Veal Chops With Chorizo Stuffing

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One 3-ounce dry-cured chorizo

1/4 cup plus 3 tablespoons extra-virgin olive oil

5 large white mushrooms, ends trimmed, very thinly sliced

Salt and freshly ground pepper

2 medium leeks, white and tender green parts only, very thinly sliced crosswise

1 1/2 packed cups baby spinach

1/4 cup coarsely shredded young pecorino cheese, such as Pecorino Toscano

Four 1-pound veal rib chops, cut 1 1/2 inches thick

1/2 cup fruity Pinot Noir

1/4 cup dry Marsala

1/2 cup chicken stock

2 tablespoons unsalted butter

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