Pork Chops Braised with Altesina Sauce

Braciole di Maiale con la salsa Altesina

Cooking With Nick Stellino
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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