7 Smart Points 235 Calories
These stuffed pork chops are SO good, inspired my a meal I had at a local Italian restaurant stuffed with prosciutto, mozzarella and baby spinach then topped with garlic and breadcrumbs.
I ordered a similar dish a few nights ago and loved it so much I made them the next day. The pork chops were on the bone, which would also work but what I loved was how the pork chops were sprinkled with breadcrumbs on top rather than completely breaded, which gave them some texture – exactly what I was craving. My lighter version eliminates the butter I am sure they drizzled on top, and I used much less crumbs but I loved the results.
Stuffed Baked Pork Chops with Prosciutto and Mozzarella
These stuffed pork chops are SO good, inspired my a meal I had at a local Italian restaurant stuffed with prosciutto, mozzarella and baby spinach then topped with garlic and breadcrumbs.
Ingredients:
- 4 (5 oz) center cut boneless pork chops
- 2 tsp seasoned breadcrumbs
- 2 slices (21 grams) sargento part skim mozzarella, cut in half
- 2 slices prosciutto, cut in half (1 oz total)
- 12 leaves baby spinach
- 1 clove crushed garlic
- 1/4 tsp kosher salt
- black pepper, to taste
- olive oil spray
Directions:
- Preheat oven to 425F.
- Cut a deep pocket all the way through one side of the pork chops leaving the sides in tact.
- Stuff each with chop with 1/2 slice prosciutto, 1/2 slice cheese and 3 leaves spinach. Season both sides of the chops with salt and pepper then place on a baking sheet. Top with crushed garlic and breadcrumbs and bake 20 minutes.
Nutrition Information
Yield: 4 Servings, Serving Size: 1 chop
- Amount Per Serving:
- Smart Points: 7
- Points +: 6
- Calories: 235
- Total Fat: 8.5g
- Saturated Fat: g
- Cholesterol: 104mg
- Sodium: 419mg
- Carbohydrates: 2.5g
- Fiber: 0g
- Sugar: 0g
- Protein: 36g
