Pork Chops Stuffed With Apples
Recipe second for 4 people based on Pig - cooking method pan.
Preparation:
Preparation: Peel the apples and cut them into cubes. Brown them in a pan with the butter. Wet them with half a glass of wine and cook them until they are soft, but not mushy. Coarsely chop the hazelnuts. Incise the chops in the sense of the width, obtaining a pocket in each one. Stuff each of them with a spoonful of cooked apples and g 10 hazelnuts. Cut the speck into strips and let it dry in a pan with a spoonful of oil and a sprig of rosemary. Cook the chops in this stock for about 6 minutes, basting them with a little wine. Salt and pepper them and serve garnished with the remaining cooked apples. Recommended wine: Ruché di Castagnole Monferrato.
Ingredients:
Ingredients: 4 Thickly Cut Pork Chops Without the Bone (800 G) - 2 Apples - 50 G Speck - 40 G Shelled And Toasted Hazelnuts - 30 G Butter - Dry White Wine - Olive Oil - 1 Sprig Rosemary - Salt - Pepper
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