Breaded Caesar Pork Chops w/ Creamy Garlic Pasta (Feeds 3-4)


Funny story (not really) I bought some pork chops and I was going to bread them with garlic and herb breadcrumbs, then I realized that I didn’t have anything to coat them with, because I needed my heavy cream for my pasta sauce. I looked in my fridge and saw that I had some caesar salad dressing and thought like hmmm maybe this could work? I went for it and it turned out better than I expected so I HAD to share the recipe!! Keep reading!

*If you’re not a garlic fan, I would make this without the garlic, as this is not like typical Alfredo*

  • Ingredients:

- 1 pint of heavy cream

- 2 tbsp of butter/Margarine

- Cream cheese block

- Olive oil

- 1 container of chicken broth

- 4 boneless center-cut pork chops or chicken breast

-1 box off of linguine

- 1 cup of caesar salad dressing

- Steamed spinach or broccoli

- 1 1/2 cup of Garlic and herb breadcrumbs

- 3 tbsp of flour

- Kosher Salt

- Pepper

- Onion Powder

- Garlic Powder

- Nature’s Seasoning

- Parsley, for garnish.

- 3 garlic cloves (minced or chopped)

- 1/2 cup of grated parmesan

Breaded caesar pork chop:

  1. Preheat oven to 375 degrees

  2. Add breadcrumbs, parmesan, and flour to a bowl

  3. In a separate bowl, add caesar dressing and 1/4 cup of heavy cream and mix it together.

  4. Season pork chops using nature’s seasoning, salta, pepper, garlic powder, and onion powder.

  5. Coat the meat in olive oil.

  6. Dip each pork chop in breadcrumbs lightly, then into the caesar dressing mixture, and dip back into breadcrumbs.

  7. Place on a non-stick baking pan and place baking pan in freezer for 10 minutes.

  8. Then baking in preheated oven for 35-40 minutes. Begin cooking pasta while porkchops are in the oven.

  9. Once done, place porkchops in a skillet on medium-high heat and brown on both sides.

  10. Allow to cool and then serve. 

Creamy garlic pasta:

  1. Take 2 tbsps of butter and 2 tbps of olive oil and heat in boiling pot on high.

  2. Add chopped or minced garlic and sauté until garlic is fragrant.

  3. Add in 4 cups of chicken broth to the pot and bring to a boil.

  4. Add 8 oz of linguine (split in half) to the pot and boil for 10 minutes.

  5. If you have too much broth left over pour some out, if you have only a small amount left proceed to add in 2 cups of heavy cream 5 tbsps of grated parmesan, and 2 tbsps of cream cheese.

  6. Stir until ingredients are incorporated and season with nature’s seasoning, kosher salt, and pepper. add in parsley flakes for extra color.

  7. Enjoy!

*Serve with sauteed spinach or broccoli for extra uumph.

I hope you enjoy this recipe and comment below recipe ideas you'd like for me to add. Please tag me in your pictures on social media if you made this dish or email me