-high heat. Beat 3 large eggs in a small bowl to blend season with kosher salt. Place rack in top third of oven preheat to 350°. Working in batches, cook pork, tossing often with tongs, until browned and lightly crisped, 2–3 minutes per batch. Heat over medium-high until thermometer registers 350°. Pour vegetable oil into a large heavy pot to come 1' up sides and fit with thermometer. Stir pork in one direction with your hands, starting slowly, then moving more quickly, until pork feels noticeably more tender and has a pale sticky coating, about 3 minutes. Shaoxing wine (Chinese rice wine), 2 Tbsp. cornstarch or potato starch over add 2 Tbsp. Place 2 chops in the basket of the air fryer and cook for 10 minutes. Dredge both sides of each chop in the Parmesan mixture and set on a plate. Combine Parmesan cheese, paprika, garlic powder, salt, parsley, and pepper in a flat shallow dish mix well. 1'-thick boneless pork chops, cut into ¼'-thick strips, in a large bowl. Preheat the air fryer to 380 degrees F (190 degrees C). Pour over red pepper flakes set spicy brown butter aside. unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. crushed red pepper flakes in a small heatproof bowl.

Reduce heat and simmer, stirring occasionally, until thickened and saucy, about 1½ hours. Increase heat to medium-high bring to a boil. Lower the heat to medium-low and cover the pan. tomato paste cook, stirring occasionally, until slightly darkened in color, about 3 minutes. Cook over medium heat for about 4-5 minutes per side, or until the pork has browned all over. Morton kosher salt, stirring occasionally, until onion is softened and translucent, 10–12 minutes. Cook 1 medium onion, finely chopped, 3 garlic cloves, finely chopped, and 1 tsp. vegetable oil in a medium heavy pot over medium.

Bake pork chops boneless