Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Butter
Freshly ground black pepper --
- to taste
1/2 lb Mushrooms -- thinly sliced
2 c Tomatoes -- peeled, diced
4 Loin veal chops -- 1" thick
1/2 c Prosciutto ham -- julienne cut
4 tb Olive oil
1/2 c Dry white wine
3 tb Parsley -- minced
Salt -- to taste
Melt butter in saucepan; saute mushrooms for 3 minutes. Add tomatoes,
ham, wine, salt, and pepper to taste and bring to a boil, lower heat
and cook for 5 minutes. Season chops with salt and pepper to taste.
Heat 2 tb olive oil in skillet; brown chops on both sides. Cut
4 pieces of parchment paper large enough to completely fold over each
chop. Brush the paper with remaining oil. Place a chop in center of
each piece of parchment and cover with the sauce. Sprinkle each chop
with parsley. Fold over the paper, sealing the edges well. Place on a
baking sheet; bake in a 375°F oven for 15 to 20 minutes. Serve in the
paper with the top rolled back.
Note:
I usually place the parchment packages on a large wooden carving
board and bring it to the table. You can either snip open the
packages with scissors or carefully with a sharp knife. I like to
remove the contents onto the dinner plate. Fried zuchinni sticks go
very well with this dish. Enjoy.
