b'Pork Chops Braised with Altesina SauceBraciole di Maiale con la salsa AltesinaI love the way this sauce works with the pork chops. However,6 tablespoons olive oil8 large garlic cloves, thickly slicedyou should know that12 pound prosciutto or ham, sliced thick, then cut into 14-inch diceit makes a wondeful1 10-ounce box frozen spinach, or 1 large bunch of fresh spinach blanched12 cup white wineaccompaniment to veal134 cups Chicken Stock1 cup creamas well. 14 teaspoon freshly ground black pepper (optional)1 red bell pepper, cut in small dice4 pork chops, 112-inch thick eachSalt and pepper to taste14 teaspoon red pepper flakes (optional) Chefs Tip 1 cup crumbled Gorgonzola cheeseOne important ingredient that weHeat 3 tablespoons of the olive oil in a large saut pan or skillet and gently cook the garlic and one-half of the prosciutto, about 2 to 3 minutes. Add the spinach and cook 3 more minutes. tend to forget aboutPour on the wine and simmer to reduce the liquid by half, about 2 to 3 minutes. Add the Chicken are the pots and pans.Stock, cream, and black pepper. Bring the sauce to a boil and then simmer to a nice sauce consistency, 15 minutes. When cooking dishes with sauces, make sureIn a separate pan, fry the remaining prosciutto, and bell pepper over medium-high heat with the remaining olive oil, about 3 minutes per side.that you have a bigPour the spinach cream sauce into the pan with the prosciutto and continue cooking for about 4 to enough space in the5 minutes.pan to place the meat,Salt and pepper the chops.chicken, and fish backHeat a grill pan over high heat and grill the pork chops to your liking.in to get bathed by the sauce. Prevent disastersPlace the chops on a serving tray and cover with foil to keep warm. in the kitchen byStir in the Gorgonzola cheese and gently warm the sauce until the cheese has melted, 1 to 2 minutes. Pour the sauce over the chops and serve.planning ahead. dieci 50'