We love the idea of the braised pork chop. We took an end rib pork chop and pounded it flat. We layered ham and prosciutto on top and rolled it into a tube. The bone lays right on top. We wrapped the meat parcel in plastic wrap and refrigerated it overnight. Today we removed the plastic and seared the meat. Then we put it into a quick chicken jus we made in the pressure cooker. The jus was stabilized with some xanthan gum to keep the fat in suspension. We cooked the chop for 2 hours in the Cvap at 55°C. Then we sliced it, snapped a picture and devoured it. The chop was firm and juicy. The meat was semi-cured by the salty salumi. The pork chop, stuffed and rolled with the bone, is now on the must work a lot more with list.
January 28, 2005