Recipe courtesy of Ann Volkwein
Stuffed Pork Chops
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 850
- Total Fat
- 57
- Saturated Fat
- 22
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 56
- Cholesterol
- 222
- Sodium
- 891
- Total: 1 hr 35 min
- Prep: 10 min
- Cook: 1 hr 25 min
Ingredients
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
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.