Looking for a quick yet delicious dinner idea that will impress your taste buds? This mouthwatering stuffed pork chops with prosciutto and provolone is just what you need! This recipe is not only super easy to make but also packs a punch of flavor that will leave you craving more. Imagine succulent boneless pork chops layered with savory prosciutto, melted provolone cheese, and tangy sun-dried tomatoes baked to perfection. And the best part? It’s ready in just under 30 minutes, making it perfect for those busy weeknights when you need something tasty on the table fast.
One of the things I love most about this recipe is how simple it is to prepare. After slicing the pork chops in half, you simply layer them with your favorite ingredients – in this case, prosciutto, provolone cheese, and sun-dried tomatoes. Then comes the fun part – you can either roll them up or layer them with another thin half of the sliced pork chop on top and secure them together with toothpicks. It’s so simple yet so delicious! And don’t worry if you don’t have provolone on hand – feel free to experiment with different cheeses like mozzarella or fontina for a personalized touch.
These Stuffed Pork Chops offer endless possibilities for customization. You can add arugula leaves or even roasted peppers to the filling for extra color and nutrition. The white wine marinade adds a touch of sophistication to the dish, elevating it to gourmet status without the hassle. Serve this up with a side of Italian broccoli rabe, baked potatoes or sautéed mushroom’s.
Oven Baked Cheesy Prosciutto Stuffed Pork
Equipment
- 10 toothpicks
Ingredients
- 5 5 oz. Boneless Pork Chops sliced in half
- 5 slices Prosciutto
- 5 slices Provolone Cheese
- 5 Sun-dried Tomatoes drained
- 5-10 Spinach Leaves
- 2 Garlic Cloves sliced
- Olive Oil
- Salt and Black Pepper to taste
- 1/2 cup Dry White Wine
Instructions
- Preheat your oven to 400°F.
- Lay out the pork chop halves on a clean surface. Season them with salt and black pepper.
- Layer each pork chop half with a slice of prosciutto, provolone cheese, sun-dried tomato, and 1-2 spinach leaves.
- Top off with another pork chop half, and secure them with toothpicks to keep them closed.
- Heat some olive oil in an oven-safe skillet over medium-high heat. Add the garlic and sauté for 1 minute.
- Add the stuffed pork chops to the skillet and brown on both sides, about 2-3 minutes per side.
- Pour the white wine into the skillet, allowing it to deglaze and absorb the flavors from the pan.
- Transfer the skillet to the preheated oven and bake for about 5-10 minutes, or until the pork is cooked through and the cheese is melted and bubbly.
- Remove from the oven and let the stuffed pork chops rest for a few minutes before serving.
