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Pork Kiev Recipe

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Jeanne Barney's Pork Kiev provides the same great flavors of traditional chicken kiev, but in a lot less time! “This recipe is so easy and always a big hit,” she writes from Saratoga Springs, New York. “And it tastes terrific!”

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Pork Kiev Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

4 teaspoons butter, softened
2 teaspoons minced chives
2 teaspoons dried parsley flakes
1 teaspoon minced garlic
1/2 teaspoon pepper
4 boneless pork loin chops (4 ounces each)
1 egg
1 teaspoon water
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
2 tablespoons canola oil

Directions

In a small bowl, combine the butter, chives, parsley, garlic and pepper. Cut a pocket in each pork chop. Fill with butter mixture; secure with toothpicks.
In a shallow bowl, beat egg and water. Place flour and bread crumbs in separate shallow bowls. Dip chops in flour, then in egg mixture; coat with bread crumbs.
In a large skillet over medium heat, cook chops in oil for 6-8 minutes on each side or until meat juices run clear. Yield: 4 servings.

Originally published as Pork Kiev in Simple & Delicious September/October 2007, p61

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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