Recipe courtesy of Ann Volkwein
Stuffed Pork Chops
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- Level: Easy
- Total: 1 hr 35 min
- Prep: 10 min
- Cook: 1 hr 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 850
- Total Fat
- 57 g
- Saturated Fat
- 22 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 56 g
- Cholesterol
- 222 mg
- Sodium
- 891 mg
Juicy and flavorful, this dish makes a dramatic centerpiece for a Sunday meal. If you're in the neighborhood, Peter sells pre-stuffed pork chops.
- Level: Easy
- Total: 1 hr 35 min
- Prep: 10 min
- Cook: 1 hr 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 850
- Total Fat
- 57 g
- Saturated Fat
- 22 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 56 g
- Cholesterol
- 222 mg
- Sodium
- 891 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- With a pairing knife, cut a pocket in the rounded side of each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper. Stuff each chop with the mixture and sew or tie them closed with string.
- Heat the oil in a skillet over medium-high heat. When the oil is hot, pat the chops dry then place them in the pan. Brown on both sides, about 3 minutes per side. Remove the pork chops and set them aside in a roasting pan.
- Add the onions, butter, white wine, and chicken broth to the skillet. Cook over medium heat, stirring, for 6 to 8 minutes. Add them to the pan with the pork chops. And bake for 1 hour. Remove the string before serving, and drizzle the pork chops with pan juices once plated.
