2 1½ inch pork chops on the bone
Salt and pepper
3 ½ tablespoons extra virgin olive oil, divided
4 plump cloves garlic, chopped and divided
1 bunch broccoli rabe, leaves and florets stripped from stems, blanched in salted water and chopped
4 slices fresh mozzarella
4 thin slices prosciutto
½ cup All Purpose flour
4 tablespoons butter
2 tablespoons capers
3 cups dry white wine
2-3 tablespoons Instant flour
1/3 cup chicken stock
2 lemons, juiced
Preheat oven to 350 degrees F.
Season the pork chops with salt and pepper, set aside. Set a medium skillet over medium heat. Add 1 ½ tablespoons olive oil. When oil is hot, add 2 tablespoons of garlic, cook until fragrant but not browned. Add the broccoli rabe and sauté 2 to 3 minutes. Set aside to cool slightly.
Cut a pocket in each of the pork chops. Insert one piece each mozzarella and two prosciutto slices into pockets of the chops. Stuff sautéed rabe equally into each chop and skewer closed. Dredge the chops lightly in the flour.
Heat a large oven-proof skillet with 2 tablespoon oil and sear the chops about 4 minutes on each side to brown. Remove the chops to a roasting pan. To the skillet add butter, remaining garlic, capers, a pinch of salt and pepper. Deglaze the pan with the wine, scraping up browned bits. Whisk in the instant flour, cooking to thicken slightly. Add lemon juice and chicken stock and stir.
Add the pork chops back to the skillet, cover with sauce. Then place a slice of mozzarella on each chop. Cover the skillet and bake in the oven for about 20 to 30 minutes, or until cooked through and cheese is oozing.
**Pork chops are finished when the internal temperature of the meat reaches 160º.