Easy Baked Pork Kiev
This easy version of Chicken Kiev is a winner.
Serves: 12Hands-on: 30 minutesTotal: 1 hourDifficulty: Easy
- 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.