Crunchy Rolled Pork with Asparagus, Fresh Basil and Cheese
By The Gourmet Farm Girl
2 tablespoons butter
¾ cup Panko bread crumbs
10-12 asparagus spears (blanched)
4 thin cut pork chops
Salt and Pepper to taste
8 fresh basil leaves
1 small onion cut into strips
1 cup shredded Italian blend cheese
3 strips smoked bacon
Preheat oven to 375 degrees
Spray a 9×13 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.