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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 45 MIN SERVINGS: 4 COST: MEDIUM
4 ITALIAN SAUSAGES
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12 THINLY SLICED PORK CHOPS
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LONG TOOTH PICKS
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1/3 CUP MARSALA WINE
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1/3 CUP WHITE WINE
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1 TBLSPOON UNSALTED BUTTER
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3 TBLSPOONS EXTRA VERGINE OLIVE OIL
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24 SAGE LEAVES
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SALT TO TASTE
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RECIPE
PLACE TWO SAGE LEAVES ON EACH PORK CHOP AND SALT
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PLACE 1/3 OF A SAUSAGE IN THE CENTER OF THE PORK CHOP
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ROLL THE PORK CHOP AROUND THE SAUGAGE AND PLACE ON TOOTH PICK, MAKING SURE THE TOOTH PICK PASSES THROUGH THE TWO SIDES OF THE CORK CHOP THAT COME TOGETHER SO THAT THEY WILL NOT OPEN DURING COOKING. THREE PORK CHOPS PER TOOTH PICK.
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IN A FRY PAN OVER MEDIUM HEAT, PLACE THE BUTTER, OLIVE OIL AND GARLIC. LET THE BUTTER MELT.
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ADD THE ROLLS AND SOME SALT. COOK UNTIL THE POCK CHOPS GET SOME COLOR AND BROWNED
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TURN THE ROLLS AND LET THEM BROWN ON THE OTHER SIDE. ADD THE WHITE WINE AND COVER. COOK TILL THE WINE EVAPORATED
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ADD THE MARSALA WINE AND COVER.
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COOK UNTIL THE WINE EVAPORATED AND THE MEAT BROWNED
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SERVE HOT WITH A SIDE DISH OF YOUR CHOICE AND ITALIAN BREAD