1 1/2 kg of pork chop, cut into a thin layer
2 cups (chicken) white wine
Lemon juice
3 cloves of garlic, minced
Salt and pepper to taste
Stuffing
200 g of lean prosciutto, thinly sliced
3 onions with skins, thinly sliced
Sauce
The broth that formed in the baking dish
1 tablespoon (afternoon) cornstarch
Farofa
3 tablespoons olive oil
100 g of butter
12 slices of bacon
1 onion, minced
1 1/2 cups (chicken) cornmeal
2 1/2 cups (chicken) flour
1 cup black olives, pitted and sliced
Salt and pepper to taste
Chopped parsley
1 1/2 kg of pork chop, cut into a thin layer
2 cups (chicken) white wine
Lemon juice
3 cloves of garlic, minced
Salt and pepper to taste
Stuffing
200 g of lean prosciutto, thinly sliced
3 onions with skins, thinly sliced
Sauce
The broth that formed in the baking dish
1 tablespoon (afternoon) cornstarch
Farofa
3 tablespoons olive oil
100 g of butter
12 slices of bacon
1 onion, minced
1 1/2 cups (chicken) cornmeal
2 1/2 cups (chicken) flour
1 cup black olives, pitted and sliced
Salt and pepper to taste
Chopped parsley
Season the meat with wine, lemon juice, garlic, salt, and pepper
Let it marinate for two hours
Unroll the pork chop, distribute the slices of prosciutto and onions
Roll it up like a roulade, tie it up, and place it in a greased baking dish
Baste with the marinade, cover with aluminum foil, and bake for 50 minutes
Remove the foil, return to the oven until golden brown
In a saucepan, simmer the broth that formed in the baking dish, add cornstarch, and whisk until thickened
Farofa
Heat olive oil, butter, and fry the bacon slices
Remove the bacon and reserve it
In the same fat, sauté the onion and mix with flours until it forms a well-seasoned farofa
Add black olives, season with salt and pepper
Place it around the meat, sprinkle parsley, and distribute the bacon slices
Serve with the sauce.
