Pork Chop Stuffed with Spinach, Pine Nuts and Mozzarella

Serves 4.

Tomato and Roquefort Salad
1/4 cup red wine
1/4 cup red-wine vinegar
1/8 cup dry sherry
1 cup peanut oil
1/8 cup olive oil
Salt and freshly ground pepper to taste
1 medium red onion, peeled and thinly sliced
1 lb Roquefort cheese, less if preferred, crumbled and chopped into small chunks
4 large, very ripe tomatoes
4 or 8 large lettuce leaves, such as romaine or red-tip

To make vinaigrette, whisk first 6 ingredients together and set aside. Prepare onion and cheese. Remove tomato skins by scoring bottom of each tomato with a small cross and immersing in boiling water for 8 seconds. Immediately plunge into ice water, then peel. Cut off top and bottom of each tomato, then cut remainder into three thick slices.

Pork Chops
4 ten-to-sixteen ounce pork chops
8 oz fresh spinach, sautéed, chilled, drained well, and chopped (should make 1 cup)
1 cup grated mozzarella
1/3 cup pine nuts, toasted
2 oz finely chopped prosciutto
Salt and freshly ground pepper to taste
6 Tbsp peanut oil
2 Tbsp butter, melted
Sliced sautéed mushrooms, for garnish

Preheat oven to 450°. Using a sharp knife, make a short, deep slit in one side of each chop, almost cutting through to other side. Then work knife from side to side to create a pocket, trying not to widen initial cut too much.

In a mixing bowl combine spinach, mozzarella, pine nuts, prosciutto, and small amount of pepper. Stuff chops with mixture until plump. Season exterior with salt and pepper.

Heat a large skillet over high heat, add peanut oil, and sear chops on both sides until dark brown. Place on a baking sheet in oven and cook approximately 14 to 15 minutes or until a meat thermometer inserted in chop registers 160°.

To serve, place a chop on each plate, drizzle with melted butter, and garnish with sautéed mushrooms. Beside it, arrange lettuce leaves topped with sliced tomato, onion, and Roquefort. Drizzle with vinaigrette.

Pair with Ferrari-Carano Zinfandel.