Aired November 6, 2007
- 4 bone-in, pork or veal rib chops (about 1/2 pound each)
- Salt and freshly ground black pepper
- 8 slices Prosciutto Potta (also known as Fresco Rosmarino or Italian Rosemary Ham)
- 8 slices Fontina cheese
- 5 tablespoons extra-virgin olive oil (EVOO), divided
- 2 tablespoons butter
- 4 sage leaves, chopped
- 3/4 cups Marsala wine
- 1 bunch kale or any dark green, cleaned and dried, stems removed
- 1/2 red onion, sliced
Preheat oven to 400F.
Cut a large pocket horizontally through the meat and to the bone of each chop. Open the pocket like a book and place two slices each of prosciutto potta and fontina on one side of the meat. Close the pocket up and secure it a couple of toothpicks if needed.
Preheat a large skillet with 2 turns of the pan of EVOO, about 2 tablespoons, over medium-high heat. Season the outside of the chops with salt and pepper, and add them to the hot skillet. Cook on each side for 3-4 minutes. Remove the chops to a small cookie sheet and finish cooking them in the oven, about 5-6 minutes, depending on the thickness of the chop.
In the pan the chops were just cooked in, melt the butter and add the sage leaves. Brown the butter slightly then add the Marsala wine. Bring up to a bubble and simmer for about 2-3 minutes. Season with salt and freshly ground black pepper, remove from heat and keep warm while you cook the kale.
Preheat another large skillet with 3 turns of the pan of EVOO, about 3 tablespoons, over high heat. When the pan gets hot, add the cleaned kale and red onion, and saut until wilted and tender, 5-6 minutes. Season with salt and freshly ground black pepper.
To serve, place one chop on a plate and top it with a generous portion of kale. Pour the Marsala sauce over each portion.