These tasty rolls look very attractive, and they are easy to prepare as well. The rolls are great for a dinner party or a special weekend dinner.
Pork loin, chicken breast, or turkey breast – all these meats of your choice in this recipe will make a great dish.
When cooled in onion sauce, these rolls are tasty too, so you can cut them across, tighten with toothpicks and serve as a wonderful appetizer.
I am very pleased with these pork or chicken rolls either as a mouthwatering meal or a small bite.
Pork or Chicken Rolls with Carrots and Green beans
- · 6 pork boneless chops (cutlets)
- · 1 very large carrot, cut into long, thin sticks
- · 1/2 lb of green beans (frozen is fine), tips removed
- · 1 very large onion, sliced or chopped
- · 3-5 cloves garlic, minced
- · Salt
- · Ground black pepper
- · Olive oil for frying
- · 2-3 thyme sprigs
- · 2 bay leaves
- · 1 cup white wine or chicken stock (or vegetable)
- · 1 – 1 ½ cups water
Cook the carrots and beans in salted boiling water for 1-2 minutes. Drain.
Flatten the pork chops or chicken breasts with a meat pounder, a bottom of a small saucepan, or a rolling pin. The meat should have an even thickness.
Season each piece of meat with salt and pepper. Arrange the cooled beans and carrots on one side of the pork (or chicken). Make a roll and secure it with a toothpick or with a cooking twine. Repeat with the remaining meat.
In a deep pan heat the olive oil or a mixture of olive oil and butter. Sear the rolls until golden brown over medium heat.
Add the onion and garlic and cook for 5 minutes.
Add the wine or stock and cook for another 2-3 minutes.
Preheat the oven to 390-400 F (195-200 C).
Add water, salt, black pepper, thyme sprigs and bay leaf to the rolls.
Transfer the pan to the oven and cook for 30 minutes, basting occasionally with the onion sauce. If needed, add a little more water. The onion sauce will thicken; the rolls will get a beautiful golden color.
Discard the bay leaf, thyme, and toothpicks (or twine) before serving.
Cook with pleasure!