CORN BREAD STUFFED VEAL CHOPS IN WHITE WINE SAUCE

STUFFING:

• 2 tablespoons unsalted butter
• 4 thin slices prosciutto di Parma, finely chopped
• 2 medium shallots, finely chopped
• 4 fresh sage leaves, finely chopped
• 2 cups crumbled cornbread (about half of a 9-inch square cornbread)
• 1/2 cup chicken stock (or store-bought chicken broth)

VEAL CHOPS:

• 6 veal chops, 1 1/2 inches thick
• 2 teaspoons salt, plus more if needed
• 1 teaspoon freshly ground black pepper, plus more if needed
• 2 tablespoons extra-virgin olive oil
• 3 medium leeks (white and tender green parts), finely chopped
• 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio, or dry vermouth)
• 1 1/2 cups chicken stock (or store-bought chicken broth)
• 2 tablespoons unsalted butter, softened
• 2 tablespoons all-purpose flour

INSTRUCTIONS:

1. To make the stuffing:
   • Melt the butter in a small sauté pan over medium-high heat.
   • Add the prosciutto and cook until crisp.
   • Add the shallots and sage and cook until the shallots are softened, about 3 minutes.
   • Transfer the mixture to a mixing bowl.
   • Add the cornbread and stir to combine.
   • Sprinkle the stock over the mixture, a few tablespoons at a time, tossing to combine.
   • Stop adding stock when the stuffing begins to hold together.
   • Set aside while preparing the chops.
2. To make the veal chops:
   • With the bone away from you, cut a 2-inch lengthwise slit into the side of a chop for the filling.
   • Open up the pocket with a paring knife, reaching within 3/4 inch of the bone.
   • Sprinkle the veal inside and out with the salt and pepper.
   • Stuff the pocket with 2 to 3 tablespoons of the cornbread stuffing.
   • Secure the pocket with a toothpick if necessary.
   • Repeat with the remaining chops.
3. Heat the oil in the pressure cooker over medium-high heat.
   • Brown the chops a few at a time in the oil.
   • Remove the browned chops to a plate.
   • Add the leeks to the pot and pour in the wine and stock.
   • Stack the chops in the pressure cooker.
   • Lock the lid in place and cook at high pressure for 20 minutes.
4. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
   • Carefully remove the chops to a plate and cover loosely with aluminum foil to keep warm.
   • Mix the butter with the flour in a small bowl to form a paste.
   • Skim off any excess fat from the sauce in the pot.
   • Bring the sauce to a boil and whisk in the flour and butter.
   • Return the sauce to a boil and remove from the heat.
   • Taste the sauce for seasoning and add more salt and pepper if needed.
   • Remove the toothpicks from the chops and serve napped with some of the sauce.