Air Fryer Italian Stuffed Pork Chops
- Calories
- Fat
- Protein
- Fiber
Ingredients
10 ingredients | 32 minutes | 1 serving
- 1 bone-in ribeye pork chop (12-ounce cut 1 inch thick)
- 1 oz. fontina cheese (cut up)
- 1 1/2 slices prosciutto (cut up)
- 2 tsp. roasted red peppers (finely chopped bottled)
- 3/4 tsp. fresh Italian parsley (finely chopped)
- 1 pinch red pepper flakes (optional)
- 1 egg (beaten)
- 1/3 cup Italian seasoned panko breadcrumbs
- 2 tsp. grated Parmesan cheese
- olive oil cooking spray
Directions
- Preheat air fryer to 400° F according to manufacturer’s directions.
- Meanwhile, pat pork chop dry with paper towels. Make a pocket in the chop by cutting horizontally from the fat side almost to the bone or the opposite side.
- Combine Fontina cheese, prosciutto, roasted peppers, parsley and, if desired, red pepper flakes; stuff mixture into pork chop. Close opening using wooden toothpicks. Place beaten egg in a shallow bowl. In another shallow bowl combine breadcrumbs and Parmesan cheese. Dip chops into egg, then into breadcrumb mixture, turning to coat.
- Lightly spray the air fryer basket with cooking spray. Place chop in basket; lightly spray top of chop with cooking spray. Cook for 6 minutes. Turn chop over and lightly spray with cooking spray. Cook for 6 minutes more or until lightly golden and instant-read thermometer inserted near center and not touching filling reads 145° F. Let rest for 3 minutes before serving.
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