Braised Pork, Spinach And Gorgonzola Roulades - cooking recipe

Ingredients

4 tsp sunflower oil
18 oz baby spinach (3 bags)
1 tsp freshly grated nutmeg
6 None pork chops, fat removed
2 tbsp sun-dried tomato pesto
2 oz Gorgonzola, finely chopped
1 cup vegetable stock
1 cup whipping cream
7 oz tagliatelle
1 tsp butter
1 None onion, finely diced

Preparation

Heat 1 tsp oil in a large pan, add the spinach and saute for 1-2 mins, stirring, until it wilts. (Do this in batches if your pan is not large enough.) Season with salt, pepper, and nutmeg. Remove from the pan and set aside.
Place each pork chop between 2 sheets of plastic wrap then pound slightly using a rolling pin or meat mallet. Remove plastic wrap and the spread pesto over each piece. Place some spinach and blue cheese on top of the pesto then roll up and secure using toothpicks.
Heat 3 tsp oil in a Dutch oven, add the pork rolls, and sear on each side for 5-8 mins, turning. Deglaze the pan with stock then pour in the cream. Cover and gently simmer for 45-60 mins.
Cook the pasta in boiling, salted water according to the package instructions. Meanwhile, heat the butter in a saucepan, add the onions, and saute for 5-6 mins until soft. Fold in any remaining spinach and season with salt, pepper, and nutmeg.
Drain the pasta then divide between 4 plates, add the pork rolls and some sauteed spinach then drizzle with some cream sauce. Serve.