Pork Braciole
Tender pork cutlets rolled with a savory filling of cheese, herbs, and prosciutto, then slow-simmered in a rich tomato sauce. A classic Italian-American comfort food that's perfect for a Sunday dinner.
For 4 servings
6 steps. 110 minutes total.
- 1
Step 1
- a.Prepare the Filling
- b.In a medium bowl, combine the Italian breadcrumbs, grated Pecorino Romano, chopped parsley, half of the minced garlic (3 cloves), chopped prosciutto, and the lightly beaten egg.
- c.Season the filling with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
- d.Mix with a fork until the mixture is well combined and slightly moist.
- 2
Step 2
- a.Assemble the Braciole
- b.Lay the pounded pork cutlets on a clean work surface. Lightly season both sides of each cutlet with salt and pepper.
- c.Divide the filling mixture evenly among the pork cutlets, spreading it in a thin layer over the surface but leaving a 1/2-inch border around the edges.
- d.Starting from a short end, tightly roll up each cutlet, tucking in the sides as you go to enclose the filling.
- e.Secure each roll firmly with kitchen twine or several toothpicks.
- 3
Step 3
- a.Sear the Pork Rolls
- b.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- c.Working in batches if necessary to avoid crowding the pan, carefully place the pork rolls in the pot.
- d.Sear on all sides until deeply browned, about 2-3 minutes per side (8-10 minutes total).
- e.Remove the seared braciole from the pot and set aside on a plate.
- 4
Step 4
- a.Create the Tomato Sauce
- b.Reduce the heat to medium. Add the chopped onion to the same pot and cook until softened and translucent, about 5-6 minutes, scraping up any browned bits (fond) from the bottom of the pot.
- c.Add the remaining minced garlic (3 cloves) and cook for another minute until fragrant.
- d.Pour in the red wine to deglaze the pan, stirring to release any remaining fond. Let it simmer and reduce by about half, which should take 2-3 minutes.
- e.Stir in the crushed tomatoes, chicken broth, dried oregano, red pepper flakes (if using), the remaining 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Bring the sauce to a gentle simmer.
- 5
Step 5
- a.Braise the Braciole
- b.Return the seared braciole to the pot, nestling them into the sauce. Ensure they are mostly submerged.
- c.Bring the sauce back to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for 1.5 to 2 hours.
- d.Turn the braciole occasionally. The dish is ready when the pork is fork-tender and easily pierced.
- 6
Step 6
- a.Rest and Serve
- b.Once tender, carefully remove the braciole from the sauce and place them on a cutting board. Let them rest for 10 minutes.
- c.While the braciole rests, taste the sauce and adjust seasoning if necessary.
- d.Carefully remove and discard the kitchen twine or toothpicks from the rolls.
- e.Serve the braciole whole or slice them into thick 1-inch rounds to display the filling.
- f.Ladle a generous amount of the tomato sauce over the top, garnish with fresh basil leaves, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound the pork to an even 1/4-inch thickness. This ensures it rolls easily and cooks uniformly.
- 2Don't overfill the rolls. A thin, even layer of filling is key to prevent it from spilling out during cooking.
- 3A good, deep sear on all sides is crucial for developing a rich, savory flavor in the final dish. Don't rush this step.
- 4The low and slow simmer is what makes the pork incredibly tender. Be patient and keep the heat low to prevent the sauce from scorching.
- 5This dish is even better the next day as the flavors have more time to meld. It's perfect for making ahead.
- 6Let the braciole rest for 10 minutes before slicing. This helps the rolls hold their shape and keeps the filling from falling out.
Adapt it for your goals.
Cheese Variation
Use a mix of Pecorino and Parmesan, or add some shredded provolone or mozzarella to the filling for a cheesier, meltier result.
Filling Add insFilling Add-ins
Incorporate other ingredients like toasted pine nuts, raisins (for a sweet and savory Sicilian style), or finely chopped hard-boiled eggs into the filling.
Meat AlternativeMeat Alternative
While this recipe uses pork, traditional braciole can also be made with thin slices of beef (flank steak or top round) or veal cutlets.
Sauce EnrichmentSauce Enrichment
Add a Parmesan rind to the sauce while it simmers for an extra layer of savory, umami flavor. Remember to remove it before serving.
Why this is on our healthy list.
Rich in Protein
Pork is a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and maintaining overall body function.
Source of Lycopene
The tomato-based sauce is rich in lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a reduced risk of certain chronic diseases.
Provides B Vitamins
Pork is a good source of B vitamins, particularly thiamin (B1), niacin (B3), and B6, which are crucial for converting food into energy and supporting nervous system health.
Frequently asked questions
Thinly sliced pork loin or top round cutlets are ideal. If you can only find thicker cuts, you can butterfly them and then pound them thin with a meat mallet.