Pork Lombardy

Pork Lombardy is boneless delicious tender pork with a lightly floured coating, drenched in a light sauce, then smothered with lots of melted cheese.


Over the years we have switched back and forth from chicken to pork as they are both fabulous meats to use for this dish.


Sauteed mushrooms with garlic white wine sauce is the character of lombardies robust flavors.


If you have ever had a problem with pork being dry, this is a no-fail moist fork-tender recipe.


If you're a pork fan like we are in our home you may also like our, Boscaiola Pork Sauce it's delicious and great over Italian bread, pasta, and rice.


If you need some side dish suggestions, try our Holiday Side Dish recipes, they're all perfect with pork.


Scroll down to get this easily printable recipe to get started on this super fabulous meal!

Best Pork Recipe

This pork is lightly fried on both sides then baked until the cheese is melted.


I love the seasoned flour that coats the pork, the broth, and wine gets absorbed perfectly after you add it in.


This dish is perfect for entertaining guests, they will think it came from a 5-star restaurant, everyone will rave about it( all that cheese gets them every time!)

The original dish is popular using boneless chicken,  so just remember how versatile this can be using any boneless meat you choose.


This is one of the best classic Italian American dishes our family has enjoyed over the years and super easy to make.


Just check out the simple step-by-step instructions on how to make Pork Lombardy (or chicken) in all the photos below and please read my tips.

Tools

• deep fry pan
• measuring spoons
• measuring cup
• pie plate 
• baking dish
• colander
• cheese grater
• knife
• cutting board

Tips

1. after coating the pork first pat it down firming to hold flour on the pork
2. season the pork with salt and pepper when it's raw
3. preheat the oven 
4. clean and wash the mushrooms until no dirt is left then use paper towels to blot them dry before cooking them
5. do not overcook the garlic, it should be light brown
6. add more red pepper and spices to taste
7. chicken, turkey, or thin pounded steaks, can be substituted

Serving Suggestions

• roasted garlic mashed potatoes
• twice-baked potatoes
• rice
• favorite pasta
• Tuscan garlic bread
• roasted vegetables

Ingredients You Will Need(scroll down to the printable recipe card for exact measurements)

• boneless pork, (or boneless chicken, boneless steak, or turkey filets can be substituted)
• butter
• garlic, minced
• freshly ground cracked pepper and salt to taste
• flour
• granulated garlic powder
• chopped fresh parsley
• dried oregano
• olive oil
• Pecorino Romano cheese
• blended shredded cheese
• mushrooms
• white wine

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Fast and Easy Recipe

This recipe takes hardly any time, easy to make, and super delicious, not to mention it gets a lot of attention again because of the cheese!


Remember there is no such thing as too much cheese, you can follow the recipe but if you have the need to add more cheese please do!


We would love to hear your comments on how you liked our version of this recipe enjoy and happy cooking!

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pork recipes, chicken recipes, white wine sauce recipes, chicken with wine recipes, meat recipes

American, Italian, French

Yield: 6

Author: Claudia Lamascolo

Pork Lombardy

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

This is a boneless pork tenderloin smothered in melted cheese with mushrooms in a wine sauce.

Ingredients

• 6  boneless pork tenderloins, around 1/2 inch in thickness, seasoned with salt and black pepper ( you can use center cut thin pork chops but remove the bone).
•  8 Baby Bella Mushrooms, cleaned and sliced 
• 4 tablespoons chopped Italian parsley 
• 6 cloves of slivered garlic 
• 1 cup flour seasoned with 1 teaspoon granulated garlic powder, 1/2 teaspoon dried oregano, salt, pepper, and a pinch of cayenne pepper
• place in a pie plate and set aside
• 2/3 cup of white wine (I use pinot grigio) 
• 1 cup of chicken broth
• 2 cups of shredded cheeses mixed ( I use  shredded  mozzarella, provolone,  pecorino romano)
• canola and extra virgin olive oil for frying

Instructions

1. Heat some oil in a pan and saute the garlic until fragrant for about 1 minute.
2. Add the sliced mushrooms and saute for around 3 minutes9 or longer if you like them crispy) in the same pan and remove to a dish and set aside.
3. In the same pan
4. Place each boneless pork tenderloin add more oil and heat to medium.
5. Brown the pork on each side for around 4 minutes each side or until golden in color.
6. After the pork is browned, add the pork to an oven-proof baking dish with the wine, broth, mushrooms, and garlic.
7. Top with some fresh parsley.
8. Generously sprinkle each piece of pork with the blended cheese.
9. Bake at 350 degrees until the cheese is melted and some of the liquid is absorbed into the meat.
10. This usually takes around 20 minutes.
11. Note: if you like the cheese crispy, broil on high for 2 minutes until browned and bubbling.
12. Serve with whole baby roasted potatoes, a side of angel hair pasta, or salad and garlic bread.

Calories

464.05

Fat (grams)

19.25

Sat. Fat (grams)

8.76

Carbs (grams)

28.73

Fiber (grams)

2.40

Net carbs

26.33

Sugar (grams)

4.92

Protein (grams)

34.54

Sodium (milligrams)

575.43

Cholesterol (grams)

98.35

https://www.whatscookinitalianstylecuisine.com/2021/03/pork-lombardy.html

These are all copyright protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

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