Directions

1. Between two pieces of plastic wrap, pound each butterflied chop to 1/8-inch thickness. Brush one surface of each chop with sesame oil, sprinkle with one tablespoon green onion. Roll up chops; coat with flour, dip into egg wash, and roll in sesame seeds. Heat oil in nonstick skillet. Add pork rolls and cook 10-12 minutes, turning carefully to brown all sides.