Prosciutto Kale Mozzarella Stuffed Pork Medallions with a mushroom red wine reduction

5 pork chops
white wine vinaigrette

prosciutto
kale form garden
fresh mozz

thyme, rosemary, oregano, sage from garden
sel de camargue avec poivre

onion
baby portabello mushrooms
tomato sauce
red wine
olive oil

 Butterfly pork chops (marinated in citrus white wine vinaigrette)

Stuff with prosciutto, kale, and fresh mozz in that order.  I didn't even have to put a toothpick through them. Place in a deep baking dish.  Sprinkle fresh herbes de provence from the garden and sage.

Bake stuffed pork medallions at 400F for 45min~

I also had small spring potatoes baking in a another dish alongside.

While those dishes are in the oven start sauteeing sliced mushrooms, onion, kale with olive oil, herbs, and s/p.  Add 2-3tbsp of tomato sauce, a cup of wine once the vegetables start to soften and let it all simmer until the pork is done.















Pour sautee mixture over the pork and serve with roasted potatoes.

Alternatively you could brown the stuffed pork and then finish in the sautee pan, but I didn't want to deal with the roll ups coming undone while browning.