Portafogli di Lonza
Stuffed Pork Chops
Serves 6

6 center cut pork chops (about 2 1/2 lbs), with pockets cut in
1/3 pound ham, diced
3 ounces mozzarella cheese, diced
1 large egg, beaten
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons fresh bread crumbs
1 tablespoon chopped fresh Italian parsley
1/2 teaspoon coarsely ground black pepper
3 table spoons butter
3 fresh sage leaves
3 tablespoons dry Marsala wine
1/2 cup water


Wipe the chops dry with a paper towel and set aside. In a bowl, mix the ham, mozzarella, egg, Parmigiano-Reggiano, breadcrumbs, parsley, salt, and pepper. There should be about 1 1/2 cups stuffing. Open each pocket in the chops and fill with 2 tablespoons stuffing. Close with toothpicks or sew shut with string. Set aside. Preheat the oven to 350* F In a large ovenproof skillet, melt the butter, add the sage and pork chops, and brown the meat over medium-high heat for about 2 min. on each side. Add wine and water. Place the skillet in the oven and bake for 8 min. Cover the pan with a lid or tightly with foil and continue to bake for 25-30mins more, or until the meat is fork-tender. Serve at once with some pan juices poured over the top Ossobuchi in Vino Veal shanks in Red Wine Serves 4 4-5 tablespoons of olive oil 2 medium onions, peeled and sliced 3 shallots, peeled and sliced 6 cloves garlic, peeled and sliced 4 veal shanks, 1 1/2 to 2 inches thick 1/2 teaspoon salt Freshly ground pepper 2/3 cup or more dry red wine 1 tablespoon fresh lemon juice 2 tablespoons minced fresh parsley In a heavy pot, heat the olive oil, add the onions and shallots, and sauté slowly until they begin to soften. Add the garlic and continue to sauté until the garlic softens Add the veal shanks and brown slowly on both sides. Sprinkle with salt and pepper, then slowly add wine, lemon juice, and parsley. Stir to blend, cover the pot, lower the heat, and simmer for 45 minutes to 1 hour, or until fork-tender. Add more wine as needed to keep the meat from drying out. Serve the veal shanks immediately, with some pan juices.