Step by Step Instructions

Step 1

Butterfly the pork chop and place it between the parchment papers. Pound it until slightly thin.

Step 2

Lay the pork chop side by side on the plastic wrap, season with salt and white pepper.

Step 3

Slice the sun-dried tomato.

Step 4

Add the cheese, sun-dried tomato on top. Roll it and refrigerate for 30 minutes.

Step 5

Dust the pork chop with all-purpose flour, dip with egg wash and coat with breadcrumb.

Step 6

In a pan, add enough oil and deep fry the pork roll until golden brown.

Step 7

Transfer to the kitchen paper to absorb the excess grease. Slice and serve.