Proscuitto Stuffed Porterhouse Chops

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Ingredients

• 12 oz. cream cheese, softened
• 9.5 oz. frozen chopped spinach, thawed and well drained
• 7 oz. Carando® Proscuitto, chopped
• 5 oz. diced onion
• 1 tablespoon minced garlic
• 12 (12-oz.) Farmland Extra Tender® Porterhouse Pork Chops
• Italian seasoning
• Salt and pepper
• Olive oil

Preparation

1. Beat cream cheese until smooth. Add spinach, proscuitto, onion and garlic; mix well.
2. Cut 2 1/2-inch deep pocket in side of each pork chop. Stuff with prosciutto mixture. Season outside of chops as desired with Italian seasoning, salt and pepper.
3. Brown chops in olive oil, approximately 2 minutes per side. Place on parchment-lined sheet pan and bake in convection oven, covered, at 350°F. for 20 to 25 minutes until internal temperature reaches 160 degrees F. Remove cover during last 5 minutes of baking.

Serves: 12