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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janelle Schon



•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


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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