Herb Braciole with Pumpkin and Potatoes

The herb braciole with pumpkin and potatoes are a hearty and flavorful dish, ideal for an autumn or winter dinner. Here is the recipe with an Italian touch:

Ingredients

• 4 pork chops
• 2 sprigs of fresh rosemary
• 2 sprigs of fresh thyme
• 2 cloves of garlic
• Salt and pepper to taste
• Extra virgin olive oil
• 400 g of cleaned pumpkin
• 3-4 medium potatoes
• White wine for deglazing

Preparation

1. Start by preparing the herbs: finely chop the rosemary and thyme, then mix the herbs with a pinch of salt and pepper in a small bowl.
2. Take the chops and pound them slightly to thin them out. Rub the chops with the chopped herbs on both sides.
3. Peel the garlic cloves and crush them with the back of a knife.
4. Heat some extra virgin olive oil in a large pan over medium-high heat and add the garlic cloves.
5. When the garlic starts to sizzle, add the herb chops, browning them on both sides until they are golden.
6. Deglaze with white wine and let the alcohol evaporate.
7. In the meantime, clean the pumpkin by removing the skin and seeds and cut it into cubes.
8. Peel the potatoes and cut them into cubes of similar size to the pumpkin.
9. Once the chops are well browned, remove the garlic and add the cubes of pumpkin and potatoes to the pan. Cover and cook over medium-low heat for about 20-30 minutes, or until the pumpkin and potatoes are tender and the chops are cooked to the desired doneness. Add a little water or vegetable broth if necessary to prevent the vegetables from sticking and to create a light sauce.
10. Check for salt and pepper and serve warm.

Curiosity

This recipe combines the sweetness of the pumpkin with the rustic flavor of herb pork chops. In many parts of Italy, pumpkin is widely used in the kitchen, especially during the autumn period. Herbs such as rosemary and thyme, on the other hand, are among the protagonists of Mediterranean cuisine and add a deep aroma to many preparations.

Enjoy your meal!