Garlic pork Kievs are a tasty twist on the classic chicken Kiev. This family favourite is often bought pre-made, but making your own is easy with this simple recipe. Using pork makes an interesting change from the usual chicken, and still works so well with the Kiev-style flavours. This dish originated in Soviet catering, but is now popular in many different countries. The oozing garlic butter filling makes this dish rich and full of flavour, and the crispy breadcrumb coating has a hint of chilli which isn’t overpowering but gives the garlic pork Kievs a slight kick. This dish is great for summer dinner parties, or just for a week-night or weekend dinner when you want something a bit more special, but without having to go to too much effort. Our garlic pork Kievs are perfect served with some herbed potatoes and green vegetables or a salad of your choice. If you’re prepping these ahead you can make them up and leave them in the fridge for a few hours before cooking if it helps.
- 6 pork loin steaks, fat removed
- 75g garlic butter
- 2 tbsp basil leaves
- 2 eggs, beaten
- 125g breadcrumbs with garlic and rosemary
- 2tbsp oil
Heat the oven to 190°C. Slice a pocket in each pork steak, then wrap each one loosely in cling film and bash with a rolling pin until it is a little thinner.
Mix the garlic butter with the basil and divide between the pork steaks, pushing right inside the pockets, then press to seal.
Dip each pork steak in egg, then roll in breadcrumbs and chill for 30 mins.
Heat the oil in a pan and fry the kievs for 2-3 min on each side until golden. Transfer the kievs to a baking tray and cook for 20 min until the juices run clear.