Ingredients
Scale
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 lb baby spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ pound capocollo (spicy Italian ham), cut into small dice
- ¼ Fontina cheese, slides small square
- 4 thick-cut (1½ inches) pork chops for stuffing.
- Black grapes seedless ½ Lb (sliced in half)
- 16 oz good burgundy or Cabernet wine
- ¼ teaspoon of sugar.
- 2 tablespoons cold unsalted butter, cubed
Instructions
- Heat 1 tablespoon oil in large saucepan over medium heat. Add garlic; cook, stirring occasionally, 1 minute. Add spinach, ¼ teaspoon salt, ? teaspoon pepper, cook, stirring, just until spinach is wilted, about 2 minutes. Remove the spinach mixture to a medium-size bowl; let cool completely.
- Place the pork chops on a flat work surface; cut a small slit horizontally, Stuff each chop with ¼ spinach and add couple pieces of cheese, Secure chops with toothpicks.
- Preheat oven to 400 degree F.
- Heat remaining 1 tablespoon oil in large skillet. Season each chops with salt and pepper cook 3 minutes per side or until browned. Place the skillet and the chops in the oven; Bake the chops in the oven for 15 minutes or until the internal temperature registers 155 degrees on an instant-read thermometer when inserted in the pork. Remove chops to a platter; keep it warm.
- For the SAUCE: In a sauce-pot medium heat, add the seedless sliced black grapes, ½ spoon of garlic chopped, ¼ teaspoon of salt, ¼ teaspoon of sugar and stir, add wine and Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter for a glossy sauce
- Category: Main
- Cuisine: Italian