Pork Chop Parmesan Variation

• 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

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.

pork chops, bread crumbs, parmesan cheese, flour, eggs, olive oil, tomato, salt, basil, provolone cheese, arugula

Taken from www.food.com/recipe/pork-chop-parmesan-variation-452526 (may not work)