Date Night! It’s that time again…time for some quality time with your special one! Put those kiddos to bed, grab a glass of wine and start cooking! You’ll be sitting in front of a delightful ‘restaurant-style’ meal in the blink of an eye…
Italian Stuffed Pork Chops
2 thick pork chops
6 slices Beretta Italian Dry Coppa
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon parsley
1/4 teaspoon basil
1/4 teaspoon marjoram
1/4 teaspoon sage
1/2 teaspoon salt
fresh ground pepper
3 garlic cloves
extra virgin olive oil
pan gravy (recipe below)
Gather your ingredients. Heat the oven to 400 degrees Fahrenheit.
Slice a deep pocket in each thick pork chop. Crumble up some Asiago cheese and wrap in three slices of Coppa. Stuff inside the pocket of the pork chops. Mince the garlic and combine with all the spices in a small jar. Press onto both sides of pork chops.
Heat a cast iron skillet on high heat. Add a little extra virgin olive oil and sear each pork chop one minute on each side. Place skillet into the heated oven. Roast 6 minutes. Turn pork chops over and roast another 4-5 minutes.
Remove skillet from oven. Place pork chops on a platter and cover with aluminum foil; allow to rest a few minutes to redistribute the juices. Meanwhile, place skillet on stove-top on medium-high heat. Add a dollop of butter and a tablespoon of flour to hot pan. Stir to incorporate flour into butter. Add 1 cup chicken broth. Whisk until smooth. Simmer a few minutes to thicken gravy. To serve: Place Italian Stuffed Pork Chop on plate; drizzle with pan gravy. Also great served with mashed potatoes.
This recipe has been shared on Senior Salon, Throwback Thursday, Fiesta Friday, Funtastic Friday and Foodie FriDIY along with Saucy Saturdays & The Pin Junkie…go check it out and then visit some other great sites!