Stuffed pork chops with spinach from Emilia Romagna

Ingredients for 4 servings:

• 4 slice(s) pork chop(s) (approx. 2.5 cm thick)
• 6 slices of Parma ham
• 2 balls of buffalo mozzarella
• 80 g Parmesan
• 10 sage leaves
• 4 tbsp pesto verde
• 20 g pine nuts
• e.g. rapeseed oil
• 1 shallot(s)
• 150 ml white wine
• 400 ml veal stock
• 4 pieces of butter, ice-cold
• n. B. Salt and pepper from the mill
• 700 g leaf spinach, frozen
• 100 g raisins
• 1 shallot(s)
• 1 garlic clove(s)
• 4 anchovies
• 2 tbsp olive oil
• e.g. salt and pepper
• e.g. nutmeg
• 1 tomato(s)
• 4 tbsp sliced ​​Parmesan cheese
• n. B. Water, lukewarm

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Cotoletta di Maiale Ripiene e Spinaci

Place the raisins in a bowl, pour lukewarm water over them until they are just covered, and let them swell for 1 hour. Thaw the frozen spinach. Portion-sized spinach is best. Peel the shallots and garlic clove and finely dice both. Chop the anchovies. Deseed the tomato and cut into small cubes. Dice 2 slices of Parma ham and strip 2 sage leaves. Slice the buffalo mozzarella. Slice the Parmesan cheese very thinly using a cheese slicer. Set everything aside. Toast the pine nuts in a pan without oil; you have to stay there because they burn very quickly. Remove from the pan, let cool, and chop roughly. Either have the butcher cut a pocket into the chops or do it yourself. Be careful not to create any holes. Wash the meat and pat it dry. Spread a slice of Parma ham on a board. Place 3 slices of mozzarella on top, top with 1 sage leaf and 4 small slices of Parmesan cheese, sprinkle with some chopped pine nuts, and roll up or fold as small as possible. The ham should completely enclose the cheese. Repeat this process three more times. Spread 1 tablespoon of pesto on the inside of each meat parcel. Fill each with a parcel of Parma ham. Halve 1 sage leaf and place it above and below the filling in the parcel. Seal the opening tightly with several toothpicks. It must be very tightly sealed so that the cheese does not leak out when it softens. Season the chops with salt and pepper on both sides. Heat the oil in a pan and fry the chops on all sides over low heat, also placing them on the sides. Meanwhile, heat 2 tablespoons of olive oil in a saucepan. Add half of the diced shallots and sauté, then add the garlic and anchovies and sauté while stirring. Add the spinach and raisins. Stir through and simmer gently. Season with pepper and freshly grated nutmeg. Sauté until all the liquid has evaporated. This takes about 8 minutes. Then keep warm. When the meat is cooked, remove it from the pan and keep warm. Sauté the remaining half of the diced shallots, the diced ham, and the sage strips in the frying fat. Pour in the white wine and reduce. Then add the veal stock and reduce it. Season the sauce with salt and pepper. Reduce the heat, return the meat to the pan, and heat briefly. Stir the cold butter into the sauce and immediately remove the pan from the heat. Add the diced tomatoes to the spinach, stir through, season to taste, and heat briefly only if necessary. Be careful with the salt, as both the meat and the spinach contain ingredients that contain a lot of salt. Now serve the meat with the sauce and spinach. Sprinkle Parmesan shavings over the spinach. Serve with ciabatta or boiled potatoes. Serve with the white wine used in the sauce.