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De Fino Law Associates, P.C.

  PRHthe menu

Don’t Settle for Less

Courtesy of Lombardi’s Prime Meats

Stuffed Pork Chops w w w . l o m b a r d i m e at s . c o m

Michael Anthony De Fino

Vincent Anthony De Fino

Nicholas J. Starinieri

Nicholas L. Palazzo

Attorney at Law Attorney at Law

Attorney at Law

Benjamin J. Simmons

Attorney at Law

Attorney at Law

Areas of Practice •Personal Injury •Wrongful Death •Wills and Estates •Real Estate •DUI •Criminal Defense •Corporate •Traffic Violations

2541 South Broad Street Philadelphia, PA 19148 TEL: 215-551-9099 | FAX: 215-551-4099

w w w. d e f i n o l aw y e r s . c o m

Ingredients ➜ 2 tablespoons olive oil ➜2  cloves garlic, chopped ➜1  bag (6 ounces) baby spinach ➜1  /2 teaspoon salt ➜1  /4 teaspoon black pepper ➜6  sun-dried tomatoes, finely chopped

➜1  /4 pound prosciutto, cut into small dice

➜1  /4 pound provolone

cheese, cut into small dice

➜1  egg, lightly beaten ➜4  thick-cut (1 1/4 to 1 1/2

inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)

Directions Paul Stolfo, Director • Marianne Stolfo, Director

The Tradition Continues the Fourth Generation

The Stolfo

Funeral Home Where Everyone is Treated Like Family 2536 So. Broad Street • Philadelphia, PA 19145 215.334.7376 60

| rowhome magazine

gohomephilly.com

Pre-heat oven to 375 degrees. Heat one tablespoon of oil in a large saucepan over medium heat. Add garlic and sauté stirring about one minute until golden. Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the chopped dried tomatoes. Sauté and stir just until spinach is wilted, about two minutes. Remove the spinach mixture to a medium-size bowl; let cool completely. When cool, add the prosciutto, provolone cheese and egg; gently stir to combine completely. Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book. Stuff each chop with

1/4 of the stuffing. Secure chops with toothpicks. Heat remaining tablespoon of oil in a large skillet. Add chops and cook two minutes per side or until browned. Place chops in single layer in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Bake the chops in the oven for 15 minutes or until the internal temperature registers 155 degrees on an instant-read thermometer when inserted in the pork. Remove chops to a platter; cover with foil. Let stand 5 to 10 minutes in warm place before serving.

PRH Suggested Wine Pairing Montoya Pinot Noir $16

Profile for Philadelphia RowHome Magazine

PRH Dining In 2016  

Annual food themed issue, winter 2016 (Jan/Feb/Mar)

PRH Dining In 2016  

Annual food themed issue, winter 2016 (Jan/Feb/Mar)

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