Italian Stuffed Pork Chops

Pork chops are the other white meat. Cooked properly, they are moist, tasty, and healthy. This recipe combines stuffed bake chops with coated fried chops.



                                               Italian Stuffed Pork Chops

4 thick pork chops
4 slices prosciutto
4 slices Fontina cheese
3 eggs, beaten
1/4 cup milk
1/2 cup Parmesan cheese
1/2 Tbl spoon dried parsley
1/2 tsp. dried oregano
1/4 tsp salt
1/4 tsp black pepper
3 coves garlic, minced
1 cup Italian seasoned crouton, crushed or 1 cup Italian seasoned bread crumbs
3 Tbl spoons olive oil


Mix beaten eggs and milk in a bowl. Combine bread crumbs, Parmesan cheese, and herbs in second bowl. Season chops with salt and pepper. Slice pocket in the side of each. Insert prosciutto and Fontina cheese. Seal with toothpick. Dip chops in milk/egg mixture, and then coat with bread crumbs. Place in heated sauté pan over medium heat with 3 Tbl spoons olive oil and garlic. Cook both sides until brown - about 5 minutes.

Place sauté pan in oven at 325 degrees F. Bake uncovered for 20-25 minutes until done (145 degree internal temperature).

Serve with Parmesan mashed potatoes and sautéed green beans.

Parmesan Mash Potatoes

5 medium red potatoes, peeled and diced
5 quarts water, salted with 1 tsp salt
1 tsp salt
1 tsp black pepper
1/4 cup butter
1/2 cup Parmesan cheese
1/2 cup heavy cream

Heat salted water to a boil. Add potatoes. Boil until done - about 15 minutes. Drain. Add butter and half of the heavy cream. Mix with blender or by hand. Add additional cream until smooth. You may not need all the cream. Stir in Parmesan cheese by hand. Season with salt and pepper.