Creamy Stuffed Pork Cutlets

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Sometimes, I just want to make a meal that’s a little bit fancier than our usual. Occasionally, I’ll reserve those fancier things for nights when Eric and I are having a special date night at home. But for the most part, those meals just become a family meal. I think the kids love eating fancier meals just as much as Eric and I do.

These pork cutlets might look a little fancier, they might taste a little richer, but honestly, the preparation is quick enough to serve any night of the week. I’m even thinking I’d like to make up a huge batch of these to have in the freezer. I’ve had mixed results with freezing cream cheese though, so I might just try a few at first and see how those work. I won’t mind experimenting at all, because these are delicious!

Creamy Stuffed Pork Cutlets

  • 12 – 16 asparagus spears, trimmed
  • 6 – 8 pork cutlets
  • 1/2 c. cream cheese, softened
  • 2 T. green onions
  • 1 t. salt
  • 1/2 t. pepper
  • 1/2 t. garlic powder
  • 1/2 red pepper, thinly sliced into 12 – 16 pieces
  • Additional salt and pepper
  • Olive oil

1. Place trimmed asparagus in a small pan. Cover with water and bring to a boil. Cover, remove from heat and let steam for about 3-5 minutes, until just tender. Drain and rinse asparagus with cold water.

2. In a small bowl, stir together cream cheese, green onions, 1 t. salt, 1/2 t. pepper and 1/2 t. garlic powder until combined.

3. Spoon some of the cream cheese mixture into the center of each cutlet. Top with 2 asparagus spears and 2 slices red pepper.

3. Roll up each pork cutlet and secure with a toothpick. Season with salt and pepper.

4. Place the rolled-up cutlets in a baking dish and drizzle with olive oil. Bake at 375 degrees for 20-35 minutes (depending on thickness of cutlets), until pork if fully cooked.

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  1. I canNOT believe you posted this. I have a few packs of pork cutlets in the deep freeze that I’ve nearly THROWN AWAY because I can’t figure out what to do with them! This is going on the menu plan next week. :)

  2. I might have to make these this week since I have all the ingredients sitting in the fridge. YUMMY!

  3. Oh yum! I love the asparagus with it too. This looks like a nice change from the usual old fair we do with chicken.

  4. I’m making these tonight, but using ricotta and roasted poblano peppers topped with chimichurri. Can’t wait to see how it turns out.

  5. Terri says:

    These look yummy and pretty! I don’t think I would bother cooking the aspargus first, though. It will cook in the oven, and I don’t need an extra dish to clean! I will try this one! Blessings!

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