Since we’re on the topic of the prosciutto of happiness, I started to think about pursuing happiness in the kitchen. What are the types of meals that make people happy to both cook and eat? What are the types of meals that people are excited to come home to after a long day of work and make them happy? What are the types of meals that make you want to sit down at the dinner table, pour some wine, and enjoy with a loved one? What are the type of meals that leave you sitting on the kitchen floor as you excitedly turn on the oven light to check their progress? (Or am I the only one who does this?)
For me, these stuffed pork chops are that kind of meal. I’m happy to cook them, happy to eat them, and happy to serve them to people that I love. After thinking about it for a while, I found that some of the happiest food I make is the simplest. Simple to shop for, simple to cook, and simple to clean up. Even though I am someone who loves cooking, sometimes complicated recipes with zillions of steps, ingredients, and dirty dishes stress me out. There is something special about a meal that comes to life with only one pan and a few ingredients; Something that makes me happy and makes me want to create more recipes that make me feel that way….so that you can feel that way too.
When Kevin came home the other day to me making these pork chops, they made him happy instantly. “Oooooooh what are you making me?” he asked me smiling. As my official dish washer, I’m sure much of his happiness was due to my use of only one pan to create a delicious meal (KEVIN HATES DISHES!!!). But he was also happy because he could sense my happiness and ease while cooking. I promise, not only do these pork chops look and taste amazing, but they will leave you feeling happy with their simplicity. I can’t wait for you to try them!
Let’s get started!
So, what are the tricks to making great pork chops every time? Buy the thickest ones you can find. Buy them with the bone in. Create a nice salty crust. Let the pork rest 5 minutes before eating it. Use the stovetop to oven technique that you will learn here. Use a brine or marinade. THAT’S IT!
Step 1: Marinate em. Throw your pork chops into a plastic bag with soy sauce, dijon mustard, pepper, and garlic. Marinate in the fridge at least 30 minutes or allow them to sit over night.
Step 2: Stuff ’em. Let’s stuff those chops. Creat a slit in the center of your pork chop, but do not cut all the way through. Stuff with one slice of prosciutto, mozzarella, and sage. Be careful not to use too much sage as it can be overpowering. If you have toothpicks, use one or two to keep the stuffed pork chop together. Then season the outside of the pork chop with a good amount of salt, pepper, and dried oregano. Brush with olive oil. Preheat your oven to 450 degrees.
Step 3: Tomatoes. Put your tomatoes in your cast iron skillet leaving room for your pork chops. If they are on the smaller side, keep them whole. If they are large cut them in half. Drizzle tomatoes and the pan with olive oil and season with a good amount of salt, pepper, and oregano.
Step 4: Bring the heat. Fire up your cast iron skillet over medium high heat and allow your tomatoes to cook for 5 minutes. Add your pork chops. Sear pork chops 1 to 1½ minutes on each side. Remove from the stovetop and bake for 6 minutes
Step 5: Rest. Let rest for 5 minutes before serving.
The Prosciutto Happiness {Prosciutto, Mozzarella, and Sage Stuffed Pork Chops}
Ingredients
For the marinade:
- 1 tablespoon dijon mustard
- 2 teaspoons light soy sauce
- 1 teaspoon minced garlic
- 1/4 teaspoon black pepper
For the pork chops:
- 2 center cut bone in pork chops
- 1/3 cup lite shredded mozzarella
- 2 slices good prosciutto
- 3-4 leaves of sage finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1 1/2 tablespoons olive oil
- 5-6 tomatoes on the vine
Instructions
- Throw your pork chops into a plastic bag with soy sauce, dijon mustard, pepper, and garlic.
- Marinate in the fridge at least 30 minutes or allow them to sit over night.
- Let's stuff those chops. Creat a slit in the center of your pork chop, but do not cut all the way through. Stuff with one slice of prosciutto, half of the mozzarella, and sage. Be careful not to use too much sage as it can be overpowering. Then season the outside of the pork chop with a good amount of salt, pepper, and dried oregano. Brush with olive oil. Preheat your oven to 450 degrees.
- Put your tomatoes in your cast iron skillet leaving room for your pork chops. If they are on the smaller side, keep them whole. If they are large cut them in half. Drizzle tomatoes and the pan with olive oil and season with a good amount of salt, pepper, and oregano.
- Fire up your cast iron skillet over medium high heat and allow your tomatoes to cook for 5 minutes. Add your pork chops. Sear pork chops 1 to 1½ minutes on each side. Remove from the stovetop and bake for 6 minutes.
- Let rest for 5 minutes before serving.