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Stuffed Pork Chops

Stuffed Pork Chops

Recipe Book: Dinner

Juicy and flavorful, this dish makes a dramatic centerpiece for a Sunday meal featuring double-cut pork chops stuffed with a savory mixture of sausage, prosciutto, and mozzarella.

Ingredients

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Cooking for
4 people

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Preparation


1

Preheat oven to 350 degrees F.

2

With a pairing knife, cut a pocket in the rounded side of each chop.

3

In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper.

4

Stuff each chop with the mixture and sew or tie them closed with string.

5

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.

6

Brown on both sides, about 3 minutes per side. Remove the pork chops and set them aside in a roasting pan.

7

Add the onions, butter, white wine, and chicken broth to the skillet. Cook over medium heat, stirring, for 6 to 8 minutes.

8

Add them to the pan with the pork chops. And bake for 1 hour.

9

Remove the string before serving, and drizzle the pork chops with pan juices once plated.

Notes

If you're in the neighborhood, Peter sells pre-stuffed pork chops.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Ann Volkwein, The Arthur Avenue Cookbook: Recipes and Memories from the Real Little Italy, Regan Books, 2004 & Peter Servedio, Peter's Meat Market

  • Oven Temp

    350 F
  • Prep Time

    10 min
  • Cook Time

    1 min
  • Serves

    4 people
Recipe By

Recipe By

Ann Volkwein

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