My Italian-style Stuffed Pork Chops combine tender double-cut pork chops stuffed with prosciutto and fontina cheese, and are finished in a simple white wine sauce. These chops make the perfect impressive meal for dinner parties and date nights at home.
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Just like a restaurant (but better)
One of my favorite things to order in an Italian restaurant is a stuffed pork chop. The pork is tender and juicy, and while the fillings used by restaurants typically vary, they almost always include cheese, especially one that complements the pork.
Through making various versions of stuffed pork chops at home, I’ve found that the combination of prosciutto and fontina is my favorite. In fact, I use this combination in several other recipes, including my chicken Sorrentino and chicken Valdostana.
The double-cut chops are juicy, and the garlic, shallot, and white wine pan sauce perfectly complements the flavors in the stuffed pork chops.
Serve this with a garlicky green such as sauteed spinach with garlic and oil, or sauteed broccoli rabe, along with a side of rice pilaf or crusty bread.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Pork chops. You’ll need chops that are thick enough to stuff, so I recommend using double-cut chops. I used loin chops in the photos here as that was what was available to me, however, double-cut rib chops would work even better. If you use loin chops as I did, you’ll only be able to stuff the loin side (not the tenderloin side). You can also make this recipe with double-cut boneless chops.
- Stuffing. I love the combination of prosciutto and fontina, but you can use a different type of ham, or another cheese, such as mozzarella, soft provolone, or even American muenster cheese as I did in my chicken with prosciutto in creamy tomato sauce recipe.
- Wine. Use a dry white wine such as sauvignon blanc, or omit the wine and replace with more stock.
- Chicken stock. Use a low-sodium chicken stock or homemade chicken stock with no sodium.
See the recipe card for full information on ingredients and quantities.
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How to make Italian stuffed pork chops
Each number corresponds to the numbered written steps below.
- Pat the chops very dry with paper towels and season with salt and pepper on both sides. Place in the fridge, uncovered, overnight. If you’re in a rush, just salt and can’t do overnight, just salt and pepper them for 1 hour at room temperature before searing.
- Fold 2 slices of prosciutto over 1/4 of the cheese. Repeat for the remaining prosciutto and cheese.
- Cut a slit in the chop. If using loin chops, do so in the large side (the loin side).
- Insert the folded prosciutto and cheese into the slit and secure with toothpicks or butcher twine; repeat for each chop.
- Saute the garlic in a large oven-safe pan over medium heat with olive oil and once golden, remove from the pan and save for another use.
- Sear the chops in the same pan for 5 minutes on the first side.
- Flip and sear the second side for 3-4 more minutes.
- Place the pan in a 400°F oven and cook until the chops reach an internal temperature of 135-140°F, or to your desired doneness (about 20-25 minutes).
- Transfer the chops to a platter and cover with tented foil, then using the same pan, saute the shallot over medium heat until translucent.
- Add the chicken stock and white wine and turn the heat to high. Use a wooden spoon to dislodge any brown bits from the bottom.
- Once the sauce reduces by half, whisk in the cold butter, 1 cube at a time, then taste test and season with salt and pepper as needed.
- Add the parsley and pour the sauce over the chops and into the platter. Garnish with more parsley and serve.
Top tips
- Brine the chops. While you can get away with salting the chops for 1 hour, I strongly recommend salting them overnight, uncovered, in the fridge. This helps to dry out the outside of the chops, allowing for a better sear and yielding a juicier, more flavorful chop.
- Wrapping the prosciutto and cheese. Be sure to wrap the prosciutto around the cheese, and not vice versa. Doing this helps prevent the cheese from oozing out as the prosciutto helps to seal it in.
- Use the proper kitchen tools. A large oven-safe stainless steel pan allows you to fit all the chops and to transfer from stovetop to oven, and back to stovetop again. A digital instant-read thermometer or oven-safe digital thermometer will allow you to cook the stuffed pork chops to the proper temperature.
Favorite pork recipes
If you loved this fontina and prosciutto stuffed pork chop recipe, give these others a try!
If you’ve enjoyed this Stuffed Pork Chops with Prosciutto and Fontina recipe, give it a 5-star rating.
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Stuffed Pork Chops (Fontina and Prosciutto)
Ingredients
- 4 large double-cut pork chops see notes below
- salt and pepper to taste
- 8 thin slices prosciutto
- 1/2 pound sliced fontina cheese
- 3 tablespoons olive oil
- 3 cloves garlic
- 1 medium shallot minced
- 3/4 cup dry white wine
- 1 cup low sodium chicken stock
- 2 tablespoons cold unsalted butter cubed
- 3 tablespoons minced flat-leaf Italian parsley plus a few leaves for garnish
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Instructions
- Pat the chops dry and season well with salt and pepper on both sides. Let sit for 1 hour before searing, but ideally overnight, uncovered, in the fridge. If salting overnight, remove the chops 1 hour before searing.
- Preheat oven to 400°F
- Make a slit in the large side of the chop. Place 2 slices of prosciutto on a cutting board and top with 1/4 of the cheese. Fold the prosciutto over the cheese then insert into the slit of the chop. Secure with toothpicks or butcher twine. Repeat for the remaining chops.
- Heat a large oven safe pan to medium with the olive oil and garlic. Once the garlic turns golden, remove it from the pan and save for another use or discard. Add the chops to the pan. Sear for 5 minutes on the first side then flip and sear for another 3-4 minutes. Place the pan in the oven and cook until the pork chops reach an internal temperature of 135-140°F or to your desired doneness. For 140°F, the chops should take around 20-25 minutes in the oven.
- Remove the chops from the pan to a platter and tent with foil.
- Using the same pan saute the shallot over medium heat until translucent. Turn heat to high and add the chicken stock and white wine. Scrape the bottom of the pan with a wooden spoon to dislodge any brown bits. Once the sauce reduces by half remove it from the heat. Whisk in the cold butter, one cube at a time. Taste the sauce and season with salt and pepper to taste. Mix in the parsley.
- Pour the sauce over the chops and into the platter. Garnish with a bit more parsley and serve. Enjoy!
Notes
- Pork chops. I recommend using double cut rib pork chops since they are juicer and you’ll be able to cut a larger pocket. I used double cut loin chops which is what was available from the store. They work well too and give you both sides of the t-bone (loin and tenderloin).
- Salt overnight. Salting overnight, at a .75-1% ratio to weight of the chops is recommended. The chops will be juicier and more flavorful. Simply salt on both sides and place in the refrigerator on an uncovered wire rack. If you are in a rush, salt and pepper the chops and let sit for 1 hour before stuffing and searing.
- Cheese. Mozzarella or soft provolone can be substituted for the fontina.
- Leftovers. Italian stuffed pork chops can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Are you using cooked cotto or uncooked crudo prosciutto. Recipe looks great thanks Tim Lawrence
We’re using prosciutto crudo.