I would be unable to say, in this recipe, which profits more from being cooked next to the other, the pork or the calf’s liver. The liver, enclosed within the chop, cooks to that perfect degree of tenderness and sweetness that sometimes eludes us in other preparations. And the pork acquires unexpected delicacy and succulence.
The lovely taste is matched by an equally lovely appearance when, in cutting into the pork, you find the liver, a moist, pink center for the chop. The chops are made ready for stuffing by the same method used on the veal chops, a not difficult procedure described again here. Should you find it daunting, however, ask your butcher to do it for you.
© 1986 Marcella Hazan estate. All rights reserved.