STUFFED PORK CHOPS
4 double-cut pork chops
1/4 cup bread crumbs
1 slice prosciutto, minced
2 slice Swiss diced
2 cloves garlic, minced
Pinch salt and pepper
String, for tying
2 tablespoons olive oil
1 cup finely chopped yellow onion
1/4 cup butter
1 cup dry white wine
1 1/2 cups chicken broth
Preheat oven to 350 degrees F.
With a paring knife, cut a pocket in the rounded side of each chop.
In a bowl, combine the bread crumbs, prosciutto, swiss cheese, garlic, and salt and pepper.
Stuff each chop with the mixture and sew or tie them closed with string.
Heat the oil in a skillet over medium-high heat. When the oil is hot, pat the chops dry then place them in the pan.
Brown on both sides, about 3 minutes per side. Remove the pork chops and set them aside in a roasting pan.
Add the onions, butter, white wine, and chicken broth to the skillet.
Cook over medium heat, stirring, for 6 to 8 minutes.
Add them to the pan with the pork chops.
And bake for 1 hour.
Remove the string before serving, and drizzle the pork chops with pan juices once plated