Pork Chops Stuffed with Prosciutto

We found this recipe in the great Italian Gourmet Cooking magazine that’s out on the newsstands now!


4 bone-in, thick-cut pork chops (center cut rib chops)
8 sage leaves, cut into ribbons
8 thin slices mozzarella
4 slices prosciutto
olive oil
kosher salt
freshly cracked black pepper



Slice your cheese and grab your prosciutto.
Chop your sage into thin strips
Grab one pork chop and cut a pocket in it with a small, sharp knife.
Cut deep, but not all the way through
Stuff in sage, prosciutto and mozzarella
Repeat with all four pork chops

Lightly grease a heavy pan with olive oil
Use one that can go in the oven (we 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 kinda 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-degree oven.
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

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