Ripieni Braciole de Maiale -- Stuffed Pork Chops
- 8 pork loin chops, 11/2 inches thick
- 1/4 lb. mozzarella cheese, diced
- 8 slices prosciutto, sliced thin
- 1-1/2 cup bread, cubed, without crusts
- 1 md. onion, minced fine
- 2 tbsp. parsley, chopped fine
- 1/4 tsp. nutmeg
- 1/4 tsp. each salt and pepper
- 1 cup water
- 1 cup white wine
- Cornstarch
- flour (optional for sauce)
- With a sharp knife, slice the pork chops about 1/2 way down the thickness, almost to the bone, so that you can butterfly them.
- Once all chops are butterflied, pound each wing of each chop lightly.
- Set aside.
- Mix together the cubed bread, mozzarella, prosciutto, onion, parsley, nutmeg, salt and pepper.
- Add a few drops of olive oil to hold the mixture together slightly.
- It should be moist, yet not overly wet.
- Stuff each chop with a tablespoon or so of the mixture.
- Close the chops with toothpicks or skewers.
- Place the stuffed chops on a rack in a large baking pan.
- Pour a cup of white wine and a cup of water into the pan, but keep the chops out of the liquid.
- Cover tightly and bake at 350F for about 35-45 minutes, or until the chops are white and all the redness is gone.
- The water/wine in the baking pan may be reduced and thickened with a little cornstarch or flour and used as a sauce.
pork loin chops, mozzarella cheese, thin, bread, onion, parsley, nutmeg, salt, water, white wine, cornstarch, flour
Taken from www.foodgeeks.com/recipes/18802 (may not work)