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.
Recipe courtesy of Ann Volkwein
Episode: Arthur Avenue
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Total:
1 hr 35 min
Prep:
10 min
Cook:
1 hr 25 min
Yield:
4 servings
Level:
Easy

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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