Italian Butterfly Pork Chops

• 1 thick cut pork chop per person
• half and half cream
• salt
• black pepper
• butter
• Parmesan cheese
• garlic powder
• ham stuffing
• Mozzarella cheese

1. Cut pork chop down the center to butterfly open.
2. Set oven at 350u0b0.
3. Brown chop on both sides.
4. Put half and half cream in a saucepan (enough to cover the bottom).
5. Add 1/8 stick of butter, a little salt and a little garlic powder.
6. Place on a very, very low fire.
7. When pork chop is brown on both sides, place a slice of Mozzarella cheese on each side.
8. Replace in oven to melt down. Pull out and put ham stuffing in the center of the pork chop and close the pork chop.
9. Put another slice of Mozzarella cheese over pork chop.
10. Let this melt down also.
11. Raise a fire a little on the saucepan.
12. Add Parmesan cheese to sauce; stir until creamy.
13. When pork chop is ready (after cheese melts down), pour sauce over the pork chop and serve.
14. Enjoy!

pork chop, cream, salt, black pepper, butter, parmesan cheese, garlic, ham stuffing, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=314581 (may not work)