ROLLED STUFFED PORK CUTLETS
Steps:
- 1. salt and pepper each side of the pork cutlets...rub one side with the crushed garlic.
- 2. place a slice of cheese and 2 of the cantimpalo on each and roll...secure with a toothpick
- 3. In a skillet heat oil to medium high...coat each one in the flour and brown on all sides...then place a lid a finish cooking on low till cooked through....should be about 10-15 mins...as the cutlets are very thin, don't over cook...
- 4. I served with rice pilaf and Fufu ( look for my recipe) *note...this can also be made with thin cuts of steak or chicken.
STUFFED PORK CUTLET
Make and share this Stuffed Pork Cutlet recipe from Food.com.
Provided by tereska
Categories Pork
Time 50m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- tenderise the pork chop so that it is flattened.
- add cream cheese to the centre of the pork chop.
- chop broccoli.
- place broccoli in a bowl and microwave for 1 minute.
- once the broccoli has cooled, place it on top of the cream cheese.
- take one side of the pork chop and place it/pull it on to the other side of the chop.
- press the ends of the chop together so that the filling doesn't come out.
- take the breading and put it on a plate.
- place the pork chop on the breading and cover both sides of the pork chop.
- place the chop on a greased baking sheet.
- place in the oven at 350, no higher for half an hour.
Nutrition Facts : Calories 450.2, Fat 23.7, SaturatedFat 10.3, Cholesterol 156, Sodium 453.7, Carbohydrate 12.8, Fiber 1.4, Sugar 2.1, Protein 44.2
STUFFED PORK CUTLETS
Get your roll on with Stuffed Pork Cutlets. These pork cutlets are stuffed with cheesy black beans and rice. It goes great with a side salad.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, one roll-up each
Number Of Ingredients 8
Steps:
- Reserve 3 Tbsp. of the onions for garnish. Combine remaining onions with rice, 1/3 cup of the beans and the VELVEETA; set aside. Spoon about 1/3 cup of the rice mixture down center of each cutlet; roll up tightly.
- Heat oil in large nonstick skillet on medium-high heat. Add meat roll-ups, placing seam-side down in skillet; cook 8 to 10 min. or until browned on all sides, turning occasionally. Meanwhile, place remaining beans, broth and sour cream in blender; cover. Blend until smooth.
- Rearrange meat roll-ups if necessary so roll-ups are seam-side down. Cover with bean sauce. Reduce heat to medium; simmer 15 min. or until sauce is thickened and meat is cooked through. (Do not let sauce boil.) Sprinkle with the reserved onions.
Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1240 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 4 g, Protein 30 g
STUFFED PORK CHOPS I
I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.
Provided by Tina
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
- In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
- Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
- Cover and bake for 30 minutes.
- Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g
OVEN-BAKED STUFFED PORK CHOPS
This is a nice and easy recipe that gives a Spanish taste to any American meal!
Provided by newmom09
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place pork chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
- Bring 1 1/2 cups water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
- Remove pork chops from bowl, reserving liquid and seasonings. Lay each pork chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Stuff each pork chop with stuffing and close pocket using a toothpick.
- Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
- Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 966.7 calories, Carbohydrate 131.2 g, Cholesterol 80.4 mg, Fat 24.8 g, Fiber 5.8 g, Protein 50.3 g, SaturatedFat 6.5 g, Sodium 3181.8 mg, Sugar 14.8 g
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