Get your roll on with Stuffed Pork Cutlets. These pork cutlets are stuffed with cheesy black beans and rice. It goes great with a side salad.
What You Need
Original recipe yields 6 servings
4 green onions, sliced, divided
1 cup cold cooked long-grain white rice
1 can (15 oz.) black beans, drained, divided
6 oz. VELVEETA, cut into 1/2-inch cubes
6 thin pork cutlets (1-1/2 lb.)
1 cup fat-free reduced-sodium chicken broth
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. oil
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Let's Make It
Reserve 3 Tbsp. of the onions for garnish. Combine remaining onions with rice, 1/3 cup of the beans and the VELVEETA; set aside. Spoon about 1/3 cup of the rice mixture down center of each cutlet; roll up tightly.
Heat oil in large nonstick skillet on medium-high heat. Add meat roll-ups, placing seam-side down in skillet; cook 8 to 10 min. or until browned on all sides, turning occasionally. Meanwhile, place remaining beans, broth and sour cream in blender; cover. Blend until smooth.
Rearrange meat roll-ups if necessary so roll-ups are seam-side down. Cover with bean sauce. Reduce heat to medium; simmer 15 min. or until sauce is thickened and meat is cooked through. (Do not let sauce boil.) Sprinkle with the reserved onions.
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
Spice up the flavor by adding a chipotle pepper to the sauce ingredients before blending as directed.
Look for thinly sliced pork cutlets at the butcher.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, one roll-up each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.