Cheese and Prosciutto Stuffed Pork Chops

Cheese and Prosciutto Stuffed Pork Chops


  • Serves 4 people.

  • 4 center cut pork chops, 1 inch thick

  • 2 oz of Fontina cheese

  • 1/4 cup of fresh grated parmesan cheese

  • 4 slices of prosciutto

  • 2 eggs

  • 1/3 cup of milk

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper

  • 1 cup of seasoned bread crumbs

  • 3 Tbls of butter

  • 2 Tbls of extra virgin olive oil

  • 3/4 cup of dry Marsala wine

  • 1/2 cup of beef or chicken broth


  • With a sharp knife slice a deep pocket into the pork chop by cutting horizontally.

  • Cut the Fontina cheese into 4 equal pieces.

  • Insert one slice of prosciutto, one piece of cheese and around a teaspoon of parmesan cheese into the pocket of the chops.

  • Secure the pockets with toothpicks.

  • In a medium size bowl mix the eggs and the milk.

  • Place the breadcrumbs in a separate bowl.

  • Season both sides of the chops with salt and pepper.

  • Dip the chops into the egg mixture then coat with the breadcrumbs.

  • Refrigerate for around a half hour.

  • In a large skillet fry the chops in the butter and oil until they are browned and crisp on both sides.

  • Add the Marsala wine and broth and cover and cook on medium heat for around 20 t0 25 minutes. Place the chops and spoon over the sauce.


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