Friday, October 20, 2006
Proscuitto Fig Stuffed Pork Loin Chops
Divinely simple, these are boneless thin-cut pork loin chops, pounded thin and stuffed and rolled, then lightly coated in flour and sauteed. They are done in minutes and served with a fast pan sauce.
Proscuitto Fig Stuffed Pork Loin Chops:
2 lbs boneless thin-cut pork loin chops
1/2 cup roughly chopped proscuitto
1/2 cup roughly chopped dried black mission figs
1 tbs fresh rosemary, chopped fine
1 cup flour
Salt and pepper to taste
Olive oil as needed to saute
1/2 cup white wine
Gently pound pork chops between layers of plastic wrap. Salt and pepper meat.
Meanwhile, mix proscuitto, figs and rosemary in a bowl.
Spoon a scant tablespoon of filling onto each chop, roll tightly. Coat each roll lightly in flour, salt and pepper.
Saute over high heat in olive oil until done, 2-3 minutes. Remove from pan and keep warm. While pan is still hot, add wine, scraping up brown bits from the bottom. Simmer until reduced and slightly thickened. Pour over pork and serve immediately.