4 boneless loin chops, 4 oz. each, butterflied
8 tsp. butter, chilled
2 cloves crushed garlic
2 tsp. chopped parsley
2 tsp. chopped chives
1/2 tsp. ground pepper
1/2 c. flour
1 egg, beaten with 1 tsp. water
1/2 c. fine dry bread crumbs
2 tbsp. cooking oil

Pound each chop to 1/8" thick. In the center of each chop place 2 teaspoons cold butter and sprinkle with seasonings. Fold in two opposite sides and roll up. Dredge each roll in flour, dip in egg wash and roll in bread crumbs. Cover and chill 2 to 12 hours. Heat oil in heavy skillet, cook pork rolls 10 to 12 minutes, turning carefully to brown all sides.