Pork Kiev Recipe
Pork Kiev Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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!”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 all-purpose flour
  • 1/2 cup dry bread crumbs
  • 2 tablespoons vegetable 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 juices run clear. Yield: 4 servings.
Originally published as Pork Kiev in Simple & Delicious September/October 2007, p61

  • 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 vegetable oil
  1. 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.
  2. 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.
  3. In a large skillet over medium heat, cook chops in oil for 6-8 minutes on each side or until juices run clear. Yield: 4 servings.
Originally published as Pork Kiev in Simple & Delicious September/October 2007, p61

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middjett User ID: 7818954 153227
Reviewed Oct. 5, 2014

"Bland. maybe instead of using bread crumbs for the coating, something along the lines of shake and bake might help. Will give that a shot before removing from my recipe box. Just seemed to really lack any flavor for us."

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hbaseley User ID: 3311639 166550
Reviewed Feb. 4, 2012 Edited Oct. 16, 2013

"5 star worthy! Great recipe!"

MY REVIEW
hbaseley User ID: 3311639 131237
Reviewed Feb. 4, 2012 Edited Oct. 16, 2013

"My mom recommended this recipe, and we are so glad she did - great flavor! We serve it with spaetzel and roasted green beans."

MY REVIEW
elvisfan73 User ID: 1272261 98892
Reviewed Apr. 15, 2011

"my husband thought this was the best tasting thing I'd ever made!! a little messy to make but well worth it!!"

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