Stuffed Pork Chops

Stuffed Pork Chops

2 pork chops (mine were about 3/4" thick)

1/4 cup boiled broccoli rape, chopped

1 shallot, minced

1 clove garlic, minced

2 T. olive oil

salt, pepper

red pepper flakes

a few slices of fontina cheese for stuffing and a few more for the top

2 more T. olive oil for sautéing the pork chops

2 tomato slices

1/2 cup white wine

a few sage leaves

Using a sharp knife, make a slit in the pork chops, but don't cut all the way through. Take each half of the slit chop and pound with a meat pounder. Season with salt and pepper.

In a sauté pan, place the olive oil and minced shallot and garlic and cook until softened. Add the chopped broccoli rape. Season with salt, pepper and red pepper flakes, to taste. Let the mixture cool.

When it has cooled, place half inside each pork chop, then top with a few slices of fontina cheese. 

Close the pork chop, then secure with toothpicks.

Give the pork chops a VERY light dusting of flour, then sauté at medium high heat in 2 T. olive oil for a few minutes, turning once. You just want to get a little browning, you're not going to finish the cooking at this heat.

Lower the heat, then add the white wine and sage. At this point, cover the pork chops with the tomato slice and more fontina cheese. Let the pork chops simmer in the white wine for a couple of minutes until the meat is almost cooked. The cheese may not yet be melted at this point. In that case, cover the pan with a lid and cook on low heat for a minute or two until the cheese is melted. Serve with a sage leaf on top.