Stuffed Pork Chops
- 4 double-cut pork chops
- 1/4 cup bread crumbs
- 1/2 pound fresh Italian sausage, diced
- 1 slice prosciutto, minced
- 1 slice fresh mozzarella, diced
- 2 cloves garlic, minced
- Pinch salt and pepper
- String, for tying
- 2 tablespoons olive oil
- 1 cup finely chopped yellow onion
- 1/4 cup butter
- 1 cup dry white wine
- 1 1/2 cups chicken broth
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Ann Volkwein, The Arthur Avenue Cookbook: Recipes and Memories from the Real Little Italy, Regan Books, 2004 & Peter Servedio, Peter's Meat Market