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.
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 and view the full Food safety at home video.