Stuffed Pork Rolls With Green Beans And Mash - cooking recipe

Ingredients

1 2/3 lbs potatoes, peeled and diced
1 1/2 lbs Butternut squash, peeled, deseeded and diced
6 None boneless pork chops (about 6 oz each), pounded flat between 2 layers foil and halved
24 None sun-dried tomatoes
8 sprigs fresh sage, leaves stripped from stems, few small leaves set aside for garnish, 36 leaves left whole, remainder cut into thin strips
24 slices prosciutto
3-4 tbsp oil
2 lbs green beans
1 None onion, peeled and finely diced
2-3 tbsp sugar
1/2 cup balsamic vinegar
1 tsp cornstarch, mixed with 2 tbsp water to a smooth paste
3/4 cup milk
3 tbsp butter
None None Freshly grated nutmeg, to taste
1/4 cup walnuts, roughly chopped

Preparation

Preheat the oven to 400\u00b0F. Cook the potatoes and squash in boiling salted water for 25 mins.
Lay the pork chops side by side on a work surface and season with salt and black pepper. Place 2 tomatoes and 3 whole sage leaves in the center of each. Roll up tightly from the short sides, then wrap each with 2 slices prosciutto.
Heat the oil in a skillet and sear the pork rolls for 4 mins, turning, until browned all over. Transfer to a roasting pan and roast for 8-10 mins. Cook the beans in boiling salted water for 7 mins or until tender.
Meanwhile, add onion to the same skillet and saute until softened. Sprinkle with the sugar and cook until caramelized. Add the vinegar and 3/4 cup water, bring to a boil and simmer for 8 mins. Stir in the cornstarch, bring back to a boil and simmer for 1 min. Season with salt and black pepper.
In a saucepan, heat the milk and butter until melted. Drain the potatoes and squash and mash roughly while gradually adding the milk mixture. Season with salt and nutmeg.
Drain the beans and arrange on 6 serving plates. Top with 2 pork rolls per plate, drizzle with the sauce, sprinkle with chopped sage and garnish with sage leaves. Spoon the squash-mashed potatoes into bowls, sprinkle with the walnuts and serve alongside the pork and beans.