Oven Baked Cheesy Prosciutto Stuffed Pork
Succulent boneless pork chops stuffed with savory prosciutto, melted provolone cheese, and tangy sun-dried tomatoes baked to perfection for a mouthwatering main course.
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.
Video
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