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Prosciutto-wrapped pork chop stuffed with prosciutto, mozzarella and sage

4 servings
4 servings


  • 4 (2-inch thick) boneless center cut pork chops with 3-inch slit cut lengthwise into the
  • 16 pieces of prosciutto, sliced very thin
  • 4 slice fresh mozzarella
  • 4 slice pieces fresh sage leaf
  • 1/4 cup extra virgin olive oil
  • 2 cup whole lemons cut into wedges
  • Preparation

    Baking Directions:


    Preheat oven to 400°.

    2. Lay prosciutto slice lengthwise in front of you.

    Top with a piece of mozzarella and one sage leaf.

    Fold prosciutto over cheese until completed wrapped like a packet.

    3. Place packet inside slit that has been made in each pork chop.

    4. Now take one piece of prosciutto and wrap it around each pork chop, making sure you're covering slit; repeat with other chops.

    Season with cracked black pepper.

    5. In a large 12-inch sauté pan, add ¼ cup extra-virgin olive oil, and heat until oil is smoking.

    Place pork chops in pan and sear until golden brown on both sides.

    Drain off excess fat and place pork chops, still in pan, in 400° oven for 15 minutes or until chops reach an internal temperature of 155°.

    Remove from oven and serve immediately with wedge of fresh lemon and extra-virgin olive oil.

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