• 1 lb pork loin cutlets, cut thin (About 12)
• 1/4 cup flour
• 1 TB spoon butter
• 1 TB spoon olive oil
• 8 oz. portobello mushrooms, finely chopped
• 1 onion, finely chopped
• 1 cup sour cream
• 1 1/2 Cup Beef or Chicken Stock
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder

• Use a mallet to pound out the cutlets very thinly.
• Season with salt, pepper, and garlic mixture on
• Saute onion and mushrooms for about 5 minutes.
• Lie the filling over each slice.
• Roll tightly encasing the filling inside, and tie firmly with kitchen twine.
• Roll the pork rolls in the flour to coat lightly.
• Heat the butter and oil in a large skillet, and then brown the pork rolls well on each side.
• Add the sour cream and stock, and bring to a boil.
• Cover, reduce heat to medium, and cook until the rolls are cooked through, about 15 to 20 minutes.
• Season with salt, pepper and garlic powder mixture.
• Place the rolls onto a serving platter.
• Spoon the sauce from the skillet over the pork rolls and serve immediately.

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