Stuffed Pork Rolls with Tomatoes and Okra

Assemble these supplies:

• 1 pound fresh okra, or two 10-ounce packages frozen, thawed
• 1/2 pound mushrooms
• 2 large shallots
• Medium-size clove garlic
• 1/4 pound Westphalian ham
• Medium-size onion
• 1 1/2 pounds firm Italian plum tomatoes, or 28-ounce can
• whole peeled tomatoes, drained
• 1/4 cup clarified unsalted butter, plus 
• 2 tablespoons unclarified
• 1 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 1/2 cup dry sherry
• 2/3 cup fresh or dried bread crumbs
• Eight 1-inch-thick center loin pork scallops (about 2 to 21/2 pounds total weight), pounded thin
• 1 bay leaf
• 1/4 cup chicken stock
• Freshly ground black pepper
• 2 tablespoons arrowroot or cornstarch (optional)

Steps in preparation:

1. Remove okra stems and cut crosswise into 1-inch-long pieces. In large saucepan, bring 1 quart water to a boil  over high heat. Blanch okra in boiling water 1 to 2 minutes. Turn into colander and set aside.
2. Trim mushrooms and wipe clean with damp paper tow­els. Peel shallots and garlic. Combine mushrooms, shal­lots, and garlic in food processor fitted with steel blade and process briefly until minced. Or, mince these ingredients with chef's knife.
3. Chop ham finely. Peel and chop onion. If using fresh tomatoes, rinse and pat dry. Core, halve, and chop tomatoes. If using canned tomatoes, drain and reserve liquid for another use.
4. In medium-size sauté pan, heat 2 tablespoons clarified butter over medium heat. Add mushroom mixture and sauté, stirring occasionally, until mushrooms are browned and most of liquid has evaporated, about 3 minutes. Add thyme, sage, and 1/4 cup sherry. Increase heat to high and cook 1 to 2 minutes, stirring until blended. Remove pan from heat and stir in bread crumbs and ham.
5. Mound about 1/4 cup of filling in center of each pork scallop. Fold in sides and roll pork into cylinder, totally enclosing filling. Secure rolls with kitchen string or wooden toothpicks.
6. In large heavy-gauge skillet or sauté pan, heat remain­ing 2 tablespoons clarified butter over medium-high heat. Add pork rolls and brown quickly on all sides, turning with tongs, about 5 minutes.
7. Stir in onion, tomatoes, 2 tablespoons sherry, bay leaf, and stock. Season with generous grinding of pepper and bring to a boil. Cover pan, reduce heat to low, and cook 5 minutes.
8. Add okra and cook another 10 minutes.
9. Transfer pork rolls to serving platter and remove strings or toothpicks. If cooking liquid is thin, blend 2 tablespoons arrowroot with remaining 2 tablespoons sherry in a cup and gradually stir mixture into sauce. If cooking liquid is sufficiently thick, add remaining 2 table­spoons sherry only and stir until blended.
10. Remove pan from heat and swirl in 2 tablespoons unclarified butter, one at a time. Spoon tomatoes, okra, and sauce over pork rolls.