Salami and Rosemary Potato Carbonara

This recipe presents an inviting fusion of flavors that combines hearty pork chops, rich salami, and crispy rosemary-infused potatoes. The dish is both comforting and satisfying, perfect for a cozy dinner setting. The tender pork chops are pounded thin and stuffed with vibrant ingredients like spinach, salami, cheese, and rosemary, then lightly coated in flour for a crispy texture. The potatoes, golden and seasoned with rosemary, create a delightful accompaniment. The addition of sun-dried tomatoes adds a hint of tanginess that complements the dish beautifully. This meal can be prepared in under an hour, making it ideal for a weeknight dinner. The recipe is suitable for serving four people, with each portion topped with walnuts for a delightful crunch. This dish will not only fill your home with mouth-watering aromas but also create a satisfying dining experience. Serve it with a side of fresh salad for a complete meal. Enjoy the medley of textures and flavors that come together in each bite.

Ingredients

Main Ingredients

• 800 g potatoes
• 4 pork chops
• 100 g sun-dried tomatoes in oil
• 50 g spinach
• 50 g walnuts, crushed
• 1 large onion
• 4 slices of cheese
• 4 large slices of salami (or 8 small slices)

Spices and Extras

• A few sprigs of rosemary
• Flour, for coating
• Salt and pepper, to taste
• Olive oil

Preparation Time

• Total: 45 minutes (includes prep and cooking)

Step-by-Step Instruction

1. Prepare the Potatoes: Peel the potatoes and cut them into wedges. Set aside.
2. Slice the Onions and Tomatoes: Cut the onion into rings and the sun-dried tomatoes into strips.
3. Cook the Potatoes: Heat olive oil in a pan. Add the potato wedges and season with salt and pepper.
4. Add Flavorings: Add sliced onions and sun-dried tomatoes to the pan. Incorporate rosemary.
5. Cover and Cook: Cover the pan and cook on low heat until the potatoes are tender and golden brown.
6. Prepare the Pork Chops: Place the pork chops between plastic wrap and pound them with a meat mallet until they are thin.
7. Layer the Spinach: Cover half of each pork chop with spinach leaves.
8. Salami and Cheese Layer: Place one or two slices of salami, depending on their size, on top of the spinach.
9. Add Cheese: Layer a slice of cheese over the salami.
10. Rosemary for Aroma: Top each with a sprig of rosemary.
11. Fold and Secure: Fold the pork chop over the filling and secure it with toothpicks. Season with salt and pepper.
12. Coat in Flour: Lightly coat each filled pork chop with flour.
13. Fry the Pork Chops: Heat olive oil in a skillet and fry the pork chops, turning until golden brown and cooked through.
14. Rest and Serve: Allow the pork to rest for a moment.
15. Finish the Dish: Serve the pork chops alongside the rosemary potatoes.
16. Garnish: Sprinkle crushed walnuts over each portion.
17. Final Touch: Add any remaining rosemary sprigs for a fresh aroma.
18. Prepare Serving Plates: Optional, serve with a side salad.
19. Check and Adjust: Season to taste if necessary.
20. Serve Hot: Enjoy your delicious meal!

Tips

• Walnuts: Toast the walnuts for extra flavor.
• Spinach Substitution: You can use kale or arugula if spinach is unavailable.
• Cheese Variation: Swap cheese for your preferred variety, such as mozzarella or gouda.

Nutrition

• Calories: 600 per serving
• Protein: 35g
• Fat: 35g
• Carbohydrates: 45g

Variations

• Vegetarian: Replace pork with eggplant slices, omit salami, and increase spinach and cheese.
• Spicy: Add chili flakes to the pork before folding.

Serving Suggestions

• Pair with a fresh garden salad.
• A side of garlic bread enhances the meal.

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