Shelly's Recipe

ITALIAN STUFFED PORK CHOPS

Category: Pork - Chops and Steaks

4 (1 inch thick) pork chops, cut horizontally to make a pocket
4 slices Fontina or mozzarella cheese, cut into small pieces
4 slices prosciutto
2 eggs
1/2 tsp salt
1/4 tsp pepper
1 cup Italian dry bread crumbs
3 tbsp butter
2 tbsp olive oil
1/2 cup Marsala wine or sherry
1/2 cup water

Fill each chop with a slice of prosciutto and a few pieces of cheese. Secure with wooden picks.

Beat egg and season with salt and pepper in a bowl. Spread crumbs in a dish. Coat the chops with egg the bread crumbs, pressing crumbs to stick to the chops. Let the chops rest about 10 minutes to allow the breading to dry, about 10-15 minutes.

In a skillet, heat butter and oil. Add chops and cook over medium heat about 5 minutes per side or until golden brown. Add wine to skillet and stir well. Cover skillet and reduce heat. Simmer 45 minutes or until chops are tender. If the pan starts to dry out, add water. Place chops on platter and serve sauce over chops. Serves 4