Cook Along with Chef Deniz: Johnston's Pork Chop Parmesan

November 26, 2020

Cook Along with Chef Deniz: Johnston's Pork Chop Parmesan

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tonight we are cooking up some super delicious dishes with our friends from Johnston's Pork.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Johnston's Pork Chop Parmesan with Charred Rapini, Chilies, and Anchovies

By Chef Deniz Tarakcioglu



  • 2 x 12-16oz Johnston's pork chops, lightly pounded to 3/4 inch thick.
  • 300ml tomato sauce (see other recipe)
  • 200gr buffalo mozzarella
  • 10 basil leaves
  • 100ml grated parmesan reggiano
  • 1 bunch rapini
  • 2 serrano chili, sliced
  • 1 small can anchovies, chopped fine
  • 3 garlic cloves, puréed
  • 1 lemon


  • Heat your oven up to 450F.
  • Season both pork chops liberally with kosher salt and rest for 10 minutes.
  • Heat up a large heavy pan, or a grill grate. Sear the pork on both sides, 4 minutes per side. Transfer to a rack.
  • Toss the cleaned rapini in a bowl with light drizzle of olive oil. Char on the grill grate or a dry hot pan until cooked around 3-4 minutes.
  • In a small sauce pan fry the anchovies with garlic and chillies. Toss the rapini with anchovy mix and squeeze of 1 lemon.
  • Ladle the tomato sauce over the pork chops, put pieces of torn mozzarella, and dust with parmesan.
  • Turn your broiler on high and broil until cheese is melted and everything is bubbly and golden brown. Serve with rapini.

Prep Time: 20 minutes.

Cook time: 45 minutes

Yield: 2 servings

Leave a comment

Comments will be approved before showing up.