Ingredients:

• 4 pork chops
• 8 slices of prosciutto
• 8 slices swiss cheese
• 1 cup polenta
• 3-4 cups chicken stock
• 2 cups milk
• ¼ cup parmesan cheese
• 4 cups sliced shitake mushrooms
• 2 tbsp butter
• 2 cloves garlic minced
• 2 tbsp olive oil

Method:

Polenta:

1. Bring milk and 2 cups of chicken stock to a boil and whisk in polenta.
2. Turn down to a simmer and whisk continuously to prevent burning.
3. Cook about 30 minutes stirring constantly, add water if the polenta gets dry.
4. When polenta is finished add cheese and season with salt and pepper.

Pork chop:

1. Pre-heat oven to 350 degrees.
2. Slice pork chop down the side making a pocket for the filling.
3. Stuff each pork chop with 2 slices of prosciutto and swiss cheese.
4. Season pork chop with salt and pepper and sear in a sauté pan over high heat on both side and place in oven for 5-10 minutes or until cooked through.

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