This is a branch off of the normal rolled pork dish. If you see similarities to the ingredients from yesterday’s dish, it’s because I’m trying to use up what I have in the fridge. No apricots this time, though. I think I’m going to make a pie with those.


  • Three pork cutlets (about four ounces each) pounded to about a half an inch in thickness.
  • one cup cooked risotto
  • one cup steamed chard
  • three tablespoons saute’d onions or shallots
  • two cloves garlic
  • salt
  • pepper
  • rosemary (to season)
  • thyme (to season)
  • sage (so season)

Preheat the oven to 400 degrees. Rub the crushed garlic into both sides of each of the cutlets, along with a pinch of salt and a few grinds of fresh black pepper. Sprinkle with a pinch each of all of the spices (go easy on the sage, though, it’s potent). Place a third of the chard and the rice in a line in the center of each cutlet, garnish with the onions or shallots. Roll and seal with toothpicks. Cook for ten to fifteen minutes on the first side, then flip and cook for same on the other. When the meat is close to done, put it under the broiler until the outside looks golden. Let rest for a few moments, then serve, sliced to show the pretty layers inside.

I might do a Thanksgiving version of this some time, with turkey breast and bread stuffing. Sounds pretty tasty.