Related recipes: Carrots, Celery, Main Dishes, National Pork Board, Onions, Pork, Pork Cutlets, Pork Roast
Make it a Meal
Add these dishes to make a full meal:
Greens with Smoked Turkey, Apples, and Walnuts
Cranberry Apple Walnut Muffins
Wine Pairings
Preparation facts
Cooking Time: 1 hr
Prep Time: 15 minutes
Total Time: 1 hr 15 min
Yield: 6 servings
Ingredients
1- 1/2 lbs boneless pork loin, cut into six equal slices (or use already-prepared pork cutlets), about 4 ounces each
Salt and pepper
1- 1/2 cups prepared bread stuffing (homemade or from purchased mix)
Flour for dredging
2 Tbs butter
2 Tbs olive oil
1/4 cup dry white wine
2 cups chicken stock
1/2 cup finely chopped onions
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 tsp dried thyme, crushed
Directions
Pound pork slices gently until very thin, about 1/8-inch thick. Season one side of pork slices with salt and pepper. Spoon about 1/4 cup of bread stuffing onto the seasoned side of each pork cutlet, roll and fasten securely with toothpicks (or tie securely with kitchen twine).
Dredge the pork rolls in flour; melt butter and add oil to a large skillet over medium-high heat. Brown pork rolls evenly, turning occasionally, about 8-10 minutes. Add the wine and cook until it is almost completely reduced. Add the chicken stock, cover and simmer gently 20 minutes. Add the vegetables and thyme, cover and cook 20 minutes longer. Remove the toothpicks or twine before serving pork birds with some of the sauce spooned over.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
