Roasted Red Pepper and Pork Scallopini Rolls

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   1.

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   Trim fat from the edges of each chop.

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   One at a time place each chop flat into a heavy 1-gallon resealable plastic bag and pound with a food mallet into a 1/8-inch thick scallopini.

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   2.

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   One at a time, lay each scallopini (longest side away from you) on a clean flat work surface, lightly sprinkle with salt and pepper and layer with, first, one of the roasted pepper slices (placed lengthwise away from you) then 2 basil leaves and finally sprinkle with a generous amount of Asiago cheese over the roasted pepper.

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   Pat the Asiago cheese gently to flatten it out.

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   3.

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   Beginning at the end closest to you, carefully roll the layered scallopini, jelly roll style, away from you, securing the seam formed with a toothpick.

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   Continue until all the scallopini, basil leaves, roasted peppers, and Asiago cheese are used up.

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    4.

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    In a saute pan over medium heat, heat the oil and butter to the point at which the butter foam subsides.

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    Add the scallopini rolls (without crowding) and saute until the rolls are nicely browned.

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    Serve immediately, garnished with chopped Italian parsley and accompanied by sliced potatoes or creamy risotto.

* Per serving · 4 servings · Values may vary.