Prosciutto Wrapped Pork Chops stuffed w/ Rainbow Chard

Yesterday was my mom’s birthday. (Happy Birthday mom!) She declined going to any restaurant for dinner; she wanted me to cook for her. So I went to a local grocery store and scanned the isles to see what looked good. In this case, the pork chops looked fresh and they were on sale, so I set my mind on them. As I walked around more, I created the rest of the dish in my head and now I’m going to share it!

First, the filling. It needs to be cool before we stuff the pork chops so it’s important that we get it out of the way first.


Start by cleaning the greens. Because greens grow through dirt, they can hold a lot of sand and other undesirable things in the leaves and stems, so make sure you wash them! Next, remove the stems (DO NOT THROW THE STEMS AWAY) and chiffonade (stack the leaves on top of each other, roll up into a cigar shape and cut into ribbons) the leaves.

After that sauté half of a medium onion, diced, until golden around the edges. Then add four cloves of minced garlic and sauté for about a minute. Next, deglaze the pan with 2-3 tbsp. of apple cider vinegar. Lastly, add the rainbow chard and sauté until the leaves are wilted and season with salt and black pepper. Let cool.

When the chard is cooled, mix it with 6 oz of cream cheese, nutmeg, salt, and black pepper, to taste.

On to the pork chops.. I used center cut pork chops. In order to make the chop stretch, I butterflied and pounded it out.

Lay the pork chop on your cutting board. Hold a fileting knife horizontally to the chop and make short, shallow cuts into order to open the pork chop up like a book, but do not cut all the way through:





Usually, the center cut of a pork chop can be rather dry and flavorless, so the addition of a crisp, prosciutto wrapping will sold both of those problems.

After the pork chop is butterflied, lay it on top of two slices of prosciutto and add a few tablespoons of the filling.


Roll the pork chop over the filling, tug back on it to create a tight seal and continue to roll. After the chop is all rolled around the filling, wrap the prosciutto around the chop.

Sear in oil until golden and crispy and finish in a 350 degree Fahrenheit oven for 20-25 minutes.

Slice on a diagonal and serve over polenta. Oh! And what about those colorful stems we saved before? Julienne them and let them sit in ice water for as long as you can, then season with salt and white sugar for a bright and fun garnish!


In the words of my mom, “Restaurant quality at home!”

Until next time, Savannah.



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