|Nutritional Guidelines (per serving)|
|Servings: 4-6 portions (4-6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||53%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These stuffed pork rolls are made with thin, boneless pork chops. The rolls are an easy preparation. And they're fancy enough for a special meal.
Boneless pork chops are flattened and stuffed with a tasty, savory breadcrumb mixture. The stuffed pork chops are made with boneless pork chops. Serve these pork rolls with scalloped potatoes and steamed vegetables.
- 8 thin boneless end loin pork chops
- 1/2 cup onion (chopped)
- 2 teaspoons dried parsley flakes
- 2 tablespoons celery (finely chopped)
- 2 tablespoons butter (or margarine)
- Kosher salt and freshly ground black pepper to taste
- 1/2 teaspoon poultry seasoning
- 2 cups soft breadcrumbs
- 2 tablespoons all-purpose flour
- 2 tablespoons shortening
- 1/3 cup water or chicken broth
Pound boneless pork chops slightly to tenderize and thin out.
Make stuffing. In a saucepan, sauté onion, parsley, and celery in butter; add 1/2 teaspoon salt, a dash of pepper and the poultry seasoning then mix with breadcrumbs. Add a little water to stuffing to moisten.
Put a small mound of stuffing on each chop. Roll and tie with twine.
Roll pork rolls in flour; brown in shortening in a heavy skillet over medium heat.
Add broth or water; cover and simmer for about 1 hour.