(Copyright © 2010 Someday Gourmet)
Prep Time: 20 minutes
Cook Time: 22-25 minutes
Difficulty: Level II
Yield: 5-6 Pieces
Ingredients
- 5-6 Thinly cut Pork Chops
- 8 Oz Fresh Mozzarella
- 6 Slices of Cured Italian Ham
or any Italian meat
- 1 Small Jar Marinara (We enjoy Prego Traditional
)
- 1 Small Pkg of Cherry Tomatoes
- 1 Cup Plain Progresso Breadcrumbs
- 1 Large Egg
- 3 Tbsp Finely Chopped Oregano
- 1 1/2 Tbsp Garlic Powder
- 2 Tbsp EVOO
Directions
Preheat oven to 375 F. Grease a 13x9 casserole dish
On a large cutting board
Add a slice or so of the ham to cover the pork. Loosely cover the ham with small chunks of mozzarella and spread a light layer of red sauce over the filling with a spoon. Begin at one end of the pork chop and roll the pinwheel so that the filling is trapped inside. Dredge the pork in the egg then the breadcrumbs coating thoroughly and place seam-side down in the baking dish. Repeat for each pork chop.
Bake at 375 F for 10 minutes then add the cherry tomatoes and continue baking for 12-15 additional minutes depending on your oven. Serve immediately and enjoy!
Chef’s Notes
- This recipe works great with chicken breasts too. Just start with thinly sliced or butterfly the breast yourself.
- Serve with pasta and red sauce for a true Italian feast or consider a fresh salad for a lighter option.
- I encourage you to experiment with the breading mixture but I would suggest avoiding salty seasonings if using a salty deli meat.
- Recommended Wine Pairing - Barefoot's Pinot Grigio or Pinot Noir
Looks delicious and flavorful!
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