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Preparation time
15 minutes
Total time:
25 minutes
Serves
4
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Ingredients
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4 pork loin cutlets, open en papillon
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250 g (1/2 lb) cream cheese, room temperature
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250 ml (1 cup) baby spinach, finely chopped
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2 cloves garlic, finely chopped
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30 ml (2 tbsp) yellow onion, minced
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30 ml (2 tbsp) olive oil
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Salt and fresh ground pepper
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Directions
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Remove cutlets from fridge and let stand 20 minutes to reach room temperature.
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In a large mixing bowl, blend cheese, spinach, garlic, and onion. Add salt and pepper.
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Fill cutlets with stuffing mixture, close carefully, sprinkle salt and pepper.
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In a saucepan on medium heat, add 30 ml (2 tbsp) olive oil, and place cutlets in pan.
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Cook 4 to 5 minutes on each side, or until internal temperature reaches 65ᵒC (150ᵒF).
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Serve immediately.
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