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Pork Braciole Calabresi with Sopressata


2 large eggs
2 garlic cloves, minced
¾ cup Italian-style breadcrumbs
½ cup grated pecorino Romano cheese
1 tablespoon chopped fresh parsley
½ cup chicken stock
½ cup marinara sauce
¼ cup dry red wine such as Cabernet Sauvignon or Merlot
1 tablespoon chopped fresh rosemary
4 boneless center-cut pork chops (about 6 ounces each)
12 slices Fiorucci® Sopressata
2 tablespoons olive oil


Prep: 25 minutes | Roast: 20 minutes | Serves: 4

1. Preheat oven to 400°. In a medium bowl, whisk eggs; stir in garlic, breadcrumbs, cheese and parsley. In a separate medium bowl, whisk stock, sauce, wine and rosemary.
2. Lay pork chops flat between plastic wrap on cutting board; with flat end of meat mallet, pound pork chops to ¼-inch thickness. Remove plastic wrap; place sopressata down center of pork chops. Leaving ½-inch border on sides and top, spread pork chops with breadcrumb mixture. Starting from the short end, roll up pork chops and filling to form a pinwheel; tie each pork chop crosswise with 2 pieces of kitchen string.
3. In a large oven-safe skillet, heat oil over medium-high heat. Add pork chops, seam side down; cook 1 minute on each side or until outside is browned. Add stock mixture; heat to a simmer. Cover skillet with aluminum foil and transfer to the oven; roast for 20 minutes or until pork chops are tender, internal temperature of breadcrumb mixture reaches 160° and pork chops reach 145°. Makes about 1 cup sauce.
4. Remove string from pork chops; serve topped with sauce.


Approximate nutritional values per serving (1 Pork Braciole Calabresi, ¼ cup sauce): 628 Calories, 38g Fat (12g Saturated), 221mg Cholesterol, 1178mg Sodium, 18g Carbohydrates, 2g Fiber, 4g Sugars, 49g Protein