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

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer
Keyword: Pork Cutlets


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


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