The other day I bought a beautiful package of fresh mozzarella, with no thought to what I would make with it. After it had been in my fridge for a couple of days, I decided to use it to stuff pork. Filling a split chop or rolling a thin cutlet around a tasty center is a fantastic way to combine flavors and keep pork moist.
You can pound out a piece of pork to make it thin, or slice it carefully if you feel confident. I used a fillet knife to cut two 1/4″ cutlets. Then I sliced two 1/2″ pieces off my nice fresh mozzarella. Using storebought pesto sauce (our local grocery chain sells AMAZING pasta sauces), I rubbed all surfaces of the pork and then rolled the mozzarella slices in the meat.
I baked this at 375° for about 30 minutes, which left the pork slightly rare at the center.
The mozzarella gushes out the sides a bit, and is melty and stretchy and awesome.
That’s all there is to it – simple and delicious. I served it with roasted rosemary potatoes, which I’ll post about tomorrow, and a nice mixed greens salad.