Pork-Chop Parmesan with Prosciutto Crumble

Daniel Rinaldi


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.


☆☆☆☆☆ 0 votes

45 Min
35 Min
Stove Top


  • 1/2 c
    olive oil
  • 2 Tbsp
    minced shallot
  • 2 clove
    garlic, sliced paper thin
  • 1/4 tsp
    crushed red pepper flakes
  • 2-21 ounce can(s)
    san marzano tomatoes(run through a food mill)
  • 3 1/2 tsp
    kosher salt
  • 1 tsp
    fresh cracked black pepper
  • 1/2 tsp
    granulated sugar
  • 2 tsp
    cold salted butter
  • 1 Tbsp
    fresh chopped parsley

  • 1 c
    olive oil
  • 4 slice
    prosciutto di parma

  • 1 tsp
    kosher salt
  • 1/2 tsp
    fresh cracked black pepper
  • 1/8 tsp
    granulated onion
  • 1/8 tsp
    granulated garlic
  • 1/4 tsp
    dried parsley

  • 4
    bone in pork chops
  • 3/4 c
    all purpose flour
  • 2 large
  • 2 Tbsp
    whole milk
  • 2/3 c
    plain bread crumbs
  • 2/3 c
    panco bread crumbs
  • 2/3 c
    grated parmigiano reggiano cheese
  • 2 c
    whole milk mozzarella cheese (grated from a block)
  • 1 1/2 tsp
    chopped fresh italian parsley
  • 1 1/2 tsp
    chopped fresh basil

How to Make Pork-Chop Parmesan with Prosciutto Crumble


  1. Tomato 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.
  2. Prosciutto 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.
  3. For the pork chop seasoning
    Mix all dry ingredients together and set aside.
  4. For 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.
  5. To 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.

Printable Recipe Card

About Pork-Chop Parmesan with Prosciutto Crumble

Course/Dish: Steaks and Chops
Main Ingredient: Pork
Regional Style: Italian

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