• 5 boneless pork chops
• 10-12 slices thin smoked prosciutto ham
• 10-12 slices organic Swiss cheese (or regular if preferred)
• 3/4 C. sliced or small diced mushrooms
• 1 tsp. fresh ground pepper (or to taste)
• 1 tsp. salt (or to taste)
• 1/2 tsp. ground cloves

Carefully slice each pork chops down one side making a pocket. Stuff each chop with two generous tablespoons of mushrooms first, then 1-2 slices of smoked prosciutto, and then 1-2 slices of Swiss cheese, trying not to overstuff. (Hint: Always add the mushrooms first so they will be held in the cavity by the prosciutto and Swiss cheese.)

If you choose to, you may use toothpicks to close the openings in your chops.  Sprinkle the chops with salt, pepper and ground cloves lightly rubbing the spices into the chops. You can refrigerate them at this point to cook later if you choose. Sear chops 2-3 at a time in a large saute pan on medium-high heat on both sides, approx. 2-3 minutes per side. (Hint: Overcrowding your pan with too much food will lessen the heat of the pan, and your food will not cook evenly or be seared with the golden brown you're looking for in this fabulous dish.)

Remove pork chops from pan and place them in a glass baking dish and place in 400 degree oven for 10-12 minutes or until cooked through. Serve with garlic mashed potatoes and grilled tomatoes.