Easy Baked Pork Kiev

This easy version of Chicken Kiev is a winner.

Serves: 12Hands-on: 30 minutesTotal: 1 hourDifficulty: Easy

Serves: 12


  • 6 boneless pork loin chops, (6 oz. each) butterflied
  • 1 tsp. seasoned salt
  • 1⁄8 tsp. ground white pepper
  • 3⁄4 cup Panko bread crumbs
  • 1⁄2 cup grated Romano cheese
  • 1 tsp. dried oregano leaves
  • 7 Tbsp. butter, softened
  • 2 Tbsp. minced flat-leaf parsley
  • 1⁄2 tsp. dried basil leaves
  • 6 oz. Muenster cheese
  • 6 Tbsp. butter, melted


  • Place the chops in a heavy-duty plastic bag, one at a time, and pound them until about 1⁄4 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. Cut each roll in half and secure with toothpicks.
  • Dip each filled chop in melted butter, then roll in bread crumb mixture to coat. Place in 9-by-13-inch glass baking dish and drizzle with any remaining butter. Bake for 25 to 30 minutes or until pork is 155°F. Remove toothpicks and serve immediately.