Live to Love on the Edge Blog

I watched America’s Test Kitchen the other day where one of the hosts made a beef braciole using flank steak. I didn’t have any flank steak but I did have some nice think boneless pork chops in the freezer. I decided to use those to make myself some pork braciole and boy was it tasty! I hope you’ll try out this recipe and like them as well. For more recipes check out my Cook’s Treat section or download Recipes for the Romantic Soul for free on Kindle Unlimited at https://amzn.to/3vwT6FJ.

Ingredients

6 thick boneless pork chops
1.5 cups Italian-style bread crumbs (mixed with 1 tbsp olive oil)
6 slices prosciutto
2 cups fontina, grated
1 14.5 oz can fire-roasted tomatoes
1 28 oz can whole plum tomatoes
1 large onion, chopped
1 tsp oregano
Butcher’s Twine

Directions

Butterfly the pork chops. I found it was easier to do when they were semi-frozen. First I sliced them in half (not all the way through) and then I sliced each of those halves (again not all the way through). Place plastic wrap on your cutting board and place the pork chop there. Top with plastic wrap and then pound until the chop is about 1/4 inch thick.

Lay out about 10-inch lengths of butcher’s twine on the cutting board. lay the pork chops on their length-wise. Top with about 2 tbsp of bread crumbs. Then place about 2-3 tbsps of fontina cheese on the bread crumbs. If you like it really cheese, you can also sprinkle it with some parmesan at this point.

Lay a slice of prosciutto length-wise on top of the fontina.

Roll the pork chop tightly and tie the butcher’s twine. A trick to make tying it easier, do two loops and pull tight. Making two loops will keep the string from loosening. Then make a knot and cut off the excess string.

Heat some olive oil (about 1-2 tbsp) in your pan. Brown the braciole on one side. Turn and brown on the second side. Remove from the pan.

Add a little more olive oil to the pan and heat. Add the chopped onions and cook until soft. About 5 minutes or so. Drain the fire-roasted tomatoes and add the fire-roasted tomatoes and stir. Add the can of plum tomatoes and using a spoon, chop them up coarsely.

Simmer for about 10-15 minutes and then return the braciole to sauce, cover the pot and simmer until fork-tender. That may take 45 minutes or so.

Once the braciole is fork-tender it’s time to eat. I served mine with grilled polenta and some greens. Very tasty!