Pork olives with green filling

Recipe from: 3/30/1989 12:00:00 AM
Ingredients 9
Servings 4
Time

Ingredients

  • 600
    g
    thin, flat slices of pork
  • salt and pepper
  • 20
    ml
    prepared mustard
  • 10
    ml
    savory
  • 100
    g
    green beans
  • 100
    g
    bacon, diced
  • 25
    ml
    butter
  • 65
    ml
    chicken stock
  • 25
    ml
    cream
 

Method

 
Spread the pork with the mustard and season with salt, savory and pepper to taste. Blanch the green beans for 5 minutes in water, drain and place with the bacon on top of the slices of pork. Roll up tightly and secure with toothpicks and fry rapidly in the melted butter until brown. Add the chicken stock and simmer until the meat is done. Remove the pork olives and add the cream to the sauce. Mix well and serve with the pork olives and potatoes.
 

Read more on: pork  |  shallow-fry
 

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