oven roasted pork roulade...

6 boneless pork chops, pounded into cutlets

1 pkg dressing mix (not stuffing)

salt & pepper

2 Tbsp olive oil

1 cup chicken broth

1 Tbsp butter, room temp

1 Tbsp flour

Prepare dressing according to pkg directions. Set aside to cool to room temp. Place each pork chop in between two sheets of parchment or plastic wrap & pound out with a meat tenderizer or rolling pin to 1/4 inch thick. Season with salt & pepper.

Spread a couple of tablespoons of dressing onto each pork chop, roll up & secure with 2-3 toothpicks. Preheat oven to 375 degrees. Heat olive oil in a skillet over med-med high heat. Brown rolled up pork chops on all sides. Place on baking sheet at finish cooking in oven until 160 degrees (about 20-25 min)

Meanwhile, drain excess fat from skillet, return to heat and add 1 cup chicken broth. Let simmer for 3-5 min, scraping bits off the bottom of the pan. Make a paste out of butter and flour and whisk into chicken broth. Simmer over med heat until thickened.

Remove pork from oven and let rest about 15 min. Slice and drizzle with pan sauce.

This was a little time consuming, but relatively easy to put together...and VERY good! This was a crowd pleaser. Watch the pork (once in the oven) carefully. Depending on the thickness, it may take less time to finish cooking. The pan sauce really pulled the whole dish together.