10 pork loin chops
(1/4 inch slices) 1 block Parmesan Regiano (sharp) or Fontina (mild) Cheese
Extra Virgin Olive Oil
4 TBS Pesto
4 TBS Capers
2 small shallots
2 TBS Chopped Green Olives
1 cup Chicken Stock (1/4 cup then 3/4 cup)
1/4 cup White balsamic vinegar
4 TBS butter
Salt and Pepper to taste
Wash and dry pork loin chops and slice through the center without cutting all the way though. Stuff with 1/4 inch slices of cheese.
Heat olive oil in medium high in a saute pan until it shimmers, then sear pork loins for about 5-6 minutes on each side or until they're nice and brown. Add pesto, capers, olives, shallots, 1/4 cup chicken stock, salt and pepper to taste. Cover and let simmer for 25 minutes.
To make the sauce, remove cooked pork loins and add your remaining chicken stock and the white balsamic vinegar to whatever is left in the pan. Reduce (fancy way of saying boil down) for about 10 minutes and strain.
This is good stuff, ladies and gents. Real good stuff. Let me know if you give it a shot!