Stuffed Pork Chops

First, score a deep pocket for filling.

For the filling, mix the Parmesan cheese, pepper and egg with the parsley to make a thick paste.

Fold the slices of raw ham, place in the chop pocket and fill with the paste. Close the opening well with toothpicks.

Season the chops with salt and pepper and quickly brown them in the heated butter. Reduce temperature and finish cooking.

Arrange the pork chops and serve.

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