Capocollo and Provolone Stuffed Pork with Broccolini and Lemon with a White Wine & Butter Sauce

If you enjoy chicken cordon bleu, you'll love this scrumptious dish! Capocollo is a dry cured, thinly sliced pork similar to prosciutto.  You can find it in the fine cheese and cured meat section of your grocery store deli.  If you can't find it, just substitute another dry cured meat.  

Ingredients

6 pork chops

6 slices dry cured capocollo

6 slices provolone cheese

1 large lemon, very thinly sliced

~1 cup panko (Japanese breadcrumbs)

1/4 cup chopped, fresh chives

1 1/2 tsp coarse kosher salt, divided

1 tsp ground black pepper, divided

1/2 cup broccolini, finely chopped
~2/3 cup freshly shredded Parmesan cheese

Extra virgin olive oil

1 cup low-salt chicken broth

1 cup Pinot Grigio or other dry white wine

2 Tbsp butter

1 Tbsp cornstarch mixed with 1 Tbsp water

1 Tbsp fresh lemon juice

For the Stuffed Pork:
Flatten the pork chops to 1/4 inch thick using a meat mallet.  I like to put the pork chops inside a ziplock freezer bag.  Those are sturdier than just using plastic wrap or wax paper.

Place one slice of capocollo and one slice of provolone on each pork chop.

Place 2 lemon slices on top of the meat and cheese, then sprinkle well with panko and chives.

Sprinkle each with salt, pepper, and Parmesan cheese, then roll up each pork chop.

Secure each rolled chop with one or two wooden toothpicks or tie with kitchen string.

Place the rolled chopped seam-side down on a foil-lined baking sheet sprayed with non-stick cooking spray.
Brush with olive oil and coat with panko.

Sprinkle each rolled chop with salt and pepper again and bake at 375 for ~30 minutes.

For the Sauce:

In a medium saucepan, add wine and broth and boil for 8 minutes.  Turn it down to med-low for a slow boil.  You don't want ALL the alcohol to evaporate.  ;)  Stir in butter and then add cornstarch mixture, stirring until sauce thickens (~1-2 minutes).  Season with salt & pepper, then transfer to a small serving pitcher.

Be sure to remove the toothpicks after the pork has cooked, then pour sauce over each piece just before serving, making sure the sauce is still warm.  I would serve this with corn, mashed potatoes, and/or wild rice.  You can also make this as a whole pork loin roast.  Just use a 4 pound roast, slicing it long-ways to unroll it like a carpet, then stuff, roll back up, and cook until a thermometer reads 145 when inserted into the center of the pork loin roast.

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