Ripieni Braciole de Maiale -- Stuffed Pork Chops

Name: Ripieni Braciole de Maiale -- Stuffed Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pork loin chops, 11/2 inches thick; 1/4 lb. mozzarella cheese, diced; 8 slices prosciutto, sliced thin; 1-1/2 cup bread, cubed, without crusts; 1 md. onion, minced fine; 2 tbsp. parsley, chopped fine; 1/4 tsp. nutmeg; 1/4 tsp. each salt and pepper; 1 cup water; 1 cup white wine; Cornstarch; flour (optional for sauce)

Servings: persons

8 pork loin chops, 11/2 inches thick
1/4 lb. mozzarella cheese, diced
8 slices prosciutto, sliced thin
1-1/2 cup bread, cubed, without crusts
1 md. onion, minced fine
2 tbsp. parsley, chopped fine
1/4 tsp. nutmeg
1/4 tsp. each salt and pepper
1 cup water
1 cup white wine
Cornstarch
flour (optional for sauce)

1
With a sharp knife, slice the pork chops about 1/2 way down the thickness, almost to the bone, so that you can butterfly them.
2
Once all chops are butterflied, pound each wing of each chop lightly.
3
Set aside.
4
Mix together the cubed bread, mozzarella, prosciutto, onion, parsley, nutmeg, salt and pepper.
5
Add a few drops of olive oil to hold the mixture together slightly.
6
It should be moist, yet not overly wet.
7
Stuff each chop with a tablespoon or so of the mixture.
8
Close the chops with toothpicks or skewers.
9
Place the stuffed chops on a rack in a large baking pan.
10
Pour a cup of white wine and a cup of water into the pan, but keep the chops out of the liquid.
11
Cover tightly and bake at 350F for about 35-45 minutes, or until the chops are white and all the redness is gone.
12
The water/wine in the baking pan may be reduced and thickened with a little cornstarch or flour and used as a sauce.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 pork loin chops, 11/2 inches thick, 1/4 lb. mozzarella cheese, diced, 8 slices prosciutto, sliced thin, 1-1/2 cup bread, cubed, without crusts, and more.

Yes, Ripieni Braciole de Maiale -- Stuffed Pork Chops falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!