Stuffed Pork Chops

• 4 whole Boneles Porkchops
• 2 ounces, weight Prosciutto
• 2 ounces, weight Fontina Cheese
• 3 Tablespoons Olive Oil
• Salt, Pepper And Garlic Powder, To Taste

1. Cut a pocket into the four chops, deep enough to fit the cheese and prosciutto.
2. Fill each of the pockets with 1/4 of the cheese and prosciutto and secure with toothpicks.
3. Heat oven to 375F.
4. Add 2-3 tablespoons to olive oil to an oven safe saute pan over medium-high heat.
5. Season chops with salt, pepper and garlic powder then sear chops to create a crust about 2 minutes per side.
6. Move pan to hot oven for about 15-20 minutes (depends on thickness of chops) and cook until juices run clear.
7. Serve with rice and a salad.

boneles porkchops, cheese, olive oil, salt

Taken from tastykitchen.com/recipes/main-courses/stuffed-pork-chops-2/ (may not work)