Pork Involtini (Stuffed Pork Rolls)

Want to make something that looks fancy, tastes fancy but is truly super simple at its core? Give these a try. These were a hit for dinner alongside rosemary roasted sweet and white potatoes and a mixed greens salad.

I first tasted Pork Involtini at this sweet little Italian restaurant in my hometown of Pittsboro, NC, a gem that also introduced me to fresh pasta (which I have become addicted to!). Sadly, the restaurant is no longer there, but the flavors of this amazing dish will live on in our kitchen for sure. Thinly sliced pork chops hug delicate prosciutto ham, provolone cheese and asparagus in these little rolls. Top them with a white wine herb sauce and a drizzle of balsamic glaze and…well…pat yourself on the back after your family gobbles them all up. They truly are so yummy!

I made these in my pressure cooker, but you can certainly make them on the stove, which I have done before. To make these on the stove, follow all of the instructions below, but after searing them each side and adding in the wine and chicken stock, cover the pan and let the rolls simmer on medium low for 20 minutes or so, until juices run clear.

Recipe (makes 8 rolls)

• 16 pieces of kitchen twine
• Olive oil
• 4 boneless pork loin chops, cut in half and pounded to 1/4 inch thick
• 1 pound (or bundle) asparagus, rinsed and woody ends chopped off/discarded
• 8 slices provolone cheese
• 8 slices (or 1 pack) prosciutto ham
• Kosher salt, pepper, garlic powder and onion powder – to taste
• Handful of your favorite fresh herbs, roughly chopped (I used basil, parsley oregano and thyme). Note – you can also use dried herbs instead. A sprinkle of each of your favorites will do!
• 1 cup white wine
• 1 cup chicken stock or broth
• Balsamic glaze (I used store-brought but feel free to get fancy and make your own)

1. Lightly rub each side of the pork chops with olive oil. Sprinkle each side with salt, pepper, garlic powder and onion powder.
2. Top each pork chop with a slice of ham, followed by a slice of cheese.
3. Add about 3-5 pieces of asparagus to the center of each chop, on top of the cheese.  Note – depending on the size of the asparagus you use, you may find you need more or less per pork roll.
4. Roll each chop and secure with two pieces of kitchen twine, one on each end.
5. Turn your pressure cooker onto sauté and add a little olive oil.
6. Add the pork rolls, searing on each side until brown.
7. Remove the rolls and set aside. Add the wine, chicken stock and herbs into the pot.
8. Insert the metal rack feature into the pot and place pork rolls on top.
9. Pressure cook for 15 minutes (I used to the meat button on mine, which automatically sets it to 15 minutes).
10. Once timer goes off, release the pressure.
11. Serve rolls hot with the sauce from the bottom of the pot and a drizzle of balsamic glaze. Enjoy!