Stuffed Pork Chops
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.]
- 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.
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