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Stuffed Pork Chops Recipe

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This recipe for Stuffed Pork Chops, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Cormier


4 double cut pork chops
1/4 C. bread crumbs
1/2 lb. Italian sausage, diced
1 slice prosciutto, diced
2 cloves garlic, minced
Salt & pepper to taste
2 Tbs. olive oil
1 C. diced onion
1/4 C. butter or margarine
1 C. dry white wine
1 1/2 C. chicken broth
1 slice fresh mozzarella, diced

Preheat oven to 350. Cut a pocket in the rounded side of pork chops. In a bowl, combine bread crumbs, sausage, prosciutto, mozzarella, garlic and salt and pepper. Stuff each chop and tie them closed. Heat oil in a skillet over medium-high heat. Brown chops on both sides. Remove the chops and set aside in a roasting pan. Add the onions, butter, and white wine and chicken broth to skillet. Cook over medium heat for 6 minutes; pour over chops. Bake for 1 hour. Serve chops with pan juices. Serves 4.




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