Savory Pork Wellington
on Sep 02, 2019, Updated Jun 08, 2022
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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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
More easy pork recipes:
- Savory Pork Chops in Apple Cider & Mushroom Gravy
- Braised Pork Shoulder
- Fennel-Roasted Pork Tenderloin
- Posole Recipe
- Juice Box Pork with Sweet Potatoes
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Savory Pork Wellington
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look absolutely heavenly – I’ve never had pork wrapped in a pastry like this, but I’m so inclined to give it a try! The recipe looks delicious!!
Thanks, Paige. These are so simple and so delicious…
I love how you wrapped these up into a flaky pastry. I bet it holds the savory juices in, keeping the meat super moist.
What a delightful dish! This takes pork chops and applesauce to a whole other level!
Thanks so much, Rachel.
Looks delicious!
Never thought to encrust a pork chop! very clever.
{ Teffys Perks Blog } X
Thanks very much!!
Very creative recipe! And quite pretty, too. Love the way this looks, and I know it tastes even better. Thanks.
Thank you, and yes, the taste was really wonderful!!
I love that fresh rosemary in this dish, these chops look delicious!
Pamela,
Thanks! Everything is better with fresh herbs!
I’m drooling just looking at this! Love the pastry wrap here. Delicious Dan! 🙂
Anne,
Thank you very much!!
Dan – you are indeed a gifted chef – these are amazing-the flavors and the concept! I would never have thought they were made by someone who was working with puff pastry for the first time! Thanks so much for sharing
Shashi,
You are so kind. I have to admit that this is one I will make again!! Thank you very much for stopping by and leaving a comment. Happy Sunday to you!
These really are masterpieces! I love that you wrapped the pork in puff pastry. Yum.
Joanne,
Thank you! These were wonderful!
Fabulous idea, Dan! Puff pastry rocks and so does pork with rosemary. This looks simply ah-mazing and I cannot wait to try. Glad you used that mortar and pestle! Thanks for sharing and have a wonderful weekend!
Stacy,
Thanks for the comments and making me smile. This dish truly is delicious, I’m pretty proud of this one! Wishing you a wonderful weekend!