Show Subscription Form




Breaded Pork Roll-ups Recipe
Breaded Pork Roll-ups Recipe photo by Taste of Home

Breaded Pork Roll-ups Recipe

Publisher Photo
This pretty entree has swirls of ham and a golden coating make the delightful main course perfect for company. If you like, add a few tablespoons of grated Parmesan cheese to the dry bread crumbs to give the coating even more flavor.—Ron Gardner, Grand Haven, Michigan
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 egg
  • 1/3 cup milk
  • 1-1/4 cups dry bread crumbs
  • 1 teaspoon seasoned salt
  • 4 boneless pork loin chops (1/4 inch thick and 4 ounces each)
  • 4 thin slices deli ham
  • 2 tablespoons canola oil

Nutritional Facts

1 serving (1 each) equals 490 calories, 24 g fat (7 g saturated fat), 149 mg cholesterol, 1,708 mg sodium, 26 g carbohydrate, 1 g fiber, 41 g protein.

Directions

  1. In a shallow bowl, lightly beat egg and milk. In another shallow bowl, combine bread crumbs and seasoned salt. Flatten pork chops to 1/8-in. thickness; place a ham slice on each. Fold sides and ends over ham and roll up; secure each with a toothpick. Dip roll-ups in egg mixture, then roll in crumbs.
  2. In a large skillet, cook the chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned. Cook, uncovered, for 10-12 minutes longer or until meat is no longer pink, turning occasionally. Discard toothpicks. Yield: 4 servings.
Originally published as Breaded Pork Roll-ups in Quick Cooking July/August 2004, p7

Nutritional Facts

1 serving (1 each) equals 490 calories, 24 g fat (7 g saturated fat), 149 mg cholesterol, 1,708 mg sodium, 26 g carbohydrate, 1 g fiber, 41 g protein.

Light-Bodied Red Wine

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

Reviews for Breaded Pork Roll-ups

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 7, 2011

I would attempt this dish another time, but it is EXTREMELY important that the pork isn't any thicker than the recipe calls for. I tried pounding mine and knew it was a little thicker but I thought it would suffice. Nope. You will end up with overcooked outsides and raw interior. I had to fumble around awhile to make it presentable, when I had been looking for something quick and easy.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT