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Pork Kiev

 Pork Kiev
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!”
4 ServingsPrep/Total Time: 25 min.

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 King Arthur Unbleached 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.

2 of 2

Pork Kiev (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.