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"  And you know I so want to add the subtitle ... Take That Rachael Ray, right? I have a few of Mario Batali&amp;#039;s cookbooks, but I can honestly say that I don&amp;#039;t think I&amp;#039;ve ever made one of his recipes. At cursory glance, they tend to be a little more involved than having two kids and a hectic lifestyle allow, and the recipes don&amp;#039;t always call for everyday ingredients. Not that that&amp;#039;s a bad thing, of course, it just means the cookbooks don&amp;#039;t become an instant go-to source all the time. However, when Mario was on the Oprah Winfrey show last week with his new best pal actress Gwyneth Paltrow, he shared a 15 minute pork recipe, and even had two at-home cooks make it along with him. Although there was a lot of wine swigging while cooking, everyone managed to cook the recipe in the 15 minute timeframe, although one of the homecooks was slightly behind (must&amp;#039;ve been that Skype connection). A 15 minute recipe is definitely a party line I can get behind. Want to give Mario&amp;#039;s dish a whirl in your own kitchen? Inspired from his recent travels with Gwyneth for their new PBS show Spain ... On the Road Again, Mario suggests serving this Flamenquines recipe with fried potatoes. Dig in! Flamenquines Recipe courtesy of Mario Batali  8 1/2-inch thick boneless pork loin chops (3 ounces each)  Freshly ground pepper  8 thin slices of serrano ham  All-purpose flour, for dusting  2 large eggs  1 Tbsp. milk  1 1/4 cups dry bread crumbs  Pure olive oil, for frying  Mayonnaise, for serving   Working with 1 pork chop at a time, place in a resealable plastic bag and pound into a 1/4-inch-thick cutlet. Arrange the cutlets on a work surface and season with pepper. Cover each cutlet with a slice of ham and, starting with the short end, roll tightly into a cylinder. Dust with the flour.  In a shallow bowl, beat the eggs with the milk. Put the bread crumbs in another shallow bowl. Dip the pork rolls in the egg mixture, then in the bread crumbs, pressing them on lightly. Transfer to a plate. In a large skillet, heat 1/4 inch of oil until shimmering. Add the pork rolls and fry over moderate heat, turning, until an instant-read thermometer inserted in the center registers 155\u00B0, about 5 minutes. Transfer the rolls to paper towels. Serve hot, with mayonnaise. The breaded pork rolls can be refrigerated overnight. Let return to room temperature before frying. "^^<http://www.w3.org/2001/XMLSchema#string>
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