Mozzarella Stuffed Pork Chops Food

STUFFED BAKED PORK CHOPS WITH PROSCIUTTO AND MOZZARELLA

Stuffed Baked Pork Chops with Prosciutto and Mozzarella image

These stuffed pork chops are SO good, inspired my a meal I had at a local Italian restaurant stuffed with prosciutto, mozzarella and baby spinach then topped with garlic and breadcrumbs.

Provided by Gina

Categories Dinner

Time 30m

Number Of Ingredients 9

Ingredients

4 5 oz center cut boneless pork chops
2 tsp seasoned breadcrumbs
2 slices 21 grams sargento part skim mozzarella, cut in half
2 slices prosciutto (cut in half (1 oz total))
12 leaves baby spinach
1 clove crushed garlic
1/4 tsp kosher salt
black pepper (to taste)
olive oil spray

Steps:

Preheat oven to 425F.
Cut a deep pocket all the way through one side of the pork chops leaving the sides in tact.
Stuff each with chop with 1/2 slice prosciutto, 1/2 slice cheese and 3 leaves spinach. Season both sides of the chops with salt and pepper then place on a baking sheet. Top with crushed garlic and breadcrumbs and bake 20 minutes.

Nutrition Facts : ServingSize 1 chop, Calories 235 kcal, Carbohydrate 2.5 g, Protein 36 g, Fat 8.5 g, Cholesterol 104 mg, Sodium 419 mg, SaturatedFat 4 g

PESTO MOZZARELLA STUFFED PORK CHOPS

Pesto Mozzarella Stuffed Pork Chops image

Pork Chops are literally bursting with flavor from pesto and mozzarella cheese.

Provided by Christine Hadden @chadden1220

Categories Pork

Number Of Ingredients 10

Ingredients

1/2 cup(s) mozzarella cheese, shredded
2 tablespoon(s) pesto
2 tablespoon(s) dried breadcrumbs, seasoned
1/2 cup(s) dried breadcrumbs, seasoned
4 - pork chops, boneless
1/4 cup(s) all purpose flour
1/2 teaspoon(s) salt
1/4 teaspoon(s) freshly cracked black pepper
2 - eggs, lightly beaten with 1 t water
2 tablespoon(s) olive oil

Steps:

For complete recipe please visit original post: http://foodyschmoodyblog.com/pesto-mozzarella-stuffed-pork-chops/

MOZZARELLA-STUFFED PORK CHOPS WITH POLENTA AND TOMATOES

Mozzarella-Stuffed Pork Chops with Polenta and Tomatoes image

You'll love these flavor-injected pork chops, served with sweet sautéed tomatoes and creamy polenta.

Provided by Rhoda Boone

Categories Kid-Friendly Quick & Easy Dinner Mozzarella Pork Chop Hominy/Cornmeal/Masa 22-Minute Meals Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup quick-cooking polenta
4 (1-inch) thick bone-in pork chops (about 2 1/2 pounds total)
4 (1/4-inch) thick slices smoked mozzarella (about 3 1/2 ounces)
4 teaspoons anchovy paste, divided
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
2 1/2 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
4 garlic cloves, smashed
2 pints grape tomatoes (about 3 1/2 cups)
1/2 cup low-sodium chicken or vegetable broth
3 tablespoons unsalted butter, divided
1/2 cup milk
Chopped flat-leaf parsley, for serving
Special Equipment:
toothpicks

Steps:

Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.
In a medium saucepan, prepare polenta according to package directions.
While polenta is cooking, prepare the pork chops. Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long in the side of each chop. Spread each mozzarella slice with 1 teaspoon anchovy paste. Stuff a piece of mozzarella inside each chop, press the pork closed, and secure with a toothpick.
Rub the chops with 1 tablespoon oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, and place on the foil-lined pan. Broil until cooked through, about 5 minutes per side.
Meanwhile, in a large skillet over medium-high heat, warm remaining 1/4 cup oil. Add garlic, tomatoes, and broth. Cover and cook until tomatoes softened and just beginning to burst, 5 to 6 minutes. Remove cover and discard garlic. Stir in 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.
When the polenta is cooked, whisk in enough milk to thin the polenta to your desired consistency. Taste and adjust seasoning.
Serve pork chops over polenta, topped with tomato pan sauce and parsley.

PORK CHOPS MOZZARELLA

Pork Chops Mozzarella image

Another one of my clippings. Found this one on a jar of Prego spaghetti sauce. I haven't tried this yet, but it sounds good and really easy (a big plus!). Kind of like chicken parm. I am guessing at prep time.

Provided by BandJsGranny

Categories High Protein

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 egg
6 boneless pork chops (about 1 1/2 pounds)
1/2 cup dry breadcrumbs
1 1/2 cups spaghetti sauce
1 cup mozzarella cheese, shredded

Steps:

In a shallow dish, beat egg. Dip chops into egg; coat with bread crumbs.
Arrange chops in a 2-qt. oblong baking dish. Bake at 400 for 20 minutes.
Pour spaghetti sauce over chops. Sprinkle with cheese. Bake 5 more minutes or until chops are no longer pink.

Nutrition Facts : Calories 418.1, Fat 19.1, SaturatedFat 7.6, Cholesterol 170.3, Sodium 414.8, Carbohydrate 11.3, Fiber 1.2, Sugar 3.6, Protein 46.8