Pork chop with DOP Caciocavallo
Pork chop stuffed with Concaciocavallo Ragusano DOP cheese, sun-dried tomatoes, dates, and dark chocolate
Servings: 2 persone
Ingredients
- 200 gr Pork chop
- 50 gr Caciocavallo whole Ragusan DOP
- 50 gr tomatoes dried
- 200 gr bread crumbs fresh
- 50 gr demi-glace pork-based
- 30 gr dried dates
- 1 nr egg for breading
- qb dark chocolate to grate
- qb thyme
- qb rosemary
- qb rapini for side dish
- qb salt
- qb pepper
Instructions
- Using a knife, cut a pocket into the pork chop to stuff with a mixture made by blending the Ragusan cheese, dried tomatoes, bread crumbs, and herbs.
- If available, a better result is achieved by inserting the stuffed meat into a vacuum machine to compact the ingredients.
- Near the end of cooking, add the dates and cook together.
- After this phase, coat the meat in the remaining bread crumbs, season, fry, and let rest for a few minutes.
- After plating the meat and topping with the previously prepared sauce, add sautéed rapini with oil, garlic, and chili, and grate dark chocolate on top.
