Spicy Pork Rolls

Makes 36 bite-size pieces & serves 12 (3 pieces per person)


  • 4 boneless pork chops (6-7 oz each)
  • pinch of kosher salt
  • pinch of pepper
  • 12 slices thinly-sliced prosciutto (Italian or domestic)


  • 1 cup cracked pepper potato chips, crushed
  • ½ cup shredded Parmesan cheese
  • 1 cup breadcrumbs
  • cayenne pepper to taste

Garlic Paste

  • 1 small onion, chopped
  • 1 tbsp olive oil (for onions)
  • 1 tbsp tomato paste
  • pinch of kosher salt
  • pinch of pepper
  • 1 roasted red pepper, chopped
  • ¼ cup parsley, finely chopped
  • 2-3 garlic cloves
  • 1-2 tbsp extra virgin olive oil
  • shredded Parmesan cheese to taste

Additional Ingredients

  • 2 eggs, lightly beaten
  • nonstick cooking spray

Special Equipment

  • meat mallet/tenderizer
  • food processor
  • food thermometer


Layer Pork & Prosciutto

  1. Slice each pork chop into 3 pork cutlets by placing palm on top of chop, and sliding a knife through top third of chop. Repeat and fillet remaining into 2 pieces. Do this to each of the four chops to total 12 cutlets
  2. Place pork cutlets on a cutting board between 2 sheets of plastic wrap. Gently pound cutlets thin with a meat mallet, to an even ¼" thickness
  3. Season each cutlet with a pinch of salt and pepper
  4. Cover each cutlet with 1 piece of prosciutto. Refrigerate until ready to use

Make Breading

  1. Combine crushed potato chips, Parmesan cheese and breadcrumbs in a bowl with a pinch of cayenne pepper or more to taste and set aside

Sauté Onions (not demonstrated in video)

  1. Heat a skillet on medium heat for 2-3 minutes
  2. Add 1 tbsp olive oil and onions. Sauté onions until translucent, about 5-10 minutes

Make Garlic Paste, Assemble & Bake

  1. Preheat oven to 375°
  2. In a food processor, add the sautéed onion, tomato paste, salt, pepper, roasted red pepper (store-bought or roasted stove-top or under the broiler, 5-6 minutes, turning until charred, cooled, peeled and chopped), parsley, garlic, olive oil and a pinch of Parmesan cheese. Pulse ingredients until you get a paste
  3. Remove cutlets from refrigerator. Cover the prosciutto side of each pork cutlet with 1-2 tbsp of the paste
  4. Roll tightly and dip each roll in egg, then roll in the breading mixture
  5. Place seam-side down on the baking sheet; bake 20 minutes or until rolls reach an internal temperature of 140º
  6. Allow rolls to rest about 5 minutes, then using tongs to hold in place, slice each roll into 3 pieces, skewer with toothpicks and serve alone or with your favorite dipping sauce