What Would John Mack Eat?

Paleo / Primal / Bacon / CleanEats Lifestyle

Pork Roulade

Bonjour! Things are getting all French over here at WWJME.  Roulade literally means “to roll” in French.  Oui! It can be hard to get creative cooking for one .  I bought one center cut pork chop and decided to make a stuffed chop.  I split it in half, pounded it out, added the filling, wrapped in bacon and boom, done!  It is a great way to get away from the typical grilled or baked pork chops, it takes a little prep work but it is so worth it.

Ingredients( Servings: 1)

  1. 1 thick cut center-loin chop about 2-3 inches thick
  2. 2 Tbsp Dijon Mustard
  3. 1/4 granny smith apple, sliced in matchsticks( remember this is for 1, eat the rest of the apple)
  4. handful of baby spinach
  5. 2 strips bacon
  6. salt and pepper to taste

Directions:

  1. preheat oven to 350ºF
  2. slice pork chop in half lengthwise and trim excess fat
  3. place each half under wax paper or saran wrap and pound thin about 1/4″
  4. season each chop with salt and pepper
  5. spread Dijon mustard on each chop
  6. layer apples and spinach in each chop
  7. roll up tight like a burrito
  8. wrap each with bacon
  9. tie up with butchers twine
  10. sear in a skillet to start browning bacon on all sides
  11. put in oven for about 15-20 mins making sure not to dry it out, check temperature with thermometer to make sure it is done to your liking
  12. let rest 5 mins
  13. remove twine, slice and serve
  14. chops split in half

    chops split in half

    wax paper covered and ready to be flattened

    wax paper covered and ready to be flattened

    pounded out

    pounded out

    salt, pepper, dijon

    salt, pepper, dijon

    apples, spinach

    apples, spinach

    one is rolled up and the other is waiting to be rolled

    one is rolled up and the other is waiting to be rolled

    all cooked and plated on braised red cabbage

    all cooked and plated on braised red cabbage

4 comments on “Pork Roulade

  1. adashofmeg
    April 2, 2014

    mmmmmmmm dijon is my faaaaav! i will love this

    • WWJME
      April 2, 2014

      Dijon on everything, it would be good with a touch of honey

  2. Chef Art
    April 2, 2014

    I would use a pork loin instead as the chops are expensive. Cook to 128 degrees and let it rest before cutting

    • WWJME
      April 2, 2014

      this was meant for a one person meal, something quick but not boring

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This entry was posted on April 2, 2014 by in Dinner, Food.
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