Pork Chop Valdostano (stuffed pork chop)

>> Sunday, April 2, 2017

Pork Chop Valdostano (stuffed pork chop)

Joe and I were looking through cookbooks for some new recipe ideas, and I pulled down a cookbook from Rao's, a famous Italian restaurant in New York City. The original recipe was made with veal chops, prosciutto, and golden raisins, but we made it a little more budget-friendly with Virginia ham, black raisins, and boneless pork chops. Joe gave the recipe a few more tweaks for our taste, and he says that next time he makes this, he'll try a bone-in chop for ease of stuffing, and golden raisins for a prettier presentation.

6 6 oz, 1 1/2 inch thick pork chops, trimmed of all fat
12 pieces of ham or prosciutto, thinly sliced
1/2 cup black or golden raisins
6 thin slices of mozzarella cheese
2 cups flour
1/2 cup vegetable oil
2 cups sliced white mushrooms
1 medium white onion, thinly sliced
2 tbsp. butter
2 cups chicken broth
2/3 cup Marsala wine
1/4 cup grated Parmesan or Romano cheese
3 tbsp. chopped Italian parsley

For the egg batter:
2 large eggs
1/4 cup grated Parmesan or Romano cheese
2 tbsp. minced Italian parsley
dash of salt and pepper

Cut each chop open horizontally to the bone, splitting it open like a hamburger bun. Pound the meat very thin. Layer the inside of each chop with a slice of ham,  a spoonful of raisins, a slice of mozzarella, and another slice of ham. Fold the top of the chop down and pound the edges together until sealed.

Heat oil in a large saucepan on medium heat. Dredge each chop in flour and then dip the chops into the egg batter. Cook the chops five minutes on each side, then place on a platter and keep warm in the oven.

Sprinkle the onions with flour and then saute in the saucepan until soft. Add the mushrooms and saute until tender, about five minutes. Stir in butter, and when it is melted, return the chops to the pan.

Pour in the broth and wine and bring to a boil. Cover the pan and simmer until tender, about 15 minutes. Place a chop on each plate and pour several spoonfuls of sauce over the top. Sprinkle with parsley and Parmesan before serving.

Serves 6.

Find more of Rao's recipes here.


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