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4.8 from 5 votes

Savory Pork Wellington

Boneless pork chops wrapped and baked in puff pastry, with a simple savory sauce.
Prep Time25 mins
Cook Time30 mins
Course: Dinner
Cuisine: American
Keyword: Boneless Pork Chops, Pork Wellington
Servings: 4 People
Calories: 835kcal
Author: Dan from Platter Talk
Cost: $8


  • 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


  • 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.


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


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