Petitchef

Pork braciole

Main Dish
4 servings
20 min
1 hour
Very Easy

Ingredients

4

Pork Braciole:

Simple Tomato Sauce:

Preparation

  • Step 1 - Pork Braciole
    Pork Braciole:

    Preheat the oven to 350 degrees F. Stir the first 4 ingredients in a medium bowl to blend and 2 tablespoons of basil. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
  • Butterfly chops and pound to 1/4-inch thickness. Sprinkle the bread crumb mixture evenly over the cutlets to cover the tops evenly. Roll up each cutlet as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the pork rolls to secure. Sprinkle the braciole with salt and pepper.
  • Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce.
  • Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1-1/2 hours.
  • Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over, sprinkle with additional chopped basil, and serve.
  • Step 6 - Pork Braciole
    Simple Tomato Sauce:

    In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 20 - 30 minutes, or until thick.
  • Remove bay leaves and taste for seasoning. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

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