Stuffed Pork Chop for One
From: Bob Y.
Newsgroup: rec.food.cooking
Date: 7-29-98
Adapted from: Betty Crocker's Italian Cooking
Makes One Serving

1 pork loin chop, 1 inch thick
1 Tbsp Italian-style bread crumbs
1 tsp grated Parmesan
1 tsp finely chopped prosciutto or fully cooked Virginia ham
1 tsp green onions (with some top), chopped
1 tsp beaten egg*
1 Tbsp butter
1 green bell pepper, cut into strips
1/2 tsp salt
1/3 tsp pepper
1/4 cup Marsala or dry red wine

Make a cut in each chop to form a pocket. Mix bread crumbs, cheese, ham, onion, and egg. Fill pockets with bread mixture. Heat butter in a 10-inch skillet over medium-high heat. Saute 1 onion and the bell pepper in butter.

Add chops and cook uncovered over medium heat, turning once to brown. Sprinkle with salt and pepper; add wine. Cover and cook over low heat 45 minutes or until pork chops are done.

*Refrigerate rest of the egg in a covered container and used in an omelet or scrambled eggs the next morning.