Pork Chops Stuffed with Apples (Braciole di Maiale Farcite alle Mele)

La Cucina Italiana, February 2002

20 minutes — 4 Servings

Ingredients

1⁄4	cup	hazelnuts
2	tablespoon	unsalted butter
2		apples (peeled, cored and diced)
3⁄4	cup	dry white wine
4		boneless pork chops
1	tablespoon	extra-virgin olive oil
2	ounce	speck (cut into long, thing strips)
1	sprig	rosemary
		salt and ground black pepper

Instructions

Heat the oven to 350F. Spread the hazelnuts on an 11" x 17" baking sheet; toast 12 minutes; rub in a towel to dislodge the skins and chop.

In a 12" skillet, melt the butter. Add the apples; cook 5 minutes over medium-high heat. Deglaze with 1/2 cup of the wine; cook until the apples are soft; set aside.

Make a slit in each pork chop; insert one-quarter of the hazelnuts and 1 tablespoon of the apples in each slit. Heat the olive oil in a 12" skillet. Add the Speck and rosemary; cook 1 minute. Add the pork chops; cook 3 minutes, turn, and add the remaining wine. Cook 3 minutes, season with salt and pepper, and serve hot, with the remaining apples.