Stuffed Pork chops

with prosciutto, spinach, sun-dried tomatoes,

and fresh mozzarella.

Pre-prep. Instructions: Pre-heat oven to 400°F.
Equipment needed: Large oven proof skillet

To change the number of servings enter a
new number for the yield and click Recalculate.
All number will not work, if your request is not
calculated properly try a slightly smaller or large number.

Directions:

1. To make a pocket in a chop us a thin bladed knife and make a small incision
   into the center of the fattest part of the chop. Pivot the blade to cut the
   inside of the chop while leaving the out side incision small. Remove blade
   and using finger enlarge the pocket to accommodate the stuffing.
2. Take on slice of prosciutto, top it with a few leaves or spinach then;
   at one end of the pile place a few juliennes of sun-dried tomato and two
   slices offresh mozzarella. Roll up into a tight package. Follow this
   procedure for the remaining prosciutto, spinach, etc.
3. To stuff the chops take one prosciutto package, it may be necessary to cut
   the package in half, push the pieces through the opening in the chop to fill
   the cavity.You can seal the opening with a toothpick if it is very large but
   it should not be necessary if you keep the opening small.
4. You can cook the pork chops any way you want grilled, broiled or
   pan broiled, I prefer pan broiling because you can make the sauce with
   the drippings in the pan.To pan broil, seasoned chops with salt and pepper,
   heat olive oil in a large ovenproof skillet over medium heat on a stovetop,
   brown the chops on both sides then place the skillet containing the chops
   into a preheated 400°F oven and cook until the cheese is melting and the
   internal temperature of 150°F is reached.
5. Remove the chops from the skillet and keep warm, pour off all but 2 tbsp. of
   fat. Sauté the garlic in the pan till fragrant then deglaze with the white
   wine. Add the chicken stock and reduce by half then add the basil and
   swirling the butter to finish sauce seasoned with salt and pepper to taste.
   Plate the chops and pour some sauce over each.

This recipe furnished by the Chef Ben Web Site
written by Benjamin M. Goldberg
www.chefben.com

Stuffed Pork chops

with prosciutto, spinach, sun-dried tomatoes, and fresh mozzarella.

Pre-prep. Instructions: Pre-heat oven to 400°F. Equipment needed: Large oven proof skillet

To change the number of servings enter a new number for the yield and click Recalculate. All number will not work, if your request is not calculated properly try a slightly smaller or large number.

Ingredients:

Directions:

with prosciutto, spinach, sun-dried tomatoes,

and fresh mozzarella.

Pre-prep. Instructions: Pre-heat oven to 400°F.
Equipment needed: Large oven proof skillet

To change the number of servings enter a
new number for the yield and click Recalculate.
All number will not work, if your request is not
calculated properly try a slightly smaller or large number.