Adapted from Giada De Laurentiis
1 cup dried Italian-style bread crumbs
2 garlic cloves, minced
1-1/3 cup grated parmesan cheese
2 tablespoons chopped basil, plus 2 tablespoons additional chopped basil for garnish
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
6 center cut, thick, boneless pork loin chops
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Preheat the oven to 350 degrees F.
Stir the first 4 ingredients in a medium bowl to blend and 2 tablespoons of basil. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Butterfly chops and pound to 1/4-inch thickness. Sprinkle the bread crumb mixture evenly over the cutlets to cover the tops evenly. Roll up each cutlet as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the pork rolls to secure. Sprinkle the braciole with salt and pepper.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1-1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over, sprinkle with additional chopped basil, and serve.