Italian Talisman Italian Cook Book

Stuffed Pork Chops

Pork chops stuffed with mozzarella and prosciutto and then breaded and fried. Pretty straightforward as guilty pleasures go and pretty tasty as well. A little nutmeg goes a long way in giving this dish a bit of personality. All in all, another winning dish from Ada Boni’s The Talisman Italian Cook Book.


4 pork chops, inch thick
1/8 lb mozzarella, sliced thin
4 slices prosciutto
1/8 nutmeg
1/8 salt
1/8 pepper
1 egg, lightly beaten
1/2 cup bread crumbs
3 tbsp olive oil


  1. Butterfly each of the pork chops.
  2. Place 1 slice of both mozzarella and prosciutto inside along with a dash of nutmeg and salt and pepper. Fold over.
  3. Dip each chop in egg batter then dredge in bread crumbs and in the olive oil for 20 minutes on each side at medium heat.