Pork Kiev Recipes

Steps:

• Preheat the oven to 200C/400F/Gas 6. Using a sharp knife, carefully remove the bones from each chop.put each chop into a plastic bag and flatten with a mallet or rolling pin until each chop is approx ½cm thick. For the stuffing, mix together the parsley, cheese, apple and spring onions. Spread this mixture across the middle of the flattened pork. Fold the excess meat around the stuffing like a blanket. Secure with toothpicks in necessary. Coat each stuffed pork kiev in the egg, then dredge in the flour, then in the egg, then dredge to coat in the breadcrumbs. Place in a pre-heated oven for 10-15 minutes NB cooking time may vary depending on size of chop used in the kiev. Meanwhile, for the caramelised apples, heat the butter in a frying pan. Add the apple 1/4s and garlic; cook over medium heat for 3-5 minutes, until golden. Add the white wine, reduce slightly, then remove from heat and serve. Remember to remove the toothpicks from pork before serving, if used.

Steps:

• In a small bowl, combine the butter, chives, parsley, garlic and pepper. Cut a pocket in each pork chop. Fill with butter mixture; secure with toothpicks. In a shallow bowl, beat egg and water. Place flour and bread crumbs in separate shallow bowls. Dip chops in flour, then in egg mixture; coat with bread crumbs. In a large skillet over medium heat, cook chops in oil for 6-8 minutes on each side or until meat juices run clear. Yield: 4 servings.

Steps:

• In a small bowl, combine the butter, chives, parsley, garlic and pepper. Cut a pocket in each pork chop. Fill with butter mixture; secure with toothpicks. , In a shallow bowl, beat egg and water. Place flour and bread crumbs in separate shallow bowls. Dip chops in flour, then in egg mixture; coat with bread crumbs. , In a large skillet over medium heat, cook chops in oil for 6-8 minutes on each side or until meat juices run clear.