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Stuffed Pork Chops

• 2 TBS chopped onion
• 1/4 cup butter
• 3 crumbled english muffins or 1.5 cups bread crumbs
• 1 chopped apple
• 1 chopped pear
• 2 tsp chopped fresh parsley
• couple pinches of salt
• 6 thin slices of Prosciutto di Parma (di San Daniele is sweeter, but OK)
• 3 thick pork chops (have butcher cut a large pocket in each one)

Preheat oven to 375 degrees F (175 degrees C).

Prepare Stuffing:
In a large skillet saute onion in butter until tender. Remove from heat. Add the bread, apples, pears, parsley and salt. Mix all together.

Prepare Pork:
Season inside and out with salt and pepper to taste. Push two slices of prosciutto into each chop, each slice will hang over the sides. Spoon apple mixture into prosciutto-lined pockets.

Bake:
Place chops in an ungreased baking pan with a foil liner. Cover with aluminum foil (to prevent stuffing from burning) and bake in the preheated oven for 20 minutes. Remove cover and bake for 30 minutes longer or until desired temperature is reached. Replace foil cover and open oven until ready to serve.

Note: you could brown the empty pork chops in a skillet with some olive oil before you stuff them, but it's not necessary.