Monday, August 6

Italian Mushroom Filled Rolled Pork


Roulades are a fun dish. Originally, they were desserts. A sponge cake filled jelly roll, which was then dipped or coated in chocolate and served sliced. Creating a very pleasing visual effect. It slowly was adapted for main courses and created beautifully stunning pinwheel looking dishes.

Several meats can be used to create this dishes pork, veal, beef, and even salmon all make great roulades. Normally, this is done with an entire loin but, I had thin cut pork chops on hand one day and decided, why not. The outcome was so yummy! Although a little if the windmill or spiral effect is list due to the size, the taste and appearance still are fantastic! I named it a "filled rolled" pork. By using dried mushrooms it allows for an extra texture and flavor combination.

Serves 2-4
Full time: 40 minutes

You will need:

6-8 thin sliced pork chops
3 ounces of cream cheese, softened
1.75 ounces dried diced mushrooms
1 cup white wine
2 tbsp butter
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp dried parsley
1/2 tbsp dried thyme
1/2 tbsp ground garlic
1/2 tbsp onion powder
1 tsp salt
1/2 tsp ground black pepper

*extra salt and pepper for taste if desired

Let us begin:

In a small pot bring 4 cups of water to a boil.



Add in dried mushrooms and let them cook for 5 minutes.



While these cook. Place cream cheese in a small bowl and mix in all herbs/spices.



When mushrooms are done, drain them well.



Place half the mushroom in a sauté pan with the butter. Turn heat to medium and sauté them for 2 minutes or until butter melts.



Add 1/2 cup white wine into pan and let cook down.



While mushrooms sauté. Mix remaining mushroom into the cream cheese mixture.



To prepare pork-chop. Lightly pound out with the spiked end of a meat mallet to create texture and thin out slightly.





Place 2 large tbsp of mushroom cheese mixture into the center of a pork-chop.



Roll chop into a nice tube.



Carefully secure with cooking twine.



By now mushrooms are all set. Carefully remove them from the sauté pan trying to keep the liquid in the pan.



Add pork-chop rolls to the sauté pan and increase heat to medium high.



Brown off rolls on each side for 2-3 minutes. If desired salt and pepper the outside for added flavor.



Add mushrooms and remaining wine into sauté pan.



Lower heat to low and cover. Let cook 15 minutes.



Plate up and enjoy! Serving the pan liquid and mushrooms over the top if each roll.