Stuffed pork chops with apples
Instructions
Peel the apples and cut them into cubes.
Rosolatele in a pan with the butter.
Cover with half a glass of wine and cook until soft, but not be unmade.
Coarsely chop the hazelnuts.
Carve the chops widthwise, obtaining in each pocket.
Stuffed each with a spoonful of cooked apples and 10 g of hazelnuts.
Cut the bacon into strips and let wilt in a pan with a spoon of oil and a sprig of Rosemary.
Cook the chops in this Fund for about 6 minutes, they have been wetted with a little wine.
Add salt, pepatele and serve garnished with cooked apples left.
Suggested wine: Ruché di Castagnole Monferrato.
Ingredients and dosing for 4 persons
- 4 thick-cut pork chops and deprived of bone (800 g)
- 2 apples
- 50 g of speck
- 40 g of shelled hazelnut and roasted
- 30 g of butter
- Dry white wine
- Olive oil
- 1 sprig of rosemary
- Salt
- Pepper