1/4 cup Worcestershire sauce
4 bone-in center cut pork chops
1/4 lb thinly sliced prosciutto
8 thin slices Fontina cheese
Whisk together Italian dressing and Worcestershire sauce. Place pork chops in a plastic resealable bag. Pour marinade over pork chops. Seal bag and refrigerate at least one hour or up to overnight. Remove pork chops from marinade place on grill. During the last 2 or 3 minutes of cooking, top each pork chops with prosciutto and 2 slices of Fontina cheese. Close grill and let cook until cheese has melted. Grill until pork chops reach an internal temperature of 145ºF.