pork-chop parmesan with prosciutto crumble
The reason I put the sauce on the plate instead of on top of the meat is because you still get sauce with each bite but the chop remains crunchy instead of soggy like traditional parms tend to get. To all you brother and sister firefighters out there this is a great firehouse meal.
prep time
45 Min
cook time
35 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/2 cup olive oil
- 2 tablespoons minced shallot
- 2 cloves garlic, sliced paper thin
- 1/4 teaspoon crushed red pepper flakes
- 2-21 ounce cans san marzano tomatoes(run through a food mill)
- 3 1/2 teaspoons kosher salt
- 1 teaspoon fresh cracked black pepper
- 1/2 teaspoon granulated sugar
- 2 teaspoons cold salted butter
- 1 tablespoon fresh chopped parsley
- FOR THE PROSCIUTTO CRUMBLE
- 1 cup olive oil
- 4 slices prosciutto di parma
- FOR THE PORK CHOP SEASONING
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1/8 teaspoon granulated onion
- 1/8 teaspoon granulated garlic
- 1/4 teaspoon dried parsley
- FOR THE PORK CHOP
- 4 - bone in pork chops
- 3/4 cup all purpose flour
- 2 large eggs
- 2 tablespoons whole milk
- 2/3 cup plain bread crumbs
- 2/3 cup panco bread crumbs
- 2/3 cup grated parmigiano reggiano cheese
- 2 cups whole milk mozzarella cheese (grated from a block)
- 1 1/2 teaspoons chopped fresh italian parsley
- 1 1/2 teaspoons chopped fresh basil
How To Make pork-chop parmesan with prosciutto crumble
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Step 1Tomato sauce In a small stockpot over medium/low heat put: olive oil, shallot and cook until soft. Add: garlic, crushed red pepper and cook for two minutes then add the remaining ingredients with the exception of the butter and basil. Bring to a low boil and simmer, stirring occasionally, for thirty-five minutes or until it reaches desired thickness. Shut heat and stir in butter one tablespoon at a time. Once butter is incorporated, stir in basil, cover and set aside. -
Step 2Prosciutto crumble Put oil in a 10 inch frying pan over medium heat. While oil is heating cut prosciutto into thin strips. Once oil is hot cook the Prosciutto until crispy, place on a paper towel lined plate and set aside.
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Step 3For the pork chop seasoning Mix all dry ingredients together and set aside.
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Step 4For the pork chop Pound pork-chops until they are 1/8th inch thick. Sprinkle each side with pork chop seasoning. In three separate bowls put: flour, eggs and milk whisked together, both types of breadcrumbs and Romano cheese mixed well. Dredge each chop in flour, then egg, then breadcrumbs. Set aside. In the same frying pan the Prosciutto was cooked in, over medium heat, cook two pork chops at a time. Cook until brown on each side. Put cooked pork-chops on a wire rack set on a baking sheet. Divide cheese evenly between the four pork-chops and cover each. Set broiler on high and place sheet pan under the flame. Cook until the cheese is bubbly and lightly browned. Remove from broiler and sprinkle with parsley, basil and fried prosciutto.
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Step 5To assemble Place a ladle full of tomato sauce on the plate and then sit the pork-chop on top. Put a portion of pasta on the plate and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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