Baked Stuffed Pork Chops with Prosciutto and Cheese
Baked Stuffed Pork Chops with Prosciutto and Cheese. These are boneless center-cut pork chops stuffed with prosciutto and cheese, coated in extra virgin olive oil and bread crumbs, and baked until fully cooked. The stuffing inside is what makes these pork chops incredibly tasty!
When it comes to pork chops, you need to make them taste delicious so everyone will enjoy them. Right?!
So since my family adores my Chicken Rollatini’s, I figured why not give them a try?
With 1 package of boneless pork chops, plus a few additional ingredients, these stuffed pork chops turned out better than expected.
Baked Stuffed Pork Chops with Prosciutto and Cheese always turn out very flavorful.
They were crispy on the outside, moist, and tender on the inside. Loaded with melted cheese and crispy, crunchy prosciutto -YUM!
They were delicious tasting!
An easy recipe, and one you will enjoy for years to come.
Ingredients Needed for this recipe…
- Boneless center-cut Pork Chops – about 1-inch thick pieces.
- Prosciutto – a few slices of prosciutto for each pork chop.
- Cheese – slices of Swiss Cheese or mozzarella will work.
- Extra virgin olive oil – for coating the stuffed pork chops.
- Plain bread crumbs – to coat each stuffed pork chop
- Pecorino Romano cheese – to flavor the breadcrumbs.
- Dried parsley – to enhance the breadcrumb mixture.
- Garlic cloves – crushed garlic cloves will give these pork chops an amazing aromatic flavor.
How To Make Baked Stuffed Pork Chops?
(*full recipe card below!)
1. First, cut a deep pocket in each pork chop all the way through one side (aka “butterfly” the pork chops), but keep the sides intact.
2. Then stuff each one with a slice or two of prosciutto and a slice of cheese.
3. Coat both sides with olive oil and allow the excess oil to drip back into the pan.
4. Next, coat both sides with the breadcrumb and cheese mixture. You can pat on both sides with your hand to get them evenly coated.
Transfer them to a baking sheet.
5. Then BAKE for 20 to 30 minutes, until they are golden brown and fully cooked. Remove and serve warm.
What Temperature Should the Pork Chops Read?
If the pork chops are thick (about 1-inch or more) the meat thermometer should be placed in the center of the pork chop and should read 145 degrees F to assure it is perfectly cooked for thicker cuts.
The Bread Crumb Mixture…
Besides stuffing them, our breadcrumb mixture will give these stuffed pork chops a lot of flavors.
The breadcrumbs make these pork chops crispy and crunchy on the outside.
Plus, the fresh garlic, along with the pecorino cheese gives these stuffed pork chops an incredible depth of flavor.
So don’t leave them out.
Options to serve them with…
You can serve these stuffed pork chops with a green salad or with any of these sides for a delicious dinner.
Parmesan Truffle Oil Potato Wedges
- Fennel and Apple Salad
- Drunken Baked Beans
- Baby Red Potato Salad
- Cheese Mini Biscuits Jim-n Nick’s Copycat
- Garlic Mashed Potatoes
- Green Beans and Carrot Salad -Italian Style!
- Best Creamy Mashed Potatoes
COOK’S NOTES and TIPS…
- Use 2 slices of prosciutto in each pork chop.
If you buy prosciutto in a package, the slices are thin and about 6-inches in length. So you can stuff each pork chop with 2 pieces.
If you purchase freshly sliced prosciutto from a deli, which come usually longer (and sometimes thicker) then you will need only 3 slices (one for each chop) and cut them in halves (or fold them) to fit each pocket.
- Plus, you can use mozzarella, Havarti cheese, Swiss, and even provolone to stuff each pork chop. They all equally work well.
- This recipe will make 3 servings, but you can easily double the ingredients to make additional.
Can we use gluten-free bread crumbs?
Yes, you can! Use your favorite gluten-free bread crumbs or make your own by crushing corn chips. Then add the other ingredients to make the mixture.
Preparation and Storage Tips…
1. MAKE AHEAD: You can easily stuff the pork chops in advance, cover them, and refrigerate them for up to 24 hours before baking.
2. STORE LEFTOVER: Stuffed pork chops will keep in the refrigerator in an airtight container for up to 3 days, or you can freeze the leftovers for up to 1 month.
3. TO REHEAT: You can reheat in the microwave for 30 seconds. Or, you can preheat the oven to 350°F. Place pork chops on a baking sheet and warm just until heated through. Keep in mind, that reheating the cooked pork may dry out the meat, so they are best when served fresh.
More delicious recipes for Pork…
- Honey-Lime Glazed Pork Tenderloin
- Fried Pork Chops Milanese
- Pork Tenderloins with Balsamic Strawberries.
- Classic Pork Chop Marsala
- Sicilian Sausage and Peppers
Yield: 3 servings
Baked Stuffed Pork Chops with Prosciutto and Cheese
Baked Stuffed Pork Chops with Prosciutto and Cheese. These are boneless center-cut pork chops stuffed with prosciutto and cheese, coated in extra virgin olive oil and bread crumbs, and baked until they are fully cooked. SImple, easy, and incredibly tasty!
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 3 boneless center-cut Pork Chops (about 1-inch thick)
- 6 slices of prosciutto
- 3 to 6 slices of Swiss cheese, or Havarti or mozzarella
- 3 Tbsp. extra virgin olive oil, and extra
BREAD CRUMB MIXTURE:
- 1/3 cup of plain bread crumbs
- 3 Tbsp. grated Pecorino Romano cheese
- 1/2 tsp. dried parsley
- freshly ground black pepper, to taste
- 2 garlic cloves - crushed
- 1/4 tsp. kosher salt
Instructions
- Preheat oven to 425 F degrees. Drizzle some olive oil on the bottom of a baking dish. Set aside.
- First, use two breading trays. In one tray, mix bread crumbs, pecorino cheese, dried parsley, minced garlic, and ground pepper and salt until well combined.
- In the other tray, pour the olive oil, for dipping. Set both trays aside.
- Take each boneless pork chop, place it on a cutting board, and using a sharp knife, carefully slice a deep pocket, horizontally almost through, leaving the sides intact.
- Stuff each pork chop with 2 slices of prosciutto, and 1 to 2 slices of Swiss cheese or mozzarella, and fold them in half if you need to.
- Then dip each pork chop entirely into the olive oil to coat both sides. Then dip into the breadcrumb mixture to coat both sides. It's easier if you use your hands to dip and coat the chops.
- Transfer onto the prepared baking dish or pan.
- Take the remaining olive oil left in the tray and drizzle some on top of each pork chop, this will keep them moist while baking.
- Bake, uncovered for 20 to 30 minutes, or until they are golden brown, and fully cooked. Remove and serve.
- Serves 3
Nutrition Information:
Yield:
3 servingsServing Size:
1 serving ( 1 pork chop)Amount Per Serving: Calories: 358Total Fat: 26.6gCarbohydrates: 11.7gFiber: .5gSugar: 1.6gProtein: 19.4g
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Is there an internal temperature I should be aiming for? I baked at 425 for 20 min and it came out very pink inside.
Dear Matt, I don’t know if this helps, and I’m not really sure why they were still pink inside. But I can tell you this, I have a new oven and they were fully cooked in 20 minutes. However, my sister Liz has a much older oven in her kitchen and told me she needed to bake the pork chops a few minutes longer. But I will change that and edit it in my recipe.
thanks!