These oven baked 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.
Stuffed Baked Pork Chops with Prosciutto and Mozzarella
Other pork chop recipes I love are Pork Chops with Dijon Mustard Sauce, Garlic Lime Marinated Pork Chops, and Crockpot Sazon Pork Chops.
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
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
Instructions
- Preheat oven to 425F.
- Cut a deep pocket all the way through one side of the pork chops leaving the sides in tact.
- 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.
Thoughts on brining the pork chops before stuffing/baking?
Sure!
Making this (sort of) tonight for dinner. Ordered groceries online and got totally different chops than I ordered. I’m going to use a thin cut chicken breast and roll the “ham”, cheese and spinach up. Same cooking time you think?
Simple and delicious!Â