Lunch / Dinner
Known in Italy as involtini, and as roulade in France, braciola [brahJYOH-lah] is an Italian term for a meat chop or cutlet wrapped or rolled around a stuffing. Often browned, then baked or braised in wine or stock, you can fill them with anything. For this version, combine bread crumbs with Parmesan cheese, briny kalamata olives, and garlic, plus scallions for a bit of color. Then finish the braciola in a tomato sauce amped up with olive brine to take this dish to a whole new level entirely.
There should be no need to pound the pork chops any thinner. Use glancing strokes with a meat mallet just to even them out.
Combine bread crumbs, 1 Tbsp. garlic, Parmesan, olives, scallions, salt, and pepper for the filling.
Pound chops with the flat side of a meat mallet to even them out. Cover each chop with ½ cup filling; tightly roll chops, starting with one short side, and secure with toothpicks.
Sear chops in oil in a sauté pan over high heat until browned on all sides, 8–10 minutes total. Transfer chops to a plate.
Sauté onions and remaining 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. Top servings with sliced scallions.
To get every flavor in each bite, finely chop the olives and scallions and combine the filling well.
So the rolls cook all the way through, spread the filling in an even layer, then roll up tightly.
Sear the rolled chops for extra flavor, then simmer in the sauce, incorporating any brown bits.
% Daily Value*
Total Fat 29g 44%
Saturated Fat 7g 35%
Cholesterol 94mg 31%
Sodium 1772mg 73%
Carbs 33g 11%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.