Ripieni Braciole de Maiale -- Stuffed Pork Chops

• 8 pork loin chops, 11/2 inches thick
• 1/4 lb. mozzarella cheese, diced
• 8 slices prosciutto, sliced thin
• 1-1/2 cup bread, cubed, without crusts
• 1 md. onion, minced fine
• 2 tbsp. parsley, chopped fine
• 1/4 tsp. nutmeg
• 1/4 tsp. each salt and pepper
• 1 cup water
• 1 cup white wine
• Cornstarch
• flour (optional for sauce)

1. With a sharp knife, slice the pork chops about 1/2 way down the thickness, almost to the bone, so that you can butterfly them.
2. Once all chops are butterflied, pound each wing of each chop lightly.
3. Set aside.
4. Mix together the cubed bread, mozzarella, prosciutto, onion, parsley, nutmeg, salt and pepper.
5. Add a few drops of olive oil to hold the mixture together slightly.
6. It should be moist, yet not overly wet.
7. Stuff each chop with a tablespoon or so of the mixture.
8. Close the chops with toothpicks or skewers.
9. Place the stuffed chops on a rack in a large baking pan.
10. Pour a cup of white wine and a cup of water into the pan, but keep the chops out of the liquid.
11. Cover tightly and bake at 350F for about 35-45 minutes, or until the chops are white and all the redness is gone.
12. The water/wine in the baking pan may be reduced and thickened with a little cornstarch or flour and used as a sauce.

pork loin chops, mozzarella cheese, thin, bread, onion, parsley, nutmeg, salt, water, white wine, cornstarch, flour

Taken from www.foodgeeks.com/recipes/18802 (may not work)