- 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
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.