Rolled Pork
Recommend serving with some buttery cabbage and mash!
- 800g pork chops, about 6 in total.
- 150g spinach, fresh or frozen is fine
- 200g cheese, e.g. cheddar or mozzarella
- 6 Sun dried tomatoes
- Breadcrumbs
- 2 Eggs
- Ground pepper
- Salt
First, hammer the pork chops as thin as you can. Really, the thinner the better. Sprinkle a little salt and pepper over each chop.
If you're using frozen spinach, start by adding it to a frying pan and cooking through until it has properly defrosted. Add a tablespoon of the sun-dried tomatoes' oil. If you are using fresh spinach, put the spinach and oil in together. Cook until the spinach is fully wilted. Put in a bowl.
In a different bowl, chop the sun-dried tomatoes and add them. Dice the cheese and add that too. Mix well.
Now to assemble: Take a chop and lay out some spinach, but don't go all the way to the edge - leave about 2cm or so. Top with the tomatoes and cheese, then roll tight and slow. Once you have rolled all the chops, put breadcrumbs in one bowl and beaten eggs in another. Dip each roll in the egg, then in the breadcrumbs until fully covered.
Once you have all rolls prepared, heat a large frying pan and add enough oil to cover the bottom. Fry the rolls, a few at a time, each side for 3-4 minutes. Roll them a few times as needed until fully cooked.
You can serve these with anything you like: A bright salad, cabbage, mash, chips, whatever you like.