Stuffed Pork Chop



An all Italian recipe, Stuffed Pork Chop with Prosciutto & Asiago Cheese put together and
recommend by our Italian Culinary Specialist, Chef Marco Pilloni combining flavorful and
fresh ingredients with the highest quality pork.
Grand Western offers you good selection of pork brands to develop this recipe in your
restaurant such as Berkshire, Duroc, Chairman’s Reserve or commodity pork.
Course Main Course
Cuisine Italian


  • 8 oz Pork Chop Bone-In
  • 1 tsp Minced Herbs (rosemary, sage, thyme, parsley)
  • 4 Slices of Prosciutto
  • 2 oz Asiago Cheese
  • 1 tbsp Olive Oil
  • 1/2 Squeezes Lemon
  • 1/2 cup White Wine
  • 1/2 tsp Minced Garlic
  • Salt & Pepper to taste


  • Start by placing a 1-2 inch slit in your pork chop. Roll the prosciutto around the cheese and stuff the pork chop. Rub your herbs, olive oil, lemon juice, salt and pepper on your pork chop.
  • Heat grill and cook your pork on all sides until you reach 140 degrees and let rest. If necessary you can finish in a hot oven to cook to temp.
Keyword Pork Chop
Recipe by Name