Our Corporate Chef Marco Pilloni shares an elegant and delicious Italian recipe to prepare in-door especially for those hot summer days or either cool winter days that grilling outdoor might be a little challenging.
Stuffed Pork Chop with Prosciutto & Asiago Cheese
12 oz. Duroc Bone-In Pork Chop
1 tsp. minced herbs (rosemary, sage, thyme, parsley)
4 slices of prosciutto
2oz asiago cheese
1 tablespoon of olive oil
½ squeezed lemon
½ cup of white wine
½ tsp. minced garlic
Salt & Pepper
Start by placing a 1-2 inch slit in your pork chop. Roll the prosciutto around the cheese and stuff the pork chop. Rub your herbs, olive oil, lemon juice, salt and pepper on your pork chop. Heat grill and cook your pork on all sides until you reach 140 degrees and let rest. If necessary you can finish in a hot oven to cook to temp.
Place onto a plate, serve and enjoy!!!
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