Braciole alla Bolognese: Pork Pockets with Prosciutto
- 6 pork rib chops, bone removed and pounded to 1/4-inch thick by your butcher
- 6 slices fontina
- 6 large slices prosciutto di Parma
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons butter
- 2 bay leaves
- 1 garlic clove
- 2 branches rosemary
- Salt and pepper
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.
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. Serve immediately.
Recipe copyright 2000, Mario Batali. All Rights Reserved