Provençal-style rolled pork recipe

  • Serves 4
  • 25 mins to prepare and 1 hr 15 mins to cook
  • 1230 calories / serving
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169686 provencial style rolled pork HERO

In a bowl mix the onion and herbs and place a spoonful in the middle of each pork escalope, roll and then tie at least four times.

In a lidded casserole pan, heat the olive oil over a moderate heat and brown the pork on all sides, set aside. Add the chopped shallots and courgettes and saute until soft, add a little flour and the tomato puree and cook for a few minutes. Add the wine, stock and the tomatoes, place in the oven with the lid on and cook for sixty minutes and tender. Garnish with a sprig of thyme.

Cooking tip

If your boneless pork chops are thicker than 1cm, simply lay on a chopping board, cover with cling film and bash out with a meat mallet, or similar!

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 8 pork chops (1 cm thick)
  • 3 courgettes, halved lengthways and sliced
  • 1 onion, diced
  • 6 beef tomatoes, quartered
  • ¼ tsp dried herbs
  • 1tsp thyme, chopped
  • 15ml olive oil
  • 4 shallots, diced
  • 2tbsp tomato puree
  • 750ml white wine
  • 200ml chicken stock
  • Energy 5105kj 1230kcal 62%
  • Fat 94g 134%
  • Saturates 34g 170%
  • Sugars 13g 14%
  • Salt 2g 33%

of the reference intake
Carbohydrate 13.9g Protein 53g Fibre 5.3g


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