Southern Distinction presents a new recipe every day from one of our sponsored restaurants of the week! This week we present Mirko Pasta from Watkinsville, Ga. along with other sponsors including Striplings General Store, The Greenbriar, Hillside Orchards, The Veggie Patch, and The Olive Basket.
Pork Chop with Prosciutto, Spinach, Fontina Cheese, White Wine Sauce
“Cotoletta di Maiaile Isolabella”
By Mirko Pasta & The Greenbriar
.2 nice Pork chops (Striplings General Store)
2 slices of Prosciutto ( 2 oz.) (Striplings General Store)
2 slices of Fontina cheese ( 2 oz.)
1 oz. sage, 2 oz. fresh spinach ( wilted) (The Veggie Patch)
1 oz. butter
1 oz. virgin olive oil (The Olive Basket)
2 oz. white wine
3 oz. chicken stock
- Put the sage and the Prosciutto over the Pork chop and a little flour on each side.
- Pan sear the Pork chop, on medium heat, with a little olive oil, on each side and add the white wine.
- Let it evaporate a little, add the chicken stock, the wilted spinach and the the Fontina cheese on top of the Pork.
- Finish in the Oven for a minute and serve it preferably with Mashed potatoes and glazed carrots.
From Chef Alessandro Di Maggio: I was born on November 26, 1970 in the Southern blue coast of France, Nice. Since I was a little boy I grew up in a big Italian family, 4 brothers and 2 sisters. My mother, a small, beautiful Tuscan woman who resembles Sophia Loren, and my father from France with Sicilian origins, are both strict and passionate about family and food. No one was allowed to leave the table until the end of the meal. My father used to say: “Cooking is a mission to put good food in your heart, your eyes and your stomach.” Cooking is a passion and every normal recipe has to become special. When I cook I love to improvise. Every recipe always comes out a little different, depending on your mood. Customers can really distinguish the chef’s mood in the flavor profiles. If the chef is upset or frustrated then the food often comes out messy and sloppy. If the chef is passionate about his/her food and truly loves the dish then the customer feels this as well.