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To celebrate this year’s Greenwich Wine + Food Festival (kick starting September 23rd and running for 4 delicious days) The Cooking Junket has got in touch with one of the most innovative chefs of Connecticut: Chef Renato Donzelli of Basso Café in Norwalk
A minute with Chef Renato:
How would you describe your food?
Chef Renato Donzelli: I would describe it as genuine and delicate but also simple and creative. 
What is the best advice you were given in the kitchen?
Don’t be afraid to make mistakes.
How would you describe the CT dining scene?
It is gradually evolving and demanding.
What wine pairing or beer would you recommend with your recipe?
With this I would recommend Chateau Haut Brion 1959, hahaha!! but a young Cabernet Sauvignon or Pinot Noir will work.
If you could cook for any three dinner guests, who would they be?
Barack Obama, Alex Guarnaschelli and Scarlett Johansson.
What would be your ideal last meal on earth?
I believe is not about choosing a final meal by quality or quantity; in fact, it should be chosen by who you are going to share it with and where. But if I’d have to choose, it would be a Pizza Napoletana and red wine. Although not any simple pizza, it would have to be a thin crust wood oven baked pizza with San Marzano tomatoes from the volcanic valley of Mount Vesuvius with mozzarella di bufala from Campania, paired with a nice glass of Barolo wine.
Chef Renato and thirteen other local chefs will be honored (and cooking at!) the Most Innovative Chefs Gala, Friday September 25.
The Most Innovative Chefs Gala is just one event in a blockbuster weekend lineup; the first Champagne Dinner Under the Stars event will take place on Thursday evening to kick off the festivities, and on Saturday, the Culinary Village, the center of the entire GREENWICH WINE+FOOD FESTIVAL, will offer tastings and demonstrations, celebrity chef book signings, the fourth annual Burger Battle, the second annual Top Bartender’s Showdown, Barbecue & Bluegrass, and a live musical performance by Grammy and CMA award-winning country superstars Little Big Town.
For tickets, head to www.greenwichwineandfood.com
Pan Roasted and Fontina-Stuffed Pork Chop with Polenta and Black Grape Sauce
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
These fontina-stuffed pork chops are a savory delight, featuring a flavorful filling of spinach, spicy capocollo, and creamy Fontina cheese, all enveloped in tender pork and finished with a lemony pan sauce.
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 lb baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 pound capocollo (spicy Italian ham), cut into small dice
- 1/4 pound Fontina cheese, sliced
- 4 pork chops, about 1 inch thick
- 1 cup chicken broth
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped garlic and cook, stirring occasionally, for about 1 minute until fragrant.
- Add the baby spinach to the pan along with ¼ teaspoon of salt and ¼ teaspoon of black pepper. Cook, stirring, just until the spinach is wilted, about 2-3 minutes. Remove from heat and set aside.
- In a small bowl, combine the diced capocollo and sliced Fontina cheese. Set aside.
- Using a sharp knife, carefully cut a pocket into the side of each pork chop. Stuff each pocket with the spinach mixture and the capocollo-cheese mixture.
- Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed pork chops and sear for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
- Remove the skillet from the oven and transfer the pork chops to a plate. Cover with foil to keep warm.
- Place the skillet back on the stove over medium heat. Add the chicken broth, butter, and lemon juice to the skillet. Cook, stirring, for about 3-4 minutes, scraping up any browned bits from the bottom of the pan, until the sauce is slightly reduced.
- Return the pork chops to the skillet and spoon the sauce over them. Sprinkle with chopped fresh parsley before serving.
Notes
For best results, use fresh baby spinach and high-quality Fontina cheese. The pork chops can be prepared ahead of time and stored in the refrigerator for up to a day before cooking. Serve with a side of roasted vegetables or a simple salad. A young Cabernet Sauvignon or Pinot Noir pairs well with this dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 pork chop
- Calories: 450
- Sugar: 1
- Sodium: 850
- Fat: 30
- Carbohydrates: 4
- Fiber: 1
- Protein: 38
- Cholesterol: 110
Frequently Asked Questions
What type of wine pairs best with Chef Renato’s pork chops?
A young Cabernet Sauvignon or Pinot Noir would complement the flavors of the pork chops well.
What should I keep in mind when cooking pork chops to ensure they remain tender?
Make sure not to overcook the pork chops, as this can dry them out. Use a meat thermometer to achieve the perfect internal temperature.
Are there specific ingredients that enhance the flavor of the pork chops?
Using high-quality pork and seasoning simply with salt and pepper allows the natural flavors to shine through.
