Cotolette Di Maiale Ripiene

Cotolette Di Maiale Ripiene

4 tablespoon olive oil
225 g button mushrooms - thinly sliced
4 pork loin chops - about 175g each and 1/2" thick
125 g mozzarella (smoked if possible) - diced
75 g butter
150 ml dry white wine
2 fresh sage leaves - chopped
salt and freshly ground black pepper
..
Preheat the oven to 190C/375F/Gas 5. Heat 2 tablespoon of the oil in a
frying
pan then fry the mushrooms for 3 minutes until golden brown. Season with
salt and pepper. Using a very sharp knife, make a horizontal cut through
each pork chop to form a pocket. Mix the diced mozzarella into the mushrooms
then spoon into the chops. Press into shape and secure with a skewer or
cocktail sticks. Heat the remaining oil in a large ovenproof frying pan. Fry
the pork for 3 minutes on each side until golden brown then transfer the pan
to the oven and cook for a further 25 minutes. Meanwhile, put the butter,
wine and sage in a small pan and season with pepper to taste. Simmer for 5
minutes. Serve the pork chops on warmed plates and spoon over the wine
sauce.

Source: Aldo Zilli

Servings: 4


Source:

rec.food.cooking, rec.food.recipes