Pork Pockets With Prosciutto - {Braciole Alla Bolognese}

Recipe Ingredients

6		Pork rib chops - bone removed, and
		Pounded to 1/4"-thick by your butcher
6		Fontina cheese
6		Large slices prosciutto di Parma
3 tablespoons	45ml	Extra-virgin olive oil
3 tablespoons	45ml	Butter
2		Bay leaves
1		Garlic clove
2 sections		Rosemary
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe 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.

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.

This recipe yields 6 servings

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B22) - from the TV FOOD NETWORK

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