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Creamy Stuffed Pork Cutlets Recipe

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This recipe for Creamy Stuffed Pork Cutlets, by , is from The Schon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janelle Schon

Category:
Category:

Ingredients:  
Ingredients:  

•12 – 16 asparagus spears, trimmed
•6 – 8 pork cutlets
•1/2 c. cream cheese, softened
•2 T. green onions
•1 t. salt
•1/2 t. pepper
•1/2 t. garlic powder
•1/2 red pepper, thinly sliced into 12 – 16 pieces
•Additional salt and pepper
•Olive oil

Directions:
Directions:

1. Place trimmed asparagus in a small pan. Cover with water and
bring to a boil. Cover, remove from heat and let steam for
about 3-5 minutes, until just tender.
Drain and rinse asparagus with cold water.

2. In a small bowl, stir together cream cheese, green onions, 1 t. salt,
1/2 t. pepper and 1/2 t. garlic powder until combined.

3. Spoon some of the cream cheese mixture into the center of each cutlet.
Top with 2 asparagus spears and 2 slices red pepper.

4. Roll up each pork cutlet and secure with a toothpick.
Season with salt and pepper.

5. Place the rolled-up cutlets in a baking dish and drizzle with olive oil.
Bake at 375 degrees for 20-35 minutes (depending on thickness of cutlets),
until pork if fully cooked.

 

 

 

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