Description
Easy teriyaki pork rolls filled with vegetables. Kid friendly and delicious!
Ingredients
Scale
- 6 thin pork chops (about 1 pound)
- 18 green beans, ends trimmed
- 1 small carrot, sliced into 18 strips
- 1 small red bell peppers, cored and seeded and thinly sliced
- 2 tablespoons vegetable oil
- Flour, for dusting
- Salt and pepper, to taste
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 tablespoons water
Instructions
- Bring a pot of salted water to boil and add all the vegetables. Boil for 2 minutes, strain and dry with paper towel. Set aside.
- In a small bowl, mix ingredients for the sauce. Set aside.
- Take one pork cutlet and dust with flour on both sides.
- Add 3 green beans, 3 carrots and 3 peppers on the cutlet.
- Season with salt and pepper and begin rolling the pork.
- Close with toothpicks.
- Add oil to pan and when the oil is hot, add pork rolls.
- Cook until the pork is golden brown – about 8 minutes – and remove the toothpicks.
- Add the sauce and shake the pan to make sure all the sides are coated.
- Turn the heat off, and slice rolls into pieces. Serve warm over leftover sliced vegetables.
Notes
Keep these teriyaki pork rolls in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 pork roll
- Calories: 311
- Sugar: 20.8g
- Sodium: 446mg
- Fat: 8.6g
- Saturated Fat: 4.9g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 11g
- Protein: 21g
- Cholesterol: 47.8mg
