Pork Chops with Mozzarella & Prosciutto


It’s time again for the Secret Recipe Club!
This month, I was introduced to ‘From Arepas to Zwetschgen‘.  Good thing I’m typing the name instead of saying it because I just know I would butcher the pronunciation – however, I can tell you there are a LOT of drool worthy foods over there!
I was having a hard time choosing between the Refreshing Strawberry Buttermilk Cake & the Pork with Mozzarella & Prosciutto.  In the end, I decided upon the Pork since I already had everything to make it on hand.  I totally am going to make the Strawberry Cake soon though!


Her recipe called for 2 boneless pork chops, sliced in half through the middles, & then pounded thin – but since I had a multitude of thinly sliced bone in pork chops,I used those instead.  I also finished mine off in the oven & added a light sprinkling of Italian seasoning for color.  Check out the original recipe here.

Pork Chops with Mozzarella & Prosciutto {Secret Recipe Club}

Author Mrs Happy Homemaker


  • 4 thinly sliced pork chops
  • 4 slices of mozzarella cheese
  • 4 slices of prosciutto
  • garlic powder
  • dried sage
  • 2 tablespoons of butter


  • Cook the pork chops in a hot skillet with the butter for a few minutes on each side, on medium-high heat.
  • In the next step, I was supposed to put the mozzarella on first, & then the prosciutto - obviously I reversed that on accident. So, if you make this...do the opposite of what I did! Didn't impact the flavor,but the cheese being underneath the prosciutto binds everything together.
  • Then, I baked it in the oven at 325 degrees for 10 minutes. Regardless of me layering the prosciutto & mozzarella backwards, the flavor was amazing - and the dish came together so quickly.