Preparation:
butterfly chops and pound briefly to tenderize without breaking heat sausage in a skillet, over a medium flame heat and stir for 6-8 minutes, until browned add onions and mushrooms, heat and stir for 1 minute add garlic, parsley, sage, marjoram, and breadcrumbs-mix well stir in pepper, pistachios, and 1 teaspoon salt heat and stir for 2-3 minutes remove from heat and allow to cool completely stir in beaten egg-mix well divide mixture evenly between chops and stuff into center close and secure with toothpicks dredge in flour and pat with your hands to remove excess season with salt and pepper heat butter in a skillet, over a moderately-high flame add chops and saute for 10 minutes, turning once, until browned on all sides remove to a roasting pan bake @ 350 degrees for 60 minutes meanwhile, deglaze skillet with 1/2 cup broth pour over chops, cover with foil bake @ 350 degrees for 20 minutes turn chops to coat well, remove to a heated serving platter add remaining broth to the roasting pan heat and stir to dissolve the fond strain through a chinois or cheesecloth pour over chops serve hot |
