Air Fryer Italian-Stuffed Pork Chop

 

This is a very easy dinner you can make in a hurry. It comes out juicy and so tender.

 

Ingredients

1 bone-in ribeye pork chop

1 oz. fontina cheese cut up

1 1/2 slices prosciutto cut up

2 tsp. roasted red peppers finely chopped

3/4 tsp. fresh Italian parsley chopped

1 pinch red pepper flakes

1 egg beaten

1/3 cup Italian seasoned panko breadcrumbs

2 tsp. grated Parmesan cheese

olive oil cooking spray

 

Warm the air fryer to 400°F as directed by the manufacturer.

In the meantime, blot the pork chop dry using paper towels. Create a pocket in the chop by cutting horizontally from the fat side to the bone or the opposite side. Stuff pork chop with Fontina cheese, prosciutto, roasted peppers, parsley, and, if preferred, red pepper flakes. Using wooden toothpicks, close the aperture. In a small dish, place the beaten egg. Combine breadcrumbs and Parmesan cheese in a separate shallow dish. Dip the pork chops into the egg, then the breadcrumb mixture, and then coat.

Coat the air fryer basket lightly with cooking spray. Place the chop in the basket and gently coat the top of the chop with cooking spray. 6 minutes in the oven Cooking spray should be sparingly sprayed on both sides of the chop. Cook for another 6 minutes, or until lightly browned and an instant-read thermometer placed near the middle but not touching the filling registers 145°F. Allow for a 3-minute pause before serving.