Costoletta di Maiale alla Valdostana con Insalata (Pork Chops Stuffed with Ham and Fontina, with Salad)
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Ingredients
- 4 bone-in pork chops
- 4 parma ham slices
- 100 g fontina
- 120 g mixed salad leaves
- 1 tbsp lemon juice
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 608 kcal
- Protein
- 49 g
- Carbohydrate
- 0.7 g
- of which sugars
- 0.6 g
- Fat
- 45.3 g
- of which saturates
- 16.1 g
- Fibre
- 0.6 g
- Salt
- 1.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut a deep pocket into the side of each pork chop and season inside.
- 2
Tuck a slice of parma ham and some fontina into each pocket and secure with a cocktail stick.
- 3
Heat 2 tablespoons of the olive oil in a large frying pan and fry the chops for 5-6 minutes each side until golden, the cheese has melted and the pork is cooked through with no pink remaining.
- 4
Toss the salad leaves with the lemon juice and remaining olive oil.
- 5
Remove the cocktail sticks and serve the chops with the salad.
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