Cheesy Prosciutto Wrapped Stuffed Pork Chops taste amazing! You can stuff these pork chops with anything, the technique is what is important here. Actually, the taste is important too and these pork chops are divine!
If you have never tried prosciutto or Italian bacon, I urge you to seek it out and give it a try. It cooks beautifully and so much faster than bacon, especially wrapped around pork or chicken.
Cheesy Prosciutto Wrapped Stuffed Pork Chops involve a wonderful pork chop trick that will stay with you forever, especially if you are lovers of pork chops like we are.
First, it is the way you cut them, while they are raw. I hate it when pork chops do not cook flat. Don’t you?
Cut slices into the side of each pork chop with the fat along the edge. This will stop your pork chops from curling. Cut every 1 1/2 to 2 inches along that edge and the cuts should be no more than 1/2 an inch deep.
Next, cut a small pocket through the side of each pork chop. Ideally, find a location where there is no thick fat to make your pocket. Cut into the pork chop as deep as possible without cutting through the opposite side.
We try to stuff as much as possible inside the pork chop and you should too.
Once your pork chop is stuffed and wrapped in prosciutto you stand the pork chop up, along the edge of your 13 x 9 inch pan to prevent the cheese from running all over the pan and out of your pork chop!
This trick works every time and I urge you to try it, at least once and let me know how it goes for you!
Ingredients in Cheesy Prosciutto Wrapped Stuffed Pork Chops
- pork chops
- prosciutto slices
- baby spinach
- provalone cheese
- salt
- pepper
- garlic powder
- oil
How to make Cheesy Prosciutto Wrapped Stuffed Pork Chops
Wash and cut slices into the side of the pork chop with fat on the edge. This stops the pork chops from curling. Cut every 1 1/2 to 2 inches along that edge. The cuts should be no more than 1/2 an inch deep.
Next, cut a small pocket through the side of each pork chop. Ideally, find a location where there is no thick fat to make your pocket. Cut into the pork chop as deep as possible without cutting through the opposite side. We try to stuff as much as possible inside the pork chop. Set aside.
In a large skillet, over medium heat, pour oil and wait until it shimmers or until a drop of water flicked in it dances.
Add pork chops and brown, between 2 and 3 minutes per side. Remove from skillet and set aside on a plate lined with paper towel.
Preheat your oven to 425 degrees.
Prepare a rimmed baking sheet, ideally a 13×9 inch pan, with tinfoil and baking spray. Set aside.
Bring your pork chops over to your work surface. We use our hands at this point. We find it easier. How you stuff the pork chops are up to you!
Pack the spinach in first. We try to make it so the spinach helps to keep the cheese inside the pork chop.
Pack cheese in as well.
Press in any remaining bits of prosciutto.
Season the outside of the pork chops with garlic powder and pepper.
Wrap a few slices of prosciutto around each pork chop.
Stand pork chops up so the cheese and spinach is facing upwards.
We lean our stuffed chops around the edges of a 13×9 pan.
Place in the oven for 20 minutes.
Check to make sure pork chops are about 150 degrees.
Serve and enjoy!
Cheesy Prosciutto Wrapped Stuffed Pork Chops
Cheesy Prosciutto Wrapped Stuffed Pork Chops taste amazing! You can stuff these pork chops with anything, the technique is what is important here.
Ingredients
- 4 pork chops loin or center cut, bone or boneless, 1 inch thick
- 16-20 slices prosciutto
- 1 handful baby spinach, leaves
- 2-3 slices provalone cheese
- pepper - sprinkles, as needed
- garlic powder sprinkles, as needed
- oil as needed
Instructions
-
Wash and cut slices into the side of the pork chop with fat on the edge. This stops the pork chops from curling. Cut every 1 1/2 to 2 inches along that edge. The cuts should be no more than 1/2 an inch deep. Next, cut a small pocket through the side of each pork chop. Ideally, find a location where there is no thick fat to make your pocket. Cut into the pork chop as deep as possible without cutting through the opposite side. We try to stuff as much as possible inside the pork chop. Set aside. In a large skillet, over medium heat, pour oil and wait until it shimmers or until a drop of water flicked in it dances. Add pork chops and brown, between 2 and 3 minutes per side. Remove from skillet and set aside on a plate lined with paper towel.
-
Preheat your oven to 425 degrees. Prepare a rimmed baking sheet, ideally a 13x9 inch pan, with tinfoil and baking spray. Set aside. Bring your pork chops over to your work surface. We use our hands at this point. We find it easier. How you stuff the pork chops are up to you! Pack the spinach in first. We try to make it so the spinach helps to keep the cheese inside the pork chop. Pack cheese in as well. Press in any remaining bits of prosciutto. Season the outside of the pork chops with garlic powder and pepper. Wrap a few slices of prosciutto around each pork chop. Stand pork chops up so the cheese and spinach is facing upwards. We lean our stuffed chops around the edges of a 13x9 pan. Place in the oven for 20 minutes. Check to make sure pork chops are about 150 degrees. Serve and enjoy!
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