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Custati di Maiale Pieni

Source of Recipe

Posted by Chyrel


Recipe Introduction

(Stuffed Pork Chops) When stuffing any meat, poultry or fish, always remember to slice the ham and salami extremely thin. If you can't fit one whole slice into the pocket, break it into smaller pieces first.

List of Ingredients

1 yellow onion, thinly sliced
1 cup seasoned breadcrumbs (see recipe below)
1 recipe lemon, oil, and garlic dressing (see recipe below)
4 pork chops or milk-fed veal chops, each 3/4 pound and 1 inch thick
4 very thin slices boiled ham, cut in half
4 very thin slices Genoa salami
4 pieces provolone cheese, each about 2 X 1-inch and 1/4-inch thick
4 teaspoons romano cheese
4 tablespoons unsalted butter



Recipe

1. In a small frying pan, combine 1 tablespoon of the olive oil and the onion. Place over medium heat and saut� until golden, about 10 minutes. Prepare the seasoned breadcrumbs and the dressing.

2. Preheat an oven to 400 degrees F. With a sharp knife, cut a horizontal pocket in each chop, cutting toward the bone. Stuff each pocket with 1 slice of ham, 1 slice of salami, 1 piece of provolone, 1 teaspoon of romano, and one-forth of the fried onion. Close each chop tightly with a few toothpicks. Dip the chops into the egg bath, then coat with the breadcrumbs.

3. Brush a medium-size baking pan with some of the dressing. Arrange the chops in the pan in a single layer. Top each chop with 1 tablespoon butter. Spoon half of the remaining dressing over the chops. Bake, uncovered, for 20 minutes, basting occasionally with the pan juices. Turn the chops over and spoon the remaining dressing over the tops. Continue to bake until the chops are fork tender, about 20 minutes longer.

4. Transfer the chops to a platter and spoon the pan juices over the top. Serve immediately. Serves 4.

Seasoned Breadcrumbs:

1 3/4 cups freshly made breadcrumbs
1/2 cup grated romano cheese
scant 1/2 teaspoon salt
3 large cloves garlic, thinly sliced
1/2 cup coarsely chopped fresh Italian parsley

1. In a dish combine the breadcrumbs, cheese, salt, garlic, and parsley. Mix well.

Lemon, Oil, and Garlic Dressing

Juice of 5 lemons (scant 1 cup)
1/2 cup plus 2 tablespoons extra-virgin olive oil
10 cloves garlic, cut into medium dice
2 teaspoons dried oregano, sticks removed, crushed until powdery
3/4 teaspoon salt, or to taste

1. In a small bowl, combine the lemon juice, olive oil, garlic, oregano, and salt. Mix well. It can be made up to 3 days ahead of time and left refrigerated until needed. If the lemons are too acidic, add 1 to 2 tablespoons water.

Adapted from Mangia, Little Italy by Francesca Romina