Stuffed Pork Chops

  • Active Time 25m
  • Total Time 25m

4 servings

I like to think of these meaty stuffed chops as a sort of pork saltimbocca. Try with buttered orzo and green beans. Pour a smooth Dolcetto or Nebbiolo.


  • 4 thick boneless pork loin chops (about 8 ounces each)
  • 8 fresh sage leaves
  • 2 ounces thinly sliced pepperoni
  • 2 ounces thinly sliced prosciutto
  • 2 ounces thinly sliced provolone cheese
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil


Cut each pork chop horizontally forming deep pocket for stuffing. Stuff sage leaves, pepperoni, prosciutto and cheese into pockets of pork chops, dividing equally. Skewer pockets closed with oiled toothpicks. Sprinkle generously with salt and pepper. Dredge stuffed pork chops in flour, shaking off excess.

Heat oil in heavy large nonstick frying pan over medium-high heat. Pan-fry chops until brown and cooked through, about 6 minutes per side. Transfer chops to plates. Remove toothpicks and serve.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4672

nutrition information per serving

618 calories; 39g total fat; 176mg cholesterol; 630mg sodium; 7g carbohydrates; 0g fiber; 55g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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