The Omelet Stuffed Pork Chop

• 10 bone-in ribeye pork chops pounded approximately 1/4" thick
• 8 ounces prosciutto thin sliced
• butter as needed, melted
• 12 eggs each, fresh
• 1/2 cup lemon grass chiffonade
• 1/4 cup cilantro stems minced
• 2 tablespoons fresh ginger root minced
• 1/2 cup red onion minced
• 2 tablespoons red chili peppers fresh, seeded, minced
• 1 tablespoon garlic minced
• 1 teaspoon salt
• 2 tablespoons fish sauce

1. 1. In mixing bowl, combine egg mixture & mix well to combine
2. 1. In 6" non-stick egg pan, ladle in omelet mixture approximately 1/4" thick warm
3. 2. Cook mixture until just heated through & keep warm & set aside
4. 3. On top of pounded pork chop, place omelet 4. On top of omelet, layer approximately 3/4 oz wt of prosciutto
5. 4. Roll pork tight making a roulade & tie with butcher string
6. 5. In heated saute pan, add butter
7. 6. Sear pork chop on all sides, place in 350 degree oven & cook until an internal temperature of 138 degrees
8. 7. Rest 10 minutes before slicing
9. 1. On bottom of plate, ladle Slice Pork chop & serve with bacon gravy & fried smashed potatoes

pork chops, thin, butter, eggs, lemon grass chiffonade, cilantro stems, fresh ginger root, red onion, red chili peppers, garlic, salt, fish sauce

Taken from www.yummly.com/recipe/The-Omelet-Stuffed-Pork-Chop-2255264 (may not work)