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1
Special equipment: butcher's twine
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2
For the stuffing and pork: Preheat the oven to 350 degrees F.
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Coat a large saute pan with olive oil and heat through.
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Add the sausage and cook until brown, breaking it up into pieces with the back of a spoon, about 5 minutes.
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Add the onions, sprinkle with salt and cook until the onions are softened and slightly brown, about 2 minutes.
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6
Add a few tablespoons of the chicken stock if needed to help deglaze the pan.
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Stir in the sage and apples, and continue to cook for an additional minute.
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8
Remove from the heat and transfer to a mixing bowl to cool.
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9
While the filling cools down, carefully slice through the pork chops to open the thickest part like a book.
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Place each pork chop in between plastic wrap and pound lightly with the toothy side of a meat mallet, then the smooth side, to flatten and even out the pork.
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Set aside.
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12
Stir the breadcrumbs, Parmesan, 1/4 cup of the chicken stock and the eggs into the sausage mixture.
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13
Adjust the seasoning if needed.
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14
Lay one of the pieces of caul fat out on a large, flat work surface.
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Lay 3 to 4 slices of prosciutto in the middle in a single layer.
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Arrange one pork chop on top.
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Lay some of the stuffing mix on the pork and roll it up, creating a neat even log.
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Wrap the caul fat in an even layer around the pork log, being sure to wrap around the open ends, to create a smooth even log.
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Tie with butcher's twine to secure.
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20
Repeat with the additional caul, prosciutto, pork and stuffing.
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21
In a large saute pan, coat the bottom of the pan with olive oil.
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Bring up to medium-high heat.
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23
Place one of the involtini into the pan and sear until brown on all sides.
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Remove from the pan, blot on paper towels and transfer to a baking sheet.
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25
Cook the second in the same manner (be sure to keep the saute pan for the sauce).
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26
Put the involtini in the oven and bake until cooked through, 5 to 7 minutes.
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27
For the pan sauce: While the involtini are baking, add a few drops of chicken stock to deglaze the saute pan from the seared meat.
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Add the apples and shallots, sprinkle with salt and cook for 3 to 4 minutes.
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29
Remove the pan from the heat, add the apple brandy and then set it over medium-high heat.
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30
Reduce the brandy by half.
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31
Add half the chicken stock and the sage, season with salt and bring it to a boil.
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32
When the stock has reduced by half, add the remaining stock and reduce by half again.
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33
Remove the sage leaf and stir in the butter.
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34
Taste and adjust the seasoning if needed.
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35
Allow the meat to rest before slicing.
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36
Serve with the pan sauce and garnish with sliced chives.
