- 4
- 55 mins
Ingredients
- COMBINE:
- 1 cup fresh bread crumbs
- 1 Tbsp. minced fresh garlic
- 1/2 cup shredded Parmesan
- 1/3 cup chopped kalamata olives
- 2 scallions, chopped
- 1/4 tsp. each kosher salt and black pepper
- POUND:
- 4 boneless pork loin rib-eye chops (5 oz. each)
- 3 Tbsp. olive oil
- SAUTÉ:
- 1 cup diced onions
- 1 Tbsp. minced fresh garlic
- 1/4 cup jarred kalamata olive juice
- 1 can tomato sauce (15 oz.)
- Sliced scallions
Preparation
Step 1
Combine bread crumbs, 1 Tbsp. garlic, Parmesan, olives, scallions, ¼ tsp. salt, and ¼ tsp. pepper for the filling.
Pound chops with the flat side of a meat mallet to tenderize. Cover each chop with ½ cup filling mixture; tightly roll chops, starting with one short side, and secure with toothpicks.
Sear chops in oil in a large sauté pan over high heat until browned on all sides, 8–10 minutes total. Transfer chops to a plate.
Sauté onions and 1 Tbsp. garlic in same pan over medium-high heat until soft, 3 minutes. Deglaze pan with olive juice, scraping up any brown bits. Add tomato sauce; season with salt and pepper. Return chops to pan; reduce heat to medium-low and simmer 10 minutes. Remove toothpicks. Serve braciola with sauce. Garnish servings with sliced scallions.
Nutrition Information
Per serving: 584 cal; 29g total fat (7g sat); 94mg chol; 1772mg sodium; 33g carb; 3g fiber; 44g protein