Pork Chops Papagallo

Score the chops crosswise down the center to the bone with a sharp kitchen knife. Mix the spices and rub the meat with them.

Place a slice of prosciutto on the inside of the meat and spread a mixture of parsley, egg yolk, pecorino cheese and grated lemon zest on top. Staple shut with kitchen sticks.

Coat both sides with mustard and turn the meat sparingly in flour to the other side. Meanwhile, roast in butter at medium temperature on both sides and with the lid closed for about ten minutes at low temperature until golden brown.

According to Agnes Amberg, this is a specialty from Bologna. As garnish to the table the Bolognese bring roasted bacon cubes, peas, steamed mushrooms, all together with parsley sprinkled over. The piece of meat is covered with it so that nothing of the meat is visible. For variety, you can garnish with lemon quarters instead of the vegetables.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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