Directions:
- Lay out the pork cutlets and top each piece with a slice of capicola.
- Roll up the cutlets and secure with a toothpick or string.
- Heat the butter and olive oil in a large skillet.
- Once hot, add the pork and brown on both sides until golden.
- Remove from skillet.
- Add the walnuts, sherry wine, demi-glaze, and chicken stock to deglaze the skillet.
- Return the pork to the skillet along with the apricots and continue cooking.
- Reduce by half until the sauce is thickened and the pork is tender, about 10 minutes.
- Season with salt and black pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132723.84 Kcal (555688 kJ) | ||
| Calories from fat | 51932.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5770.27g | 8877% | |
|---|---|---|---|
| Cholesterol | 12175.32mg | 4058% | |
| Sodium | 355.07mg | 15% | |
| Potassium | 50666.23mg | 1078% | |
| Total Carbs | 15157.06g | 5052% | |
| Sugars | 1837.79g | 7351% | |
| Dietary Fiber | 652.11g | 2608% | |
| Protein | 6501.06g | 13002% | |
| Vitamin C | 1065.1mg | 1775% | |
| Vitamin A | 118.4mg | 3946% | |
| Iron | 952.1mg | 5289% | |
| Calcium | 146141.7mg | 14614% | |
| Amount Per 100 g | |||
| Calories | 3715.4 Kcal (15556 kJ) | ||
| Calories from fat | 1453.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 161.53g | 8877% | |
|---|---|---|---|
| Cholesterol | 340.83mg | 4058% | |
| Sodium | 9.94mg | 15% | |
| Potassium | 1418.32mg | 1078% | |
| Total Carbs | 424.3g | 5052% | |
| Sugars | 51.45g | 7351% | |
| Dietary Fiber | 18.25g | 2608% | |
| Protein | 181.99g | 13002% | |
| Vitamin C | 29.8mg | 1775% | |
| Vitamin A | 3.3mg | 3946% | |
| Iron | 26.7mg | 5289% | |
| Calcium | 4091mg | 14614% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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