Stuffed Baked Pork Chops with Prosciutto and Mozzarella
These delectable stuffed pork chops are absolutely delightful, inspired by a dish I enjoyed at a charming Italian eatery. Each chop is filled with a savory blend of prosciutto, creamy mozzarella, and tender baby spinach, then finished off with a crispy garlic and breadcrumb topping.
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Ingredients
- 4 5 oz center cut boneless pork chops
- 12 leaves baby spinach
- 1 clove crushed garlic
- 1/4 tsp kosher salt
- black pepper
- olive oil spray
- 2 slices 21 grams sargento part skim mozzarella, cut in half
- 2 slices prosciutto
- 2 tsp seasoned breadcrumbs
Instructions
- 1
Begin by preheating your oven to 425°F (220°C).
- 2
Create a deep incision in one side of each pork chop, ensuring you do not cut through the other side, forming a pocket.
- 3
Fill each pork chop with half a slice of prosciutto, half a slice of mozzarella, and three spinach leaves. Season both surfaces of the chops generously with salt and pepper. Arrange them on a baking sheet. Sprinkle crushed garlic and breadcrumbs on top, then place in the oven to bake for 20 minutes.