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

PREPARATION
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.

http://www.great-chicago-italian-recipes.com/stuffed_pork_chops.html