double cut pork chop stuffing?
My Nonna Margherite used to serve this dish when she had co-authored her NYC Trattoria many years ago.
Veal Chops Stuffed With Proscuitto di Parma & Dried Porcini Mushrooms ...
for 4 chops:
3/4 ounces dried porcini mushrooms or other fresh wild or domestic mushroom available regionally
1 cup hot water
1 tsp. butter
3 green scallions ( white part )
1/ 8 tsp. salt
1/8 tsp, freshly ground black pepper
3 ounces Proscuitto di Parma finely chopped
Veal or Pork ...
4 rib or lion chops about 3/4 pounds each
2 tblsps Evoo
10 tblsps white dry Italian or Sicilian wine
Stuffing Instructions ...
Place mushrooms in small bowl and add hot water and let soak 30 mins.
Take the mushrooms out of bowl and rinse thoroughly.
Slice mushrooms discarding any debris.
Strain the mushroom liquid through a sieve lined with several layers of dampened cheesecloth.
Reserve the liquid.
Melt butter in heavy skillet and add the onions, and sauté 2 mins. Then, add mushrooms and 1 1/2 tblsps. of the reserved mushroom liquid.
Add S & P.
Cover and simmer 2 mins. and take off stove top.
Mix in Proscuitto di Parma and stir gently.
The Chops ...
*** starting at the centre, of the side opposite the bone of the cho, cut a 1 inch lengthwise 1 inch deep slit.
Move the knife in an arc and create a pocket of 3/4 inches through the meat.
Repeat the slicing procedure with remaining chops.
*** If you would like the entire recipe, please do not hesitate to ask.
Margaux, have nice wkend.