Stuffed Baked Pork Chops with Prosciutto and Mozzarella

These stuffed pork chops are SO good, inspired my a meal I had at a local Italian restaurant stuffed with prosciutto, mozzarella and baby spinach then topped with garlic and breadcrumbs.

These stuffed pork chops are SO good, inspired my a meal I had at a local Italian restaurant stuffed with prosciutto, mozzarella and baby spinach then topped with garlic and breadcrumbs.

These stuffed pork chops are SO good, inspired my a meal I had a few nights ago at a local Italian restaurant. Stuffed with prosciutto, mozzarella and baby spinach then topped with garlic and breadcrumb.

These stuffed pork chops are SO good, inspired my a meal I had at a local Italian restaurant stuffed with prosciutto, mozzarella and baby spinach then topped with garlic and breadcrumbs.

I ordered a similar dish a few nights ago and loved it so much I made them the next day. The pork chops were on the bone, which would also work but what I loved was how the pork chops were sprinkled with breadcrumbs on top rather than completely breaded, which gave them some texture – exactly what I was craving. My lighter version eliminates the butter I am sure they drizzled on top, and I used much less crumbs but I loved the results.

Stuffed Baked Pork Chops with Prosciutto and Mozzarella

These stuffed pork chops are SO good, inspired my a meal I had at a local Italian restaurant stuffed with prosciutto, mozzarella and baby spinach then topped with garlic and breadcrumbs.

Ingredients:

  • 4 (5 oz) center cut boneless pork chops
  • 2 tsp seasoned breadcrumbs
  • 2 slices (21 grams) sargento part skim mozzarella, cut in half
  • 2 slices prosciutto, cut in half (1 oz total)
  • 12 leaves baby spinach
  • 1 clove crushed garlic
  • 1/4 tsp kosher salt
  • black pepper, to taste
  • olive oil spray

Directions:

  1. Preheat oven to 425F.
  2. Cut a deep pocket all the way through one side of the pork chops leaving the sides in tact.
  3. Stuff each with chop with 1/2 slice prosciutto, 1/2 slice cheese and 3 leaves spinach. Season both sides of the chops with salt and pepper then place on a baking sheet. Top with crushed garlic and breadcrumbs and bake 20 minutes.

Nutrition Information

Yield: 4 Servings, Serving Size: 1 chop

  • Amount Per Serving:
  • Smart Points: 7
  • Points +: 6
  • Calories: 235
  • Total Fat: 8.5g
  • Saturated Fat: g
  • Cholesterol: 104mg
  • Sodium: 419mg
  • Carbohydrates: 2.5g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 36g

These stuffed pork chops are SO good, inspired my a meal I had a few nights ago at a local Italian restaurant. Stuffed with prosciutto, mozzarella and baby spinach then topped with garlic and breadcrumb.