Ingredients

Servings: 4
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

For the Pork Cutlets:

• 4 large pork cutlets (approx. 150–200 g / 5.3–7 oz each)
• 200 g (7 oz) cream cheese
• 2 tablespoons mustard
• 1 bunch parsley, finely chopped
• 1 bunch chives, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 8 slices bacon (optional, for added flavor)
• 2 tablespoons vegetable oil

For the Sauce:

• 300 ml (1 ¼ cups) vegetable or chicken stock
• 100 ml (⅓ cup) cream or crème fraîche
• 1 teaspoon cornstarch

Instructions

1. Prepare the Pork Cutlets

• Start by flattening the pork cutlets to an even thickness of about 1 cm (0.4 inches). Place each cutlet between two sheets of plastic wrap or parchment paper and gently pound it with a meat mallet or rolling pin. This ensures even cooking and makes the cutlets easier to stuff and roll.
• Season both sides of the cutlets with salt and pepper.

2. Make the Filling

• In a mixing bowl, combine the cream cheese, mustard, chopped parsley, chopped chives, and minced garlic. Mix until smooth and evenly combined.
• Taste the filling and adjust the seasoning with salt and pepper as needed.

3. Stuff and Roll the Cutlets

• Spread a generous layer of the cream cheese mixture onto one side of each pork cutlet. Be sure to leave a small border around the edges to prevent the filling from leaking out during cooking.
• Roll each cutlet tightly from one end to the other, securing the filling inside. If using bacon, wrap two slices of bacon around each rolled cutlet, overlapping slightly to keep everything in place.
• Secure the rolls with toothpicks or kitchen twine to maintain their shape during cooking.

4. Cook the Pork Cutlets

• Heat the vegetable oil in a large skillet over medium-high heat. Add the stuffed pork cutlets, seam-side down, and cook until golden brown on all sides, about 2–3 minutes per side.
• Once browned, reduce the heat to medium-low and cover the skillet. Cook for an additional 10–15 minutes, turning occasionally, until the pork is cooked through (internal temperature of 63°C / 145°F).
• Transfer the cooked cutlets to a plate and tent with foil to keep warm.

5. Make the Sauce

• In the same skillet, add the vegetable or chicken stock and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan; this adds flavor to the sauce.
• Stir in the cream or crème fraîche and simmer for 2–3 minutes.
• In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Gradually add the slurry to the sauce, whisking constantly, until the sauce thickens to your desired consistency.
• Season the sauce with salt and pepper to taste.

6. Serve

• Remove the toothpicks or kitchen twine from the pork cutlets and slice each roll into rounds for an elegant presentation, if desired.
• Pour the herb sauce over the cutlets or serve it on the side. Garnish with additional parsley or chives for a fresh, vibrant touch.

Why This Recipe Is Timeless

The Cream Cheese-Stuffed Pork Cutlets with Herb Sauce recipe remains a favorite for many reasons:

1. Elegant Presentation: This dish looks as good as it tastes, making it perfect for entertaining or impressing guests.
2. Flavor Harmony: The creamy filling, smoky bacon, and savory herb sauce create a balanced, satisfying meal.
3. Versatility: You can customize the filling with different herbs, add other ingredients like spinach or mushrooms, or swap the pork for chicken or turkey.
4. Comfort Meets Sophistication: This dish is rich and indulgent while still feeling approachable and comforting.
5. Simple Yet Impactful: With just a few ingredients and steps, you can create a gourmet-quality meal that’s sure to wow.

Nutrition Facts (Per Serving)

• Calories: 450 kcal
• Protein: 36 g
• Carbohydrates: 6 g
• Fat: 30 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 580 mg

FAQs

1. Can I prepare this dish in advance?

Yes! You can stuff and roll the cutlets a day ahead, then cover and refrigerate until ready to cook. Let them sit at room temperature for 15 minutes before cooking.

2. Can I bake the cutlets instead of frying?

Absolutely. Place the stuffed cutlets in a baking dish, drizzle with oil, and bake at 200°C (400°F) for 25–30 minutes, or until cooked through.

3. What can I serve with this dish?

Mashed potatoes, rice, roasted vegetables, or a fresh green salad all pair beautifully with these stuffed cutlets.

4. Can I make the sauce ahead of time?

Yes! Prepare the sauce in advance and reheat gently on the stovetop before serving.

Tips for Success

1. Use Thin Cutlets: Thinly pounded cutlets are easier to roll and cook evenly.
2. Chill the Filling: For easier handling, refrigerate the cream cheese filling for 15 minutes before spreading.
3. Seal Tightly: Ensure the cutlets are tightly rolled to prevent the filling from leaking.
4. Deglaze the Pan: Scraping up browned bits adds depth to the sauce.
5. Experiment with Herbs: Basil, thyme, or tarragon can be used to change the flavor profile.

Storage Tips

• Refrigeration: Store leftover cutlets and sauce in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze uncooked stuffed cutlets for up to 2 months. Thaw in the refrigerator before cooking.
• Reheating: Reheat cutlets in a 180°C (350°F) oven or on the stovetop with a splash of sauce to keep them moist.

Conclusion: A Culinary Masterpiece Worth Sharing

Cream Cheese-Stuffed Pork Cutlets with Herb Sauce is a dish that combines comfort, elegance, and bold flavors in every bite. Its rich filling and creamy sauce make it a standout option for both casual meals and special occasions. This recipe is a testament to how simple ingredients can come together to create something truly extraordinary.

Whether you’re hosting a dinner party or treating yourself to a gourmet meal, these stuffed cutlets are sure to impress. With their timeless appeal and customizable nature, they’re a recipe you’ll return to again and again. So roll up your sleeves, gather your ingredients, and enjoy the process of creating this unforgettable dish.