Stuffed Pork Rolls & Cannellini Bean Dip
Prep time
Cook time
Total time
Recipe type: Appetizer,Entree
Serves: 4
  • 1 can cannellini beans (white kidney beans), rinsed and drained
  • 4 cloves roasted garlic
  • 1 teaspoon ground cumin
  • 1 tablespoon minced fresh rosemary
  • 2-4 tablespoons water, or more as needed
  • salt and pepper, to taste
  • 4 center cut pork loin chops, excess fat trimmed and pounded thin
  • 4 tablespoons Cannellini Bean Dip
  • 1 apple, cored and minced fine
  • ½ cup shredded mozzarella cheese
  1. Combine beans, garlic, cumin and rosemary in a food processor and pulse to roughly chop. Then, with the motor running, slowly add water until a thick dip consistency is achieved. Season with salt and pepper to taste. Serve with pita crisps if not using in pork rolls.
  2. Spread each pork chop with a tablespoon of Cannellini Bean Dip, then sprinkle the chops with the apples and cheese. Carefully fold a small piece over on each side and then roll up from the narrow end to the wider end (like you are rolling an egg roll) and place seam side down in a glass baking dish sprayed with cooking spray. Sprinkle with salt and pepper and bake uncovered at 350 degrees for about 30 minutes. Cover with foil and let stand for 5 minutes before slicing and serving. If you prefer, leave cheese out of each roll, simply roll up each chop without tucking the sides in first, and sprinkle on top to melt during the last 5 minutes of baking.
<em>While we didn't serve it this way, a thin apple cider based pan gravy made using the pork scraps would be excellent drizzled on top! </em>