Stuffed Pork Chops with Prosciutto, Mozzarella, and Sage

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Stuffed Pork Chops with Prosciutto, Mozzarella, and Sage at The Hungry Mouse

Want to make me happy? Make me stuffed pork chops for dinner. Honestly. They’re so simple, and so darned good. (It doesn’t take much these days, I know.)

Since we got Penelope the Wonder Pup, we’ve been a little short on time at The Mouse House. So, I’ve been making meals that are relatively easy to bang out with a lot going on around me. These pork chops fit the bill—and are a great, fancier-than-normal weeknight meal.

And because you finish them in the oven, they’re harder to overcook and dry out. (What’s that, you say? Pork chops that don’t taste like cardboard? You better believe it!)

Inside-out saltimbocca

To make this recipe, cut a pocket in thick-cut pork chops. Stuff with prosciutto, cheese, and fresh sage. (Yep, this is pig stuffed with more pig.) Sear on both sides to develop a flavorful, brown crust, then finish in the oven. That’s it.

Sage

Prosciutto

Mozzarella

It’s kind of like an inside-out saltimbocca (meat wrapped in prosciutto and sage leaves)—with cheese.

It cooks in about the same amount of time it takes to throw together a pot of rice, some garlic bread, and a big, crunchy salad.

About double-thick pork chops

For this recipe, get double thick pork chops. Aim for about 2 inches thick. They’ll be labeled, or just eyeball it. (For me, that’s almost as long as my pinky finger).

You can make this recipe with thinner chops, they’ll just cook faster. (Keep an eye on them so they don’t dry out.) The pocket also might be trickier to cut.

Double thick pork chops

Most well-stocked butcher cases will have ’em. They’ll likely be labeled something like “center-cut rib chops” or “bone-in thick pork chops.” If you don’t see them, ask the good folks behind the meat counter if they can cut you a few extra thick. Chances are, they’ll be happy to oblige.

Stuffed Pork Chops with Prosciutto, Mozzarella, and Sage at The Hungry Mouse

This is one of those few recipes that I actually check for doneness with a meat thermometer. You want to pull them out of the oven at about 155 degrees and tent them for a few minutes (the temp will rise a little as they sit).

Stuffed Pork Chops with Prosciutto, Mozzarella, and Sage

2 bone-in, thick-cut pork chops (center cut rib chops)
4 sage leaves, cut into ribbons
4 thin slices mozzarella
2 slices prosciutto
olive oil
kosher salt
freshly cracked black pepper

Serves 2 for dinner (easilly doubles or triples to feed a crowd)

Stuff the pork chops

Slice your cheese and grab your prosciutto.

Stack your sage leaves. Cut them into thin strips. (If you don’t have fresh sage handy, try substituting about a tablespoon of dried.)

Stuffed Pork Chops with Prosciutto, Mozzarella, and Sage at The Hungry Mouse

Grab one pork chop. Cut a pocket in it like this with a small, sharp knife. Cut deep, but not all the way through.

Stuffed Pork Chops with Prosciutto, Mozzarella, and Sage at The Hungry Mouse

Stuff in half the sage.

Stuffed Pork Chops with Prosciutto, Mozzarella, and Sage at The Hungry Mouse

Add in a slice of prosciutto.

Stuffed Pork Chops with Prosciutto, Mozzarella, and Sage at The Hungry Mouse

And pack in 2 slices of the cheese.

Stuffed Pork Chops with Prosciutto, Mozzarella, and Sage at The Hungry Mouse

Repeat with the other chop.

Sear the pork chops

Lightly grease a heavy pan with olive oil. Use one that can go in the oven (I love to use cast iron for this). Set on the stove over high heat for a minute or two. Season one side of the pork chops with salt and pepper.

When the pan is hot (the oil will shimmer a little), put the pork chops, seasoned side down, in the pan. Spread them apart so they don’t touch. (If they’re crowded together, they’ll kinda steam, not brown.)

Stuffed Pork Chops with Prosciutto, Mozzarella, and Sage at The Hungry Mouse

Sprinkle the tops of the chops with salt and pepper. Cook for a minute or two, until nicely browned on the bottom. Flip the chops over and pop the pan into your preheated, 450-degree oven.

