Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4
INGREDIENTS
- 4 Boneless Pork Chops
- 10 oz mixed organic supergreens or spinach
- 1/2 cup roasted red peppers chopped
- 6 oz Gorgonzola crumbles
- 6 tablespoons Arugula Pesto see post “how to make pesto three ways”
- 1/2 cup olive oil for sauteing finished rolls some to saute greens
- 1 teaspoon chopped garlic
- 1 cup seasoned bread crumbs
- 2 eggs beaten
- 1/4 cup milk
- 1 cup flour seasoned with sea salt and black pepper
INSTRUCTIONS
-
preheat oven to 350 degrees
-
*See Recipe from Pesto three ways to make Arugula Pesto
-
Saute supergreens with chopped garlic and olive oil, until just wilted.
-
Set up breading station, flour with sea salt and black pepper, seasoned bread crumbs, and eggs beaten with milk.
-
Pound pork cutlets thin between two sheets of plastic wrap
-
Coat one side of each cutlet with 1 1/2 tablespoons of arugula pesto
-
Divide sauteed greens between four cutlets, spreading evenly
-
Add roasted red peppers and gorgonzola crumbles
-
Start rolling cutlets from the narrow side down, creating a pinwheel effect.
-
If you have time to chill the stuffed and rolled cutlets for about an hour they will be easier to work with when breading.
-
Start by rolling each stuffed pork in flour using this as an opportunity to seal the roll and forming it
-
Dip into egg wash and then into seasoned breadcrumbs. The breadcrumbs will give you another opportunity to form and seal the stuffed pork.
-
Heat a large saute pan, then add olive oil and saute the rolls on each side until golden brown, place on baking dish and bake for 25 minutes in preheated oven.
-
Serve immediately with sides of your choice.