Stuffed Pork Chops with Marsala Sauce

From Great Italian American Food in New England
Photography By Francine Zaslow | November 18, 2016


Preheat oven to 375°F.

In a small bowl mix the breadcrumbs, Parmigiano Reggiano, mozzarella, garlic, prosciutto, fennel and parsley. Moisten with white wine and olive oil, just until mixture holds together.

Using a sharp knife, create a pocket in the pork chop by making a horizontal cut through the center. Do not cut all the way through.

Stuff the pork chops with the prepared mixture.

Brown pork chops in olive oil about 5 minutes per side. Place pork chops in a baking dish and cover with Marsala sauce (see recipe). Bake for 30 to 45 minutes.

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  • ¾ cup dry breadcrumbs
  • ¼ cup Parmigiano Reggiano, grated
  • ¼ cup mozzarella cheese, shredded
  • 2 cloves garlic, minced
  • 4 slices of prosciutto
  • ¼ teaspoon ground fennel
  • 2 tablespoons chopped fresh Italian parsley
  • White wine
  • Olive oil
  • 4 (1½-inch thick) center-cup pork chops

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