Bolognan-Style Pork Chops, Braciole di Maiale alla Bolognese: These pork chops with prosciutto and cheese are somewhat more involved than some other pork chops, but will be a delightful surprise at the table, and are well suited to company. To serve 6 you'll need:
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 6 fairly thick (3/4 inch) pork chops
- 6 large slices of prosciutto
- 6 slices fontina or Swiss cheese
- 2 bay leaves
- A clove of garlic, minced
- 2 sprigs of fresh rosemary, leaves stripped and minced
- 1/2 cup extravirgin olive oil
- Salt & freshly ground pepper
Preparation:
Begin by trimming all the gristle and fat from the cutlets, then split them in half, leaving the halves attached only along the bone, so that the cutlets will open like so many books.
Open the books and fill each with a page of prosciutto and one of cheese, trimming their edges so nothing sticks out.
Next, take a skillet large enough for the meat to lie flat and heat the oil with the bay leaves. Slip the pork chops into the pan and brown them on both sides, turning them carefully. Season the meat with the minced herbs, salt, and pepper, cover, and cook over a medium flame for about 15 minutes, turning the meat occasionally; should it look as if it's drying out or overbrowning reduce the flame somewhat.
This will also work well over the grill, though if you do decide to grill your stuffed chops you should perhaps pit a toothpick or two through the meat on a slant to keep the books closed on the grill.
The wine? Red, and I'd think about a Sangiovese di Romagna.
Open the books and fill each with a page of prosciutto and one of cheese, trimming their edges so nothing sticks out.
Next, take a skillet large enough for the meat to lie flat and heat the oil with the bay leaves. Slip the pork chops into the pan and brown them on both sides, turning them carefully. Season the meat with the minced herbs, salt, and pepper, cover, and cook over a medium flame for about 15 minutes, turning the meat occasionally; should it look as if it's drying out or overbrowning reduce the flame somewhat.
This will also work well over the grill, though if you do decide to grill your stuffed chops you should perhaps pit a toothpick or two through the meat on a slant to keep the books closed on the grill.
The wine? Red, and I'd think about a Sangiovese di Romagna.
