Stuffed Pork Rolls: Braciole Abruzzese

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I expected more flavor "pop." Seems like a lot of work for what amounts to pan fried pork with some extra trimmings. Will not make again.

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Made this tonight. Real good. The egg/omlette in the filling adds much more flavor than I expected. As others have noted, brown the rolls first then remove and add the onions, deglaze a little with water or wine if needed to keep the fond from burning, and then add the meat back in like a standard braise. Don't add too much wine - only enough to go half way up the sides of the rolls. Simmer for 30 min.

I didn't have Chard, so used a couple of fresh sage leaves per roll. Very nice - like a saltimboca.

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My husband makes a big batch of sauce every few months and we always need some different way to have it other than just on pasta. This was wonderful braised in the sauce for a while after searing it.

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An excellent recipe. I used boneless pork chops instead of pork shoulder. This is an elegant recipe, suitable for company, but easy enough for every day. My Kids are 6,9 and 12. 2 of 3 liked it, which is a total win.

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I thought this recipe would take to long to make, but I was amazed at how easy it was. It took me under 20 minutes to put all of this together.

I made mine a little different. I sliced my pork shoulder into a cirlce, so I could stuff the entire shoulder. I didn't cut it up into 12 slices (like the recipe calls for.

I added bread crumbs to the egg mixture to give it more texture and I'm glad I did.

On the final step: I decided to put it in the oven, so I didn't have to watch it or worry about it burning on the stove.

My husband loved it. He said it was very filling and tasted like it came from a French restaurant. I highly recommend trying this recipe...you'll love it.