Braciole alla Bolognese: Pork Pockets with Prosciutto

Name: Braciole alla Bolognese: Pork Pockets with Prosciutto
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 3 Tbsps butter; 6 slices fontina; 1 garlic clove; 3 Tbsps extra-virgin olive oil; 6 pork rib chops, bone removed and pounded to 1/4-inch thick by your butcher; 6 large slices prosciutto di Parma; 2 branches rosemary; 6 servings Salt and pepper

Braciole alla Bolognese: Pork Pockets with Prosciutto is a gluten free and primal main course. This recipe serves 6. One serving contains 463 calories, 37g of protein, and 34g of fat. If you have olive oil, garlic clove, salt and pepper, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Season each chop well with salt and pepper. Fold each chop with one slice of cheese and then with 1 slice of ham, securing with toothpicks if necessary.

Ingredients you will need

Salt And Pepper

Cheese

Ham

Equipment you will use

Toothpicks

In a large skillet, heat the olive oil and butter over medium-high heat and add the bay leaves, garlic, and rosemary. Cook 5 minutes to make the oil aromatic, then increase the heat to high, and sear the chops on both sides. Reduce the heat to medium high and continue to cook until chops are cooked through, about 3 minutes per side.

Ingredients you will need

Bay Leaves