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

Braciole di Maiale con la salsa Altesina

Serves 4

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.