Stuffed Pork Chop
An all Italian recipe, Stuffed Pork Chop with Prosciutto & Asiago Cheese put together and recommend by our Italian Culinary Specialist, Chef Marco Pilloni combining flavorful and fresh ingredients with the highest quality pork.
Grand Western offers you good selection of pork brands to develop this recipe in your restaurant such as Berkshire, Duroc, Chairman’s Reserve or commodity pork.
- 1 tsp. minced herbs (rosemary, sage, thyme, parsley)
- 4 slices of prosciutto
- 2 oz 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.