Tasty stuffed meat rolls cooked in a pan with a simple tomato sauce… the chops are a classic Sunday dish, served as a main course, while the sauce is often used to dress pasta. The filling is easily prepared with garlic, parsley, and grated cheese. I added a little bacon, but it’s not essential. After long cooking, the rolls are very tender and the sauce is very flavorful… try the stuffed chops too, they are really tasty!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 446.23 (Kcal)
- Carbohydrates 7.26 (g) of which sugars 4.18 (g)
- Proteins 29.90 (g)
- Fat 33.35 (g) of which saturated 9.98 (g)of which unsaturated 20.89 (g)
- Fibers 2.97 (g)
- Sodium 976.87 (mg)
Indicative values for a portion of 177 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs veal slices (or beef)
- 3.5 oz bacon (or lard, or guanciale)
- 2 cloves garlic
- parsley
- Grana Padano cheese (or pecorino, or Canestrato Pugliese)
- 1.3 lbs peeled tomatoes
- 1 onion
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Cutting board
- Kitchen twine or toothpicks
Preparation
Peel the garlic and remove the central core. Finely chop it together with a small bunch of parsley and the bacon.
Lay the slices of meat on the work surface and pound them lightly. If they are very large, cut them in half.
Spread the aromatic mixture over the slices and sprinkle with grated cheese (grana, pecorino, or other aged cheese) (1).
Roll up the meat, also closing the edges, then tie the rolls with twine, or secure them with toothpicks (2).
Clean and chop the onion, sauté it in a pan with a drizzle of extra virgin olive oil.
Add the peeled tomatoes, breaking them up coarsely. Season with salt and cook for 5-6 minutes.
Add the rolls to the pan (3), cover with a lid, and cook on low heat for at least one hour to one and a half hours. During cooking, turn the rolls 2-3 times and check that the sauce does not dry out (if needed, add hot water or broth).
At the end, transfer the rolls to a serving dish, removing the twine, and drizzle them with plenty of tomato sauce. If desired, add more chopped parsley.
The stuffed chops in sauce are ready, enjoy your meal!
Tips and Notes
Choose thin and lean meat slices, suitable for rolls. Veal, beef, or horse meat, as per the traditional Apulian recipe, all work well.
For the filling, you can use grana, pecorino, Canestrato Pugliese, or other flavorful grated cheese.
The bacon is optional, you can omit it or replace it with lard or guanciale.
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