Pork Filled Fried Olives with Whole Grain Mustard Dipping Sauce

Instructions

1. For the Stuffed Olives, drain the olives and arrange them on a paper towel lined sheet tray to remove excess moisture. In a bowl, combine the ground pork, Parmesan cheese, chopped parsley, white wine, black pepper, and garlic powder. Mix until evenly incorporated. Transfer the filling to a piping bag and carefully pipe the pork mixture into each olive.
2. Set up a breading station with three separate bowls: one with flour, one with the beaten egg, and one with plain breadcrumbs. Working one at a time, coat each stuffed olive in flour, dip into the beaten egg, and finish by coating thoroughly in breadcrumbs. *At this stage, the olives can either be fried immediately or frozen for later use.
3. Heat neutral oil in a pot or deep skillet over medium heat. Working in batches, carefully fry the breaded olives until golden brown and the pork filling is fully cooked. Transfer to a wire rack or paper towel lined sheet tray to drain excess oil. *If cooking from frozen, the olives may require additional time in the oven after frying to ensure the pork filling is fully cooked through.
4. For the Dipping Sauce, in a small bowl, combine the mayonnaise, sour cream, whole grain mustard, and Worcestershire sauce. Mix until smooth and fully incorporated. Serve the stuffed olives immediately with the dipping sauce.

Make-Ahead & Freezing Instructions: To freeze, arrange the breaded olives on a plate or sheet tray, leaving space between each olive. Place in the freezer until completely frozen, then transfer to a freezer-safe plastic bag or airtight container for storage. Fry directly from frozen, allowing for additional cooking time as needed. Finish in the oven if necessary to ensure the pork filling reaches an internal temperature of 160°F.