STUFFED PORKCHOPS

2 double pork chops (1 ½” thick)

¼ c bread crumbs

1 link Italian sausage

¼ cup small dice of onion

½ cup small dice of zucchini

1 slice posciutto

1 slice (¾ cup shredded) mozzarella cheese

salt and pepper

cooking spray

1 Tablespoon olive oil

1 Tablespoon butter

½ cup more dice onion

2 cloves garlic

½ cup broth

½ cup white wine

Make pockets on the side of the chops by inserting a sharp knife and cutting almost to the edge, but not through, on each chop. Run a finger around to make sure that you have a clear pocket. Set aside.

Spray a skillet on medium heat and add the meat of the sausage and let brown slowly stirring. While that is cooking, dice and add the onion and zucchini and stir well, dice the slice of posciutto and add to the skillet. When vegetables are tender, scrape the sausage mixture into a bowl. Let cool a few minutes and add shredded mozzarella and breadcrumbs and stir well to mix. Makes just the right amount of stuffing for two chops.

Divide the sausage mixture in two, fill the pockets of the chops with the mix, close the pockets with toothpicks or butchers twine. Sprinkle salt and pepper on both sides; spray each chop with cook spray.

Add ½ to 1 tablespoon of olive oil to the skillet used for the sausage, bring to a medium heat and brown both sides of the chops. When both are well browned, take them out of the pan and set aside.

Add the butter to the pan, add the onion and garlic and let them get tender. When done, add the broth and scrape all browed bits up. Then add the wine and let it all come to a boil. Now add the two chops in to the skillet, lower the heat and let it come back to a boil. Cover, lower the heat to low simmer and leave the chops to cook for about 45 mins. Occasionally, pour some of the sauce over the chops.

I made this with chorizo, Mexican sausage which is rather hot. I used a slice of ham rather than the posciutto since I had none.

I served the chops with the browned top uppermost with microwave baked potato and crispy tender cooked asparagus. With the sauce which was again just the right amount to pour over the potato and the chops. A fine meal for two.

Original receipt didn’t call for onion or zucchini in the stuffing. It also called for the chops to be baked in a 350F oven which was way to hot for a hot summer day!