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.