• 4 double-cut pork chops
• ¼ cup bread crumbs
• ½ pound fresh Italian sausage, diced
• 1 slice prosciutto, minced
• 1 slice fresh mozzarella, diced
• 2 garlic cloves, minced
• Pinch of salt and pepper
• String for tying
• 2 tablespoons olive oil
• 1 cup finely chopped yellow onion
• ¼ cup butter
• 1 cup dry white wine
Preheat the oven to 350°F.
With a paring knife, cut a pocket in the rounded side of each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper. Stuff each chop with the mixture and sew or tie them closed with string.
Heat the oil in a skillet over medium-high heat. When the oil is hot, pat the chops dry then place them in the pan. Brown on both sides, about 3 minutes per side. Remove the pork chops and set them aside in a roasting pan.
Add the onion, butter, white wine, and chicken broth to the skillet. Cook over medium heat, stirring, for 6 to 8 minutes. Add them to the pan with the pork chops and bake for 1 hour. Remove the string before serving, and drizzle the pork chops with the pan juices once plated.