Directions

1. 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 2-12 hours. Heat oil in heavy skillet, cook pork rolls 12-15 minutes, turning carefully to brown all sides.