Savory Pork Wellington

4.80 from 5 votes

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Our pork wellington is a simple combination of savory ingredients, brushed on boneless pork cutlets, then baked in sheets of puff pastry.

At about two dollars a serving, this is a dinner you can’t afford not to try.

As a bonus, this savory pork wellington recipe is great for family and guests alike.

Inforgram and photo of pork wellington

Pork Wellington

Throughout my life, I have envied people who are creative.

Growing up, I languished in the shadow of my sister Kathy, a natural-born artist who ultimately used her talent to become a chef.

Most of my life, I’ve been able to recognize and appreciate art but have seemed incapable of creating it on my own.

Serving of pork wellington garnished with fresh rosemary

This evening I somehow ventured off the known path of comfort and safety and found myself coming up with a brand new dish, and it made me pretty excited.

Why?

Because it was quite delicious.

I just had a feeling this concoction was going to be a winner.

Maybe it’s because I used the beautiful mortar and pestle that I received from Scott last Christmas.

Other than adorning our countertop, the heavy marble piece gets little use, a fact I need to change.

Rosemary and garlic in a mortar pestle

I started this recipe by creating a savory pesto in my mortar.

Some rosemary, fresh crushed garlic, kosher salt, and fresh ground pepper, all held together by olive oil.

It seemed things were off to a good start. Indeed they were.

Searing boneless pork cutlets in a skillet.

Next, to lock in the juices and finish off the outsides, I did a quick sear of some boneless, center-cut pork chops over a high flame.

pork cutlet on pastry sheet

After searing the pork, I set it aside and let it cool for about five minutes,  then I rubbed each chop with the savory pesto I had just put together.

You can see from the photos I didn’t have to use a lot, and as it turned out, just a little of the garlic-infused pesto went a long way.

Brushing an egg wash on pastry

You may not believe this, but I had never used puff pastry before this evening.

I had never even purchased it before today!  Here’s the other part you may not believe:

I had no idea how to use it.  Tray of food in oven

Once I got these puppies wrapped up and applied an egg wash to help give them a golden brown sheen, I popped them in the oven.

A plate of food, with Puff pastry

It may seem pretty minor, and I suppose in the grand scheme of things it was, but sometimes dreams do come true.

This recipe resulted in some great-tasting, tender, warm, and juicy pork chops.

Pork wellington sliced open on a plate.
A close up of a plate of food with a fork

If you’re wondering what savory tastes like, friends, this is it.

The rosemary lightly but noticeably supports the garlic undertones, and the two effectively envelope each cut of meat in taste, much like the puff pastry delicately but completely encases each piece.

We served this with the roasted potatoes and some oven-roasted asparagus, all accompanied by a glass of Merlot.

It doesn’t happen with every meal, and certainly not with every new recipe, but once in a while, everything clicks.

As a former boss used to advise me, “Smoke ’em when you got ’em.”

Tonight we smoked ’em good, with this savory combination of fresh herbs and pork.

Dan from Platter Talk standing in the kitchen while on cooking television show.

dan

A close up of a plate of food, with Pork and Puff pastry

More easy  pork recipes:

If you’ve tried this Savory Pork Wellington Recipe or any other recipe on Platter Talk, please let us know your thoughts in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious food and what we have cooking.

Savory Pork Wellington

4.80 from 5 votes
Boneless pork chops wrapped and baked in puff pastry, with a simple savory sauce.
Prep: 25 minutes
Cook: 30 minutes
Yield: 4 People

Ingredients 

  • 1 1/2 - 2 lbs. pork chops, center cut, boneless
  • 1 sheet puff pastry
  • 6 cloves garlic, crushed
  • 4 sprigs fresh rosemary
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • fresh ground black pepper to taste
  • 1 egg, beaten

Instructions 

  • Remove sheet of puff pastry and allow to thaw at room temperature, about 30 minutes
  • Preheat oven to 350 degrees F.
  • Place 2 tablespoons olive oil in large skillet or saute pan, over high heat
  • Place pork chops in pan and sear on each side, 1 to 2 minutes, until lightly browned. Set aside and allow to cool for 5 minutes.
  • Combine garlic, the needles of 2 sprigs of rosemary, 2 tablespoons of olive oil, salt and pepper.
  • Using either a mortar and pestle or small food processor, work ingredients into a pesto.
  • Roll out puff pastry on lightly floured surface.
  • Using table knife divide dough into sections large enough to wrap each pork chop.
  • Lightly coat each pork chop on both sides, with prepared pesto and place on cut out pieces of puff pastry.
  • Wrap each each chop with pastry.
  • Pinch edges together to seal completely.
  • Use pastry brush to apply egg wash to each wrapped chop.
  • Place on baking sheet pre-treated with non-stick coating and bake for 30 minutes.
  • Serve immediately, using 2 reserved rosemary sprigs as garnish.

Notes

Preheat serving platter in oven to help keep the pastry wrapped pork chops warm on the dinner table.

Nutrition

Calories: 835kcal, Carbohydrates: 29g, Protein: 55g, Fat: 54g, Saturated Fat: 14g, Cholesterol: 193mg, Sodium: 859mg, Potassium: 917mg, Fiber: 1g, Sugar: 1g, Vitamin A: 59IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!
Updated from the original post of November 13, 2015.

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Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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32 Comments

  1. 4 stars
    Definitely a good recipe and will make again. I cut the boneless chops and ‘stuffed’ them with sliced apple, onion and herbs (rosemary, thyme, garlic, S&P). I recommend browning them a bit < than 5 min. and baking en croute 30 min. to ensure moistness. We loved them though!!!

    1. Holly, I’m so happy to see that you made these savory pork chops. I love that you stuffed them and it sounds you chose some perfect flavor compliments for this family dinner. Thanks o much for the awesome feedback and thank you for reading Platter Talk!

  2. What a marvelous idea! I will be trying these on my housemates on Martha’s Vineyard next week. They will think I’m a genius! Thank you Dan

    1. We can’t wait for you to try these simple but flavorful pork chops; thanks so much for the kind words and thank you for reading Platter Talk!

  3. Anytime you have a savory pesto involved you know it will be a winner. I’ve never used puffed pastry before either. Very creative recipe!

  4. 5 stars
    Oh wow! I have never thought of cooking a pork chop in puff pastry. It looks AMAZING!!! I think this brilliant. Can’t wait to try this.

    1. Thanks so much for stopping by and taking the time to leave a comment. Indeed, these are like a little wellington, and every bit as delicious! I hope you give these a try and please let us know how you liked.

  5. The pork chops look great! My mother used to make something similar, so this has brought back some nice memories.

    1. Don’t you love the magical memories that can be evoked from food? I’m very happy this recipe could do that for you and I would love for you to try these and let us know how you like them!