Boneless Pork Chops Stuffed with Prosciutto, Asiago Cheese, Sundried Tomatoes and Spicy Globe Basil finished with a Marsala sauce

Boneless Pork Chops Stuffed with Prosciutto, Asiago Cheese, Sundried Tomatoes and Spicy Globe Basil finished with a Marsala sauce.

4 Boneless pork chops ¾ inch thick

3 ounces Prosciutto   ¼ inch diced

2 Tbsp Shredded Asiago cheese

2 Tbsp Spicy Globe Basil (If not available you may use any fresh basil)

8 sundried tomatoes

1 Tbsp fresh chopped garlic

3 Tbsp all purpose flour

2 Tbsp Extra Virgin Olive Oil

Method

1.       Mix Prosciutto, Asiago, Basil, chopped garlic and Sundried tomatoes together.

2.       With a sharp knife cut a ¾ inch slit in one end of the pork chop. Slowly cut a pocket into the pork chop (being cautious not to puncture the chop through the top or bottom or the stuffing will leak out when cooking)

3.       Stuff chops with prosciutto stuffing.

4.       Dredge pork chops in flour.

5.       Place Extra Virgin Olive oil in saute’ pan and brown chops.

6.       Remove from pan and Bake in 350 degree oven for 12-15 minutes

Marsala Sauce

1 Tbsp Extra Virgin Olive Oil

1 Tbsp fresh chop garlic

½ cup Marsala wine

1/8 cup chicken stock

1/8 cup beef stock

Method

1.       Saute’ garlic in olive oil.

2.       Add Marsala wine and reduced to half.

3.       Add stocks.

4.       Place chops into sauce and cook reducing sauce to about half and serve.