Braciole (Stuffed pork chops)

Stuffed pork chops are typical of Calabria. Someone prepares a dish similar to falsomagro, with a single chop. Others, like me, prefer to create single portions... well, we are still in the traditional cuisine of Calabria, so the concept of single portion is particular! Calabrian cuisine is generous and sincere, just like those who prepare it. And "e vrasciole chine", that is, the stuffed meat chops in dialect. The filling is very similar to that of meatballs and in fact in some areas of Calabria the vrasciole are very tasty fried meatballs, made with the ingredients of this filling.

Braciole is fantastic meat to add to your Sunday dinner or on any other day dinner. Chops with tomato sauce stuffed with speck and provolone, a classic but always up-to-date second course that is always successful. A recipe that does not require too many ingredients and above all is prepared in a short time, perfect as a dinner saver. Perfect to accompany stale bread. If you want, you can replace the speck with cooked prosciutto. Let's discover our sprint recipe!

Ingredients

6 thin slices of pork

60 g of grated pecorino cheese

6 slices of speck

6 slices of provolone cheese

sage to taste

1 clove of garlic

extra virgin olive oil

pepper to taste

400 ml tomato puree

parsley to taste

Preparation

To prepare this recipe, start by rolling out the pork slices and place the speck, provola cheese, pecorino cheese, sage and black pepper, wrap gently. Close the rolls with kitchen string and transfer to a frying pan. Put the extra virgin olive oil in a pan, add the whole garlic, tomato puree, parsley and salt. Place the chops and cook over medium heat with a lid, let them cook for about 25 minutes and during cooking you have to turn, as soon as they are cooked turn off and serve immediately. Enjoy your meal!