Stuffed Pork Chops OR CHICKEN BREAST
THIS RECIPE WAS FOR STUFFED PORK BUT I SAW NO REASON why we can't do it with chickeN breast
This meal is super easy. The light yet unexpected smoky flavor of these stuffed pork chops will please the entire family! They make a lovely presentation for company too!
Shared by goosey,
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5 boneless pork chops OR CHICKEN BREAST
10-12 slices thin smoked prosciutto ham
10-12 slices organic Swiss cheese (or regular if preferred)
3/4 C. sliced or small diced mushrooms
1 tsp. fresh ground pepper (or to taste)
1 tsp. salt (or to taste)
1/2 tsp. ground cloves
Carefully slice each pork chops OR chicken breadt down one side making a pocket. Stuff each chop with two generous tablespoons of mushrooms first, then 1-2 slices of smoked prosciutto, and then 1-2 slices of Swiss cheese, trying not to overstuff. (Hint: Always add the mushrooms first so they will be held in the cavity by the prosciutto and Swiss cheese.)
If you choose to, you may use toothpicks to close the openings in your chops or tie a string arond them. Sprinkle the meat with salt, pepper and ground cloves lightly rubbing the spices into the meat. You can refrigerate them at this point to cook later if you choose. Sear meat 2-3 at a time in a large saute pan on medium-high heat on both sides, approx. 2-3 minutes per side. (Hint: Overcrowding your pan with too much food will lessen the heat of the pan, and your food will not cook evenly or be seared with the golden brown you're looking for in this fabulous dish.)
Remove pork meat from pan and place them in a glass baking dish and place in 400 degree oven for 10-12 minutes or until cooked through. Serve with garlic mashed potatoes and grilled tomatoes.