Kruchenyky (Pork Rolls)
Kruchenyky are savory Ukrainian pork rolls, typically filled with a mushroom and onion mixture. The pork is pounded thin, filled, rolled, and then simmered in a flavorful broth until tender. This dish makes for a comforting and hearty main course.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 430 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gpork loin, cut into 8 thin cutlets
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 2 tbspvegetable oil
- 2 tbspall-purpose flour
filling
- 200 gcremini mushroom, finely chopped
- 1 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 2 tbspdill, fresh, chopped
braising liquid
- 500 mlchicken broth
sauce
- 100 gsour cream
Equipment
toothpicks · large skillet · plastic wrap · meat mallet
The method
Step by step
- 1
Place the pork cutlets between two pieces of plastic wrap and pound them thin, about 1/4 inch thick, using a meat mallet or rolling pin.
About 5 min
Cook’s note: Pounding evenly helps the rolls cook uniformly and makes them more tender.
- 2
Season both sides of the pounded pork cutlets with salt and black pepper.
About 1 min
- 3
Heat half of the vegetable oil in a large skillet over medium heat.
About 2 min
- 4
Add the finely chopped yellow onion to the skillet and sauté until softened, about 5 minutes.
About 5 min
- 5
Stir in the finely chopped cremini mushrooms and cook until their liquid has evaporated and they are lightly browned, about 7-10 minutes.
About 8 min
Cook’s note: Ensure the mushrooms release their moisture completely for a better texture in the filling.
- 6
Add the minced garlic and chopped fresh dill to the mushroom mixture and cook for 1 minute until fragrant.
About 1 min
- 7
Remove the filling from the heat and let it cool slightly.
About 5 min
- 8
Place a spoonful of the mushroom filling onto one end of each pork cutlet.
About 3 min
- 9
Roll up each pork cutlet tightly, tucking in the sides to secure the filling, and secure with a toothpick if needed.
About 3 min
Cook’s note: Roll as tightly as possible to prevent the filling from escaping during cooking.
- 10
Dust the rolled pork with all-purpose flour.
About 1 min
Cook’s note: The flour helps to create a crust and thicken the sauce later.
- 11
Heat the remaining vegetable oil in the same skillet over medium-high heat.
About 2 min
- 12
Sear the pork rolls on all sides until golden brown, working in batches if necessary, then remove them from the skillet.
About 8 min
Cook’s note: Browning adds depth of flavor to the final dish.
- 13
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
About 1 min
Cook’s note: This deglazing step adds flavor to the sauce.
- 14
Return the seared pork rolls to the skillet, reduce the heat to low, cover, and simmer for 30 minutes, or until the pork is tender.
About 30 min
- 15
Stir in the sour cream and heat through gently without boiling.
About 2 min
Cook’s note: Boiling sour cream can cause it to curdle, so heat gently.
- 16
Serve the kruchenyky warm with the pan sauce.
Cook’s note: They pair well with mashed potatoes, buckwheat, or rice.
Per serving
Nutrition
- Calories
- 429.7kcal
- Protein
- 35.9g
- Carbs
- 12g
- Fat
- 27.4g
- Fibre
- 1.6g
- Sugar
- 3.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kruchenyky in an airtight container in the refrigerator.
Reheat gently in a skillet on the stovetop or in the microwave until warmed through.
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