Easy Baked Pork Kiev
Like Chicken Kiev, but using pork cutlets! This easy recipe is a winner.
INGREDIENTS | SERVES 6
- 6 (6-ounce) boneless pork loin chops, butterflied
- ¾ cup dry bread crumbs
- ½ cup grated Romano cheese
- 1 teaspoon dried oregano leaves
- 1 teaspoon seasoned salt
- ⅛ teaspoon white pepper
- 7 tablespoons butter, softened
- 2 tablespoons minced flat-leaf parsley
- ½ teaspoon dried basil leaves
- 6 ounces Muenster cheese
- 6 tablespoons butter, melted
Place the chops in a heavy-duty plastic bag, one at a time, and pound them until about ¼-inch thick. Sprinkle with seasoned salt and pepper and set aside. On plate, combine bread crumbs, Romano cheese, and oregano; mix well.
In small bowl, combine softened butter, parsley, and basil; mix well. Preheat oven to 400°F.
Place pork chops on work surface. Spread each with some of the butter and herb mixture.
Cut cheese into 12 thin strips. Place two strips on each pork chop; roll up, folding in sides to enclose. Secure with toothpicks.
Dip each filled chop in melted butter, then roll in bread crumb mixture to coat. Place in 9″ × 13″ glass baking dish and drizzle with any remaining butter.
Bake for 25–30 minutes or until pork is 155°F. Serve immediately.
You can make the Pork Kiev ahead of time. Just pound, fill, and roll the chops and refrigerate, covered, until it's time to cook. Then dip in butter, roll in bread crumbs, and bake until done. If you coat the bundles ahead of time, the bread mixture will get soggy.