similar recipes: stuffed pork chop
With a sharp knife, slice the pork chops about ½ way down the thickness, almost to the bone, so that you can “butterfly” them. Once all chops are butterflied, pound each “wing” of each chop lightly. Set aside.
This dish takes a bit of time to not only cook, but also to prepare. However the results are well worth it. Some may “Americanize” this dish by adding some diced apple to the filling. I would agree that apple does add a great taste to pork, but please don’t do it here. The subtleties of the prosciutto, mozzarella and the hint of the nutmeg would be lost in the stronger flavors of the apple. Taste it the way it was created.
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