Pork Chops Stuffed With Mortadella, Fontina, And Sage

• four 1-pound pork chops
• 4 thin slices Fontina
• 2 thin slices mortadella
• 12 fresh sage leaves
• 1/4 cup extra virgin olive oil
• 2 garlic cloves
• fine sea salt
• freshly ground black pepper
• 1 cup Vin Santo
• 1/2 cup vegetable stock

1. Preheat the oven to 350F.
2. With a very sharp knife, make a cut horizontally in the chops, creating a pocket.
3. Stuff each chop with 1 slice Fontina, 1/2 slice mortadella, and 1 sage leaf. Place 1 sage leaf on top of each chop, pressing tightly so it adheres.
4. Warm the olive oil in a flameproof casserole over medium heat. Add the garlic and saute until browned, about 3 minutes, then remove and discard it. Add the chops in a single layer without crowding and cook slowly, turning once, until browned on both sides, about 20 minutes. Season with salt and pepper, then pour the Vin Santo into the casserole and add the remaining sage leaves. As the wine evaporates, which should take about 10 minutes, use a wooden spoon to scrape up any brown bits stuck to the bottom of the casserole.
5. Add the stock, cover with a lid or aluminum foil, and finish in the oven for 15 minutes. Divide among individual dinner plates, pouring the juice on top of the chops.

thin slices, thin slices mortadella, sage, ubc, garlic, salt, freshly ground black pepper, vin santo, vegetable stock

Taken from www.epicurious.com/recipes/member/views/pork-chops-stuffed-with-mortadella-fontina-and-sage-1256252 (may not work)