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Mushroom Cheese and Salami Stuffed Pork Chop Recipe - Brasole Col Pien

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Stuffed Pork Chops, or Brasole Col Pien: When the word braciola is used to describe a rolled up cutlet or chop, the recipe is usually south Italian. Not in this case, however; the recipe is from the Vicentino, and Amedeo Sandri says that the use of a little grappa gives the mushroomy filling "that distinctive touch". To serve 4:

Prep Time: 1 hour, 10 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 40 minutes

Ingredients:

  • 4 pork chops weighing (if they have the bone) a half pound (200 g) each
  • 8 fine slices of sopressa (the signature salami from Vicenza, use Italian or Genoa salami if need be)
  • 3/4 ounce (20 g) dried porcini
  • 4 sage leaves
  • 2 tablespoons grated Vezzena (a firm sharp cheese of the Vicentino; use Parmigiano if need be)
  • 1 clove garlic
  • Half an onion, minced
  • A few sprigs parsley
  • 1/4 cup unsalted butter
  • 1/4 cup olive oil
  • Flour
  • Grappa, ideally from Bassano (substitute brandy if need be)
  • A little meat broth, or bouillon
  • Salt and pepper to taste
  • Butcher's twine

Preparation:

Begin by steeping the mushrooms in warm water for at least an hour, or until they are quite soft. At this point, finely mince the onion and the garlic with a few parsley leaves, and sauté the mixture in a tablespoon each of olive oil and unsalted butter. When the onion begins to color, drain the mushrooms and add them to pan. Season the mixture with salt and pepper to taste and continue cooking, adding a few tablespoons of hot broth every now and again, for a half hour. When the time is up the mushrooms should be dry; turn them out on a chopping board, chop them finely, and let them cool.

If your pork chops have the bones, remove them with a sharp knife and discard them. Using the flat of a knife, pound the pork chops to thin them as much as you can. Lay a leaf of sage in the center of each, followed by two slices of sopressa. Next sprinkle a quarter of the mushroom mixture and a quarter of the grated cheese over each chop. Roll the meat up around the filling to make involtini, and tie them at either end and in the middle with butcher's twine. Flour the chops and give them a good shake to remove excess flour.

In a skillet, heat two tablespoons of olive oil with two tablespoons of butter, and when they begin to crackle, add the chops, turning them to brown them on all sides. Season them with salt and pepper, sprinkle them with a shot of grappa, and, when it has evaporated, a ladle of hot broth. Shift the cutlets about to mace certain they haven't stuck to the pan, cover them, and simmer them for about 15 minutes.

Remove the meat to a warmed serving dish and remove the strings. In the meantime, reduce the sauce in the pan over a brisk flame, until it thickens and becomes creamy. Spoon them over the chops and serve at once.

A wine? Red, Merlot dei Berici.
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