Pork gives this traditional chicken dish a new flavor. Serve with buttered new potatoes, steamed asparagus and French bread.
4 boneless pork loin chops, 4 ounces each, butterflied
4 teaspoons butter, chilled
2 cloves crushed garlic
2 teaspoons chopped parsley
2 teaspoons chopped chives
1/2 teaspoon ground pepper
1/2 cup all-purpose flour
1 large egg beaten with 1 teaspoon water
1/2 cup fine, dry bread crumbs
2 tablespoons vegetable oil
- Between two pieces of plastic wrap, pound each butterflied chop to 1/8-inch thickness.
- In the center of each, place 1 teaspoon cold butter and sprinkle with seasonings, distributing evenly over chops. Fold in two opposite sides and roll up. Dredge each roll in flour, dip in egg wash, and roll in bread crumbs. Cover and chill 2 to 12 hours.
- Heat oil in heavy skillet, cook pork rolls 12 to 15 minutes, turning carefully to brown all sides.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.