Stuffed Pork Chops
|Pork chops||4 (1 Inch Thick)|
|Italian fontina cheese/4 tablespoons freshly grated parmesan cheese||2 Ounce|
|Prosciutto slices||2 Ounce|
|Ground pepper||To Taste|
|Unflavored breadcrumbs||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Dry marsala wine/Sherry||1⁄2 Cup (8 tbs)|
Make a pocket in each chop by cutting a horizontal slit as far as the bone.
Cut fontina cheese into small pieces.
Fill each chop with 1 slice prosciutto and a few pieces of fontina cheese or 1 tablespoon Parmesan cheese.
Secure each chop with 2 wooden picks.
Beat eggs with salt and pepper in a medium bowl.
Spread breadcrumbs on aluminum foil.
Dip chops in beaten eggs, then coat with breadcrumbs.
Press breadcrumbs onto chops with the palms of your hands.
Let coated chops stand 10 to 15 minutes.
Melt butter with oil in a large skillet.
When butter foams, add chops.
Cook over medium heat 3 to 5 minutes on each side or until meat has a golden-brown crust.
Add Marsala or sherry to skillet and stir well.
Cover skillet and reduce heat.
Simmer 20 to 25 minutes or until chops are tender.
If sauce looks too dry, add a little more wine or water.
Place chops on a warm platter.
Spoon sauce over chops.