Elevate Your Weeknight Meals with Spanish-Inspired Pork Chops
Award-winning chef Katie Button shares her secret to a mouth-watering, kid-friendly dish that’s sure to impress dinner guests alike.
A Twist on a Classic
Tired of the usual rubbery cheese found in traditional Spanish dishes? Katie Button’s recipe uses nutty Manchego cheese, sweet piquillo peppers, and thinly sliced ham to stuff tender pork chops. The result is a crispy, cheesy, and savory masterpiece that’s perfect for a quick weeknight meal.
Customize to Your Taste
Prefer chicken? Simply replace the pork chops with boneless, skinless breasts. Pair with a refreshing Spanish-inspired couscous salad, steamed vegetables, or a simple green salad for a well-rounded meal.
Get Cooking!
Yield: 4 servings
Difficulty: Easy
Total Time: 30 minutes
Active Time: 30 minutes
Ingredients:
- 4 boneless pork loin chops
- Kosher salt and freshly ground black pepper
- 6 deli-thin slices black forest ham
- 3 ounces Cordobés or Manchego cheese, shaved into paper-thin slices
- 4 piquillo peppers, cut open
- 1/4 cup all-purpose flour
- 1 large egg
- 1 cup panko (Japanese bread crumbs)
- Canola oil, for frying
Step-by-Step Instructions:
- Prepare the Pork Chops: Place each pork chop between large sheets of plastic wrap and pound until 1/8-inch thick. Season both sides with salt and pepper.
- Assemble the Filling: Place 1 1/2 slices ham on each chop, followed by the cheese and piquillos. Fold each chop in half to enclose the filling.
- Bread the Chops: Dredge the stuffed pork chops in flour, shaking off excess. Then, coat in beaten egg and finally, panko bread crumbs. Tap off any excess crumbs.
- Fry to Perfection: Heat oil in a large skillet over medium-high heat. Add 2 breaded chops and cook until golden brown, about 3 minutes per side. Drain on paper towels and season with salt. Repeat with the remaining pork chops.
Serve Immediately and Enjoy!
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