Pork Braciole

Pork Braciole

SERVES 4

  Ingredients 
 1 lb. chopped frozen spinach, thawed and squeezed dry 
 4 tbsp. toasted pine nuts 
 1⁄4 tbsp. raisins 
 1 hard-boiled egg, chopped 
 1/3 cup Parmesan cheese, grated 
 1 clove garlic, chopped 
 3 tbsp. olive oil 
 8 (4 oz.) boneless pork chops, pounded thin 
 1⁄2 cup red wine
 1 jar marinara sauce 1 cup water 

Directions

1. Combine spinach, pine nuts, raisins, chopped hard-boiled egg, Parmesan cheese, and garlic. Mix well.
2. Lay pork out. Distribute spinach mixture evenly on top.
3. Roll, filling tightly and tucking sides in like a burrito. You can use toothpicks to secure.
4. Place the Copper Chef on high heat, then add the olive oil. Brown rolled pork for 5-8 minutes.
5. Drain excess grease and deglaze the pan with red wine.
6. Add marinara sauce and water. Stir. Cover and reduce heat to medium-low. Simmer for 45-60 minutes.

Eric’s Tip: These make great party sandwiches. If you are in the mood for something other than hoagies for your Sunday sports party, slice each braciole in half and place into a slider bun.