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.
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Ingredients:




		Prosciutto?



		Sun-dried tomatoes?

		Fresh Mozzarella?

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 one 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 cutthe package in half, push the pieces through 
   the opening  in the chop to fillthe 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 whitewine. Add the chicken stock and reduce 
   by half then add the basil and swirling the butter to finish 
   the sauce seasoned with salt and pepper to taste. 
   Plate the chops and poursome 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.

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.