Edible Reads
I’m walking up Union Street in Lawrence, Massachusetts with international food stylist, consultant and food writer, John Carafoli. We’re searching for the red-and-white-striped awning of Fisichelli’s ...
From Great Italian American Food in New England
Ingredients
SERVINGS: 4 Serving(s)
- 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
Preparation
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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