Pork Wellington – a delicious recipe with vegetable oil, pork chops thin, butter, onion, mushrooms, chives. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425u00b0F. Line a baking pan with parchment paper.
2
Heat oil in a large skillet on high heat. Cook pork for 1 min each side or until seared. Transfer to a heatproof plate.
3
Melt butter in pan. Cook and stir onion and mushrooms for 3-5 mins or until tender. Stir in chives. Cool.
4
Cut each pastry sheet in half. For each Wellington, top pork chop with mushroom mixture. Place pork on half of the pastry. Brush edges with egg. Fold pastry over to enclose pork and form a rectangular parcel, pressing to seal.
5
Place parcels on prepared pan; brush tops with egg.
6
Bake for 20 mins or until golden and cooked through. Serve with roast vegetables.
379
kcal
Calories
26
g
Fat
4
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 4 boneless pork chops thin, 4 oz each, 2 tablespoons butter, 1 onion small, finely chopped, and more.
Yes, Pork Wellington falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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