• 4 boneless pork loin chops (4 ounces each)
  • 4 teaspoons butter (chilled)
  • 2 cloves garlic (crushed)
  • 2 teaspoons parsley (chopped)
  • 2 teaspoons chives (chopped)
  • 1/2 teaspoon pepper
  • 1/2 cup flour
  • 1 egg (beaten with 1 teaspoon water)
  • 1/2 cup bread crumbs (fine)
  • 2 tablespoons vegetable oil


  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.
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