Pork Chop Parmesan Variation

This is my attempt at duplicating a dish from a wonderful restaurant in Charleston, SC, Tratorria Lucca. It's a play on pork Parmesan. Note: For the diced tomatoes, I sometimes use a Mario Batali basic tomato sauce recipe and separated the liquid from the tomatoes and add the basil. Also, I sometimes use the reserved liquid from the sauce, mixed with some oil, vinegar and sugar, for the sauce to drizzle on the arugula.

• Ready In: 45 mins
• Serves: 4
• Yields: 4 Chops

Ingredients

• 4  pork chops, bone in, pounded thin
• 1  cup  seasoned bread crumbs
• 1⁄2 cup parmesan cheese
• 1⁄2 cup flour
• 2  eggs
•  olive oil
•  prosciutto (smoked, if possible)
•  diced tomato
•  salt and pepper
• 2 -3  tablespoons basil, cut in strips
• 4  slices provolone cheese
• 2  cups arugula

Directions

1. Set oven for 350 degrees.
2. Pound pork thin.
3. Add fresh basil, salt and pepper to tomatoes and mix, set aside.
4. Combine bread crumbs and Parmesan.
5. Dredge pork in flour, dip in eggs, Dredge in bread crumb mixture.
6. Heat oil in oven proof pan and fry on medium to medium high to slightly brown pork, about 2 minutes per side.
7. Spread tomato mixture all over the top of chop.
8. Put smoked Prosciutto on top of chop.
9. Bake, uncovered, for 20-25 minutes.
10. Add cheese and cook 5 minutes longer.
11. Plate and drizzle pan drippings over chops.
12. Top with arugula finished with a mixture of 1 TBS red wine vinegar, 1/2 TSP sugar and 2 TBS olive oil, whisked together.
13. Enjoy.