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Stuffed Pork Chops with Proscuitto

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Margi Cintrano View Drop Down
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    Posted: 19 May 2012 at 13:43
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PORK CHOPS STUFFED WITH PROSCUITTO Di Parma & PORCINI ... ( this dish can also be made with veal chops ) ...
4 Servings.
 
STUFFING:
 
3/4 ounce dried porcini mushrooms ( or fresh funghi of choice )
1 CUP hot water
1 tsp butter unsalted
1 tblsp Evoo
3 green spring onions or scallions or 1 leek
1/8 tsp salt
1/8 tsp blk pepper freshly grounded
3 ounces of very thinly sliced proscuitto di parma or Iberian acorn fed air dried ham
 
THE CHOPS:
 
4 pork or veal chops about 3/4 pound each
2 tblsps evoo
10 TBLSPS DRY WHITE WINE ( Italian preferably)
salt and blk freshly ground pepper
 
1. FOR THE VEAL OR PORK CHOPS:  preheat oven to 375 degrees farenheit and starting at the centre of the side opposite bone of chop, cut a 1 inch long 1 inch pocket with a one inch slit. Move the knife, in an arc, to create a 3/4  pocket through the meat, and repeat the procedure for each chop.
 
2. spoon the stuffing into each pocket and skewer closed with toothpicks if necessary.
 
3. heat oil in large heavy skillet over medium to high heat and add chops and brown well on each side, 1 minute per side.
 
4. reduce heat to medium and cook 3 to 4 mins per side and transfer the skillet to the oven and cook to doneness desired, 20 mins for medium.
 
FOR STUFFING ...
 
place mushrms in a small bowl and add the hot water and let soak 30 mins
and remove mushrooms from soaking liquid and rinse thoroughly.
 
chop the mushrms and discard hard parts. strain soaking liquid through sieve lined with cheesecloth and reserve liquid.
 
melt the butter in large skillet, over medium heat. add the onion chosen and sauté 2 mins - 3 mins.
 
add the mushrms and 1 1/2 tblsps of the reserved mushrm liquid
 
add salt and blk pepper
 
cover and cook 2 mins.
 
remove from heat and mix in the ham
 
Finalising ...
 
transfer the chops to the plates
 
tent with foil to keep warm
 
pour off all but 1 tblsp of the evoo from the skillet
 
place skillet over medium heat and add the white wine and the remaining musrhm reserved liquid
 
bring to boil scraping up the bits and boil until liquid is reduced to 1/2 cup - 5 minutes
 
season with salt and blk freshly ground pepper
 
pour sauce over the chops and serve
 
Among the Italian Aristocracy, the succulent veal chop especially in Sicilia, was the preferred course. However, this dish is equally delicious with pork chops, in localitites where veal is not the culture.
 
The original recipe I was given and have made is made with fresh truffles. I had substituted dried porcini for those in the USA. Pour a Barolo Piemonte Red Italian wine.
 
Kind regards.
Ciao.
Margaux Cintrano.
  
 
 
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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