Stuffed Pork Chops with Prosciutto, Mozzarella, and Sage at The Hungry Mouse

Cook for 15-20 minutes, until the chops register 155 degrees on a meat thermometer when measured in the center.

Stuffed Pork Chops with Prosciutto, Mozzarella, and Sage at The Hungry Mouse

When they’re done, yank the pan out of the oven. Transfer the chops to a plate. Loosely tent with aluminum foil for about 5 minutes. (This will let the meat rest, which helps keep it juicier, and let it come up to 160 degrees, the recommended temperature for pork.)

Stuffed Pork Chops with Prosciutto, Mozzarella, and Sage at The Hungry Mouse

Serve and enjoy!

Stuffed Pork Chops with Prosciutto, Mozzarella, and Sage at The Hungry Mouse

Serves About 2

Stuffed Pork Chops with Prosciutto, Mozzarella, and Sage

This dish is kind of like an inside-out saltimbocca (meat wrapped in prosciutto and sage leaves)—with cheese. To make these chops, cut a pocket in thick-cut pork chops. Stuff with prosciutto, cheese, and fresh sage. Sear on both sides to develop a flavorful, brown crust, then finish in the oven. That's it.

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Ingredients

2 bone-in, thick-cut pork chops (center cut rib chops)
4 sage leaves, cut into ribbons
4 thin slices mozzarella
2 slices prosciutto
olive oil
kosher salt
freshly cracked black pepper

Instructions

  1. Slice your cheese and grab your prosciutto.
  2. Stack your sage leaves. Cut them into thin strips. (If you don't have fresh sage handy, try substituting about a tablespoon of dried.)
  3. Grab one pork chop. Cut a pocket in it like this with a small, sharp knife. Cut deep, but not all the way through.
  4. Stuff in half the sage.
  5. Add in a slice of prosciutto.
  6. And pack in 2 slices of the cheese.
  7. Repeat with the other chop.
  8. Lightly grease a heavy pan with olive oil. Use one that can go in the oven (I love to use cast iron for this). Set on the stove over high heat for a minute or two. Season one side of the pork chops with salt and pepper.
  9. When the pan is hot (the oil will shimmer a little), put the pork chops, seasoned side down, in the pan. Spread them apart so they don't touch.
  10. Sprinkle the tops of the chops with salt and pepper. Cook for a minute or two, until nicely browned on the bottom.
  11. Flip the chops over and pop the pan into your preheated, 450-degree oven.
  12. Roast for 15-20 minutes, until the chops register 155 degrees on a meat thermometer when measured in the center.
  13. When they're done, yank the pan out of the oven. Transfer the chops to a plate. Loosely tent with aluminum foil for about 5 minutes. Serve and enjoy!
http://www.thehungrymouse.com/2010/05/24/stuffed-pork-chops-with-prosciutto-mozzarella-and-sage/

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

14 COMMENTS

  1. This recipe also works really well with fresh veal. Simply tap the veal gently to create a thin even strip. Then press 3 fresh sage leaves onto the outside of the veal andtop with a thin slice of pruscuitto. Pan fry in warm butter and turn after only 2 minutes. Remove from pan and allowot rest. To really liven this up then add a few tablespoons of good quality marsala to the pan and simmer until the alcohol has evaporated. Serve veal and drizzle over the sauce. This is great with fresh green beans or a simple green salad. I really loved your recipe, thanks!

  2. So inspiring! Totally had this for dinner last night-except used just pretty thick america’s cut chops (bones are sort of a no no in our house), spinach, garlic and swiss stuffing! MMM! THanks so much for the inspiration to do something simple, but super tasty!

  3. This looks amazing, and sooo easy. Can’t wait to try it. Wonderful photos too, btw.

  4. Yumm! My guys LOVED this! I served with potato squares roasted in butter, and green beans cooked with onions and garlic. They are still in the kitchen picking the bones as I write this. This is wonderful! Thank you for the delicious recipe! Not a light meal by any means…a real rib sticker!

  5. Wanna hear something funny this is m first time on this site and im an aspiring chef about 10 min ago i JUST made stuff porkchops!!!! lol i used rosemary instead of sage though lol then i jsut happend to find this recipe wow that is tooooo funny (:

  6. I’m so excited to try this recipe for a Christmas party! Is it okay to brown the chops and then refrigerate them to cook in the oven later? I would like to brown them before my guests arrive. Thanks!

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