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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
2 bone-in, thick-cut pork chops (center cut rib chops)
4 sage leaves, cut into ribbons
4 thin slices mozzarella
2 slices prosciutto
Olive oil
Kosher salt
Freshly cracked black pepper
Stuff the pork chops: Slice your cheese and grab your prosciutto.
Stack your sage leaves. Cut them into thin strips. (If you don’t have fresh sage handy, try substituting about a tablespoon of dried.)
Grab one pork chop. Cut a pocket in it like this with a small, sharp knife. Cut deep, but not all the way through. Stuff in half the sage. Add in a slice of prosciutto. And pack in 2 slices of the cheese. Repeat with the other chop.
Sear the pork chops: Lightly grease a heavy pan with olive oil. Use one that can go in the oven (I love to use cast iron for this). Set on the stove over high heat for a minute or two. Season one side of the pork chops with salt and pepper.
When the pan is hot (the oil will shimmer a little), put the pork chops, seasoned side down, in the pan. Spread them apart so they don’t touch. (If they’re crowded together, they’ll steam, not brown.)
Sprinkle the tops of the chops with salt and pepper. Cook for a minute or two, until nicely browned on the bottom. Flip the chops over and pop the pan into your preheated, 450. Cook for 15-20 minutes, until the chops register 155 degrees on a meat thermometer when measured in the center.
When they’re done, take the pan out of the oven. Transfer the chops to a plate. Loosely tent with aluminum foil for about 5 minutes. (This will let the meat rest, which helps keep it juicier, and let it come up to 160 degrees, the recommended temperature for pork.) Serves 2 for dinner (easily doubles or triples to feed a crowd)
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STUFFED PORK CHOPS WITH PROSCIUTTO, MOZZARELLA, AND SAGE
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
2 bone-in, thick-cut pork chops (center cut rib chops)
4 sage leaves, cut into ribbons
4 thin slices mozzarella
2 slices prosciutto
Olive oil
Kosher salt
Freshly cracked black pepper
Stuff the pork chops: Slice your cheese and grab your prosciutto.
Stack your sage leaves. Cut them into thin strips. (If you don’t have fresh sage handy, try substituting about a tablespoon of dried.)
Grab one pork chop. Cut a pocket in it like this with a small, sharp knife. Cut deep, but not all the way through. Stuff in half the sage. Add in a slice of prosciutto. And pack in 2 slices of the cheese. Repeat with the other chop.
Sear the pork chops: Lightly grease a heavy pan with olive oil. Use one that can go in the oven (I love to use cast iron for this). Set on the stove over high heat for a minute or two. Season one side of the pork chops with salt and pepper.
When the pan is hot (the oil will shimmer a little), put the pork chops, seasoned side down, in the pan. Spread them apart so they don’t touch. (If they’re crowded together, they’ll steam, not brown.)
Sprinkle the tops of the chops with salt and pepper. Cook for a minute or two, until nicely browned on the bottom. Flip the chops over and pop the pan into your preheated, 450. Cook for 15-20 minutes, until the chops register 155 degrees on a meat thermometer when measured in the center.
When they’re done, take the pan out of the oven. Transfer the chops to a plate. Loosely tent with aluminum foil for about 5 minutes. (This will let the meat rest, which helps keep it juicier, and let it come up to 160 degrees, the recommended temperature for pork.) Serves 2 for dinner (easily doubles or triples to feed a crowd)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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