Ingredients Jump to Instructions ↓

  1. 4 Boneless butterfly pork -chops,

  2. 1/4 inch thick 4 sl Swiss cheese

  3. 4 sl Canadian bacon (thin)

  4. 3 tb Butter or margarine

  5. 2 tb All-purpose flour

  6. 1/8ts Salt

  7. 1 ds Ground black pepper

  8. 1 c Light cream or milk

  9. 1/8ts Fresh sage (or dash dried -sage)

Instructions Jump to Ingredients ↑

  1. + Directions : Pound pork until 1/8 inch thick. Place one slice cheese and one slice Canadian bacon on each pork chop. Fold in ends of pork and roll up jelly roll fashion, being sure both cheese and bacon are enclosed. Use wooden toothpicks to secure edges. Preheat oven to 325F. Melt butter in medium skillet over medium heat. Add pork rolls and cook until golden brown on all sides, about 10 minutes. Remove pork rolls and reserve drippings. Place rolls in an 8-inch square baking pan and bake for 20 to 30 minutes, or until cooked through. Meanwhile in skillet with hot drippings, add flour, salt, and pepper; stir until smooth. Gradually add cream; cook, stirring constantly, until sauce is thickened and bubbly. Stir in sage. Serve pork rolls with sauce.


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