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Crunchy Rolled Pork with Asparagus, Fresh Basil and Cheese
By The Gourmet Farm Girl
2 tablespoons butter
Salt and Pepper to taste
8 fresh basil leaves
¾ cup Panko bread crumbs
10-12
asparagus spears (blanched)
4 thin cut pork chopsSalt and Pepper to taste
8 fresh basil leaves
1 small onion cut into strips
1 cup
shredded Italian blend cheese
1 egg
3 strips
smoked bacon
Preheat oven to 375
degrees
Spray a 9x13 glass cooking dish with vegetable oil
Melt the
butter in the oven on a large cookie sheet with sides; pour the crumbs on the
pan and coat with the
butter; toast the crumbs for 2-3 minutes till lightly golden. Pour crumbs into a bowl and set aside.
Rinse
asparagus in cold water; cut spears in half. In a medium size pan bring 1 quart
of water to a hard boil; drop
asparagus into the boiling water for 1 minute; remove and place in a bowl of
ice water for 2 minutes to stop the cooking; drain and set aside.
Place the
pork chops (two at a time) in a plastic zip bag and pound out with a meat
tenderizer till almost flat; salt
and pepper. Place 2 leaves of basil on each chop followed with 4-5 pieces of
asparagus, 2-3 pieces of
sliced onions and 2 tablespoons cheese.
Gently roll and place seam side down in the baking dish.
Whisk the
egg in a small bowl and brush each pork roll with egg wash. Gently press some of the toasted crumbs onto
the top and sides. Lay the strips of
bacon across the top of the rolls and bake for 30-35 minutes or until bacon is crisp and the rolls are heated through. Remove from the oven and
remove the bacon. Return the
dish under the broiler for 1 ½ - 2 minutes till the tops are toasted.
To serve; break up bacon into bite size pieces and sprinkle
over the top followed with extra cheese.
Serves 4
