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1
Preheat the oven to 425.
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2
Bring a small saucepan of water to a boil.
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3
Add the chorizo and simmer over low heat until softened, about 5 minutes.
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4
Transfer the chorizo to a plate and let cool.
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5
Thinly slice the chorizo crosswise, then coarsely chop it.
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6
In a medium skillet, heat 3 tablespoons of the olive oil.
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7
Add the mushrooms in a single layer, season with salt and pepper and cook over high heat until browned on the bottom, about 4 minutes.
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8
Add the leeks, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
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9
Add the chorizo and cook, stirring, for 1 minute.
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10
Add the spinach and stir just until wilted.
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11
Transfer the stuffing to a bowl and let cool slightly.
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12
Stir in the cheese and season with salt and pepper.
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13
Using a thin, sharp knife, cut a pocket in each veal chop: Insert the blade 2 inches into the center of the chop, cutting horizontally from one side to the other without cutting completely through.
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14
Generously fill the chops with the stuffing and secure the openings by threading them closed with bamboo skewers.
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15
Break off the ends of the skewers that protrude from the meat.
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16
Heat 2 tablespoons of the olive oil in each of 2 large skillets.
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17
Season the veal chops with salt and pepper.
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18
Cook 2 chops in each skillet over moderately high heat, turning once, until nicely browned, about 9 minutes.
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19
Transfer the skillets to the top and bottom racks of the oven and roast the chops for 5 minutes.
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20
Turn the veal chops, switch the pans between racks and roast for 5 minutes longer, or until just pink.
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21
Transfer the chops to a warmed platter.
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22
Pour off the fat from each skillet and set the skillets over moderate heat.
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23
Add half of the Pinot Noir to each skillet and scrape up any browned bits stuck to the bottom.
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24
Pour the wine from one skillet into the other and simmer for 1 minute.
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25
Add the Marsala and stock and simmer until slightly reduced, about 3 minutes.
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26
Off the heat, whisk in the butter and season the sauce with salt and pepper.
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27
Remove the skewers from the meat.
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28
Spoon the pan sauce on top and serve with the Fried Polenta with Fresh Corn.
