Serves: 6
Total Calories: 592

6 pork chops thick sliced
4 tablespoons Parmesan cheese, (6 slices fontina cheese)
6 slices prosciutto
4 eggs
salt and pepper to taste
2 cups italian flavored bread crumbs
6 tablespoons butter
4 tablespoons olive oil
1/2 cup dry red wine (or welches grape juice)

Cut a horizontal slit forming a pocket in each pork chop. Fill each pocket with 1-tablespoon Parmesan cheese (or 1 slice fontina cheese) and 1 slice prosciutto. Secure each pocket closed with a wooden pick. In a small bowl beat eggs together. In a separate small bowl mix breadcrumbs with salt and pepper. Dip pork chops in beaten eggs then coat with breadcrumbs pressing breadcrumbs onto chops with the palms of your hands. Let chops stand 10 to 15 minutes. Melt butter with oil in a large skillet. When butter foams, add chops. Cook over medium heat, turning once, until chops have a golden brown crust. Add red wine then reduce heat, cover skillet and simmer for 20 to 25 minutes or until chops are tender. If sauce looks too dry, add a little more wine or water. Spoon sauce over chops. Serve immediately. Makes 6 servings.

Nutritional Facts:

Serves: 6
Total Calories: 592
Calories from Fat: 327

More Recipes from the Cook'n Italian Cookbook:
Baked Chicken
Baked Rigatoni with Meat Sauce
Chicken Fettucine
Grilled Chicken Pasta Toss
Herb Roasted Pork
Honey-Orange Pork Chops
Italian Chicken
Italian Meat Loaf with Roasted Pepper
Mama B's Lasagne
Roast Beef
Stuffed Chicken Breasts
Stuffed Pork Chops