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Stuffed Pork Chops




Source of Recipe


The Arthur Avenue Cookbook


Recipe Introduction


Peter's Meat Market Peter Servedio

Tips: Juicy and flavorful, this dish makes a dramatic centerpiece for a Sunday meal. If you're in the neighborhood, Peter sells prestuffed pork chops.

Makes 4 Servings


List of 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 garlic cloves, minced
* Pinch of 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

Recipe



# Preheat the oven to 350° F.
# With a paring 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 onion, 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 the pan juices once plated.