The Twitchin Kitchen

Last week while shopping I saw these lovely super thin cut pork filets. They were perfect for rolling and stuffing so I grabbed a couple of packs and created my own dish.
What's nice about these is they are CHEAP! About 3 to a package for around $3 a each pack, you can grab a bunch of these and make a cheap meal look 'fancy' with very little effort and cost!

Twitchy's Stuffed Pork Rolls

Ingredients:

Pork filets - pounded out very thin. (these already come thin but pound them thinner anyway) - these usually come 3 to a pack so make as many as you want. Keep in mind these are not very big in size each.

Butter or OLIVE oil for frying. I like to make half and half mixture of this for flavor.

Bread crumb cubes - like the kind you buy in a bag for stuffing turkey.
vegetables - this is your choice. I used peppers, onions, corn, broccoli - chopped small.

White wine.
Onions - sliced
Mushrooms - optional

Mix the vegetables with the bread crumbs and add enough water to soak (not cover) the mixture. Let sit until it's all soft and mushy. Add water if necessary.

While this is soaking pound out your chops very thin. Set aside on a plate.

Now prepare your sliced onions and mushrooms.

Start stuffing your pork filets. Take a good handful of the stuffing mixture and place it in the middle of the filet and then from one end to the other roll the stuffing into the pork, making sure this is tight. You will see any extra water squeeze out of the stuffing mix... this is OK.

Set each rolled filet on a plate seam side down. If you rolled them right they should not unroll. If you don't pound them out first, this will not work. Continue until you have all the filets rolled.

Season the outside with salt and pepper.

Heat a large skillet and once a drop of water dances on it's surface add the butter and oil.
Place the rolls carefully in the oil, seam side down first, and brown on all sides.

Doing this is going to make a nice brown gunk on the bottom of the pan and sides.... you want this!

Once you brown all the filet rolls, remove them from the pan and drain the oil. KEEP THE GUNK.

Put the pan back on the fire and deglaze the pan with white wine, stirring and scraping all the gunk off the bottom.
Add the rolls back in, your sliced onions and mushrooms and then add 1/4 cup water and half cup more wine, cover and simmer 20 minutes or until the onions are done and the rolls are cooked through.

You can thicken this wine sauce or not. We chose not to.
Serve with salad and your choice of sides.

Variations:
Stuff with procuitto, provolone and spinach for an Italian flair!
You can go wild with your imagination with the different stuffings with this dish.

OK I made these again tonight Italian style!
I even managed to take a photo of the dish when done.

I used the same method as above only I sliced mushrooms and onions and sauteed them.
I pounded out the pork fillets and stuffed them with sharp grated provolone and spinach. Coated them lightly in seasoned bread crumbs and browned them on all sides first in a small amount of olive oil.

I used LOTS of good white wine to deglaze the pan twice. Let all simmer in one skillet until the juices and wine reduce to a nice creamy looking sauce.

Serve with salad.
Click for full size image.

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[/i]I'm going to try the ones made w/cheese & spinach, they sound wonderful. The first order of business is to buy a meat mallet, I had to google "meat pounder" in order to find out what it was called. Hahaha, jeez.

poor gal! You didn't even know what a meat pounder was?

These are so easy to make. I don't think you can mess them up. Just make sure you use the 'knobby' side of the mallet and not the smooth side. You want to make the meat tender. Also don't purchase cutlets but purchase thin flat fillets... some packages say "for ham" on them but they are the right ones.

If they come out good take a pic and show us! I'm going to make something 'exotic' tonight too~ but not pork.

Oh and if you want your text in italics, type it all first and then highlight it all and hit the I button.... much easier.

(02-09-2009, 02:41 PM)Twitchin Kitten Wrote: [ -> ] poor gal! You didn't even know what a meat pounder was?

I have seen a meat mallet before, I just didn't know the proper term for it. There have been, and are, women in my life who have tried to pass on their love of all things cooking but, to my regret I never paid attention. I like your recipes because they are not very involved, by that I mean, not a lot of steps or ingrediants, I always appreciate that because I have a tendency to become overwhelmed & then I lose interest.

don't get overwhelmed! Here's a little hint when there are a lot of ingredients and it seems difficult:

Measure out everything FIRST. Put each ingredient in it's own tiny bowl (or large one for the bigger stuff) and lay it all out in order that you need them on the counter near where you'll be working. Kind of like the do on those cooking shows on the TV.

It really makes things so much easier when you are not used to cooking. Eventually if you do it this way often enough things will become easier for you and you won't have to lay it all out first. Many times I still do this when there are recipes that involve many separate steps for each phase of the process.