Pork Rouladens with Golden Raisins

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 rouladen, 1/3 cup sauce) contains 400 calories, 24 g carbohydrate, (2 g fiber), 36 g protein, 18 g fat, (6 g saturated fat), 80 mg cholesterol, and 760 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 400
  • Servings: 8
  • Active Time: 30 minutes
  • Total Time to Make: 1 hour, 15 minutes
  • Cooking Technique: Braising Meat
Ingredients

Directions

  1. Preheat oven to 350 degrees. Cut bread in cubes. Combine with milk; let stand 5 min. Pour off excess milk.
     
  2. Open chops; pound with meat tenderizer mallet to 1/4 -inch thickness.
     
  3. Prepare stuffing by mixing bread cubes, bacon, raisins, pine nuts, cheese, and 2 tsp garlic in large bowl. Divide among chops, spreading to within one-half inch of edges.
     
  4. Roll up meat and stuffing, jellyroll style, starting from shorter edge; fasten with long wooden food picks. Dust with pan-searing flour; pat off excess.
     
  5. Heat oil in large braising pan on MED-HIGH, until oil faintly smokes. Add meat rolls to pan, turning to brown all sides. Cook until sides caramelize (turn paper bag-brown about one-quarter to one-half of the way up sides), 3-4 min per side. Remove from pan and set aside. Discard all but 1 Tbsp drippings from pan. Add remaining 2 tsp garlic; cook 20 seconds, stirring. Add wine; cook and stir 3-5 min, until almost dry. Add broth and sauce.
     
  6. Return meat to pan; heat to simmer; cover. Place pan on center rack of oven; braise until meat is fork-tender, 20-25 min or until internal temperature is 165 degrees. Check by inserting thermometer into thickest part of stuffing.
     
  7. Remove pan from oven; carefully remove lid to avoid steam. Transfer meat to platter; let rest 10 min. Remove food picks; slice into 1/2 -inch medallions. Serve with warmed sauce.
Chef Tips
  • How to butterfly: Slice each pork chop horizontally through the center with a sharp knife. Leave pork chops attached on one side so they can be flipped open to create a butterfly shape. 
  • To toast pine nuts: Spread in dry skillet on MED. Cook, stirring or shaking skillet often, 3-4 minutes, until toasted.
Options
Serve with your favorite pasta.

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