Breadless Pork Chop Parmigiana

I love a good “parm”. Normally made with breaded eggplant or a meat cutlet, fried until golden, then topped with tomato sauce and cheese and baked until golden brown, parmigiana is a classic comfort food. This version is a bit different, mainly because I don’t use a breaded cutlet. This is especially good for people who are cutting out gluten for one reason or another, but still want that luscious and zingy “parm” flavour. Enjoy with a salad and a glass of fruity red wine.

Serves 4


4                          pork rib chops
to taste                salt and pepper
2 tbsp                  olive oil
8 tbsp                  tomato sauce (make your own or buy a top-quality brand, like ours)
1-2 cups               grated mozzarella cheese


  1. Preheat the oven to 350°F.
  2. Season the pork chops liberally with salt and pepper, then rub them all over with the oil.
  3. In a heavy bottomed skillet or sauté pan over a medium-high heat, sear the pork chops until golden on both sides.
  4. Line a thick baking sheet with aluminum foil. Place the seared chops on the tray and bake until an internal thermometer reads 160°F, about 4-5 minutes.
  5. Remove the pork chops from the oven, then turn the broiler to high. Move the oven rack to its highest position.
  6. Spoon 2 tbsp of tomato sauce on the top of each pork chop, then liberally sprinkle with the mozzarella. Place on the top oven rack and broil until the cheese has melted and turned golden brown.
  7. Cool slightly before serving (that cheese is gonna be ooey-gooey good and hot!).

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