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4.84
from
6
votes
Savory Pork Wellington
Boneless pork chops wrapped and baked in puff pastry, with a simple savory sauce.
Prep Time
25
minutes
mins
Cook Time
30
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
4
People
Calories:
835
kcal
Author:
Dan from Platter Talk
Cost:
$8
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:
835
kcal
|
Carbohydrates:
29
g
|
Protein:
55
g
|
Fat:
54
g
|
Saturated Fat:
14
g
|
Cholesterol:
193
mg
|
Sodium:
859
mg
|
Potassium:
917
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
59
IU
|
Vitamin C:
1
mg
|
Calcium:
36
mg
|
Iron:
3
mg