Steaks with bocconcini and sun-dried tomatoes
6 servings
30 minutes
This exquisite Italian recipe combines tender pork chops with a fragrant filling of bocconcini, sun-dried tomatoes, garlic, and parsley. The deep cuts turn the meat into a pocket filled with the rich, intense flavors of the Mediterranean. Sealed with toothpicks, the steaks are grilled to achieve a delicious crust while retaining juiciness. The perfect blend of cream cheese and sweet-sour sun-dried tomatoes makes the dish not only tasty but also harmonious. It is recommended to serve with a light salad that highlights the balance of flavors. This recipe embodies the soul of Italian cuisine — simplicity in preparation, richness of flavor, and elegance in presentation.
1
Trim excess fat and sinews from the meat. Make deep cuts along each long side to create a pocket.
- Pork chops: 6 pieces
2
Mix chopped tomatoes, bocconcini, garlic, and parsley in a small bowl. Add salt. Stuff the mixture into meat pockets and secure with a toothpick.
- Sun-dried tomatoes: 200 g
- Bocconcini (mozzarella balls): 200 g
- Garlic: 2 cloves
- Chopped parsley: 2 tablespoons
- Vegetable oil: to taste
3
Preheat the grill. Before grilling, lightly brush the meat with oil and salt it. Grill for 3-4 minutes on each side, or until cooked. Remove toothpicks before serving and serve with salad.
- Vegetable oil: to taste
