Pork Chops Braised with Altesina Sauce

Braciole di Maiale con la salsa Altesina

Cooking With Nick Stellino
Nick's latest cookbook is available now as an EBook! Download the sample EBook FREE!

Ingredients:

6 tablespoons olive oil
8 large garlic cloves, thickly sliced
1⁄2 pound prosciutto or ham, sliced thick, then cut into 1⁄4-inch dice
1 10-ounce box frozen spinach, or 1 large bunch of fresh spinach blanched
1⁄2 cup white wine
13⁄4 cups Chicken Stock
1 cup cream
1⁄4 teaspoon freshly ground black pepper (optional)
1 red bell pepper, cut in small dice
4 pork chops, 11⁄2-inch thick each
Salt and pepper to taste
1⁄4 teaspoon red pepper flakes (optional)
1 cup crumbled Gorgonzola cheese
Serves 4
Printable Version
Heat 3 tablespoons of the olive oil in a large sauté pan or skillet and gently cook the garlic and one-half of the prosciutto, about 2 to 3 minutes. Add the spinach and cook 3 more minutes. Pour on the wine and simmer to reduce the liquid by half, about 2 to 3 minutes. Add the Chicken Stock, cream, and black pepper. Bring the sauce to a boil and then simmer to a nice sauce consistency, 15 minutes.
In a separate pan, fry the remaining prosciutto, and bell pepper over medium-high heat with the remaining olive oil, about 3 minutes per side.
Pour the spinach cream sauce into the pan with the prosciutto and continue cooking for about 4 to 5 minutes.
Salt and pepper the chops.
Heat a grill pan over high heat and grill the pork chops to your liking.
Place the chops on a serving tray and cover with foil to keep warm.
Stir in the Gorgonzola cheese and gently warm the sauce until the cheese has melted, 1 to 2 minutes. Pour the sauce over the chops and serve.
©2013 Nick Stellino Productions