You could use the more expensive veal cutlets in this easy recipe, but I find pork cutlets wonderful and very tender when cooked in this fashion. This is a practical dish if you have company, too: once you have -pan–fried it, it is finished in the oven. What is great about this dish is that it keeps well in the oven after it is done for 15 minutes without overcooking. Just shut off the oven, and cover the pan with aluminum foil until you are ready to serve.
- 6 boneless pork chops, about 7 to 8 ounces each
- 4 ounces shredded Italian Fontina
- 3 ounces deli ham, chopped
- 6 cornichons, chopped
- 2 plum tomatoes, seeded and chopped (about 1 cup)
- 1¼ teaspoons kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons -extra--virgin olive oil
- -All--purpose flour, for dredging
- Juice of 1 lemon
- 2 tablespoons chopped fresh Italian parsley
Preheat the oven to 400 degrees F. Press each pork chop with one hand. With a sharp knife, cut a pocket in the meat of each pork chop, from side to side going deep into the meat, then pound each flap to about -¾–inch thickness. In a medium bowl, combine the Fontina, ham, cornichons, and tomatoes. Divide the stuffing, stuff the pocket of each chop, and secure with toothpicks. Season the outside of the meat with ½ teaspoon of salt.
Heat a large skillet over medium heat. Melt the butter in the olive oil. When the butter is melted, lightly dredge the pork in flour, and add them to the skillet. Brown on both sides, about 3 minutes per side. Add the wine, lemon juice, and remaining ¾ teaspoon of salt. Bring the sauce to a boil, then transfer the skillet to the oven, and bake, uncovered, until they are cooked through and the cheese is melted, about 15 minutes. (For a more -polished–looking finished dish, you may want to strain the sauce before serving, if there are pieces of filling and melted cheese floating around in it, but this isn’t necessary.) Stir in the parsley (whether you’ve strained or not) and serve.